MENU
component-ddb-728x90-v1-01-desktop

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.

Trending

LOADING