May-Salad-Recipes.Pdf

Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean Slaw Salad Chickpea Salad Cucumber & Fennel Salad Easy Chickpea Appetizer Easy Potato Salad Edamame & Apple Salad Greek Style Salad Green Bean & Tomato Appetizer Grilled Figs & Arugula Salad Heirloom Tomato & Red Onion Salad Lemony Arugula Salad Mixed Baby Greens Salad Orange Carrot Salad Orzo Pasta Salad Purple Cabbage & Apple Salad Red Beet Salad Roasted Pepper Salad with Olives Roasted Red Bell Pepper Salad Spinach & Apple Salad Tuna & Egg Salad Tuna Salad White Bean & Blue Cheese Salad Wilted Spinach Salad Yellow Lentil Salad Quick & Easy Pear and Arugula Salad Ingredients: Serves: 2-4 1 ripe pear, cored and sliced into thin half-moons (don’t peel) 4 c baby arugula 3 tbsp. extra virgin olive oil 1-2 tbsp. red wine vinegar 1/3 cup pine nuts- toasted Salt and freshly ground black pepper to taste Directions: Lay the pears out flat and slightly overlapping around the edges of 1 large plate. Leave the center open for greens. Dress the arugula with the olive oil and vinegar, season to taste with the salt and pepper then place it in the center of the pate. Sprinkle with the pine nuts and serve. Anchovy Stuffed Olive Salad Ingredients: Serves: 6 2 tbsp. sherry vinegar ¼ c. extra virgin olive oil 1 garlic clove -minced 2 c colorful cherry tomatoes –quartered 12 anchovy-stuffed olives 1 shallot - finely chopped 1 tbsp. capers –drained Sea salt and black pepper to taste Directions: Whisk the vinegar, olive oil and garlic together in a bowl. Add the tomatoes, olives, shallots and capers to the bowl with the dressing and toss lightly. Adjust seasonings with the salt and pepper and serve. Arugula & Pomegranate Salad Ingredients: Serves: 4 1/2 cup pomegranate seeds 2 tbsp. extra virgin olive oil 1 tbsp. freshly squeezed lemon juice 1 tbsp. honey 4 cups baby arugula Sea salt & black pepper to taste Directions: In a large bowl, combine pomegranate seeds, honey, lemon juice, olive oil and season to taste with salt and pepper. Fold in the arugula to coat well and serve next to steak or grilled chicken. Asian Style Pasta Salad Ingredients: Serves: 4 to 6 1 pound organic whole wheat penne ½ cup soy sauce ¼ cup sweet chili sauce 2 tsp. finely grated ginger 1/3 cup toasted sesame oil 1 tsp. garlic -minced 5 scallions –thinly sliced 3 tbsp. black sesame seeds -toasted Directions: Bring a large pot of salted water to a boil. Add the pasta and cook following package instructions until al dente. Meanwhile combine the rest of the ingredients in a salad bowl. Drain the pasta and add it to the salad bowl with the rest of the ingredients. Toss to coat, adjust seasonings and serve at room temperature or chilled. Black Bean Salad Ingredients: Serves: 4 to 6 The juice from 2 limes –freshly squeezed The zest from one lime ½ cup fresh cilantro -chopped 3 scallions- thinly sliced 1/3 cup extra virgin olive oil 32 oz. - can black beans - drained and rinsed ½ pound colorful cherry tomatoes –halved or quartered 1 small jalapeno pepper -minced Salt and freshly ground black pepper to taste ¼ tsp. ground cumin Directions: Whisk together the lime juice, zest, cilantro and scallions in a large salad bowl. Continue whisking while slowly adding the olive oil until emulsified. Fold in the beans, tomatoes and jalapeno. Season with the cumin salt and pepper and serve. Black Eye peas & Spinach Salad Ingredients: Serves: 4 to 6 ¼ cup extra virgin olive oil 1 tbsp. red wine vinegar 1 tbsp. honey 15-oz can black eyed peas -rinsed and drained 10 scallions – thinly sliced 15 oz. can fire roasted tomatoes –diced & drained 4 cups baby spinach Directions: In a large bowl, combine the olive oil, vinegar, honey and whisk until combined. Add peas, tomatoes and scallions. Fold gently until well coated. Spoon over the spinach leaves and serve. Blood Orange & Fennel Salad Ingredients: Serves: 4 4 large, blood oranges Zest from 2 oranges 1 large fennel bulb -thinly sliced 2 shallots –thinly sliced 3 tbsp. extra virgin olive oil 10 basil leaves –thinly sliced Sea salt to taste Directions: Juice one of the oranges and cut the rest of them horizontally into thin slices. (After you have zest and peeled) Toss the orange slices with the fennel, basil and shallot slices. Whisk the olive oil, orange juice and zest together, and then pour it over the oranges and fennel mix. Season to taste with a pinch of sea salt and serve. Caribbean Slaw Salad Ingredients: Serves: 4 1/2 medium head red cabbage shredded 2 carrots -grated ½ granny smith apple -grated 1/2 cup lemon juice Salt and pepper, to taste ½ c cilantro –roughly chopped Directions: Toss the cabbage, carrots, apples and cilantro in a bowl with the lemon juice. Season with salt and pepper, chill for a few hours and serve next to chicken or seafood. Chickpea Salad Ingredients: Serves: 2 to 4 15 oz. can chickpeas -drained and rinsed 2 scallions –thinly sliced ½ c roasted red bell pepper –diced ¼ cup pine nuts -toasted 10 basil leaves -torn 2 tbsp. extra virgin olive oil 1 tbsp. red wine vinegar ½ tsp. ground cumin Salt and freshly ground black pepper to taste Directions: Combine the chickpeas, scallions, bell peppers, pine nuts, and basil. In a small bowl, whisk together the oil, cumin and vinegar and pour over the chickpea mixture then toss well to coat. Season with salt and pepper and serve. Cucumber & Fennel Salad Ingredients: Serves: 4 2 English cucumbers –thinly sliced 1 small fennel bulb –thinly sliced 2 tbsp. of the fennel fronds -minced The juice from 1/2 lemon –freshly squeezed 3 tbsp. extra virgin olive oil Sea salt to taste Directions: In a large salad bowl whisk the olive oil and lemon juice together then add the cucumber and fennel slices to the mixture. Season to taste with the sea salt and sprinkle with the fennel fronds then serve. Easy Chickpea Appetizer Ingredients: Serves: 2 to 4 15 oz. can chickpeas -drained and rinsed 2 scallions -sliced 1 red bell pepper -diced ¼ cup pine nuts -toasted 2 tbsp. extra virgin olive oil The juice from ½ lemon –freshly squeezed ½ tsp. cumin + more to taste Salt and freshly ground black pepper -to taste Directions: Combine the chickpeas, scallions, bell peppers and pine nuts. In a bowl whisk together the oil, lemon juice and cumin. Pour the dressing over the chickpea bell pepper mixture and toss to coat. Season with salt and pepper and serve. Easy Potato Salad Ingredients: Serves: 6-8 6 potatoes 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 3 scallions –thinly sliced Sea salt and black pepper to taste Directions: Bring the potatoes to a boil in pot of salted water. Cook until tender then drain. Peel warm potatoes and slice them into ½ inch slices. In a salad bowl combine olive oil or salad oil, vinegar and green onion and season with a pinch of salt. Add the potatoes to the bowl and toss to coat gently. Adjust seasonings with salad and pepper, cover and refrigerate a few hours before serving. Edamame & Apple Salad Ingredients: Serves: 4 1 pound frozen shelled edamame 1 tbsp. vegetable oil ¼ cup rice vinegar 2 granny smith apples -cored and cut into ¼-inch dice Sea salt to taste ¼ tsp. red pepper flakes + more to taste Directions: Bring 5 cups water to a boil. Add the edamame, return to a boil, and cook for 5 minutes. Drain and rinsed well with cold water. Mix the oil and vinegar in a large bowl. Add the edamame, apples and red pepper flakes and toss to coat. Season with the sea salt to taste and serve. Greek Style Salad Ingredients: Serves: 4 4 tomatoes -cut into wedges 1 small red onion -sliced ½ English cucumber - sliced 1 cup Kalamata olives 2 roasted red peppers –thinly sliced 8 oz. Feta cheese –cubed 1 tbsp. fresh oregano –minced 2 tbsp. lemon juice + more to taste –freshly squeezed ¼ c. extra virgin olive oil Sea salt and black pepper to taste Pita bread, to serve Directions: Whisk together the olive oil, lemon juice and oregano then pour over the rest of your ingredients. Gently toss everything together, adjust seasonings and serve with pita bread. Green Bean & Tomato Appetizer Ingredients: Serves: 4 12 oz. green beans 1 red onion -chopped 2 3/4 oz. feta cheese - crumbled 2 tbsp. fresh oregano 2 tbsp. aged balsamic vinegar 1/4 – 1/3 c. extra virgin olive oil 2 c. colorful cherry tomatoes -halved Directions: Bring about 2 inches of water to a boil in the bottom of a steamer. Add the beans to the top part of the steamer, cover, and steam for 5 minutes, or until tender. Place the beans in a large bowl and add the onion, tomatoes and feta cheese. Mix the vinegar, oil and oregano together in a small bowl and pour over the salad. Toss gently to coat well and serve. Grilled Figs & Arugula Salad Ingredients: Serves: 4 3 tbsp. extra virgin olive oil Juice from ½ lemon - freshly squeezed ½ Lb. baby arugula 8 fresh figs -halved ¼ cup candied walnuts Salt and freshly ground black pepper, to taste Directions: Grill the figs on a cast iron griddle/pan until the sugars start to caramelize. Whisk together the oil, juice, salt and pepper in a salad bowl. Add the arugula and figs and fold gently to combine. Divide the salad into 4 and top each serving with some candied walnuts.

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