Ingredients:
4 large slices watermelon, cut into triangles, 16 pieces
6 c. spinach leaves
1 large Sunkist orange, peeled and sliced into 8 thin rounds
1/2 fresh California avocado, cut into 8 slices, cut again into cubes
16 large canned California black ripe olives
1/4 c. canned black beans, rinsed
6 T. unsweetened pineapple juice, reserved from couscous recipe
1/2 t. chili powder
2 T. light mayonnaise
2 c. fruity couscous salad, recipe follows

Instructions:

On each serving plate arrange 4 watermelon triangles on the back of the plates. Arrange 1 1/2 c. spinach in front of the watermelon, top with 2 slices of orange, 1/4 of the avocado cubes, 4 olives, and 1 T. black beans.

In a small bowl whisk together the pineapple juice, chili powder, and mayonnaise. Drizzle salads with 2 T. dressing. Mold the couscous salad in a 1/2 -cup measuring cup, un-mold onto salad plate.

Repeat for remaining 3 salads.

All materials courtesy of: Produce for Better Health Foundation.

For more recipes featuring fruits and vegetables, visit www.5aday.org

This farm news was published in the Sept. 13, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.