Salads
Lentil Salad With Roasted Vegetables
Serves 10-12** Ingredients: FOR THE LENTIL SALAD: 1 package cut up butternut squash (cut into ½ pieces) 2 medium carrots, peeled and diced into ½ inch pieces 3 small beets, peeled and diced into ½ inch pieces (use golden and red for visual impact) 2 tablespoons...
Cauliflower Tabbouleh
Serves 4 Ingredients: 2 lb. head of cauliflower, cut into small florets 1 cup chopped seedless cucumber (or Kirby) 6-8 cherry tomatoes, quartered 1 bunch flat leaf parsley, chopped ¼ cup freshly chopped cilantro 1 Tbsp. Freshly chopped basil 1-2 garlic cloves, ( to...
Mediterranean Tuna Antipasto Salad
Serves 4 Ingredients: 1 - 14 ounce can no-salt added kidney beans, rinsed 1 - 14 ounce can no-salt added chick peas, rinsed 2 – 6 ounce jars or cans of olive oil packed light tuna, drained and flaked* 1 large red pepper, seeded and diced ½ cup chopped red onion ½ cup...
Asparagus Salad With Poached Egg
Serves 4 In a large skillet, coated with olive oil, over medium heat, cook 1 lb asparagus until tender-crisp, about 5 minutes. In a bowl, whisk 4 tsp. sherry vinegar and 2 tbsp olive oil. Add 8 cups of field greens and asparagus. In a separate pan, poach 4 eggs....
Asparagus, Avocado and Slow Roasted Tomato Salad
Serves 6-8 Ingredients: 4 plum tomatoes 7 Tablespoons olive oil, divided 1 tablespoon minced garlic ½ teaspoon dried thyme leaves ¼ teaspoon salt, divided ¼ teaspoon ground pepper, divided 1 bunch, about 24 stalks asparagus, trimmed ¼ cup thinly sliced scallions,...
Heirloom Tomato and Watermelon Salad with Feta and Mint
Serves 6 Yellow tomatoes are a great choice for this dish because they are so visually striking against the dark pink of the watermelon. The combination of the flavors and textures in this cooling salad is superb. Enjoy it as a starter or as a side dish to grilled...