This is a great Mediterranean-style salad that is delicious and served with seafood,  poultry, or grilled lamb. INGREDIENTS: Olive Vinaigrette 1 cup pitted Nicoise olives (small black olives) 1 cup high-quality extra virgin olive oil 1/2 cup fresh lemon juice 5 basil leaves 1 shallot, chopped 1 anchovy Ground black pepper Salad 1 cup olive...Read More

Here is a protein-packed, stick-to-your-ribs winter salad full of bright California flavor that is healthy and tasty. Double the recipe and enjoy it for lunch the next day.  INGREDIENTS: 1 15-oz can chickpeas (or 2 cups cooked), drained and rinsed 2 cups fresh spinach (packed) 1/4 cup red onion, chopped finely 3 tablespoons lime juice...Read More

This recipe is similar to the delightful salad served at Magic Pan crepe restaurants that were popular during the 80s. In our updated version, we have added slices of fresh fennel bulb which adds a delectable crunch to the salad and we’ve replaced the canned mandarin oranges with fresh seedless clementine segments. INGREDIENTS: Salad 1/3...Read More

INGREDIENTS: 1 medium (2 1/2 – 3 lbs.) butternut squash, peeled and cut into 1-inch cubes 1 red onion, cut in half, thinly sliced 1/2 cup dried cranberries 2 cups water 1 cup uncooked bulgur wheat 4-5 tablespoons white wine vinegar 2 tablespoons extra virgin olive oil Zest of one orange 1/2 teaspoon coriander 1...Read More

Here’s a great winter salad that satisfies our craving for hearty and satisfying dishes in the colder months, but is also light and healthy. INGREDIENTS: 1 1/2 cups wheat berries 1/4 cup rice vinegar 1/3 cup fresh orange juice 2 tablespoons honey 1 cup dried fruit, finely diced (figs and raisins work well together, but...Read More

Make the sweet tangy dressing ahead of time to allow the dressing to chill and the flavors to mingle. INGREDIENTS: 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/4 cup sugar 1/2 cup extra virgin olive oil 1/4 cup golden balsamic vinegar* 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced red onion 10...Read More

Dressing: 3 tablespoons raspberry vinegar, fruity, not tart 1 teaspoon Dijon mustard 5 tablespoons mild olive or vegetable oil Pinch each sugar, salt, and pepper to taste Salad: 4 cups arugula leaves torn 4 cups butter lettuce torn 2 nectarines, ripe and sliced (may use more) 1/3 cup walnuts, toasted 1/2 cup raspberries METHOD: In...Read More

Any beets will do, but the golden beets are lighter tasting than red and look lovely with the kale. Much of the success of this dish relies on really tender kale. Scotch kale was used, but Russian would work as well. INGREDIENTS: Salad 1 bunch of golden beets, tops removed with 1 inch of stem...Read More

This versatile dressing is featured with the Arugula Cherry Salad, but it works very nicely with roast chicken or duck, charred hanging tender steak, pork chops or roasts, or grilled salmon or swordfish. The cherry syrup used in the vinaigrette is a tart or sour cherry syrup produced in Eastern Europe and is used for...Read More

While honeydew is usually the backbone of fruit salads, it can also shine in savory recipes, like this one with crunchy cucumber, feta cheese, and mint. The lemon and olive oil dressing has lots of black pepper to temper the melon’s sweetness. Pair this salad with grilled meats or toss it into the picnic basket...Read More