Lemon Arugula Salad with Parmesan Cheese

      4 cups arugula, washed

1 cup cherry tomatoes, halved

1/2 cup shredded Parmesan cheese

For the dressing:

2 Tablespoons extra virgin olive oil

2 Tablespoons lemon juice

1 1/2 teaspoons honey {or natural sweetener}

3 garlic cloves, minced

1/4 teaspoon sea salt

1/8 teaspoon black pepper

In a small bowl whisk together the olive oil, lemon juice, honey, garlic, salt and pepper. Set aside.

Toss the arugula, tomatoes, toasted pine nuts and Parmesan cheese slices together in a large bowl. Pour the salad dressing over the salad and gently toss. Finish the salad off with the shaved Parmesan cheese. Serve immediately.

Three Bean and Corn Salad

Salad Ingredients:

12 ounces fresh green beans, trimmed and cut into 1 to 2 inch pieces, cooked to crisp-tender and cooled

1 and 1/3 cup of fresh sweet corn kernels (3 to 4 ears of corn) cut from cob

1 can red kidney beans (15 ounce car) rinsed and drained

1 can cannelloni beans (15 ounce can) rinsed and drained

1 medium red pepper, cut into 1/4 inch pieces

Dressing Ingredients:

1 small shallot, finely chopped

1/4 cup olive oil

3 tablespoons fresh lime juice (from 2 to 3 limes)

2 tablespoons white wine vinegar

2 tablespoons honey

1 tablespoon chopped fresh tarragon leaves

1 tablespoon Dijon mustard

Preparation:

Clean and cook green beans.  Transfer to a large bowl.  Add corn, red and white beans, and red pepper.  Add dressing to bean mixture and toss to coat.  Cover and refrigerate at least one hour to blend flavors. 

Mixed Greens with Pecans, Goat Cheese, and Dried Cranberries

 Dressing Ingredients:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

1/2 tablespoon fresh thyme leaves

3/4 cup olive oil

Dressing Preparation:

Whisk first 3 ingredients.  Gradually add olive oil.  Season with salt and pepper.

Salad:

Toss large bag of spring greens salad mix, 1 cup dried cranberries, and 1 small red onion very thinly sliced in large bowl.  Mix enough dressing to lightly coat.  Sprinkle with 1 5.5 ounce log of fresh goat cheese, crumbled, and 8 ounces of honey-roasted salad pecans or walnuts.

Celery Seed Dressing for Butter Lettuce Salad

Dressing Ingredients:
1/4 cup sugar

1/2 teaspoon celery seeds

1/4 salt

1/4 cup mayonnaise

3/4 teaspoon Dijon mustard

1/4 cup cider vinegar

1/2 cup canola oil

Dressing Preparation:

Mix all ingredients in a jar with a lid.  Shake vigorously.

Salad Ingredients and Serving:

Place cleaned butter lettuce on small plates,  Top with very thinly sliced red onions and sprinkle with sesame seeds.  Drizzle with dressing to serve.

Halal Cart Chicken Salad

 Ingredients:

1/4 cup extra-virgin olive oil

1/2 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

3 garlic cloves, divided, finely grated

4 tablespoons of fresh lemon juice, divided

2 cups shredded rotisserie chicken

1 teaspoon flaky or kosher salt, plus more

1 cup plain whole-milk yogurt

1/4 cup mayonnaise

1/2 teaspoon sugar

Freshly ground pepper

1 small red onion, thinly sliced

1 cup halved cherry tomatoes

1 large head of iceberg lettuce or 2 heads of romaine lettuce

1 cup salted pita chips

 

Preparation:

Heat oil in a small skillet or saucepan.  Add oregano, coriander, cumin, turmeric, and cook until fragrant (about 30 seconds).  Transfer to a medium bowl and whisk 1 grated garlic clove and 3 tablespoons of lemon juice.  Add chicken to the bowl and toss to coat.  Season with salt.  Set aside.

Whisk yogurt, mayonnaise, sugar, remaining 2 cloves of garlic, ½ teaspoon of salt, in a small bowl and season with pepper.

Place lettuce on a platter and drizzle with part of the dressing.  Top with chicken, tomatoes, onions, and pita chips. Serve with extra dressing on the side.

 

Note: Add other salad items such as cucumbers, drained and rinsed garbanzo beans, calamata olives.

 

 

Grilled Halloumi Salad

Ingredients:

2 tablespoons red wine vinegar

1 teaspoon fresh lemon juice (from 1 lemon)

½ teaspoon za’atar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 clove garlic, grated or finely chopped

5 tablespoons olive oil, divided

12 ounces Halloumi cheese, sliced ½ inch thick

2 hearts romaine lettuce, coarsely chopped

1 15-ounce can chickpeas, drained and rinsed

1 English cucumber, thinly sliced

1 small red onion, thinly sliced

½ cup kalamata olives, pitted and halved

 

Preparation:

To prepare dressing, whisk vinegar, lemon juice, za’atar, salt, pepper, and garlic in a large bowl.  Slowly whisk in 4 tablespoons oil to infuse.

Heat a cast-iron skillet or barbeque grill to high heat.  Add remaining 1 tablespoon oil to a bowl and add the cheese.  Swirl to coat.  Working in batches if necessary, add cheese in a single layer and cook, flipping once, until browned, about 30 seconds per side.  If using the grill, spray first with cooking spray and use a metal spatula to flip, turn, and remove the grilled cheese to a platter when grill marks appear.

Place romaine, chickpeas, cucumber, onion, and olives on serving plates.  Add dressing and toss to cover.  Divide cheese among plates.

Grapefruit, Avocado, and Hearts of Palm Side Salad

 Salad Ingredients:

1-2 heads of romaine, chopped

1 grapefruit, peeled and cut into sections

1 can of hearts of palm, rinsed, drained, and cut into 1/2 inch slices

1/2 cup thinly sliced red onion

I ripe avocado, cut into wedges

Dressing Ingredients:

2 tablespoons canola oil 

1/2 teaspoon of grated lime peel

1 tablespoon fresh lime juice 

1 tablespoon of mayo

1 teaspoon honey

1/8 teaspoon of black pepper

Preparation:

Combine first five dressing ingredients (oil through honey) in a small jar or bowl with a lid.  Shake vigorously. 

Using small side salad bowls, top romaine with grapefruit sections, hearts of palm, onion, and avocado.  Drizzle with dressing and season with pepper.

Chopped Salad with Chicken

Salad Ingredients:

2 heads of romaine

2 cups of chopped cooked chicken

1/4 cup thinly chopped red onion

1 cup cherry tomatoes, halved

1 cup cooked ditalini pasta (small tubular pasta)

Dressing Ingredients:

2 tablespoons Dijon mustard

2 tablespoons rice vinegar

2 tablespoons red wine vinegar

1 small garlic clove, minced

2 teaspoons honey

1 teaspoon dried oregano

Salt and Pepper to taste 

Preparation:

Combine dressing ingredients.  Shake vigorously.  This dressing can be made in advance and will keep for up to a month.

Cantaloupe and Sugar Snap Pea Salad

Ingredients:

1 small cantaloupe

8 oz. sugar snap peas

8 oz. ricotta salata (or feta if you can’t find ricotta salata)

3 tablespoons fresh tarragon leaves

1/8 cup olive oil

1 lemon

Flaky sea salt

 

Preparation:

Scoop out seeds from the cantaloupe, cut into wedges and remove rind.  Very thinly slice cantaloupe or use a vegetable peeler or mandolin to create thin ribbons.  Remove strings from the sugar snap peas.  Cut ricotta salata into small cubes or thin slices.

Sprinkle with tarragon leaves.

Drizzle with olive oil and squeeze fresh lemon juice over the salad.

Sprinkle with sea salt before serving.

Bibb Lettuce, Avocado, and Dried Cranberry Salad

 Ingredients:

1/2 cup olive oil

2 tablespoons white wine vinegar

2 tablespoons orange juice

1 tablespoon Dijon mustard

Salt and Pepper to taste

Bibb lettuce

1 avocado – pitted, sliced

1/4 cup dried cranberries

2 tablespoons shaved Asiago or Parmesan cheese

 

Preparation:

Whisk oil, vinegar, orange juice, and mustard in small bowl to blend.  Season with salt and pepper to taste.

Put lettuce in individual salad bowls.  Arrange avocado slices and cranberries on top of the lettuce.  Sprinkle with cheese and drizzle with dressing.

Asian Cucumber Salad

 Ingredients:

2 English cucumbers – thinly sliced by hand or on a mandolin

Salt to taste

1/3 cup rice vinegar

1/2 teaspoons granulated sugar

2 tablespoons toasted sesame oil

2 tablespoons thinly sliced scallions

1 tablespoon minced garlic

1/8 teaspoon freshly grated ginger

1 tablespoon sesame seeds

Crushed red pepper flakes to taste

 

Preparation:

Place cucumber slices in a colander and sprinkle with salt; set aside.

Whisk vinegar and sugar together until sugar is dissolved.  Add sesame oil, garlic, ginger, and sesame seeds and stir.  Drizzle dressing over the cucumbers.

Sprinkle salad with sesame seeds and crushed red pepper to serve.

 

Farro Salad

1 cup pearled farro (6 ounces)
1 cup fresh apple cider
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
1/2 cup roasted, salted pistachios, whole or chopped
1 cup roughly chopped fresh parsley
1 cup roughly chopped fresh mint leaves
1 cup cherry or grape tomatoes, halved through the stem
1/3 cup thinly sliced radishes (2 to 3 radishes)
2 cups baby arugula
1/2 cup shaved Italian Parmesan cheese
Flaked sea salt

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

Caesar Pasta Salad

Ingredients

1/3 cup olive oil
1 garlic clove minced
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
salt and pepper to taste
Juice of one lemon

1/2 cup shredded parmesan
8 ounces of rotini pasta, cooked, chilled and tossed with 1 teaspoon of olive oil
3 - 4 cups of romaine, thinly sliced

10 - 12 croutons

Whisk the first six ingredients together to make a dressing.  Pour dressing over pasta and add the parmesan cheese.  If not serving immediately store in the refrigerator.  Right before serving the salad toss in the romaine and croutons.

Cranberry Cream Salad

3-ounce cherry gelatin
1 cup hot water
1 lb can whole cranberry sauce
1/2 cup chopped celery
1/4 cup chopped walnuts
1 cup sour cream

Dissolve gelatin in water. Chill until thick but not firm.  Break up cranberry sauce. Stir sauce, celery, and nuts into gelatin mix.  Fold in the sour cream.  Chill until set and ready to use.

Serves 4 - 6

Spaghetti with Tomato Lemon Sauce

This recipe is especially good in the summer when tomatoes and zucchini are in season.

2 pounds fresh tomatoes, diced

1 medium zucchini diced
1 pound spaghetti

Juice of one lemon

6 tablespoons extra virgin olive oil

1/4 cup grated parmesan cheese

Place the tomatoes and the zucchini in a large pasta serving bowl and sprinkle with a generous amount of salt and pepper.  Meanwhile, cook spaghetti according to package directions in boiling salted water until al dente. Drain well and add to the serving bowl.  Dress with lemon juice and olive oil.  Topp with parmesan cheese.

Serves 6 

Broccoli Crunch Salad

 Salad

2 heads of broccoli, cut into florets

1/2 pound bacon, cooked and crumbled

1 cup of shredded cheddar cheese

1 small onion, cut into thin rings

1/4 cup sunflower kernels, salted and roasted

Dressing

1 cup mayonnaise

2 tablespoons red wine vinegar

1/3 cup sugar

Combine salad ingredients and store them in the refrigerator.

Combine salad dressing ingredients. Store in refrigerator.

Just before serving toss salad with dressing.

8 servings

Creamy Tomato, Radish and Cucumber Salad

This tastes so fresh and light enjoy!

½ cup mayonnaise

 ½ cup crumbled feta cheese

1 tablespoon chopped fresh chives, plus more for garnish

1 tablespoon chopped fresh dill, plus more for garnish

1 tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground pepper

1 large English cucumber, diced

1-pint cherry tomatoes, quartered

1 bunch radishes, diced

½ medium red onion, finely diced

Whisk mayonnaise, feta, chives, dill, lemon juice, salt and pepper in a large bowl. Add cucumber, tomatoes, radishes, and onion and toss to coat. Garnish with more chives and dill, if desired.

Romaine Salad

Juice of  one lemon
2 garlic cloves crushed
2/3 cup vegetable oil
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/2 teaspoon grated lemon rind

1 large head of romaine lettuce, torn into pieces
1/4 pound bacon, fried crisp and crumbled
2 cups cherry tomatoes cut in half
1 cup coarsely grated Swiss cheese
2/3 cup slivered toasted almonds
1/2 cup grated Parmesan cheese

Mix the first six ingredients together to make the salad dressing.

Place remaining ingredients in a large bowl and toss with the salad dressing.  You may not need all of the salad dressing.

Orange Chicken & Mixed Green Salad

2/3 cup plus 1/4 cup fresh orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

2 teaspoons grated orange peel

8 boneless chicken breast halves with skin

3 oranges, peel and white pits removed

6 tablespoons olive oil

1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bell pepper, seeded, thinly sliced

Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Cut oranges between membranes to release segments. (Chicken and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter and top with chicken breasts.

Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.