Avocado & Grapefruit Salad

April 20, 2013

Avocado Grapefruit SaladAvocado & Grapefruit Salad

For a beautiful salad use both pink and yellow grapefruit in this refreshing salad.


2 Grapefruit

2 Peeled, Pitted & Chopped Avocados

1/4 Thinly Sliced Red Onion

1 Head of Bibb or Butter Lettuce

Carefully peel the grapefruit.  Make sure to remove all of the white pith.  Working over a large size bowl to catch any juice, cut along the side of each membrane to release the segments.   Let the segments drop into the bowl.  Add the avocados and onion and toss well.  Arrange lettuce leaves on a platter.  Spoon the grapefruit, avocado & onion salad over the top of the lettuce leaves.  Dress the salad with any dressing that you prefer or eat without dressing as the grapefruit juice may be enough for you.  Serves 4

Tuna & Bow Tie Pasta Salad

April 10, 2013

Tuna & Bow Tie Pasta SaladTuna & Bow Tie Pasta Salad

Here is a quick and light pasta salad that everyone will love.  If you want to lower the calories then use a low-fat mayonnaise.


8 Ounces Regular or Whole Wheat Bow Tie Pasta

6 Tablespoons Mayonnaise

3 Tablespoons Red Wine Vinegar

3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil

2 Chopped Garlic Cloves

2 Sliced Cipollini Onions

1/4 Teaspoon Freshly Ground Pepper

12 Ounces Canned Tuna (Drained & Flaked)

1 Cup Thawed Frozen Peas

2 Cups Halved Cherry Tomatoes

1/3 Cup Chopped Red Onion

In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente.  Remove from the heat and drain, but DO NOT rinse.  Rinsing pasta is a big No No.  Let the pasta cool for 5 minutes.  In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper.  Mix well.  Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta.  Mix very well and chill for 1 hour.  Transfer to a serving bowl and serve either as a main course or as a side dish.  Serves 4

Crunchy Winter Salad

February 23, 2013

Crunchy Winter Salad

I love this fresh winter salad that is marinated in tangy citrus vinaigrette and topped with roasted walnuts.  Serve as a side dish or a light main course.  Your choice.



1 Cup Small Broccoli Florets

1 Cup Small Cauliflower Florets

1/2 Cup Balsamic Vinaigrette

1 Teaspoon zest and 2 Tablespoons Juice From 1 Orange

3 Sliced Carrots

1 Sliced Green Apple

1/2 Cup Roasted Walnuts

1/2 Cup Croutons

1/4 Cup Shredded Parmesan Cheese

1/2 Cup Rinsed & Dried Spinach


Put all of the ingredients except for the walnuts into a large size bowl.  Toss well. Cover and chill the salad for 4 hours.  Remove from the fridge and scatter the toasted walnuts over the top and serve. Serves 4

Mozzarella & White Bean Salad

January 24, 2013

Mozzarella & White Bean Salad

This salad is such a refreshing salad and super easy to make.  Chill it for an hour before serving.


1 Cup Mini Mozzarella

1 Cup White Beans

1 Cup Chopped Basil

1/4 Cup Diced Onion

1 Diced Sun Dried Tomato

5 Diced Steamed Asparagus

1/2 Cup Diced Orange Bell Pepper

8 Halved Cherry Tomatoes

1/4 Cup Diced Cucumber

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Cup Oil & Vinegar Salad Dressing

In a large size bowl combine the mozzarella, white beans, basil, onion, sun dried tomato, asparagus, bell pepper, tomatoes, cucumber, salt and pepper.  Mix well.  Add the dressing and place in the refrigerator for 1 hour before serving.  Serves 4

Brussels Sprout & Lentil Salad

December 21, 2012

Brussels Sprout & Lentil Salad

If you’re looking for an interesting side dish for the holidays here is a gem. 


1 1/2 Pounds Trimmed & Halved Brussels Sprouts

4 Tablespoons Butter

2 Tablespoons Red Wine Vinegar

2 Teaspoons Dijon Mustard

Kosher Salt

Freshly Ground Pepper

1/4 Cup Olive Oil

1/2 Cup Lentils

5 Sliced Shallots

2 Tablespoons Chopped Italian Parsley


There are numerous varieties of lentils.  For this salad it is best to use the small dark green ones because they hold their shape when cooking. 

Pour 3 cups of cold water into a small size saucepan and then add the lentils.  Turn the heat up to a medium heat and bring to a boil.   Cook for 25 minutes until tender.  Remove from the heat and drain.  Rinse under cold water and set aside.  In a small size bowl combine the vinegar, mustard, kosher salt, pepper and 2 tablespoons olive oil.  Whisk to combine and set aside.  In a large size pan add 3 cups of cold water and 1 tablespoon of salt.  Trim and halve the Brussels sprouts.  Bring the water to a boil and add the Brussels sprouts.  Boil the sprouts for 1 1/2 minutes.  Remove the sprouts from the boiling water and place into a medium size bowl.  Set aside.  In a large size sauté pan add the butter and remaining olive oil. Turn the heat up to high.  Add the shallots and cook for 4 minutes until browned.  Stir occasionally.  Add the sprouts and sprinkle with kosher salt and pepper.  Cook for 6 minutes until golden.  Stir in the chopped parsley and lentils and cook 1 more minute.  Remove from the heat and place into a serving bowl.  Drizzle the dressing over the mixture and lightly toss.  Serves 6

Radicchio Salad

October 24, 2012

Radicchio Salad

Radicchio makes a great salad, but is often times forgotten about.  Most grocery store produce sections will carry radicchio in the lettuce area. 


4 Tablespoons Walnut Oil

2 Tablespoons Balsamic Vinegar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

16 Ounces Washed & Sliced Radicchio

4 Ounces Crumbled Chevre

1/2 Cup Chopped Walnuts

In a small size bowl whisk together the walnut oil, balsamic vinegar, kosher salt and freshly ground pepper until well combined.  Set aside.  Wash, dry and slice the radicchio and divide evenly among 4 salad plates.  Sprinkle each serving with the crumble chevre and chopped walnuts.  Drizzle each with the dressing and serve immediately.  Serves 4

Date & Apple Salad

October 12, 2012

Date & Apple Salad

Sometimes it's nice to have a "meaty" salad for lunch or dinner.


3 Tablespoons Olive Oil

2 Tablespoons Apple Cider Vinegar

2 Tablespoons Diced Red Onion

1 Tablespoon Dijon Mustard

1/2 Cup Pitted & Sliced Dates

1 Head Frisee Lettuce

4 Cups Spinach

1 Sliced Apple

1/2 Cup Chopped Pistachios

1 Sliced Pear

2 Sliced Radishes

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In a small size bowl mix the olive oil, vinegar, onion and Dijon mustard.  Set aside.  Cut the frisee  lettuce into bite size pieces.  In a large size mixing bowl add the dates, lettuce, spinach, apples, pistachios, pears, radishes, salt and pepper.  Mix the salad and then toss with the dressing.  Serve immediately.  Serves 4


Simple Green Pea Salad

October 8, 2012

Simple Green Pea Salad

So easy and so delicious!


10 Ounces Cooked Peas (Fresh or Frozen)

8 Ounces Sliced Water Chestnuts

1/2 Cup Chopped Green Onions

2 Chopped Hard Boiled Eggs

2 Ounces Diced Pimientos

1/2 Cup Sliced Celery


1/3 Cup Light Mayonnaise

1 Tablespoon Dijon Mustard

1/2 Teaspoon Garlic Salt

1/4 Teaspoon Freshly Ground Pepper

In a small size bowl mix together the mayonnaise, mustard, garlic salt and pepper.  Chill the dressing while you are making the salad.  In a large size bowl mix together the peas, water chestnuts, green onions, boiled eggs, pimientos and celery.  Pour the dressing over the pea salad and combine all of the ingredients.  Place in the refrigerator and chill for at least 3 hours.  Serves 6

Toasted Walnut Salad

October 1, 2012

Toasted Walnut Salad

My Toasted Walnut Salad is the perfect fall salad and can be eaten as a main course or pears well with just about any main dish that you decide to cook up. 


3/4 Cup Toasted & Coarsely Chopped Walnuts

3 Medium Peeled Oranges

1 Thinly Sliced Medium Red Onion

1 Large Peeled & Sliced Avocado

26 Pitted Greek Black Olives

2 Heads Butter Lettuce

1/4 Cup Crumbled Feta Cheese

Lemon Juice Dressing

In a large size serving bowl tear the butter lettuce into pieces.  Coarsely chop the oranges and add to the salad.  Add the red onion, avocado, olives and feta cheese.  Mix the salad and then toss with Lemon Juice Dressing.  Serves 6

Lemon Juice Dressing

1/4 Cup Freshly Squeezed Lemon Juice

1/2 Teaspoon Dijon Mustard

1/8 Teaspoon Kosher Salt

1/8 Teaspoon Freshly Ground Pepper

3/4 Cup Walnut Oil

Mix all of the ingredients in a blender or food processor for 30 seconds.  Makes about 1 cup.

Four Bean Salad

September 20, 2012

Four Bean Salad

This is one of my favorite salads.  Quite the guilty pleasure as it does have quite a bit of sugar. Sometimes I like to mix it with a green salad just to change it up a bit.  My Four Bean Salad is great for a barbeque, picnic or potluck dinner. 


2/3 Cup Sugar

1/8  Teaspoon Celery Salt

1/2 Cup Olive Oil

1/4 Cup Red Wine Vinegar

1/4  Cup Cider Vinegar

1 Teaspoon Worcestershire Sauce

1 Minced Garlic Clove

1 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

16 Ounces Drained Canned Garbanzo Beans

32 Ounces Drained Canned Green Beans

16 Ounces Drained Yellow Wax Beans

16 Ounces Drained Canned Red Kidney Beans

1 Diced Red Bell Pepper

1/2 Diced Red Onion

In a medium size bowl combine the sugar, celery salt, olive oil, red wine vinegar, cider vinegar, Worcestershire sauce, garlic, salt and pepper.  Set aside.  In a separate large bowl combine the garbanzo beans, green beans, yellow wax beans and red kidney beans.  The beans should be well drained.  Add the diced red bell pepper and diced red onion.  Toss to combine the ingredients well.  Pour the dressing over the beans and place in the refrigerator for 4 to 6 hours.  This salad needs to marinate.  Serves 8


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