Cobb Salad Sushi

INGREDIENTS

 10 slices bacon
 1 avocado
 1/2 c. corn
 1/2 c. quartered cherry tomatoes
 kosher salt
 Freshly ground black pepper
 1/2 c. crumbled blue cheese
 1/2 c. Shredded lettuce
 1/2 c. cooked shredded chicken
 vinaigrette, for dipping

DIRECTIONS

1. Preheat oven to 400º. On a large baking sheet with a wire

rack placed on top, line 5 slices bacon side by side. Lift one
end of every other bacon slice and place another bacon
slice on top of the lifted pieces. Lay the slices back down.
Next, lift opposite bacon slices back and place a bacon
slice on top. Lay the slices back down.

2. Repeat the weaving process until you have a bacon weave

of 5 strips by 5 strips. Bake until the bacon is cooked but
still pliable, about 25 minutes. Let cool slightly.

3. Meanwhile, in a small bowl, mash avocados until only small

chunks remain. Stir in corn and cherry tomatoes then
season with salt and pepper to taste.

4. Pat bacon weave with paper towels to drain fat and transfer
to a piece of saran wrap (helps for rolling!).

5. Spread a thin layer of the avocado mixture on top of bacon

weave, then top with blue cheese, shredded lettuce, and
shredded chicken.
 6. Starting from the bottom, tightly roll, then slice. Serve with
vinaigrette for dipping.

Southwestern Pasta Salad

INGREDIENTS

FOR THE PASTA SALAD

 kosher salt
 1 lb. dry pasta, such as elbow, bow tie, or rotini
 1 15-oz. can corn kernels
 1 15-oz. can black beans
 1 c. shredded Cheddar
 1 c. halved cherry tomatoes
 2 avocados, diced
 1/3 c. Chopped cilantro

FOR THE DRESSING

 1 c. Greek yogurt
 1/3 c. extra-virgin olive oil
 1 tbsp. honey
 1 tbsp. apple cider vinegar
 2 cloves garlic, minced
 2 Limes, juiced
 1/2 jalapeño, chopped
 1 1/2 tbsp. Taco Seasoning
 kosher salt

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according

to package directions until al dente. Drain and and cool, 5
minutes.

2. Meanwhile, make dressing: Whisk all ingredients together.

Taste and add salt as desired.

3. Stir corn, black beans, cheese, tomatoes, avocados and

cilantro in with pasta. Toss with dressing. Cover tightly and
refrigerate 1 hour before serving.
 Piña Colada Chicken Salad
INGREDIENTS

 1 lb. boneless skinless chicken breasts, cut into tenders

 1 c. all-purpose flour
 2 large eggs, beaten
 1 c. shredded coconut
 kosher salt
 Freshly ground black pepper
 1 head romaine
 1 red bell pepper, thinly sliced
 2 c. pineapple, chopped
 1/2 c. coconut milk
 Juice of 2 limes
 Zest of 1 lime
 pinch of crushed red pepper flakes

DIRECTIONS

1. Preheat oven to 400°. Dredge chicken in flour, egg and

coconut and transfer to a baking sheet. Season generously
with salt and pepper.

2. Bake until cooked through and coconut is golden, 12

minutes.Meanwhile, arrange salad: In a large bowl combine
romaine, red pepper, pineapple and chicken.
 3. In a small bowl, whisk together coconut milk, lime juice and
zest, and red pepper flakes and season with salt.

4. Drizzle with dressing and serve.

Broccoli Bacon Salad

INGREDIENTS

FOR THE SALAD

 kosher salt
 3 heads broccoli, cut into bite-size pieces
 2 carrots, shredded
 1/2 red onion, thinly sliced
 1/2 c. dried cranberries
 1/2 c. sliced almonds
 6 slices bacon, cooked and crumbled

FOR THE DRESSING

 1/2 c. mayonnaise
 3 tbsp. apple cider vinegar
 kosher salt
 Freshly ground black pepper

DIRECTIONS

1. In a medium sauce pan, bring 4 cups of salted water to a

boil. While waiting for the water to boil, prepare a large bowl
with ice water.

2. Add broccoli florets to the boiling water and cook until

tender, 1 to 2 minutes. Remove with a slotted spoon and
place in the prepared bowl of ice water. When cool, drain
florets in a colander.

3. In a large bowl, combine broccoli, carrots, red onion,

cranberries, nuts and bacon.

4. In a medium bowl, whisk together mayonnaise and vinegar

and season with salt and pepper.

5. Pour dressing over broccoli mixture and stir to combine

 Verdure Mozzarella Ripiano Con Salsa Pepe e Mista
Lattuga Recipe

Ingredients Of Verdure Mozzarella Ripiano Con Salsa Pepe E

Mista Lattuga
 Zucchini - small diced - 60 gms
 Carrots - small diced - 60 gms
 Red pepper - small diced - 60 gms
 Yellow pepper - small diced - 60 gms
 Basil - 10 gms
 Salt & pepper
 Olive oil -10 ml
 Chopped thyme - 5 gms
 Onion - finely chopped - 30 gms
 Garlic - chopped -10 gms
 Mozzarella cheese ball - 2

Salsa pepe
 Roasted red pepper - 2
 Olive oil - 60 ml

Mista lattuga
 Mix lettuce - 120 gms
 Lemon juice -10 ml
 Olive oil - 20 ml
 Salt to taste
 Black pepper to taste
 Balsamic reduction - few drops

How to Make Verdure Mozzarella Ripiano Con Salsa Pepe e

Mista Lattuga
1. In a hot pan, heat oil and cook onion & garlic for a minute.
2. Now add diced vegetables and toss for about 2 minutes.
3. Add thyme and basil and check for seasoning.
4. Keep the vegetables crunchy
5. Now scoop mozzarella cheese from the middle and make hallow from
the center.
6. Blend olive oil and seasoning with roasted red pepper till thick and
smooth.
7. Mix assorted lettuce with olive oil and check for seasoning.
8. Now arrange tossed vegetables in the mozzarella cheese and place on
a plate with pepe salsa and mix lettuces by side, serve cold with balsamic
reduction on top.

Cold Salad Recipe

 Ingredients Of Cold Salad
 250 gm paneer
 1 par boiled corn
 1 par boiled potato with skin
 1 apple sliced
 2 onions julienned
 2 red peppers julienned
 2 red chilies
 1 radish finely diced
 2 green chilies chopped
 4 spring onions chopped
 10 green olives pitted & chopped
 1 tsp black pepper powder
 1 Tbsp Extra virgin olive oil
 Salt to flavour
 For the dressing:
 4 Tbsp red wine
 Salt
 1 tsp black pepper powder
 1 tsp cumin powder
 1 tsp coriander powder
 1/2 tsp red chili powder
 1/2 a lemon squeezed
 3 Tbsp honey
 4 Tbsp extra virgin olive oil

How to Make Cold Salad

1. Heat up the fry pan and char chopped onions and red pepper and add
salt to flavour.
2. Add radish, apple, boiled potatoes, paneer and corn.
3. Then add green chilies, spring onions and green olives.
4. Season it with salt, black pepper powder, extra virgin olive oil and mix it
well.
5.
For the dressing:
6. In a bowl take red wine, salt, black pepper powder, cumin powder,
coriander powder, red chili powder, lemon juice, honey and extra virgin olive
oil and whisk it all well.
7. Add dressing to the salad.

Chilled Indian Udon Noodle Salad Recipe

 Ingredients Of Chilled Indian Udon Noodle Salad
 For the tomato wedges:

1 tomato, cut into wedges

 5-6 caper berries
 1 Tbsp olive oil
 Season to taste with salt and pepper

For the salad:
 90 gm of udon noodles (dry weight)
 5-6 florets of broccoli
 60 ml olive oil
 10 gms ginger, chopped
 2 green chillies, split
 1 big pinch mustard seeds
 6-7 curry leaves
 1/2 tsp turmeric powder
 8-10 cashew nuts
 1 pinch asafoetida
 Season to taste with salt and pepper
 2 basil leaves, chopped
 Small bunch of coriander leaves, finely chopped
 1 small bulb of a spring onion, finely chopped


How to Make Chilled Indian Udon Noodle Salad

1. Cook the noodles in salted boiling water for 5 minutes.
2. Put the tomato wedges on a baking tray with the caper berries.
3. Season them with salt, pepper and 1 tablespoon of olive oil.
4. Bake in a pre-heated oven for 7-8 minutes at 200 degrees Celsius.
5. While the tomatoes are in the oven, heat 60 ml of olive oil in a pan on
medium heat.
6. To the hot pan add ginger, mustard seeds, curry leaves, green chilies,
turmeric powder, cashew nuts, broccoli and a pinch of asafoetida.
7. Season it to taste with salt and pepper.
8. Once the noodles are done, leave them to cool in a tray.
9. Add balsamic vinegar to the sauteing vegetables.
10. Cook for around 5-7 minutes.
11. Toss all the ingredients together gently.
12. Mix in the vegetables with the noodles.
13. Add the roasted tomatoes and capers in the salad, add basil leaves,
coriander leaves and 1 small sprig of onion stalk.
14. Serve all in a bowl.
 Cauliflower Salad Recipe

Cauliflower puree served with salad made of shredded cauliflower, onion,

capers, raisins, bell peppers, coriander, mint leaves and chopped plum.
Ingredients Of Cauliflower Salad
 1 medium head cauliflower florets
 700 ml milk
 2-3 saffron strands
 1/2 pod vanilla
 1/2 medium onion
 1 pinch salt
 1 tsp capers
 1 Tbsp raisins
 10 gm red bell pepper finely chopped
 Few coriander leaves chopped
 6-7 mint leaves
 Salt and pepper to season
 1 chopped plum
 1 1/2 tsp olive oil
 5 ml white wine vinegar
 1 pinch black pepper
 1 small piece butter
 6-7 mint leaves

How to Make Cauliflower Salad

1. For the cauliflower puree:
2. Slice one cauliflower, put it in a pan with milk, saffron and vanilla.
3. Boil till the flavours infuse.
4.
For the cauliflower salad:
5. Grate a few cauliflower florets for it to look like cous cous.
6. To that add the chopped onion, capers, raisins, red bell peppers,
coriander leaves, mint
leaves, chopped plum and salt and pepper.
7. Add a little olive oil.
8. Add some tang with a cap of white wine vinegar.
9. Blend the cooked saffron and vanilla cauliflower into a nice puree with a
small piece of butter and a dash of milk.
10. Spread the cauliflower puree on a plate with the salad and garnish with
chopped plums and mint leaves.
 BLT Wedge Salad
INGREDIENTS

 8 oz. bacon, cut into 1/4" pieces

 1/2 c. sour cream
 1/4 c. mayonnaise
 1/2 c. buttermilk
 1 tbsp. Ranch seasoning
 1 tbsp. minced chives, plus more for garnish
 kosher salt
 Freshly ground black pepper
 1 large head iceberg lettuce, cored and cut into 4 wedges
 4 plum tomatoes, diced

DIRECTIONS
 1. In a large skillet over medium-high heat, cook bacon until
crispy, 8 minutes. Transfer bacon to a paper towel-lined
plate and set aside.

2. Meanwhile, make dressing: In a medium jar, add sour cream,

mayonnaise, buttermilk, ranch seasoning, and chives, and
season with salt and pepper. Shake well, then move to
fridge until ready to serve.

3. Serve iceberg wedge with drizzle of ranch dressing,

tomatoes, and bacon, and garnish with chives.

Seven-Layer Salad

INGREDIENTS

 1/2 head iceberg lettuce, chopped or thinly sliced

 4 red bell peppers, chopped
 1/2 c. Thinly sliced green onions
 8 hard-boiled eggs, peeled and halved
 1 1/2 c. shredded Cheddar
 1 c. frozen peas, defrosted
 6 slices cooked bacon, chopped
 Freshly ground black pepper
 Ranch dressing, for drizzling

DIRECTIONS

1. In a large trifle dish or serving vessel, layer lettuce,

peppers, green onions, eggs, cheddar, peas, and bacon.
Season with pepper.

2. Drizzle with ranch before serving.