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      Salad Recipes

      Tossed Salad (Strawberry Spinach with Sherry Vinaigrette)

      • 2 oz Spinach stemmed
      • 4 Strawberries sliced
      • 1/2 oz Toasted almonds
      • 1/2 oz Chevre
      • 1 Tbs Sherry Vinegar
      • 2 Tbs Canola Oil
      • 1 Tbs Olive Oil
      • 1/2 tsp Mustard
      • To Taste Salt and Pepper

      Whisk vinegar, oils and mustard together, season with salt and pepper.

      Toss spinach, strawberries, almonds and chevre with the sherry vinaigrette.

      Composed Salad (Caprese Salad)

      • 1/2 Roma Tomato
      • 1 oz Fresh Mozzarella
      • 2 leaves Basil
      • A/N Olive Oil in a squeeze bottle
      • A/N Balsamic Vinegar in a squeeze bottle
      • A/N Pepper

      Slice the tomatoes into 1/4 inch thick slices.

      Slice the cheese into 1/4 inch thick slices.

      Layer the tomato, cheese, and basil, then repeat.

      Drizzle with olive oil and balsamic vinegar, sprinkle with pepper.

      Pasta Salad (Greek Pasta Salad)

      • 4 oz Bowtie Pasta cooked
      • 1/2 oz Feta Cheese crumbled
      • 1/2 oz Black Olives sliced
      • 1/2 oz Pepperocini sliced into rings
      • 1/2 oz Red Onion julienne
      • 1 Lemon
      • 3 Tbs Olive Oil
      • 1 tsp Fresh Oregano
      • 1 tsp Fresh Thyme
      • To Taste Salt and Pepper

      Juice lemon.

      Whisk lemon juice with olive oil, oregano, thyme, salt and pepper.

      Toss all ingredients with the lemon vinaigrette.

      Bound Salad (Classic Potato Salad)

      • 4 oz Yukon Gold Potatoes diced and cooked
      • 1/2 oz Celery diced
      • 1/2 oz Sweet Onion diced
      • 1 Hard Boiled Egg sliced
      • 2 Tbs Mayonnaise
      • 1 tsp White Wine Vinegar
      • 1/2 tsp Mustard
      • To Taste Salt and Pepper
      • 1 piece Chive Garnish

      Mix mayonnaise, vinegar, mustard and salt and pepper together.

      Dress all the other ingredients with the mayonnaise dressing.

      This will be better after a night in the fridge.

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