INGREDIENTS: 2 garlic cloves, peeled and minced 4 tablespoons red wine vinegar 4 tablespoons walnut oil 1/2 teaspoon Dijon mustard Salt and freshly ground black pepper 12 medium roasted beets, cooled, peeled and cubed* 1/4 cup chopped toasted walnuts Blue cheese, crumbled into large chunks METHOD: Put garlic, red wine vinegar, walnut oil, Dijon mustard,...Read More

INGREDIENTS: 3 lb. beets, greens removed 2 tablespoons olive oil 1/4 cup water 1/2 cup balsamic vinegar 3 tablespoons brown sugar 1 bunch watercress, washed and stemmed 4 ounces blue cheese, crumbled Salt and freshly ground black pepper 1/2 cup toasted walnuts or pecans, if desired (optional) METHOD: Preheat the oven to 400 degrees F....Read More

This salad started as a Southwest succotash side dish I had planned to sauté, but I kept snacking on it raw and finally just added a salad dressing. It has evolved over time based on what is at the farmers’ markets. The New World moniker of the salad refers to the “three sisters” — corn,...Read More

Milder and less sharp than Eureka lemons, Meyer lemons make a well-balanced salad dressing for delicate greens or spooned over blanched asparagus.  INGREDIENTS: 3/4 cup extra-virgin olive oil 1/3 cup Meyer lemon juice 2 tablespoons finely minced shallot 1 tablespoon rice vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 3/4 teaspoon salt (or to taste)...Read More

This chicken salad features an exotic curry flavor and an interesting texture from water chestnuts. It’s a wonderful main course for a spring luncheon or even a small bridal or tea party. Serve the salad in a ‘leaf bowl’ of butter lettuce or a couple of frilly red leaf lettuce leaves. Garnish with peeled slices...Read More

This makes a festive, colorful salad, perfect for special holiday dinners. INGREDIENTS: 1/4 cup rice vinegar 2 tablespoons fresh orange juice 1 tablespoon honey 1 teaspoon toasted sesame oil Salt and pepper 5 quarts baby spinach or mixed green leaves (about 1 1/4 lb.), rinsed and crisped 3 firm Fuyu persimmons, peeled and sliced into...Read More

INGREDIENTS: 1/2 cup mayonnaise 2 tablespoon Dijon mustard (smooth, not stone ground) 2 tablespoon honey 1/2 tablespoon fresh lemon juice or apple cider vinegar 1 teaspoon poppyseed METHOD: Place all ingredients except poppyseed in a blender and process until smooth. Stir in poppyseed. Store dressing in the refrigerator.Read More

INGREDIENTS: Salad: 8 cups baby spinach leaves 1 cup blueberries 1/2 cup slivered almonds (toasted, optional) 1/2 cup crumbled feta cheese Dressing: 3 tablespoons extra virgin olive oil 3 tablespoons Ribena (concentrated blackcurrant nectar)* 1 tablespoon + 1 teaspoon fresh, lemon juice 2 tablespoons fresh mint, chopped 1/4 teaspoon freshly cracked pepper METHOD: In a...Read More

An elegant, show-stopper salad perfect for holiday dinners! INGREDIENTS: Pomegranate Orange Vinaigrette 2 1/2 cups pomegranate juice 1 1/2 cups orange juice 1 large shallot finely diced 1/2 cup raw, organic honey 1/2 tablespoon Dijon mustard 1/2 tablespoon red wine vinegar 1 3/4 cups blended oil (light olive oil blended with vegetable oil)   Freshly...Read More

INGREDIENTS: 8 ounces fusilli pasta, cooked and drained 1 ¼ lbs. boneless, skinless chicken breast, cooked and cut julienne 8 ounces fresh pea pods, blanched and halved lengthwise ½ cup chopped green onions 1 1/2 cups thinly sliced mushrooms kosher salt and freshly ground pepper, to taste ½ lb. won ton skins 3-4 fresh mandarin...Read More