APPETIZER SALAD

Antipasto Appetizer Salad

Ingredients:
1 jar (16 ounces) roasted sweet red pepper strips, drained

1/2 pound part-skim mozzarella cheese, cubed

1 cup grape tomatoes

1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained

1 jar (7 ounces) pimiento-stuffed olives, drained

1 can (6 ounces) pitted ripe olives, drained

1 teaspoon dried basil

1 teaspoon dried parsley flakes

Pepper to taste

Toasted baguette slices or romaine lettuce, torn

Directions:
In a large bowl, combine the first 9 ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.

Serve with baguette slices or over lettuce.

Potato Salad Appetizer

Ingredients:
2 lb. bag Terrific Trio Little Potato Co. potatoes

8 slices of bacon, cooked crisp and crumbled

4 green onions, chopped

4 hard boiled eggs

Mayonnaise in a squeeze bottle

Different mustards for dipping

Creamy horseradish for dipping

Olives for garnish, optional

Directions:
Cook potatoes according to the package for about 15 min. or until tender. Let cool and then refrigerate to cool completely. When ready to serve,
place them on a large platter. Drizzle over top the mayonnaise. Top with green onions and bacon. On the outer edges add the eggs, olives and
mustards and horseradish sauce for dipping. Serve immediately.

ACCOMPANIMENT SALAD
Pesto Pasta Salad
Ingredients:
8 ounces farfalle pasta , whole wheat or white

▢¾ - 1 cup basil pesto , homemade or store bought

▢2 cups cherry tomatoes , halved (I use half red and half yellow)

▢2 mini cucumbers , sliced

▢3 ounces fresh mozzarella cheese , cut into 1/2-inch cubes

▢1/4 cup freshly grated parmesan cheese

Instructions:
1. Cook pasta according to package instructions. Drain and rinse with cold water.

2. Add pasta to a large bowl and stir in pesto.

3. Add tomatoes, cucumber and fresh mozzarella cubes and toss to combine. Top with
parmesan cheese. Garnish with fresh cracked pepper, if desired.

Dessert salad
Pudding Fruit Salad
Ingredients:
1 container (4 oz) refrigerated vanilla pudding

½ cup Cool Whip frozen whipped topping, thawed

1 cup seedless green grapes, halved

1 cup miniature marshmallows

1 can (11 oz) mandarin orange segments, drained

1 can (8 oz) pineapple tidbits in juice, drained

1 cup fresh strawberries, sliced

Instructions:
1. In medium bowl, mix pudding and whipped topping.

2. Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up
to 8 hours.

SIDE DISH SALAD

Mandarin Broccoli Salad
 Ingredients:
3/4 cup mayonnaise

1/4 cup sugar

1 1/2 tablespoons apple cider vinegar

5 cups fresh broccoli florets

1/2 medium red onion, sliced

1 (15-ounce) can mandarin oranges, drained

1/3 cup Craisins

1/2 cups toasted chopped pecans or sliced almonds

Instructions
1. Whisk together mayonnaise, sugar, and vinegar in a small bowl.

2. Combine broccoli, red onion, oranges, and craisins in a large bowl. Add the dressing and toss to coat.

3. Cover and refrigerate for at least 1 hour.

4. Add pecans or almonds just before serving.

Shaved Fennel Salad

Ingredients:
1 fennel bulb, shaved paper thin with a mandoline or meat slicer

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1/8 teaspoon chopped fresh thyme leaves

1 tablespoon chopped flat-leafed parsley

2 tablespoons shaved Parmesan cheese

Instruction:
Combine ingredients:

In a medium bowl add shaved fennel, olive oil, lemon juice, thyme leaves, parsley, and Parmesan cheese. Gently toss all of the ingredients
together.

Main course salad

Honey Grilled Chicken with Citrus Salad
Ingredients:
1 cup fresh orange juice
 1⁄2 cup honey
3 tbsp. rosemary, minced
Kosher salt and freshly ground black pepper, to taste
2 lb. skin on chicken, legs and thighs
1 1⁄2 cups cilantro leaves and tender stems
3 tbsp. pistachios, roughly chopped
15 pitted dates, halved lengthwise
1 blood orange, peeled and sliced 1/4″ thick crosswise
1 navel orange, peeled and sliced 1/4″ thick crosswise
1 Cara Cara, peeled and sliced 1/4″ thick crosswise
1 red grapefruit, peeled and sliced 1/4″ thick crosswise
1 lime, peeled and sliced 1/4″ thick crosswise

Instructions:
Mix orange juice, honey, rosemary, salt, and pepper in a bowl; add chicken and toss to combine. Marinate 30 minutes, or until ready to use. Heat
a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Remove chicken from marinade, and transfer to grill;
cook skin-side down, flipping once, and basting occasionally with remaining sauce, until charred and cooked through, 12–15 minutes. Transfer
chicken to a cutting board, and let rest for 15 minutes before serving. Meanwhile, toss cilantro, pistachios, dates, and citrus pieces; serve with
chicken.

Lentil Pomegranate Salad

Ingredients:
3 cups cooked lentils (black caviar or french green)

1 ½ cups cooked beets, peeled, very small diced

1 cup pomegranate seeds

1 cup chopped cilantro (tender stems ok)

½ cup finely diced red onion

½ a jalapeno, very finely diced

⅓ cup olive oil

1 lime, zest and juice

1 teaspoon cumin

1 teaspoon coriander

3/4 teaspoon salt

Optional additions: diced avocado, feta crumbles

Instructions:
Place first 6 ingredients in a medium bowl and toss to mix. Add olive oil, lime juice and zest, spices and salt. Stir to combine and
allow this to sit 10 minutes for the salt to soak into the lentils. Adjust salt and lime. Top with crumbled feta (optional). Serve with
corn chips or tortilla chips or over a bed of greens for big healthy salad.

SEPARATE COURSE SALADS

Nicoise Salad (French Salad with Tuna)
Ingredients:

8 baby/chat potatoes (Note 1)

 120g/ 4 oz green beans , trimmed
2 tomatoes , each cut into 8 – 10 wedges
1/2 baby cos lettuce (romaine) , cut or torn into large bite size pieces
3 hard-boiled eggs , peeled and quartered
¾ cup/ 100g unpitted black olives (Note 2)
250 – 300g/ 8 – 10oz canned chunk tuna in oil , drained and broken into large chunks
(Note 3)

LEMON NICOISE DRESSING:

1 1/2 tbsp lemon juice
4 tbsp extra virgin olive oil
1 small garlic clove , minced/grated
1/4 tsp salt
1 tsp Dijon mustard
Pinch black pepper

Instructions:
Dressing: Shake ingredients in a jar. Cook potatoes: Boil potatoes until tender. Drain and leave to fully cool. Slice into halves. Blanch beans: Boil
green beans until tender or done to your liking. Drain and refresh under cold running water to quickly cool. Drain, pat well to dry.

ASSEMBLE THE SALAD:

Arrange the cos leaves on a large, wide plate. Scatter and layer the remaining ingredients artfully around the plate, finishing with the eggs, olives
and chunks of tuna. Drizzle with dressing over and serve.

Hot-smoked salmon salad with a chilli lemon dressing

Ingredients:
500g new potato , halved
200g pack asparagus tips
250g bag mixed salad leaves (including young beetroot leaves and watercress)
bunch each parsley and mint, leaves picked and roughly chopped
140g radish , thinly sliced
8 x hot-smoked salmon steaks, skin removed
4 spring onions , sliced diagonally
For the dressing
3 tbsp lemon juice
125ml olive oil
1 tsp wholegrain mustard
2 red chillies
Instructions:
Boil potatoes in salted water for 10 mins until tender, adding the asparagus tips for the final 2 mins of cooking. Drain and allow to cool. Whisk
together the salad dressing ingredients. then season to taste.

In a large bowl, toss together the potatoes, asparagus, salad leaves, herbs and radishes. Add two-thirds of the dressing, thoroughly mix through
the salad, then spread the salad over a large platter. Break the hot-smoked salmon into large chunks, then scatter over the top along with the
spring onions. Finish by pouring remaining dressing over the top.

Scrapbook in T.L.E
Submitted by: Mary Antoinette G. Claud