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

12 ounces couscous

2 1/2 cups boiling chicken or vegetable stock

12 ounces fresh raspberries

small bunch fresh basil

8 ounces feta cheese, crumbled

2 zucchini, thinly sliced

4 scallions, sliced

1/3 cup pine nuts

grated zest of 1 lemon

Dressing:  1 tablespoon white wine vinegar

1 tablespoon balsamic vinegar

4 tablespoons olive oil

juice of 1 lemon – Salt & Pepper to taste

Put the couscous in a large heatproof bowl and pour over the boiling stock. Stir well, then cover and let soak until all the stock has been absorbed. Pick over the raspberries, discarding any that are overripe. Shred the basil leaves. Transfer the couscous to a large serving bowl and stir well to break up any lumps. Add the cheese, zucchini, scallions, basil, lemon zest, pine nuts and gently toss all ingredients together. Put all dressing ingredients in a jar with lid, and shake until well blended. Pour over the salad and top with raspberries. serves 6

1 lb tomatoes, peeled, seeded, and coarsely chopped

1 onion, thinly sliced and pushed out into rings

14 ounce canned kidney beans, drained and rinsed

Dressing:  1 green chile, seeded and diced, 3 tablespoons chopped cilantro

3 tablespoons olive oil, 1 garlic clove, finely chopped, 4 tablespoons lime juice – Salt & Pepper to taste

Place the chopped tomatoes and onions slices in a large serving bowl and mix well. Stir in the beans. Mix the dressing ingredients in a bowl and season to taste with salt and pepper. Pour the dresing over the salad and toss gently. Best served at room temperature.  serves 4

3 tablespoons red wine vinegar

3 cooked beets, grated

2 sharp apples

2 tablespoons lemon juice

4 large handfuls mixed salad greens

4 tablespoons pecans

dressing: 1/4 cup plain greek yogurt

1/4 cup mayonnaise

1 garlic clove, chopped

1 tablespoon dill – Salt & Pepper to taste

Sprinkle vinegar over the beets, cover and chill for at least 4 hours. Core and slice the apples, place the slices in a dish, and sprinkle with the lemon juice to prevent browning. Combine the dressing ingredients in a small bowl. Remove the beets from the refrigerator and dress. Add the apples to the beets and mix gently to coat with dressing. Put salad greens into a bowl and top with beet and apple mixture; Sprinkle the pecans over salad before serving. serves 4