“It’s a unique salad which is different from the rest!”

INGREDIENTS   

1 cups pecans
4 ripe peaches
8 cups baby spinach, rinsed and dried

For the Dressing:

1/3 cup honey
1/4 tsp. shredded lime zest
3 tbsp. fresh lime juice
1 1/2 teaspoons poppy seeds
1/4 tsp. salt
1/8 tsp. ground mace
1/4 tsp. vegetable oil

DIRECTIONS   

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken.
• Remove from oven and set aside.
• Peel the peaches (if desired) and slice into bite-sized segments.
• Combine peaches, spinach and pecans in a large bowl.
• Toss with dressing until evenly coated.

“This recipe is perfectly served with crusty French bread.”

INGREDIENTS   

1/3 cup red wine vinegar
1 tbsp. sugar
1 1/2 teaspoons salt
1 medium red onion, sliced crosswise 1/8 inch thick rings
2 medium navel oranges
2 tsp. whole grain mustard
1 tbsp. defatted chicken stock
1/4 tsp. black pepper
1 tbsp. olive oil
10 cups mixed baby greens

DIRECTIONS   

• Bring the vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, then remove from heat.
• Cook the onion in a saucepan of boiling salted water until crisp-tender for about 4 minutes and then drain in a colander.
• Rinse under cold water and drain again.
• Stir onion into vinegar mixture and marinate 10 minutes.
• Cut, peel and white pith from oranges by using a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices while onion is marinating.
• Drain the onion in a sieve set over a salad bowl, reserving marinade and onion separately.
• Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade.
• Add greens, onion, and oranges and toss with dressing.
• Serve immediately.

“It’s a luscious dish that is best served with grilled chicken or pork dish.”

INGREDIENTS   

2 tbsp. white wine vinegar
4 tsp.  chopped fresh tarragon
2 tsp. Dijon mustard
1 tsp. fennel seeds, crushed
1/4 cup extra virgin olive oil
3 cups washed and trimmed arugula
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges

DIRECTIONS   

• Whisk the first 4 ingredients in medium bowl to blend.
• Gradually whisk in oil.
• Season vinaigrette with salt and pepper.
• Mix arugula, fennel and tomatoes in large bowl.
• Toss with enough vinaigrette to coat.
• Season this salad to taste with salt and pepper and serve.

“This is a perfect side dish which goes well with any grilled poultry meat.”

INGREDIENTS   

1 tbsp. apple cider
1 tbsp. cider vinegar
2 tsp. fresh lemon juice
1 tsp. Dijon-style mustard
1 tbsp. minced shallot
1/2 tsp.  Worcestershire sauce
1/8 tsp. died thyme, crumbled
1/4 cup extra virgin oil
1 1/2 red delicious apples
2 Belgian endives, cut crosswise into 1/2-inch-thick slices
6 cups loosely packed watercress sprigs, trimmed, rinsed and spun dry
3 tbsp. coarsely crumbled walnuts

DIRECTIONS   

• Whisk the cider together with vinegar, the lemon juice, the mustard, the shallot, the Worcestershire sauce, the thyme, and salt and pepper to taste in a bowl.
• Add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
• Let the dressing stand at room temperature for 30 minutes to let the flavors develop.
• Toss the apples, cored and cut into 1/2-inch pieces, with 2 tablespoons of the dressing in another bowl.
• In a large bowl, toss together the endive slices and the watercress with the remaining dressing and divide the watercress mixture among the 6 salad plates.
• Top greens with the apples and walnuts.
• Note: Apple juice may be substituted for the apple cider if needed.

“It’s a good partner with barbeque.”

INGREDIENTS   

1/3 cup fresh flat-leaf parsley
1/3 cup Gorgonzola dolce or other soft blue cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/3 cup well-shaken buttermilk
1 tbsp.  distilled white vinegar
3/4 tsp.  salt
1/4 tsp. black pepper
1/4 cup finely chopped fresh chives
2 hearts of romaine, thinly sliced crosswise (10 cups)
2 small head radicchio, quartered and thinly sliced lengthwise (6 cups)
2 small heads frisée, torn into bite-size pieces (6 cups)
4 Belgian endives, trimmed and thinly sliced lengthwise

DIRECTIONS   

• For a smaller amount of servings: you may half the salad greens ahead and can make the entire amount of dressing.
• It keeps well for 5 days just covered and refrigerated.
• Stir before using.
• Any greens goes well or as a dip for baked chicken strips.

“It’s a light dish that is best serve with grilled or roast chicken.”

INGREDIENTS   

1/3 cup red-wine vinegar
1 tbsp.  sugar
1 1/2 tsp. salt
1 medium red onion, sliced crosswise 1/8 inch thick and separated into rings
2 medium navel oranges
2 tsp. whole-grain mustard
1 tbsp. low-fat chicken stock or low-sodium fat-free chicken broth
1/4 tsp. black pepper
1 tbsp. olive oil
10 cups mixed salad greens

DIRECTIONS   

• Bring the vinegar, sugar, and 1 teaspoon salt to a boil in a small saucepan, stirring frequently until sugar is dissolved, and then remove from heat.
• Cook onion in a saucepan of boiling salted water until crisp-tender for about 4 minutes and then drain in a colander.
• Rinse under cold water and drain again.
• Stir onion into vinegar mixture and marinate for 10 minutes.
• Cut, peel and white pith from oranges by using a sharp knife and then cut oranges crosswise into 1/4-inch-thick slices while onion is marinating.
• Drain the onion in a sieve set over a salad bowl, reserving marinade and onion separately.
• Whisk mustard, stock, remaining 1/2 teaspoon salt, pepper, and oil into marinade.
• Add greens, onion, and oranges and toss with dressing.
• Serve immediately.

“This dish is best served with sourdough bread.”

INGREDIENTS   

8 cups torn spinach
8 ounces sliced fresh mushrooms
2 – 11 ounce cans mandarin orange sections in juice, drained
1/4 cup crumbled feta cheese
2 tbsp. slivered almonds
1/2 cup fat-free raspberry vinaigrette

DIRECTIONS   

Just before serving, place ingredients, except vinaigrette, in a bowl, lightly toss and drizzle with dressing.

“It’s a delectable dish especially served with crusty French bread.”

INGREDIENTS   

6 cups baby arugula
1 tsp.  fresh lemon juice
1/8 tsp. salt
2 tbsp.  olive oil
2 pears, cored and sliced
2 ounces shaved Parmesan

DIRECTIONS   

• Toss the baby arugula together with lemon juice, and salt in a bowl.
• Drizzle with oil and toss to combine well.
• Divide greens among plates and top with sliced pears and shaved Parmesan.

“It’s a delightful light dish that goes with any meal.”

INGREDIENTS   

12 cups baby spinach leaves, cleaned, trimmed and stems removed
1/8 tsp. fine sea salt, or to taste
1/4 tsp. fresh ground black pepper
2 tbsp.  extra-virgin olive oil
   Fresh lemon juice
4 very thin slices of sweet red onion

DIRECTIONS   

“It’s a type of salad that goes with any meal.”

INGREDIENTS   

1 tbsp. fresh lemon juice
1 1/2 tbsp. extra-virgin olive oil
1 clove garlic, halved
6 ounces very fresh baby spinach
1 chunk parmesan cheese (enough for 1/2 cup of shaved curls, loosely packed)
1 tsp. coarse Kosher salt
   Fresh ground black pepper

DIRECTIONS   

• Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
• Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
• Divide the salad among 4 plates.
• Shave the cheese in wide sheets over each salad with a vegetable peeler.
• Season with salt and pepper and serve.