4 cups brussels sprouts, with leaves removed 1/4 cup dried cranberries 1/4 cup mandarin oranges 1/4 cup bacon, crumbled 1

3 cups spinach 3 cups arugula 1/2 cup sliced strawberries 1/3 cup blueberries 1/4 cup cherry tomatoes 1/2 cucumber, sliced

1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick

2 avocados 1 cup buttermilk 1/4 cup mayo 3 tablespoons sour cream 1/4 cup white wine vinegar 1 teaspoon salt

2 navel oranges 3 blood oranges 2 pink grapefruit 1/4 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon

2 large zucchini 1/2 cup red grape tomatoes, halved 1/2 cup yellow grape tomatoes, halved 3 tablespoons olive oil 2

6 ears sweet corn Extra-virgin olive oil for brushing corn 2 cups grape tomatoes, halved 1 red onion, thinly sliced 2

2 slices watermelon 4 cups mixed salad greens 1 wedge Parmesan cheese Fig balsamic vinegar  Cut watermelon slices and remove

2 dragon fruit 1 cup fresh papaya chunks 1 cup fresh pineapple chunks Cut the dragon fruit in half and

3-4 heads chicory (red and white) 4 tablespoons olive oil 1 red apple, thinly sliced 1 green apple, thinly sliced