b'M y mom grew up on a ranch in Wyomingand then moved to Nebraska whereshe met and married my dad in 1953.Mom was born in 1935 and passed away inJanuary 2016. Dad was also born in 1935 and passed away in March 2023. Mom and Dad retired to Sun City and traveled for about 20 years before their passing. They loved the country way of life, country music, and traveling. Every weeknight on 96.3 Real Country you can hear Frank & Dotties Country Memories featuring their favorites like Johnny Cash, Merle Haggard, Dolly, Hank Williams, Patsy Cline, and many others.Tom and Sherry areMEXICAN GREEN SALAD WITHcommitted to qualityJALAPEO-CILANTRO DRESSINGfood and excellentCookieAndKate.comservice at Anitas Cocina.This healthy Mexican green salad recipe is the perfect freshThey are hands-on, asside for your favorite Mexican meals! Its also a delicious,reflected in the success oflight meal on its own. Recipe yields 4 large salad servings,Anitas. Anitas is easily6 medium or 8 side salads.Wickenburgs most popularIngredients:restaurant, as well as a 2/3 cup pepitas (green pumpkin seeds)must-stop for travelers.1/2 teaspoon olive oil 1/2 teaspoon chili powder Pinch of salt 5 ounces baby spring mix 6 ounces romaine lettuce, chopped 2 cups grated cauliflower (aboutsmall caulifloweryou can grate it on the holes of a large box grater or finely slice it on a mandolin, then roughly chop) 2 cups finely chopped purple cabbage (aboutsmall cabbage)Ive Moved. Let Me Help 1 pint (2 cups) cherry tomatoes, quartered 1 small cucumber, halved, seeded and thinly sliced (no need to peel)YOU Move Into Your.1 small red onion, chopped 2/3 cup crumbled feta cheese 2 ripe avocados (thinly slice just before serving)Jalapeo-Cilantro Dressing: 1/2 cup extra-virgin olive oil 1/2 cup lime juice (from about 4 limes) 1/2 cup lightly packed cilantro (mostly leaves) 1 small jalapeo, seeds and ribs removed, and roughly chopped 1 tablespoon tahini (optional, for a more creamy dressing) 1 tablespoon honey or maple syrup 1 teaspoon ground cumin 1/2 teaspoon Dijon mustard 1 clove garlic, roughly chopped 1/4 teaspoon fine sea salt Pinch of red pepper flakes (optional, for extra heat)Call for a FREE Consultation! Preparation:First, toast the pepitas, stirring frequently (dont let them burn), until they are turning golden on the edges and making little popping noises, about 4 to 7 minutes, and then 623-810-1050 combine the pepitas, olive oil, chili powder, and a pinch of salt in a medium skillet over medium heat. Set the skillet aside to cool. In a large salad bowl, combine the spring mix, chopped romaine, cauliflower, cabbage, cherry tomatoes, cucumber, onion, feta cheese, and toasted pepitas. Gently toss, and then set aside.To make the dressing: Combine all of the ingredients but the red pepper flakes in a blender. Dulcie Dixon Blend until smooth. Taste, and add extra salt if it needs some extra oomph, and or a pinch of red pepper flakes if youd like more heat. Blend again, and then transfer to a small jar with a Dulcie.Dixon@remax.net spout, for serving.Divide the salad into individual bowls, top with slices of avocado, and drizzle dressing just before serving. If you intend to have leftovers, store the salad separately from the dressing, and toss individual servings with dressing just before serving. The salad will keep well this Home and Properties way for about 4 to 5 days.2022 WINNEREAGLE AWARDFASTEST GROWING AGENCY36 August 2023'