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Potato/Vegetable Salad

1 dozen small red potatoes
¼ tsp. paprika
2 tbs. organic coconut or olive oil
2 cups of broccoli
6 cups romaine lettuce
2 cups chopped green beans or spinach
½ cup alfalfa sprouts
½ cup bean sprouts
1 cup finely sliced red cabbage

 Directions:  Cook the potatoes for 20 minutes—with or without skins.  Preheat oven to 400 degrees and place potato mixture in a glass casserole dish and bake for 5-10 minutes on the top shelf of the oven.  Steam the broccoli then wait for 5 minutes and remove from heat—run under cold water for 30 seconds, drain well.  Mix lettuce and spinach in the bottom of the bowl.  Cut the broccoli lengthwise and dice.  Add the greens and dressing of your choice. 

(Use JuvaSpice with an additional pinch of cayenne pepper for extra flavor.)