During the dog days of summer, sometimes all you want to eat is a big salad. And not just a bunch of chopped iceberg lettuce drowned in bottled dressing, we’re talking a big, hearty, tasty salad packed with good things. Alyssa will teach you how to make a Mexican corn salad with black beans, tomato, garlicky cilantro cucumber pickle and a cashew lime dressing; a forbidden rice salad with broccoli, spicy tofu cubes, and a lemongrass shallot dressing; and finally, a barbecue chickpeas and greens salad with avocado, tomatoes, spinach and creamy garlic dill dressing. Now that’s good eating!

Course No. ENRXXXX-001Course Fee: $88

Sec      Days    Dates               Time                           Room

A         S          Aug 13            1:00 pm–4:00 pm        ‘Ohia 109/112