GREEN SALAD

1 head romaine lettuce

1 cucumber, peeled and sliced
2 to 3 plum tomatoes, cored and cut into small
wedges
1 small red onion, sliced thin
Olive oil and red wine vinegar, to taste
Salt and pepper

Directions
1. Tear the lettuce leaves into bite-sized pieces and
transfer them to a large salad bowl. Add the
cucumber, tomatoes, and onion. Sprinkle with the
oil, vinegar, and salt and pepper, and toss to
combine.

*4 TABLESPOONS OLIVE OIL

*2 TABLESPOONS WHITE WINE VINEGAR
*1 TABLESPOON DIJON MUSTARD
* ½ TEASPOON SALT
*1 PINCH WHITE SUGAR
*1 TEASPOON CHOPPED FRESH PARSLEY
*1 TEASPOON FRESH LEMON JUICE

*2 CLOVES GARLIC (CHOPPED)

*1 AVOCADOS –PEELED, PITTED ,AND CUBED

*4 CUPS MIXED SALAD GREENS

*1/2 CUP SLICED ALMONDS

*2 OUNCES FETA CHEESE , CRUMBLED

Directions

1. In a large bowl, whisk together the olive oil, white wine vinegar, mustard, salt, pepper, sugar,
parsley, lemon juice and garlic. Add the avocado, and stir to coat with the dressing.
2. Just before serving, add the salad greens, and toss to coat with dressing. Sprinkle sliced
almonds and feta cheese over the top.
 LEGUMES AND GRAINS SALAD

 4 cups grains or beans, such as cooked

quinoa, bulgur, wheatberries, or canned white
beans or black-eyed peas
 3 cups raw or cooked vegetables, such as
peeled and coarsely grated or thinly sliced
carrots; finely chopped celery; partially peeled,
chopped, and salted seedless cucumbers; halved
or quartered cherry tomatoes; stemmed, cored,
and finely chopped bell p
 1/2 cup extras, such as slivered or sliced
roasted almonds, coarsely chopped pecans,
hulled pumpkin seeds, dried dates, dried
apricots, crumbled blue cheese, crumbled goat
cheese, grated Parmesan cheese, olives, or hearts of palm (optional)
 1/4 cup fresh chopped herbs, such as, parsley, cilantro, or mint

 1/3 cup Sherry Vinaigrette

 or Lemon-Mustard Vinaigrette
DIRECTIONS
1. Place all ingredients in a large bowl and toss to combine. Just before serving, add dressing and toss to
coat.

Ingredients

 150g edamame (soya) beans

 250g cooked, mixed grains (we used a pouch of Merchant Gourmet Quinoa, lentils and wheatberries)
 250g tomatoes, sliced
 250g cooked baby beetroot, cut into wedges
 25g toasted peanuts, chopped
 fresh mint, to serve

PROCEDURE
 *Blanch the edamame beans in boiling water for 2 minutes then refresh
under cold running water.
*Put the grains in a large bowl. Mix the dressing ingredients together and
stir through the grains.

*Add the remaining ingredients and serve.

BOUND SALAD INGREDIENTS

*5 slice bacon *3 cups diced cooked chicke n

*1 cup chopped fresh tomato *2 stalks celery,thinly sliced
*3/4 cup mayonnaise *2 tablespoon minced green onion
*1 table spoon chopped parsley *1 teaspoon lemon juice
*1 dash Worcestershire sauce *salt and ground black pepper
to taste
*12 leafs romaine lettuce *1 large avocado
Step 1 (PROCEDURE)
Place bacon in a large skillet and cook over medium-high heat,
turning occasionally, until evenly browned, about 10 minutes.
Drain bacon slices on paper towels; crumble.
Step 2
Stir chicken, bacon, tomato, and celery together in a bowl.
Step 3
Whisk mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt, and black
pepper together in a bowl until dressing is smooth. Pour dressing over chicken mixture; toss to
coat. Refrigerate until chilled, at least 30 minutes.
Step 4
Stir chicken mixture and serve over romaine lettuce leaves; garnish with avocado slices.

INGREDIENTS
 4 cups chopped cooked chicken
 2 hard-cooked eggs, peeled and chopped
 1 cup chopped celery
 1/4 cup chopped onion
 2 tablespoons fresh lemon juice
FRUIT SALAD

INGREDIENTS

 1 1/2 cups sliced strawberries or raspberries

 1 1/2 cups diced cantaloupe
 1 1/2 cups diced pineapple
 1 1/2 cups diced honeydew melon
 1 cup blueberries
 1 cup halved grapes
 1/2 cup pomegranate arils
 1/4 cup honey
 1 teaspoon fresh lime zest
 3 Tablespoons fresh lime juice
 Fresh mint, for garnishing

INSTRUCTIONS
In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries,
grapes and pomegranate arils.

In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl
with the fruit and toss to combine.

Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the
fridge.

Ingredients
 2 cups 1% milk
 1/4 cup granulated sugar
 2 tablespoons corn starch
 1/2 teaspoon lemon zest optional
 2 teaspoons vanilla
 1 lb fresh strawberries hulled and quartered
 1 cup fresh blueberries
 1 cup fresh blackberries
 1 cup mandarin oranges optional (see note)
 3 kiwi sliced, optional (see note)
 2 cups fresh pineapple chunks optional (see note)
 1 cup red grapes
Instructions
1. In a medium skillet, whisk together milk, sugar and corn starch. Cook over medium heat,
whisking frequently, until thickened, about 8-10 minutes (it won't be thick like pudding, it is a dressing --
but it will thicken considerably).
2. Stir in lemon zest (if using) and vanilla. Remove from heat and let cool to room temperature.
3. In a large bowl combine strawberries, blueberries, blackberries, oranges, kiwi, pineapple and
grapes. Pour dressing over and toss to coat (be gentle -- you don't want mush!).
4. Serve at room temperature or chill to serve later. If making ahead, I prefer not to add the
dressing until 3-4 hours or less before serving.