ANTIPASTO APPETIZER SALAD INGREDIENTS:
Antipasto is the traditional first course of a formal Italian meal.
Usually made of bite-size small portions and served on a platter 1 jar (16 ounces) roasted sweet red pepper strips, drained
from which everyone serves themselves, the purpose of antipasti
is to stimulate the appetite.
½ pound part-skim mozzarella cheese, cubed
1 cup grape tomatoes
1 jar (7-½ ounces) marinated quartered artichoke hearts,
undrained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 can (6 ounces) pitted ripe olives, drained
1 teaspoon dried basil
1 teaspoon dried parsley flakes
Pepper to taste
Toasted baguette slices or romaine lettuce, torn
DIRECTIONS:
In a large bowl, combine the first 9 ingredients, toss to coat.
Cover and refrigerate for at least 4 hours before serving.
Serve with baguette slices or over lettuce.
ROASTED PEPPER SALAD
INGREDIENTS:
2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil
and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry
1 carton (8 ounces) fresh mozzarella cheese pearls SIMPLE CABBAGE SALAD
5 fresh basil leaves ACCOMPANIMENT SALAD (GREEN SALAD)
DIRECTIONS:
Broil peppers 4 in. from the heat until skins blister, about 5
minutes. With tongs, rotate peppers a quarter turn. Broil
and rotate until all sides are blistered and blackened.
Immediately place peppers in a large bowl; cover and let
stand for 20 minutes.
Peel off and discard charred skin. Remove stems and
seeds. Cut peppers into thin strips; place in a large bowl.
Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic
powder, cayenne, pepper and salt; pour over pepper
mixture and toss to coat. Cover and refrigerate for up to 4
hours.
Before serving, allow peppers to come to room
temperature. Place on a serving plate; top with tomatoes,
cheese and basil leaves.
GAZPACHO
INGREDIENTS: Gazpacho is a cold tomato-based soup from the Andalusia
2 tablespoons lemon juice region of Southern Spain. It’s made of raw, pureed vegetables
and is now eaten around the world.
2 tablespoons extra vinegar olive oil
.
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
8 cups shredded green cabbage(from 1 small head)
DIRECTIONS:
Whisk lemon juice, oil, parsley, mustard, honey, garlic powder,
salt and pepper together in a large bowl. Add cabbage and
toss to coat; let stand for 10 minutes. Toss again; serve
immediately or refrigerate for up to 1 hour before serving.
INGREDIENTS: HERB`N HONEY CUCUMBER TOMATO
2 pounds ripe quality tomatoes, cored and roughly chopped SALAD
(about 3 large)
1/2 medium cucumber, peeled and roughly chopped
1/2 red bell pepper, roughly chopped
1 tablespoon minced shallot
1 small garlic clove, peeled
¼ cup olive oil
2 tablespoons sherry vinegar (or red wine vinegar)
¾ teaspoon kosher salt
¼ teaspoon smoked paprika (pimenton)
DIRECTIONS:
Place all ingredients in a blender, and blend until smooth.
Taste and adjust salt as needed.Refrigerate until cold, about 2
hours, or up to 3 days before serving.Serve topped with
additional chopped veggies, a drizzle of olive oil, and toasted
bread.
INGREDIENTS: SPINACH SALAD
3 cucumbers, peeled and sliced Spinach salad is a salad with spinach as its main ingredient.
Common additional ingredients include tomatoes, eggs,
2 large ripe tomatoes, sliced cheese, slivered almonds, walnuts and/or fresh or dried
berries, such as cranberry, or strawberry.
2 green onions, sliced thin
(RAW VEGETABLES)
8 leaves fresh basil, chopped
½ cup crumbled feta cheese
½ cup seasoned rice wine vinegar
½ cup honey
DIRECTIONS:
Layer cucumbers, tomatoes, green onions, and basil in a bowl;
top with feta cheese. Drizzle rice wine vinegar over the
surface; top with honey.
INGREDIENTS:
5 oz. fresh spinach
1 apple, such as Honeycrisp, thinly sliced In a medium bowl, whisk together all dressing
ingredients until completely incorporated. Season with
1/3 c. crumbled feta salt and pepper. Combine all salad ingredients in a large
bowl. Add dressing, toss to combine, and serve
immediately.
1/4 red onion, thinly sliced
1/4 c. sliced almonds, toasted
FOR DRESSING
1/3 c. olive oil
3 tbsp. red wine vinegar
1 clove garlic or 1/2 shallot, minced
2 tsp. dijon mustard
Kosher salt
Freshly ground black pepper
DIRECTIONS:
TUNA SALAD
Tuna salad is a light and fresh comfort food classic. Made 2 (5-ounce) cans tuna
with a few simple ingredients such as canned tuna, 1/4 cup mayonnaise
mayonnaise, onion and celery, it’s the perfect
combination of creamy and crispy. Serve this in a 1 stalk of celery, diced
sandwich, wrap it in lettuce, or stuff it in avocado halves 2 tablespoons red onion, diced
for a healthy, throw-together lunch.
1-2 tablespoons chopped parsley, chives
and/or other herbs
1/2 tablespoons Dijon mustard
salt and pepper, to taste
DIRECTIONS:
Drain the liquid from the tuna cans. Then, add
the tuna, mayonnaise, diced celery, diced red
onion, herbs, Dijon mustard, salt and pepper to
a mixing bowl.
Stir all of the ingredients together until well
combined. Enjoy the tuna salad plain out of
a bowl, wrapped up in lettuce, or in a
sandwich.
JUICY-STEAK AND TOMATO SALAD
INGREDIENTS:
1/4 cup Champagne vinegar
1/3 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Pepper
1 1/2 pounds cherry and medium-size heirloom tomatoes—
cherry tomatoes halved, heirloom tomatoes cut into chunks
1 pound leftover Grilled and Chilled Beef or other chilled
steak, cut into strips
2 medium avocados—peeled, pitted and cut into 1 1/2-inch
pieces
1/2 cup snipped dill
1/3 cup tarragon leave
INGREDIENTS:
DIRECTIONS:
1/4 cup very finely chopped red onion
In a large bowl, whisk the red onion with the
Champagne vinegar and let stand for 10 minutes. Whisk
in the olive oil and Dijon mustard and season with salt
and pepper. Add the tomatoes, beef and avocados and
toss to coat. Season with salt and pepper and toss
again. Fold in the dill and tarragon and serve right away.
SUPER SALMON SALAD INGREDIENTS:
2-4 oz salmon fillets
1 Tablespoon avocado oil croutons. Season salmon filets with sea salt and
ground pepper. Heat oil in a large skillet (a cast-iron
sea salt and pepper, to taste
works great) over medium-high heat. Place salmon in
4 cups baby kale + romaine, or spring mix pan, skin side up for about 4 minutes or until the flesh
2 cups sweet potato croutons is golden brown. Turn and cook until salmon is
medium-rare, about 4 more minutes.
½ avocado, sliced
In a salad bowl, toss greens with sweet potato
¼ cup pickled red onions
croutons, pickled red onions, feta and pepitas.
¼ cup crumbled feta
Divide between 2 plates. Top salad with salmon and
2 Tablespoons pepitas avocado. Then drizzle with the lemon vinaigrette.
Lemon vinaigrette dressing Season with additional salt and pepper, to taste.
DIRECTIONS: FRENCH NICOISE SALAD WITH TUNA
Make pickled red onions, the lemon
vinaigrette dressing and bake your sweet potato
▢120g/ 4 oz green beans , trimmed
▢2 tomatoes , each cut into 8 – 10 wedges
▢1/2 baby cos lettuce (romaine) , cut or torn into large bite
size pieces
▢3 hard-boiled eggs , peeled and quartered
▢¾ cup/ 100g unpitted black olives
▢250 – 300g/ 8 – 10oz canned chunk tuna in oil , drained
and broken into large chunks
LEMON NICOISE DRESSING:
▢1 1/2 tbsp lemon juice
▢4 tbsp extra virgin olive oil
▢1 small garlic clove , minced/grated
▢1/4 tsp salt
▢1 tsp Dijon mustard
▢Pinch black pepper
DIRECTIONS:
1. Dressing: Shake ingredients in a jar.
2. Cook ptoatoes: Boil potatoes until tender. Drain and
leave to fully cool. Slice into halves.
3. Blanch beans: Boil green beans until tender or done to
your liking. Drain and refresh under cold running water to
quickly cool. Drain, pat well to dry.
INGREDIENTS: ASSEMBLE THE SALAD:
8 baby/chat potatoes (Note 1) 1. Arrange the cos leaves on a large, wide plate.
2. Scatter and layer the remaining ingredients artfully
around the plate, finishing with the eggs, olives and
chunks of tuna. Drizzle with dressing over and serve!
INGREDIENTS:
8 ounces cream cheese room temperature
BANANA SPLIT DESSERT SALAD
This Banana Split Fluff is a fun fluff (salad) version of ¾ cup granulated sugar
the Banana Split Cake with crushed pineapple, maraschino
cherries, bananas, cream cheese, and more. It's a perfect treat 2 tablespoons maraschino cherry juice
to serve at get-togethers and parties
16 ounces maraschino cherries drained and 4. Sprinkle the banana slices with fruit
halved fresh or lemon juice to help prevent
20 ounces crushed pineapple well drained them from browning in the fluff.
2 large bananas sliced 5. Add the banana slices and whipped
topping to the cream cheese mixture.
8 ounces whipped topping thawed
Fold in using a spatula until thoroughly
½ cup chopped peanuts or pecans combined.
chocolate syrup for topping 6. Cover the bowl with plastic wrap and
DIRECTIONS: let chill in the refrigerator for 1 hour.
1. n a large mixing bowl, add in the 7. Scoop and serve with chopped nuts
cream cheese. Beat with a hand mixer and a drizzle of chocolate syrup.
on medium speed until smooth. Scrape 8. Store covered in the refrigerator.
down the sides of the bowl.
2. Add in the granulated sugar and
maraschino cherry juice. Beat until
creamy and combined.
3. Add in the maraschino cherry halves
and drained crushed pineapple. Mix
until evenly distributed.
PUDDING FRUIT SALAD
Vanilla Pudding Fruit Salad is a simple and
sweet twist on a traditional fruit salad recipe.
This easy dessert has a beautiful rainbow of ▢2 cans sliced peaches 15 ounces
fruit in an easy vanilla sauce making it the each
perfect dessert or ice cream topping! ▢1 can mandarin orange
segments 11 ounces
▢1 can pineapple chunks 15
ounces
▢2 bananas sliced
▢1 green apple cored & diced
▢1 ½ cups blueberries
▢1 ½ cups purple grapes
▢1 lime
▢2 tablespoons instant vanilla
pudding mix
DIRECTIONS:
1. Zest the lime.
2. Drain one of the cans of peaches into a
large bowl. Stir 2 tablespoons pudding
mix into the juice.
3. Drain remaining can of peaches, mandarin
oranges and pineapple chunks. (Juice is
not needed for this recipe).
4. Add all fruit and lime zest to the pudding
INGREDIENTS:
mixture. Gently stir to combine.
2 cups strawberries sliced
5. Chill at least 30 minutes before serving.
