Health & Science

ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)

1/3 cup olive oil

3 tablespoons apple cider or rice wine vinegar

3 tablespoons brown sugar

1 teaspoon kosher salt

1/2 teaspoon cracked pepper

6 cups bok choy, shredded

2 cups red cabbage, shredded

1 red onion, sliced thin

2 10 oz cans mandarin oranges, drained

2 avocados slice and chopped

1/2 cup sliced almonds

1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)

STRAWBERRY PUNCH (non-alcohol)

3 cans (6 oz.) orange juice concentrate, thawed.

3 cans (6 oz.) pink lemonade concentrate, thawed.

4 to 5 cups of water

2 liters ginger ale, chilled.

2 packages (10 oz.) frozen Strawberries (sliced)

Crushed ice (3 or 4 cups) or an ice ring

In a large bowl make up all 6 cans concentrates and the water. When  combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.

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CLASSIC BRUSSEL SPROUTS