Author: admin

2 ripe large tomatoes, cut into wedges

8 ounces mozzarella cheese, torn into pieces

2 ripe avocados, sliced thinly

few basil leaves, torn into pieces

20 black olives

fresh crusty bread, to serve

Dressing:  3 tablespoons olive oil

1- 1/2 tablespoons white wine vinegar

2 teaspoons coarse grain mustard

Salt & Pepper

Place tomato wedges in a large serving dish. Arrange avocados and mozzarella cheese with the tomatoes. Mix all dressing ingredients and drizzle over the salad.  Top with black olives and basil. Serve with crusty bread.  serves 4

2 large handfuls of radicchio

2 large handfuls of arugula

1 small galia or honeydew melon – peeled, seeded and thinly sliced

2 ripe avocados, thinly sliced

1 tablespoon lemon juice

8 ounces fontina cheese, cut into bite size pieces

Dressing: 6 tablespoons olive oil

1 tablespoon white wine vinegar

2 tablespoons lemon juice

1 tablespoon chopped parsley

Brush the avocado slices with lemon juice. Put the greens onto a serving platter, and arrange the slices of melon and avocado over the greens. Top with the cheese. Whisk together all dressing ingredients and drizzle over salad.  serves 4

2 cups bean sprouts, rinsed and dried

small bunch seedless black and green grapes, halved

12 unsulfured dried apricots, halved

1/4 cup blanched almonds, sliced

Black pepper to taste

Dressing: 2 tablespoons walnut oil

2 teaspoons sesame oil

3 teaspoons balsamic vinegar

Place the bean sprouts in the bottom of a large salad bowl and sprinkle the grapes and apricots on top. Mix dressing ingredients together and pour over salad. Top with almonds and season with black pepper to taste. serves 4

2 oranges, peeled and sliced

1 fennel bulb, thinly sliced

1 red onion, peeled and thinly sliced into rings

Dressing: juice of 1 orange

3 tablespoons balsamic vinegar

Arrange the orange slices in the bottom of a shallow dish. Place a layer of fennel on top and then add a layer of onion. Mix dressing and drizzle over salad.  serves 4

2 ripe tomatoes, seeded and finely chopped

1 small red onion, finely chopped

14 ounce can lentils, rinsed and drained

6 1/2 ounce can albacore tuna, drained

2 tablespoons chopped fresh cilantro

Dressing: 4 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon whole-grain mustard

1 garlic clove crushed

1/2 teaspoon cumin ground

1/2 teaspoon coriander ground

Mix together the onion, tomatoes and lentils in a large bowl. Flake the tuna with a fork and stir into the mixture in large bowl. Add chopped cilantro. Whisk together all dressing ingredients and pour over salad. Season with black pepper to taste.  serves4

10 ounces dried orecchiette

4 large handfuls of mixed salad greens

2 pears, cored and diced

1 tablespoon lemon juice

10 ounces blue cheese, crumbled

1/2 cup chopped walnuts

4 tomatoes, quartered

1 red onion, thinly sliced

1 carrot, grated

8 fresh basil leaves, shredded

dressing: 5 tablespoons olive oil

3 tablespoons lemon juice – Salt & Pepper to taste

Cook pasta according to directions. Place the salad greens into a large bowl.  Toss the diced pears with 1 tblsp. lemon juice in a small bowl. Top the salad with the blue cheese, walnuts, pears, pasta, tomatoes, onions, carrots and basil. Mix the dressing ingredients together and pour over the salad, toss well and serve.  serves 4