Summer Salad in a Jar

Fruit Salad with Sweet Balsamic Dressing

½ cup powdered sugar

3 TB white balsamic vinegar

1 tsp. dry mustard

½ tsp. salt

1.8 tsp. ground red pepper  {cayenne}

¾ cup grapeseed or canola oil

1 tsp. poppy seeds

In a blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds & drizzle over cut up fruit.  

Caesar Salad Dressing

6 cloves garlic, mashed and minced

1 tablespoon Dijon mustard

1 tablespoon Vinegar

2 tablespoons mayonnaise

1/2  cup olive oil

Salt, Pepper, Lemon juice  & minced anchovy fillets

Avocado and Watermelon Salad

Salad-

Spring Mix                                                                                                      1 cup pumpkin seeds

1 head romaine, chopped                                                                     2 cups watermelon chunks

3 avocados, sliced thin                                                                          2 cups Parmesan cheese, shaved

Arrange lettuce and spring mix on a plate.  Add the watermelon and avocado, pumpkin seeds.  Drizzle with dressing.

Dressing-

¼ cup vinegar (any gourmet flavor is good)                                            1 tsp. Dijon mustard

½ cup oil (any gourmet flavor is good)                                                        2 tsp. Honey

Salt and pepper to taste

Blend all ingredients together in a blender - except oil-then add the oil slowly while blending.

Greens with Avocado dressing

For the Salad

• 1 head Romaine lettuce
• Grape Tomatoes
• 2 cups corn chips (optional)
• 1/2 cup shredded cheddar cheese
• 19 oz black beans
• 5 green onions, diced, white and greens

Avocado Dressing:

• 1 avocado, mashed
• Mixed with 2 tsp lemon juice
• 1/2 cup sour cream
• 1/2 tsp Worcestershire sauce
• 1/3 cup chopped onion
• 2 cloves garlic
• 1 tsp salt
• Dash of Cayenne pepper

Blend in food processor or blender. Pour over greens before serving.

Veggie Cups with Low-fat Ranch Dressing

Assorted veggies (carrots, celery, olives, grape tomatoes, cucumber, peppers)
Low-Fat Ranch Dressing
Clear cups

Low-Fat Ranch Dressing

• 1½  Cups Buttermilk
•  ½  Cup Reduced Fat Mayonnaise or Veganaise
•  4 tsp. Ultra Gel
•  1 tsp. Salt
•  1 tsp. Sugar
• ½ tsp. Garlic Powder
• ½ tsp. Onion Powder
• ¼  tsp. Black Pepper
• 1½ tsp. Dried Parsley

 Combine all ingredients until smooth. Refrigerate for 30 minutes to thicken and blend flavors. Store leftovers in covered container in a refrigerator for up to two weeks. Makes 2 1/4 c. (You can buy Ultra Gel and Veganaise at the health food store)

Tangled Thai Salad with Peanut Lime Dressing

• 1    cup chopped napa cabbage
• 1/3 cup sliced jicama (cut into small sticks)
• 2/3 cup shredded or spiralized carrot
• 2/3 cup shredded or spiralized yellow beet
• 4 tbsp Peanut Lime Dressing  (recipe follows)
• 3 slices cucumber, halved
• 2 tsp chopped raw peanuts
• 2 tbsp Fresh Salad Topper (recipe follows)
• 1 lime wedge
• 2 to 3 tbsp chopped cilantro

1. Put napa cabbage in a large, shallow serving bowl (or plate). Top with jicama.

2. Pile the carrot and beet on top and drizzle with dressing.

3. Garnish with the cucumber, peanuts, Salad Topper, lime, and cilantro.

 Peanut Lime Dressing

This dressing will keep for up to a week in the fridge. It is delicious on the Tangled Thai Salad, but would be equally good on any salad or even poured on top of cold noodles.

• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp tightly packed cilantro
• 2 tbsp natural peanut butter
• 2 tbsp + 2 tsp lime juice
• 1 tbsp + 1/2 tsp tamari
• 1 tbsp rice vinegar
• 1 tbsp peeled and chopped ginger
• 2 tsp coconut milk
• 1 1/2 tsp organic sugar
• 3/4 tsp sesame oil
• 1/2 cup sunflower oil

 In a blender, puree all ingredients except the sunflower oil.  With blender running, add sunflower oil in a thin stream until dressing is emulsified.

Pecan Crusted Mozzarella Salad with Balsamic Vinaigrette

YIELD: SERVES 4

• 1/3 c. pecan halves
• 1/2 oz. parmesan, grated (about 2 tbsp.)
• 1/2 16 oz. log fresh mozzarella cheese
• 1 tbsp. all-purpose flour
• 1 egg
• 1/3 c. panko bread crumbs
• 2 tsp. olive oil
• 1 c. grape tomatoes
• 6 c. mixed salad greens
• balsamic vinaigrette....recipe follows

1. Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into eight rounds about 1/2 in. thick.

2. Place flour in a tray. Lightly beat egg in a second tray. Combine pecans, parmesan cheese, and bread crumbs in a third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
3. Add oil to skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.
4. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinairgrette and top with mozzarella rounds. 


Balsamic Vinaigrette

• 1 tbsp. dijon mustard
• 3 tbsp. balsamic vinegar
• 3 tbsp.  lemon juice 
• 2 tbsp. honey
• 1-2 cloves garlic, minced
• 1/2 c.  olive oil 

Cherry Balsamic Salad

1 head Romaine lettuce washed and chopped

1 head Red Leaf lettuce washed and chopped
1 cup Craisins
1 ¼ cup candied almonds
1-2 English cucumbers, seeded and diced
1 pint raspberries
1 pound strawberries
1 small jicama, peeled and diced
1 recipe Dark Cherry Balsamic Vinaigrette


Dark Cherry Balsamic Vinaigrette
½ cup balsamic vinegar
¼ cup sugar
1 clove garlic, minced
½ cup cherry preserves
¼ cup red wine vinegar
1 cup canola oil
Kosher salt
Freshly Ground black pepper

1.In a small saucepan over medium heat, combine balsamic vinegar, sugar, and garlic and bring to a simmer, stirring frequently to dissolve the sugar. Simmer the mixture, uncovered, until reduced by half, about 10 minutes.
2.Add the cherry preserves and cook for 1 minute longer. Remove from heat and let cool to room temperature.
3.Once cooled, whisk in the red wine vinegar followed by the canola oil. Season to taste with salt and pepper. Will keep in fridge for up to 2 weeks.

Mardi Gras Salad with Creole Thousand Island Dressing

• Yellow Bell Peppers, Cut in ¼ inch strips
• Chopped Green Leaf Lettuce
• Seedless Cucumber, Thinly Sliced
• Red Cabbage, Thinly Sliced

In large bowl toss above ingredients together.
Serve with Creole Thousand Island Dressing

Creole Thousand Island Dressing

• 2 cups mayonnaise
• ½ cup ketchup
• ¼ cup sweet pickle relish
• 1 TBS. Creole Mustard
• 2 tsp. hot pepper sauce
• ½ tsp. Creole seasoning

In a small bowl, combine above ingredients. Cover and keep refrigerated.

Fruit Kabobs with Sweet Balsamic Dressing Dressing

• ½ cup powdered sugar
• 3 tablespoons white balsamic vinegar
• 1 teaspoon dry mustard
• ½ teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)
• ¾ cup grape seed or canola oil
• 1 teaspoon poppy seeds

In blender or food processor, combine all dressing ingredients except oil and poppy seeds. With machine running, slowly add oil to make a thick dressing. Stir in poppy seeds.
Arrange fruit kabobs with fruit of choice. Top with sweet balsamic dressing (above). You can serve sliced fruit on top of Bibb lettuce and then top with balsamic dressing.

Citrus Salad Toss

• ¼ cup sugar
• 2/3 cup pecan halves
• 2/3 cup vegetable oil
• ¼ cup lime juice
• 2 tablespoons orange juice
• 2 tablespoons sugar
• 1 teaspoon grated lime zest
• 1 teaspoon grated orange
• 8 cups torn leaf lettuce
• 8 cups torn romaine lettuce
• 1 red onion, thinly sliced
• 1 large orange, peeled, sliced
• 1 pint strawberries, cut in half
• 2 avocados, thinly sliced

For the pecans, mix the sugar with the pecans in a small skillet. Cook over low heat until the sugar melts, stirring to coat the pecans well. Spread on foil and cool; break pecans apart. For the dressing, combine the oil, lime juice, orange juice, sugar, lime zest and orange zest in an airtight jar and shake well. Chill until serving time. For the salad, combine the lettuce, onion, oranges, and strawberries in a large salad bowl and toss gently. Chill until serving time. Add the avocados to the salad just before serving. Drizzle with the dressing and toss gently. Top with pecans. Note: Mandarin oranges may be substituted for fresh oranges.