“It’s a twist of ingredients mixture that gives the quality, perfect!”

INGREDIENTS   

2 cups shredded cabbage
1 cup chopped apple
1/2 cup chopped celery
2 tbsp. chopped walnuts
2 tbsp. golden raisins
2 tbsp. apple juice
1/4 to 1/2 tsp. cinnamon
1 tbsp. honey
1/2 cup nonfat plain yogurt Combine cabbage, apple, celery, walnuts and raisins.

DIRECTIONS   

• Combine apple juice, yogurt, honey and cinnamon in a small bowl.
• Pour mixture over cabbage mixture and toss. Chill.

“It’s an old mixture so delicious and yummy!”

INGREDIENTS   

2 small apple, cored and chopped
2 medium carrots, shredded
2 tbsp. granulated sugar
2 tbsp.  orange juice
2 tbsp.  lemon juice
1/2 cup raisins

DIRECTIONS   

“This recipe is perfectly served with baked chicken.”

INGREDIENTS   

2 tbsp. fresh lime juice
1 1/2 tbsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
5 tbsp. extra-virgin olive oil
2 heads of green leaf lettuce, trimmed and torn into 2-inch pieces (about 20 cups)
6 cups arugula
   Seeds from 1 large pomegranate (1 1/4 cups), membranes discarded
3/4 cup sliced almonds (2 1/4 oz), toasted

DIRECTIONS   

“This recipe is great when served with any grilled meat.”

INGREDIENTS   

2 tbsp. olive oil
2 tbsp.  apple cider vinegar
2 tbsp.  minced shallot
1 tbsp.  honey
   Heaping 1/2 cup dried tart cherries
6 cups mixed salad greens
1 medium Gala apple, cored, thinly sliced

DIRECTIONS   

“It’s a mixture of salty and sweet flavor.”

INGREDIENTS   

1 1/2 tbsp. vegetable oil
1 tbsp.  white balsamic vinegar
1/2 tsp. Dijon mustard
   Pinch of Kosher salt
   Pinch of black pepper
8 cups mixed baby salad greens
1/2 cup fresh blueberries
1/2 cup feta cheese, crumbed

DIRECTIONS   

“It’s a recipe which is great when served with grilled meat or poultry.”

INGREDIENTS   

1 lemon
2 tbsp. white wine vinegar
1/3 cup sugar or 1/4 cup splenda
1 tbsp. vegetable oil
1 tsp. poppy seeds
1/4 cup sliced almonds, toasted
1 1/2 cups strawberries
1/2 medium cucumber, sliced and cut in half
1/4 small red onion, sliced into thin wedges
1 (6 ounce) package baby spinach, washed, stems removed

DIRECTIONS   

• For the dressing: zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice.
• Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended.
• Cover; refrigerate until ready to use.
• Preheat the oven to 350°F.
• For the salad: spread almonds in single layer over bottom of small baking pan.
• Bake for 10-12 minutes or until lightly toasted.
• Remove from oven; cool almonds.
• Hull strawberries; cut strawberries into quarters.
• Peel the cucumber and slice; cut slices in half.
• Slice onion into thin wedges.
• Place spinach in large serving bowl; add strawberries, cucumber and onion.
• Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.

“This recipe is great when served with grilled meat or poultry.”

INGREDIENTS   

2 tbsp. fresh lime juice
1 1/2 tsp. sugar
3/4 tsp. salt
1/4 tsp. black pepper
5 tbsp. extra-virgin olive oil
2 heads green leaf lettuce, trimmed and leaves torn into 2-inch pieces
2 bunches watercress, coarse stems discarded & sprigs cut into 1-inch pieces
   Seeds from 1 large pomegranate, bitter white membranes discarded
3/4 cup sliced almonds, toasted

DIRECTIONS   

• Whisk the lime juice together with sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a steady stream, whisking until combined.
• Combine lettuce, watercress, and half of pomegranate seeds in a large serving bowl.
• Toss with just enough dressing to coat, and then sprinkle with remaining pomegranate seeds.

“It’s an excellent dish especially served with grilled meats or poultry.”

INGREDIENTS   

1 pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled feta cheese
1/4 cup toasted pecans, chopped coursely
2 tbsp. extra-virgin olive oil
3/4 tsp. Dijon mustard
1 tbsp. apple cider vinegar
1/4 tsp. honey
   Kosher salt (to taste)
   Fresh ground pepper (to taste)
 2 green onions, small dice

DIRECTIONS   

“It’s an excellent salad which goes with grilled meat or poultry.”

INGREDIENTS   

3 tbsp. olive oil
1 tbsp. fresh lemon juice
2 cups arugula leaves, torn into pieces
2 cups tender inner white leaves of frisee, torn into pieces
2 cups watercress leaves
3 small scallions, white and tender green parts only, trimmed and thinly sliced
   Leaves from 1 head celery, coarsely chopped
2 small tender inner ribs of celery, trimmed and thinly sliced
  Leaves from 1/4 bunch fresh parsley, chopped
  Leaves from 1/4 bunch fresh cilantro, chopped
  Leaves from 10 sprigs fresh mint, chopped
6 small radishes, trimmed and thinly sliced
1/2 small bulb fennel, trimmed, halved lengthwise, and thinly sliced crosswise
   Salt and freshly ground black pepper

DIRECTIONS   

• Whisk the oil and lemon juice together in a large bowl.
• Add the remaining ingredients.
• Gently toss salad then adjust seasonings and toss again.

“It’s a perfect salad that goes with grilled pork.”

INGREDIENTS   

1 pound container plain yogurt
1/2 cup finely chopped seeded cucumber
1/2 cup finely chopped radish
1/3 cup finely chopped fresh cilantro leaves
12 inner leaves of Bibb or Boston lettuce, rinsed and spun dry

DIRECTIONS   

• In a large sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl let the yogurt drain, covered and chilled, for 8 hours.
• Transfer the yogurt cheese to a bowl, discarding the liquid, and stir in the cucumber, the radish, the coriander, and salt to taste.
• Spoon this at about 1 tablespoon of the cheese mixture onto each lettuce leaf.
•  (Do not combine the cheese and the vegetables more than 1 hour in advance or the mixture will become watery.)