Category: Salads


Cold Linguine Salad

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Ingredients:

1 lb. linguine

1 red pepper (seeds removed, sliced thin)

1 yellow pepper (seeds removed, sliced thin)

1 small red onion (sliced thin)

1 head of broccoli (chopped into small pieces)

1 zucchini (chopped into bite size pieces)

olive oil

1 clove of garlic (chopped)

sea salt and black pepper

1/4 cup parmesan cheese

Directions:

1. In a large part of water , boil linguine for 10-12 minutes. (to your desired taste)

2. Drain linguine well. Add 1 tbs. of olive oil, garlic and stir. Add a pinch of sea salt and black pepper. Mix well.

3. Add peppers, onion, broccoli and zucchini. Refrigerate pasta.

4. When ready to serve, remove from refrigerator and add parmesan cheese. Stir well.

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Ingredients:

1/2 lb. romaine lettuce (rinsed, dried and chopped)

16 large sea scallops

1 can (10 oz.) black beans (rinsed and drained)

2 plums tomatoes (chopped)

4 stuffed sweet cherry peppers

olive oil

sea salt

Directions:

1. In a skillet, put 3 tbsp. of olive oil. Cook scallops on both sides for 4 minutes each. Sprinkle with sea salt. Set to the side.

2. On a platter, place romaine lettuce. Put black beans and tomatoes on top.

3. Put scallops and stuffed cherry tomatoes on top.

*Optional: Drizzle with an Italian or Vinaigrette dressing.

Italian Salad

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.

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Ingredients:

2 cups of fresh spinach

2 ripe tomatoes (sliced)

2 avocados (sliced)

1 cup walnuts (chopped)

1 cup grated parmesan cheese

Greek style dressing

Directions:

1. On a platter place spinach. On top, place sliced tomatoes, avocados and walnuts.

2. In a small round skillet, put 1/4 cup of parmesan cheese. It should coat the entire skillet. On a medium heat, cook for about 3 minutes and turn over. Cook for another 3 minutes. It will be bubbly while cooking. It will eventually crisp. You may have to turn it over twice. Let dry on paper towel. Continue 3 more times with 1/4 cup of cheese each time.

3. Drizzle a Greek style dressing on top.

4. Crumble crips cheese pieces on top.

Serves 4 as a first course or serves 2 for an entree.

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Ingredients:

1 lb. medium shrimp (cleaned and tail left on)

1 lb. mixed greens

1 cup orange slices (cut into bite size pieces)

1 cup cherry tomatoes (cut in half)

2 avocados (sliced)

1 tsp. sea salt

2 limes (juiced)

1 tbsp. olive oil

4 tbsp. chopped cilantro

Directions:

1. In a Ziploc bag, put raw shrimp, lime juice, olive oil, cilantro and sea salt. *Let marinate overnight if possible.

2. Grill shrimp for 5-6 minutes. (Turn over half way.)

3. In a large bowl, put mixed greens. On top put orange slices, cherry tomatoes and avocados. Place shrimp on top.

*Serve with a vinaigrette dressing. *A honey vinaigrette is a good choice.

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Ingredients:

1 (10 oz.) bag of cheese tortellini

2 apples (cut into slices)

1 1/2 cups sliced strawberries

2 cups lettuce (shredded)

1/4 cup scallions (chopped) *optional

1/2 cup toasted pine nuts

Directions:

1. Boil tortellini to desired taste. (let cool)

2. On a platter, place lettuce. Put all other ingredients on top. (View photo.)

3. Drizzle your favorite vinaigrette dressing on top and serve.

Artichoke Salad

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Ingredients:

2 cans artichoke hearts (drained) cut in half

1 can of hearts of palm (drained) cut in half

1 small red onion (sliced)

1 cup cherry tomatoes

1 cup fresh snap peas

1/2 cup of small pitted black olives (drained) (optional)

2 tbs. olive oil

2 tbs. red wine vinegar

1/4 tsp. sea salt

1/4 tsp. black pepper

Directions:

1. In a large bowl, mix all ingredients. Mix well. Refrigerate for an hour and serve.

It’s simple and delicious. Some people like black olives in it and some don’t. It all depends on your taste.

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Ingredients:
2 avocados (sliced)
1 (10 oz.) can of chick peas (drained and rinsed)
1 (10 oz.) can of corn (drained)
1 (10 oz.) can of red kidney beans (rinsed and drained)
1 cup of cherry tomatoes
1 green bell pepper (sliced)
1 red bell pepper (sliced)
1 tbsp. fresh parsley (chopped)
3 tbsp. olive oil
2 tbsp. red wine vinegar
2 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a large bowl add all ingredients, except olive oil, vinegar, salt and pepper.
2. Refrigerate for at least 1 hour.
3. Now add olive oil, vinegar, salt and pepper. Mix well and serve.

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Ingredients:
1 lb. fresh escarole (rinsed, drained and chopped)
4 chicken cutlets
2 tomatoes (sliced)
1 lb. piece fresh mozzarella (sliced)
1 cup chick peas
1 cup marinated mushrooms
1 tbs. olive oil
1 lemon (juiced)
1 tsp. sea salt
Directions:
1. Marinate chicken cutlets in olive oil, lemon juice and sea salt. Let marinate for at least an hour refrigerated.
2. Grill cutlets on both sides for about 4-6 minutes. Let cool and slice into thin pieces.
3. In a large bowl place escarole. Place sliced chicken cutlets, sliced mozzarella, chick peas, marinated mushrooms and tomatoes on top.
*You can use a dressing of your choice or use a little olive oil and lemon juice on top.

Salmon Burger Salad

Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 lb. ground salmon (made into 4 small burgers)
1/4 sweet onion (minced)
1/4 cup plain bread crumbs
1 tsp. sea salt
1 tsp. black pepper
4 tbsp. fresh lemon juice
olive oil
1 cup of cherry tomatoes
1/2 cup black olives sliced
Directions:
1. In a large bowl, mix ground salmon, bread crumbs, onion, lemon juice, sea salt and black pepper. Form into burgers.
2. In a large skillet, put 2 tbsp. of olive oil. Cook salmon burgers for about 8-10 minutes. (about 4 minutes on each side) Let drain on paper towel.
3. In a large bowl put mixed greens, cherry tomatoes and black olives. (You can sprinkle a pinch of sea salt on top.)
*You can cut up salmon burgers and add on top or you can serve whole burgers on individual salads. (Serves 4)
Serve with a dressing of your choice. A “citrus” dressing goes well with it.