Apple Salad with Pomegranate, Avocado, and Blue Cheese

Apple Salad with Pomegranate, Avocado, and Blue Cheese

Makes 1 apple salad bowl

1 large apple
1/4 cup pomegranate seeds
1/2 avocado, diced
1 Tablespoon crumbled blue cheese
1 t apple cider vinegar

If making apple bowls, slice top off apple. Using an ice cream scoop or spoon, carefully scoop out apple flesh, leaving about 1/4″ apple rim. Chop the apple flesh. In a medium bowl, toss apple with pomegranate seeds, avocado, and cheese. Drizzle with a small amount of apple cider vinegar (optional). Carefully spoon mixture back into hollowed apples. If serving with greens, drizzle greens with extra virgin olive oil, more apple cider vinegar, salt and pepper; or your favorite vinaigrette

Caprese Orzo Salad

Caprese Orzo Salad


1 cup orzo, cooked and drained

8 ounces fresh (water-packed) mozzarella, cut into small pieces

1 pint grape tomatoes, halved

1 bunch fresh basil, sliced in a chiffonade

Italian Vinaigrette Ingredients

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 clove garlic, minced

1/2 teaspoon salt

Freshly ground black pepper, to taste


  • Prepare vinaigrette by combining the olive oil, balsamic vinegar, Dijon, honey, minced garlic, salt, and pepper. You may whisk it vigorously in a bowl, shake it in a tightly-sealed jar, or pulse it in a mini food processor.

Carefully mix fresh mozzarella, tomato halves, basil chiffonade, and about 2/3 of the prepared vinaigrette into the cooled orzo. Adjust salt and pepper, to taste. Serve immediately or refrigerate and serve chilled, stirring in additional

Classic Salad Vinaigrette

Classic Salad Vinaigrette

Naturally Gluten Free, Vegan and Raw


¼ cup Balsamic Sherry, or Red Wine Vinegar

1 teaspoon pure maple syrup

½ teaspoon Dijon mustard

¼ teaspoon sea salt

1/8 teaspoon freshly ground black pepper

¾ cup EVOO (Extra virgin olive oil)

Optional herbs: 2 tablespoons Italian parsley, basil, tarragon or chives chopped chives


  1. In a glass jar with lid, add all ingredients except EVOO. Secure lid and shake. Add olive oil and herbs of choice. Secure lid and shake to combine and emulsify. Chill until ready to serve

To Serve: Toss scantly onto greens of choice; about 2 tablespoons to 2 cups of greens.

To Store: May be kept in the fridge for 1 week.

Cool Veggie Lettuce Wraps

 Cool Veggie Lettuce Wraps


2 teaspoons Peanut or Olive Oil

1 package (about 12-14 Oz. Size) Firm Tofu

2 ears Corn (or 1 1/2 Cups Frozen Corn Kernels)

1/4 teaspoon Chili Powder (more To Taste)

1/4 cup Soy Sauce

Romaine Lettuce Hearts

2 whole Avocados, Sliced

1 teaspoon Balsamic Vinegar (optional)

Preparation Instructions

Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.

Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.)

Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using.

Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down

Delicious Disney Cobb Salad

Delicious Disney Cobb Salad

Naturally Gluten Free

Serves 6-8


½ head Romaine lettuce

½ head Boston lettuce

1 small bunch frisee (curly endive)

6 slices bacon, cooked, drained, crumbled

2 ripe avocados, chopped

1 whole skinless, boneless chicken breast, chopped

1 tomato, diced

2 large eggs, hard boiled, diced ( keep white and yolk separate)


  1. Toss all the greens together and arrange in an even layer on a large platter.
  2. Arrange crumbled bacon, diced avocado, chicken, tomato, egg whites, and egg yolks on top of the lettuce in stripes. No tossing the salad.
  3. Drizzle on dressing and serve.
Farmer’s Market Salad

Farmer’s Market Salad

Serves 8 to 10

1 1/2 pound small red potatoes

4 cups snow and/or sugar snap peas cut into several pieces each

3 tablespoons Dijon mustard

1 tablespoon yellow mustard seed

2 tablespoons Red Wine vinegar

2 tablespoons olive oil

10-12 fresh mint leaves

1/2 cup chopped green onion

Salt and pepper to taste

Wash the potatoes and then boil them in salted water until they are tender (test them by poking with a slim knife). Drain and cool them. When they are cool, cut them into 4 to 8 pieces each (depending on the size of your potatoes — they should be bite-sized)

Wash and cut the peas — I used a combination of snow and snap and cut them on the bias, 3 to 4 pieces per pea.

Chop the mint. Toss all of the ingredients together and add salt and pepper to taste. Allow the salad to chill and the flavors to meld for an hour or so before serving. Serve!

Greek Salad

Greek Salad


2 tbsp. roughly chopped fresh parsley, plus more for garnish
2 medium vine-ripened tomatoes, cut into 1 ½” pieces
1 small cucumber, peeled, halved lengthwise, and sliced crosswise into ¼” pieces
½ medium white onion, thinly sliced
3 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
⅛ tsp. dried oregano, plus more
Kosher salt and freshly ground black pepper, to taste
6 oz. feta, cut into thick slabs
8 kalamata olives


Combine parsley, tomatoes, cucumbers, and onions in a bowl. In a small bowl, whisk together oil, vinegar, and oregano; season with salt and pepper and pour over cucumber mixture. Toss. Transfer salad to a serving bowl and top with feta and olives. Garnish with more oregano; season with pepper

Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad with Butternut Squash, Pomegranate, and Candied Pecans
Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This gorgeous salad is perfect for all of your holiday meals!
For the salad:
1 small butternut squash, peeled, seeds removed, and chopped into 1/2-inch cubes
1 tablespoon olive oil
Pinch of sea salt
1 small bunch Lacinato kale (Dino or Tuscan kale), finely chopped
1 lb brussels sprouts, finely chopped
1 cup pomegranate seeds (from one large pomegranate)
1/2 cup candied pecans
1/3 cup shredded Parmesan cheese
For the dressing:
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 small clove garlic, minced
2 teaspoons shallot, minced
Salt and black pepper, to taste
1. Preheat the oven to 400 degrees F. Place the butternut squash on a large baking sheet. Drizzle with olive oil and toss. Season with salt and black pepper, to taste. Roast the squash for 25-30 minutes, stirring once, or until the squash is tender. Remove from the oven and set aside.
2. Place the kale in a large bowl and sprinkle with sea salt. Massage the leaves for for 2-3 minutes, or until they soften and start to wilt. Stir in the chopped brussels sprouts, butternut squash, pomegranate seeds, candied pecans, and Parmesan cheese.

NYC Classic Chopped Salad

NYC Classic Chopped Salad

Naturally Gluten Free, Vegan and Raw

Serves 4-6


1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips

1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips

12 large leaves basil, chopped into 1/16-inch-wide strips

3 cups mozzarella cheese, shredded

½ mixed olives

1 cup chopped garbanzo beans

4 cups ripe tomatoes, diced 1/2 inch

½ cucumber, cubed

1 avocado, sliced

2 tablespoon, chopped scallions, 1/4-inch piece


  1. Toss all ingredients and dressing together in a large mixing bowl. Transfer the salad to chilled salad plates.



1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

Kosher salt


6 cups day old ciabatta or country style bread, cubed

3 tomatoes, chopped

1English cucumber, unpeeled and sliced

1 bell pepper

1 small red onion, sliced

1/2 cup torn basil leaves

2 tablespoons capers


  • In a large bowl, mix the tomatoes, cucumber, bell pepper, red onion, basil, and capers.
  • Add the bread cubes and toss with the vinaigrette and season liberally with salt and pepper.

Allow the salad to sit for about half an hour for the flavors to blend.

Power Salad

Power Salad

Salad Ingredients

4 cups packed spinach

1 large sweet potato, peeled, chopped roasted

1 cup cooked quinoa

1 (15 oz) can chickpeas, rinsed and drained

1/2 cup almonds

1 large Gala or Fuji apple, diced

1 cup chopped red cabbage

1 large avocado, sliced

Lemon Chia Seed Dressing Ingredients

1/4 cup olive oil

2 tablespoons fresh lemon juice

2 tablespoons golden or white balsamic vinegar

2 teaspoons honey or agave nectar (use agave for vegan)

2 teaspoons chia seeds

Pinch of salt and freshly ground black pepper, to taste directions:


  • In a large bowl, combine spinach, roasted sweet potatoes, quinoa, chickpeas, almonds, apples, red cabbage, and avocado.
  •  For the dressing, combine olive oil, lemon juice, balsamic vinegar, honey or agave, and chia seeds in a small bowl or jar. Whisk until well combined. Season with salt and black pepper, to taste.
  • Drizzle the dressing on the salad and toss well to coat. Serve.
  • Note-to roast the sweet potatoes, preheat oven to 400 degrees F. Place chopped sweet potatoes on a large baking sheet, drizzle with one tablespoon of olive oil and season with salt and black pepper. Roast until tender, about 30 minutes, stirring occasionally
Stone Fruit Panzanella Recipe

Stone Fruit Panzanella Recipe

Serves 4


3 large ripe stone fruits (peach, nectarine, plum, or apricot)

1 cup cubed cantaloupe

1 Persian cucumber, diced

2 tablespoons diced red onion

1 cup crusty bread, cut into 1-inch pieces

1 tablespoon good balsamic vinegar

3 tablespoons extra virgin olive oil

fresh basil, julienned or torn


  1. In a salad bowl, toss together the fruit, cucumber, onion, and bread. Dress with oil, vinegar, and basil. Traditionally, panzanella is allowed to sit for awhile until the bread becomes very soft – cover with plastic wrap and refrigerate a few hours until ready to eat, or enjoy right away.
Fresh Fruit Panzanella Salad

Fresh Fruit Panzanella Salad
Serves 4-6

2 tablespoons extra-virgin olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon sea salt
3 cups sourdough bread, cut into 1-inch cubes
1 cucumber, peeled and cut into 1-inch cubes
1 large tomato, cut into 1-inch cubes
1 peach, cut into 1-inch cubes

3-5 leaves fresh basil

  1. Whisk the oil, vinegar and salt in a large bowl. Toss in the bread, cucumber, tomato and peach cubes.
  2. Tear the basil into small pieces and add to the bowl. Stir to coat.
California Chopped Salad

California Chopped Salad

Naturally Gluten Free, Vegan and Raw

Serves 4-6


1/2 head iceberg lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips

1/2 head romaine lettuce, cleaned trimmed and chopped into 1/8 inch-wide strips

12 large leaves basil, chopped into 1/16-inch-wide strips

3 cups mozzarella cheese, shredded

1 cup chopped garbanzo beans

4 cups ripe tomatoes, diced 1/2 inch

Toss all ingredients and dressing together in a large mixing bowl.

Cantaloupe Cucumber Salad with Basil and Feta

Cantaloupe Cucumber Salad with Basil and Feta

 Makes about 4 cups of salad

1/2of a small cantaloupe, cut into 1/2-inch chunks

1cucumber (any type will work but the hothouse variety — seedless, with a thinner skin — works best in this salad), cut into 1/2-inch chunks as well

6big basil leaves, chiffonaded (see note)

3ounces feta, crumbled

Olive oil

Balsamic vinegar

Shelled sunflower seeds

Coarse salt

Ground pepper

Toss cantaloupe, cucumber, basil, and feta in a medium bowl. Mix equal parts olive oil and balsamic together in a small bowl, then drizzle over the salad, tossing to coat if desired. Finish with a sprinkling each of sunflower seeds, salt, and freshly ground pepper.

Note: I chiffonade everything that exists in leaf form because I think it’s pretty. To make curly ribbons out of your herbs/kale/etc, stack leaves on top of each other and then roll tightly to form a green cigarette situation. Slice vertically across the roll, forming a pile of pretty little plant wisps.

Chickpea, Pesto, Tomato, and Mozzarella Salad

Chickpea, Pesto, Tomato, and Mozzarella Salad

Serves 4

This quick and easy salad only has 4 ingredients and takes less than 10 minutes to make!


1 (15 oz) can chickpeas, drained and rinsed
1/4 cup pesto
1 cup chopped grape tomatoes
1/4 cup chopped fresh mozzarella
Salt and black pepper, to taste
2 tablespoons chopped fresh basil, optional


  1. In a medium bowl, combine chickpeas, pesto, tomatoes, and mozzarella cheese. Gently stir. Season with salt and black pepper, to taste. Garnish with fresh basil, if desired. Serve.
Cucumber Ribbon Salad

Cucumber Ribbon Salad
Trim the ends off a medium cucumber, then cut it in half crosswise and peel into strips. Whisk 2 tablespoons rice vinegar, 1 tablespoon canola oil, 1/2 teaspoon toasted sesame oil, 1/2 teaspoon honey, salt, and pepper. Toss the dressing with the cucumber and some toasted sesame seeds.

Fall Harvest Salad

Fall Harvest Salad

Naturally Gluten Free, Vegan and Raw

Serves 4-6


1/2 head romaine lettuce, torn into bite –sized pieces

Several large leaves basil, torn into bite –sized pieces

1 cup mozzarella or Parmesan cheese or a blend of both, shredded

2 pears, sliced

1.2 cup dried cranberries

2 tablespoons scallions, chopped


  1. Toss all ingredients and dressing together in a large mixing bowl and serve.
Lunchbox Tortellini Salad

Lunchbox Tortellini Salad

Makes 4 Servings

This recipe is versatile. You can use any bean or nut that your kids like, add just about any vegetable, add cubes of Cheddar cheese or crumbled feta, or toss in some cooked chicken, shrimp, or beef.

1 cup pesto-filled dried tortellini *

3/4 cup frozen shelled edamame, thawed

3/4 cup canned chickpeas, drained and rinsed

1/2 cup dried cranberries

1/2 cup lightly toasted sliced almonds

3 tablespoons Italian salad dressing

  1. Cook the pasta according to package directions. Five minutes before it’s done, stir in the edamame. Drain in a colander, place in a bowl, and cool (on the counter or in the fridge).
  2. When the pasta comes to room temperature or cooler, add the chickpeas, cranberries, almonds, and salad dressing. Stir to combine. Season with kosher salt and pepper to taste.
  3. Before packing into a lunchbox, you may want to add an additional teaspoon of the dressing.
Green is Your Color, Salad

Green is Your Color, Salad

Salad Ingredients

4 cups packed spinach and baby kale mix

1 cup chopped broccoli florets, cut into small, bite-sized pieces

1 cup shelled and cooked edamame

1 medium cucumber, sliced

1 large avocado, sliced

Creamy Avocado Dressing Ingredients

1 avocado

1 clove garlic, minced

1/2 tablespoon fresh lemon juice

3 tablespoons olive oil


Salt and black pepper, to taste


  • In a large bowl, combine spinach/kale, broccoli, edamame, cucumber, and avocado. Serve with Avocado Dressing.


Avocado Dressing

In a blender, add the minced garlic, avocado, lemon juice, and olive oil and process until smooth. If the

dressing is too thick, add a little water until you reach the your desired consistency. Season with salt and

pepper, to taste and enjoy!

Lacinato Kale and Fresh Mint Salad
  • 1bunch (large) lacinato kale, chopped very small, almost minced
  • 1cup fresh mint, minced
  • 1cup walnuts, chopped

Spicy Peanut Dressing

  • 3tablespoons smooth natural peanut butter
  • 3tablespoons warm water
  • 3tablespoons rice wine vinegar
  • 1tablespoon pomegranate molasses
  • 1tablespoon soy sauce
  • 1teaspoon fresh garlic, minced
  • 2teaspoons fresh ginger, peeled and minced
  • 1teaspoon sesame oil
  • 1teaspoon dried red chili flakes
  1. Toss the chopped kale, chopped mint and the walnuts together. If you haven’t made the dressing yet, do that next.
  2. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth.
  3. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more.
Les Crouton

Les Crouton


3 cups soft French bread, slice in half and cut into 1 inch cubes

1 garlic clove, cut in half

2 tablespoons olive oil

2 tablespoons butter

Salt and pepper

Garlic powder


  1. Prior to cutting bread into cubes, rub sliced bread with cut garlic clove. Cube bread.
  2. Melt the butter and olive oil in a heavy skillet on medium heat.
  3. When the butter is melted, add the cubed bread. Stir and turn the bread frequently until it is golden on all sides – about five minutes.
  4. Season to taste with salt, pepper, cool and serve
Orange and Tangerine Salad with Pomegranate Seeds

Orange and Tangerine Salad with Pomegranate Seeds

4 servings


3 Cara Cara oranges, peeled and sliced
2 navel oranges, peeled and sliced
2-3 tangerines, peeled and sliced (can use clementines or mandarin oranges)
1/2 cup pomegranate arils
1/4 cup mixed seeds, such as sesame and sunflower (can also use pepitas)
Juice of 1 orange
2 teaspoons finely grated ginger
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
a little honey, to taste (optional)
pinch sea salt


  1. Arrange the orange and tangerine slices on a platter. Sprinkle with the pomegranate arils and other seeds.
    2. Whisk together fresh orange juice, rice wine vinegar, sesame oil, honey, and sea salt. Drizzle over the top and serve.
Quinoa Salad with Cherries

Quinoa Salad with Cherries

2 cups cherries

Kosher salt

2 cups quinoa

3 tablespoons minced shallot

3 tablespoons red wine vinegar

4 tablespoons olive oil

1/2 cup minced flat-leaf parsley

1/2 pound feta cheese, crumbled

1/4 cup toasted slivered almonds


Pit the cherries into a small mixing bowl, and let sit while you make the quinoa. (Some

of their juices will drain into the bowl.)

Bring a large pot of generously salted water to a boil. Meanwhile, add the quinoa to a

fine-mesh strainer, and rinse thoroughly under cool water. Add the quinoa to the

boiling water, and cook for 6-8 minutes or until the quinoa is just barely al dente.

Strain it using a fine-mesh strainer.

Add an inch of water to the quinoa pot, set the fine-mesh strainer (with the cooked

quinoa still in it) inside the pot; make sure the quinoa doesn’t touch the water. Cover

with a dish towel and the pot’s lid, turn the heat up to high, and steam for 3-5 minutes,

or until the quinoa is tender and no longer waterlogged. Turn the quinoa out into a

large mixing bowl, and fluff it up with a fork.

Slice the pitted cherries into thin rounds, and set aside in another small bowl.

Add the minced shallot, red-wine vinegar, olive oil, and 1/2 teaspoon salt to the bowl

that the cherries were pitted into (to make use of the cherry juices). Whisk to


Drizzle the dressing over the warm quinoa; add the parsley

Tahini Salad Dressing

Tahini Salad Dressing

Great for salads, roasted veggies, chicken

½ cup tahini1/3 -1/2 cup water

½ cup fresh citrus juice; lemon, lime, orange (or a combination of)

2 tablespoons olive or canola oil


Place all ingredients in a jar, secure with lid and shake to combine or place in a bowl and whisk.

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