Grilled Apple & Pear Salad

Ingredients:

4 firm Fuji apples

2 firm Bartlett pears
1 tbs olive oil

1 small box baby arugula

1 cup chopped pecans (toasted)

¼ Cup Chopped Chives

Dressing

8oz orange juice

½ cup olive oil

Salt and pepper

Directions:

1. Cut apples and pears into wedges, about 8 each.
 Toss fruit in olive oil and season with salt and pepper.

2. Grill on a hot grill pan or outdoor grill for about 4 minutes per side.
 Place grilled fruit on a plate and hold in the fridge until cold.

3. Toast pecans in a pan over low heat until they are evenly browned and fragrant.
 Cool the nuts on a plate.

For the Dressing:

1. Simmer the orange juice until it has reduced by less than half.
 Allow to cool.
 Add the olive oil and whisk.

Assembly:

Toss the fruit, pecans, arugula, & chives with 3tbs of dressing, taste & adjust dressing as needed.

Smoked Salmon Pasta Salad

Salad:

8 oz fusilli pasta

6 oz marinated artichoke hearts

6 oz black olives, sliced

2 large tomatoes, diced

1 small zucchini, diced or

1 c broccoli flowerets

1/2 lb smoked salmon

4 oz sharp cheddar cheese, diced

Dressing:

1 c extra-virgin olive oil

1/4 c red wine vinegar

2 tsp salad seasoning for oil and vinegar dressing

- Cook pasta according to package directions; rinse in cool water and drain. toss together all salad ingredients. Prepare dressing by combining all ingredients and pouring over salad immediately. Toss lightly and serve. Serve with crusty french bread for a complete meal!

Roasted Beet Salad

3 large beets, washed and cut into wedges

6 sprigs fresh thyme plus 1 tsp fresh thyme leaves

7 tbs extra-virgin olive oil, divided

2 large ribs celery, sliced 1-inch thick

1 tsp walnut oil

3 tbs rice vinegar

1/2 tsp ground cumin

1/2 tsp garlic pepper

4 c loosely packed spring garden mix or arugula

3 oz firm goat cheese, crumbled

- Preheat oven to 400 degrees. Place beets and thyme sprigs in large bowl; drizzle with 2 tablespoons or the olive oil. Toss to coat evenly; spread on baking sheet. Roast beets 35-40 minutes or until just tender and can be pierced with a sharp knife. Remove from oven; let stand 10 minutes. Discard thyme sprigs.

- Peel beets and cut into bite-size pieces. Place beets and celery in large bowl; set aside. Place remaining 5 tablespoons olive oil in small bowl; add thyme leaves, walnut oil, cumin, and garlic pepper; mix to combine. Pour over beet mixture; toss lightly to coat.

- Arrange greens on individual chilled plates. Top with beet mixture, then with goat cheese, and serve.

Watercress Salad with Tangerine Vinaigrette

2-3 tangerines

3 tbs extra-virgin olive oil

2 bunches watercress, cleaned, stalks removed

1/2 c thinly sliced red onion

1/4 c crumbled goat cheese

- Wash and dry tangerines. Finely grate tangerine peel. With a small knife, cut peel from tangerine. Working over a bowl, cut sections away from white pith. Squeeze tangerine over bowl to measure 1 tablespoon tangerine juice.

- In medium bowl whisk together olive oil, tangerine juice, grated peel, and salt and pepper to taste. Set aside.

- In large bowl combine watercress, sliced onion and tangerine sections.

- Drizzle dressing over watercress; toss to coat. Top with cheese, and serve.

Avocado and Hearts of Palm Salad

1 avocado, pitted and peeled

1/2 c Mexican-style sour cream (crema agria)

1 tbs mayonnaise with lime juice

2 tsp lime juice

1/4 tsp salt

1 (14 oz) can hearts of palm, drained

6 c mesclun salad mix

1 c grape tomatoes, halved

1/2 medium red onion, thinly sliced

1/3 c fresh chopped cilantro

Crumbled queso fresco (optional)

- In small bowl mash avocado with a fork. Add sour cream, mayonnaise, lime juice and salt. Stir until mixture is smooth and blended. Cover with plastic wrap; set aside.

- Cut hearts of palm horizontally into 1/4-inch rounds; set aside. Place 1 cup of salad mix on each of 6 serving plates. Top each with hearts of palm, tomatoes, onion and 2 rounded tablespoons of avocado mixture. Sprinkle with cilantro and, if desired, queso fresco. Season with salt and pepper to taste. Serve immediately.

Moroccan Squash Salad

3 lbs buttercup or butternut squash; peeled, seeded and cut into 1/2 inch cubes

1 c raisins

1/4 c fresh lemon juice

1/4 c extra-virgin olive oil

2 cloves garlic, minced

2 tsp light brown sugar

1 tsp salt

1 tsp ground cumin

3/4 tsp ground cinnamon

1/8 tsp cayenne pepper

1/4 c chopped fresh cilantro or parsley

1/2 c almond slivers, toasted

- Cook squash in large pot of boiling salted water 5 minutes or until just knife-tender; add raisins during the last minute of cooking. Drain and rinse under cold water until cool.

- Whisk together lemon juice, olive oil, garlic, brown sugar, salt, cumin, cinnamon, and cayenne in large serving bowl. Add squash, raisins, cilantro and almonds. Toss lightly to coat. Serve at room temperature.

Lemon Green Bean and Celery Salad

1 1/2 lbs green beans, trimmed

1 tbs extra-virgin olive oil

1/4 c thinly sliced shallots

2 c diagonally sliced celery

3 tbsp lemon juice

1/3 c chopped parsley

2 tbsp grated lemon peel

- Cook green beans in lightly salted boiling water 5 to 7 minutes or until crisp-tender. Drain beans and plunge into a bowl of ice water. Drain throughly; pat dry with paper towels.

- Heat oil in large skillet over medium heat. Add shallots and celery; cook and stir 3-4 minutes.

- Add green beans, lemon juice, parsley, and lemon peel; toss to combine. Cook and stir 1-2 minutes or until beans are warm. Season with salt and pepper to taste.

Tabouli Salad

1 large cucumber, chopped
2 roma tomatoes, chopped
1 medium onion, chopped
1 clove of garlic, minced
extra-virgin olive oil
6 leaves of mint, chopped
1 c bulgar (softened)
2 limes
salt

Soak bulgar in water for 2 hours to soften. Drain bulgar by squeezing in hands and moving to another bowl. Add all ingredients to bulgar and season with olive oil, limes, and salt.

Spinach Salad

1 bag of spinach
1 thin sliced apple
1c raisins
½ c nut of your choice
1 tbs butter
4 tbs vinegar
5 tbs sugar
extra-virgin olive oil
pepper
salt

Fry nuts in butter. In a medium bowl add nuts, spinach, apple, and raisins. In a small sauce pan boil vinegar and sugar; let it cool completely, and it to the salad. Add salt, pepper, and extra-virgin olive oil to taste.

Broccoli Salad

1 large head of broccoli
10 bacon slices (cooked and crumbled)
5 green onion sliced
½ c dry raisins or chopped apples
½ c nuts
½ c mayo
2 tbs vinegar
¼ c sugar

Mix everything!