7 Sumptuous Salads

The Greek

Greens
Curly Endive
Green Leaf Lettuce

Accessorize
Peeled, sectioned tangerine, sliced pear, feta cheese, toasted sesame seeds, pickled red onions, Kalamata olives

Dressing
1/2 cup extra virgin olive oil
5 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
11/2 teaspoons dijon mustard
2 garlic cloves, minced
1/2 teaspoon honey
3 tablespoons fresh basil leaves, chopped fine
3 tablespoons fresh oregano, chopped fine
Salt & Pepper to taste

Do It
Mix all ingredients in a bowl except olive oil then drizzle olive oil in while whisking briskly.

Do ahead
Slice (thin) red onion, drizzle with apple cider vinegar, add a pinch of salt and a pinch of sugar, refrigerate overnight.

Winter Greens With Pecans

Greens
curly endive
belgian endive
arugula

Accessorize
pecans
scallions (thinly sliced)

Dressing
2/3 cups buttermilk
1 tbs fresh lemon juice
1 tbs chopped fresh tarragon
1 tbs chopped fresh chives
1 tsp minced garlic
1/2 cup virgin olive oil
salt & pepper to taste

Do It
Mix all dressing ingredients but olive oil in bowl, then whisk briskly while drizzling in olive oil.

Toast pecans in 350 deg. oven for 10 minutes.

Do ahead
Toasted pecans and dressing can be done a day or two in advance.

The “Big Salad”

Greens
green leaf lettuce
spinach

Accessorize
grated carrots
half avocado
boiled egg
cherry tomatoes
cucumber slices
radish quarters
gorgonzola crumbles

Dressing
old school oil & vinegar
(red wine vinegar & a good virgin olive oil)
salt & pepper to taste

Do It
Boil egg(s): Place eggs in a saucepan, bring to a strong simmer, let simmer for 10 minutes. Strain water and cover with ice water. Peel and slice for salad.

Shred carrots with cheese grater. Slice radishes, avocado, and cucumbers.

Do ahead
Boiled eggs will last for days in the refrigerator.

Butternut Squash & Spinach

Greens
spinach

Accessorize
11/2 cup pearl couscous
1/2 red onion thin sliced
1/2 cup dried cranberries
1/2 cup toasted pecans

Dressing
3 tbs orange juice
1 tbs dijon mustard
1 clove garlic, minced
3 tbs honey
2 tbs apple cider vinegar
1/2 cup olive oil

Do It
Cut butternut squash into cubes and coat with light olive oil. Roast in 425 deg. oven for 25 minutes.

Toast pecans in 350 deg. oven for 10 minutes. Dressing: mix all ingredients in small bowl. assemble salad when ready.

Do ahead
Toasted Pecans, squash, and Dressing can be done a day or two in advance.

Mango, Avocado & Grilled Chicken

Greens
green leaf lettuce

Accessorize
1/2 avocado – sliced thin
1/2 mango – sliced thin
grilled chicken breast(s) sliced in 1/4 inch slices
handful of cilantro
lime slice to garnish

Dressing
2 tbs lemon juice
2 tbs lime juice
2 tbs rice vinegar
1 clove garlic – minced
1/2 cup olive oil

Do It
Slice avocado, mango & lime slices. Grill chicken breasts (or bake if you prefer).

Do Ahead
Grill chicken breasts and refrigerate. Dressing will keep for several days.

Apple, Pear & Parmesan

Greens
none!

Accessorize
red apple – fuji is our choice
ripe pear
shaved parmesan
dried cranberries
coarse sea salt

Dressing
Honey – high quality local Willamette Valley honey – of course.

Do It
Slice apple and pear into thin slices. Arrange apple, pear, hazelnuts (or filberts if you’re a local), and dried cranberries on small plate. Add shaved parmesan to taste.

Drizzle with honey, and sprinkle with sea salt.

Mandarin Pasta & Spinach

Greens
spinach

Accessorize
8 oz. bow tie pasta
dried cranberries
1/3 cup pine nuts
small can mandarin oranges
1/4 cup cilantro

Dressing
1/3 C Soy Vay teriyaki sauce
1/3 C rice vinegar
1 clove garlic – minced
1/2 tsp onion powder
1/2 cup light olive oil

Do It
Cook bow tie pasta according to package directions. Cool in cold water and dry well.

Assemble salad as ready.

Do Ahead
Bow tie pasta can be cooked in advance and stored in the refrigerator. (toss with olive oil to store)