MIXED GREEN SALAD

GREDIENTS IRECTIONS:
IN : D

1 head romaine lettuce 1. Tear the lettuce leaves

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
combine.
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

RA
EPA TION YIELD:
PR
:

1O minutes 4 to 6 servings

 Marinated
Vegetable
S A L
A D

ingredients:
Kosher salt
1 medium head broccoli, stem removed
and florets cut into 1 1/2-inch pieces
1 small head cauliflower, stem removed
and florets cut into 1 1/2-inch pieces
1 pound frozen artichoke quarters
1/3 cup olive oil
1 1/2 tablespoons red wine vinegar
1 small clove garlic, finely grated
1/2 cup pitted kalamata olives, halved
2 tablespoons capers
2 tablespoons chopped fresh oregano
3 pickled cherry peppers, chopped

directions:
1. Bring a large pot of salted water to a boil. Have
a large ice bath ready.
2. Add the broccoli, cauliflower and artichokes to
the boiling water and cook until crisp tender, 2
to 3 minutes. Drain and transfer to the ice bath
to stop the cooking. Drain the vegetables and
pat dry with paper towels.
3. Whisk together the olive oil, vinegar, garlic and
3/4 teaspoon salt in a large bowl. Add the
broccoli, cauliflower, artichokes, olives, capers,
oregano and cherry peppers and toss to coat.
Cover and refrigerate at least 2 hours and up to
overnight. Serve cold or at room temperature.

Total: 2 hr 20 min (includes

marinating time) Yield: 6 servings
Active: 20 min
Italian Pasta Salad
INGREDIENTS:
1 pound tri-color corkscrew pasta
1 (12-ounce jar) marinated quartered
artichoke hearts, drained
8 ounces smoked mozzarella, cubed
1(8-ounce link) spicy pepperoni, cubed
1 cup cherry tomatoes, halved
2 tablespoons chopped jarred
pepperoncini
1 large handful fresh basil leaves, torn
Dressing:
1 clove garlic, finely chopped
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
DIRECTIONS:
1. Cook the pasta in a large pot of boiling salted
water until package directions for al dente. Drain
well and cool.
2. Add the artichoke hearts, mozzarella, pepperoni,
tomatoes, pepperoncini and basil to a large bowl.
Stir in the pasta.
3. Whisk together the garlic, red wine vinegar, and
olive oil. Season with salt and pepper. Toss the
dressing with the pasta.
Prep: 15 min. Yield: 4 to 6 servings
Cook: 10 min.
 CAESAR
SALAD

TOTAL: 30 MIN. ACTIVE: 15 MIN. YIELD: 1 SERVING

INGREDIENTS:
2 ounces bacon, diced
2 slices sourdough bread, cubed
2 tablespoons grapeseed oil
Kosher salt and freshly ground black
pepper
1/2 romaine lettuce heart
1 1/2 ounces Caesar dressing
1/2 ounce shaved Parmesan
DIRECTIONS:
1. Preheat the oven to 350 degrees F.
2. Lay out the bacon on a small pan and
bake until crispy, about 15 minutes.
3. Toss the sourdough cubes with the
grapeseed oil and some salt and
pepper. Transfer to a baking sheet;
bake until crispy, 5 to 10 minutes.
4. Split the romaine heart and remove the
core. Wash, dry and lay on a plate.
Season with salt and pepper.
5. Pour the dressing over the romaine
wedges. Top with the crispy bacon,
Parmesan and a few croutons.
 INGREDIENTS:
4 LARGE EGGS
1 1/8 TEASPOONS SMOKED PAPRIKA
KOSHER SALT AND FRESHLY GROUND
PEPPER
1 1/2 POUNDS TURKEY CUTLETS

3 TABLESPOONS RED WINE VINEGAR

3 TABLESPOONS EXTRA-VIRGIN OLIVE
OIL
1 PINT CHERRY TOMATOES, HALVED
2 ROMAINE LETTUCE HEARTS,
CHOPPED
1/2 AVOCADO, PEELED AND CHOPPED
1/4 CUP CRUMBLED BLUE CHEESE
(ABOUT 1 OUNCE)

DIRECTIONS:
1. PUT THE EGGS IN A MEDIUM SAUCEPAN AND COVER
WITH WATER BY 2 INCHES; BRING TO A BOIL, THEN
REMOVE FROM THE HEAT, COVER AND LET STAND 10
MINUTES. TRANSFER TO A BOWL OF ICE WATER TO
COOL.
2. MEANWHILE, PREHEAT THE BROILER. COMBINE 1
TEASPOON PAPRIKA, 1/4 TEASPOON SALT, AND
PEPPER TO TASTE IN A SMALL BOWL. ARRANGE THE
TURKEY CUTLETS ON A BAKING SHEET AND SPRINKLE
BOTH SIDES WITH THE PAPRIKA MIXTURE. BROIL
UNTIL JUST COOKED THROUGH, ABOUT 3 MINUTES
PER SIDE. TRANSFER TO A PLATE AND SET ASIDE
WHILE YOU MAKE THE DRESSING.
3. COMBINE THE VINEGAR, THE REMAINING 1/8
TEASPOON PAPRIKA, 1/2 TEASPOON SALT, AND
PEPPER TO TASTE IN A LARGE BOWL. WHISK IN THE
OLIVE OIL ALONG WITH ANY COLLECTED JUICES FROM
THE TURKEY. FINELY CHOP 1/4 CUP OF THE TOMATOES
AND ADD TO THE DRESSING.
4. PEEL AND HALVE THE HARD-BOILED EGGS. DISCARD
THE YOLKS OR SAVE FOR ANOTHER USE. CHOP THE
EGG WHITES AND ADD TO THE BOWL WITH THE PREP: 25 MIN
DRESSING, ALONG WITH THE LETTUCE, AVOCADO AND COOK: 5 MIN
THE REMAINING 1 3/4 CUPS TOMATOES. CHOP THE
YIELD: 4 SERVINGS
TURKEY, ADD TO THE BOWL AND TOSS. DIVIDE THE
SALAD AMONG BOWLS AND SPRINKLE WITH THE
BLUE CHEESE.
 salad
CHEF'S
TOTAL: 30 MIN. YIELD: 4 SERVINGS

ACTIVE: 30 MIN.

INGREDIENTS:

Salad:
1 pound 12 ounces (800 grams) baby DIRECTIONS:

potatoes, boiled in their skins, cooled and cut

into bite-size pieces 1. Add the potatoes, plant-based
7 ounces plant-based protein chicken fillets, chicken, watercress, peas,
cooked and thinly sliced tomatoes, lettuce, olives, scallions
2 1/2 ounces (70 grams) watercress (about 2 and carrots to a large salad bowl.
handfuls) 2. Add the oil, vinegar, mayonnaise,
1 cup frozen peas, thawed mustard, and a small pinch of salt
6 sun-dried tomatoes, thinly sliced and pepper to a small jar with a
3 heads Baby Gem lettuce, roughly chopped tightly secured lid and shake well.
2 handfuls pitted Nocellara or Castelvetrano 3. Just before serving, drizzle the
olives, pitted and sliced dressing over the salad and toss
2 scallions, thinly sliced well until evenly coated.
1 medium carrot, grated
 SHRIMP SALAD
INGREDIENTS:
3 tablespoons plus 1 teaspoon
kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell
(16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white
wine vinegar
1 teaspoon freshly ground black
pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)
DIRECTIONS:
1. Bring 5 quarts of water, 3 tablespoons salt, and
the lemon to a boil in a large saucepan. Add half
the shrimp and reduce the heat to medium. Cook
uncovered for only 3 minutes or until the shrimp
are barely cooked through. Remove with a slotted Prep: 20 min.
spoon to a bowl of cold water. Bring the water Cook: 10 min.
back to a boil and repeat with the remaining Yield: 12
shrimp. Let cool; then peel, and devein the shrimp. servings
2. In a separate bowl, whisk together the
mayonnaise, mustard, wine or vinegar, 1 teaspoon
salt, pepper, and dill. Combine with the peeled
shrimp. Add the red onion and celery and check
the seasonings. Serve or cover and refrigerate for
a few hours.
TUNA
Salad INGREDIENTS:
Ingredients
Deselect All
Two 6-ounce cans white meat tuna
packed in water, drained
2 tablespoons minced celery
2 tablespoons minced red onion, soaked in
cold water for 5 minutes and drained
1 teaspoon minced flat-leaf parsley
1/3 cup prepared mayonnaise
1 tablespoon whole-grain mustard
Freshly ground black pepper
Freshly squeezed lemon juice (optional)

DIRECTIONS:
1. In a small mixing bowl break up the tuna
with a fork. Toss with the celery, onion and
parsley. Add the mayonnaise, mustard and
season with pepper, to taste. Stir to
combine. Add lemon juice, to taste, if
using.
TOTAL:
15 mins.
COOK’S NOTE:
ACTIVE:
15 mins. Substitute 1 teaspoon Dijon mustard for the
whole-grain mustard and add 2 tablespoons
YIELD:
sweet pickle relish.
3 to 4
servings
 Potato Salad
INREDIENTS: SALADS
3 pounds small white potatoes 1. Place the potatoes and 2 tablespoons of salt in a large pot

Kosher salt of water. Bring the water to a boil, then lower the heat and

1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
PREP: COOK:
10 min. 15 min.
INACTIVE:
simmer for 10 to 15 minutes, until the potatoes are barely
tender when pierced with a knife. Drain the potatoes in a
colander, then place the colander with the potatoes over
the empty pot and cover with a clean, dry kitchen towel.
Allow the potatoes to steam for 15 to 20 minutes.
2. Meanwhile, in a small bowl, whisk together the mayonnaise,
buttermilk, Dijon mustard, whole grain mustard, dill, 1
teaspoon of salt, and 1 teaspoon of pepper. Set aside.
3. When the potatoes are cool enough to handle, cut them in
quarters or in half, depending on their size. Place the cut
potatoes in a large bowl. While the potatoes are still warm,
pour enough dressing over them to moisten. Add the celery

5 min. and red onion, 2 teaspoons of salt and 1 teaspoon of pepper.

Toss well, cover, and refrigerate for a few hours to allow the
YIELD: 6 to 8 servings flavors to blend. Serve cold or at room temperature.
 BOUND SALADS
Roasted Cauliflower
INGREDIENTS: Salad
2 heads cauliflower, cut
into medium florets
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground
black pepper
1/2 cup pine nuts
1/4 cup pesto
3 tablespoons champagne
vinegar DIRECTIONS:
6 cups mixed baby 1. Preheat the oven to 450 degrees F.
arugula, spinach and kale 2. Toss together the cauliflower florets,
olive oil, salt and pepper and divide
1/2 cup pitted between 2 baking sheets. Roast until
Castelvetrano olives, the cauliflower is deep golden, 18 to 20
minutes. Allow to cool.
halved 3. Meanwhile, in a dry saute pan over
1/2 cup pitted kalamata medium heat, toast the pine nuts until
lightly toasted, 4 to 5 minutes.
olives, halved
Transfer to the baking sheets with the
1/2 cup fresh Italian parsley cauliflower.
leaves 4. Next, place the pesto and champagne
vinegar in a small mason jar. Screw on
the lid and shake until well combined.
TOTAL: YIELD:
5. Place the baby greens onto a large

35 min. 12 servings platter, top with the cooled cauliflower

and pine nuts and then scatter the
olives and parsley over the top. Just
ACTIVE: before serving, drizzle over the

15 min. dressing and toss.

 Cranberry
W A L D O R
F S A L A D
TOTAL: 35 MIN (INCLUDES COOLING
YIELD: 6
TIME) SERVINGS
ACTIVE: 15 MIN
DIRECTIONS:
INGREDIENTS: 1. Preheat the oven to 350 degrees F.
1/4 cup pecans Spread the pecans and walnuts on a
1/4 cup walnuts rimmed baking sheet and bake until
1/4 cup sour cream lightly toasted, about 6 minutes. Cool
2 tablespoons thinly sliced completely and roughly chop.
chives 2. Stir together the sour cream, chives,
mayonnaise, honey, lemon juice, 1/2
2 tablespoons mayonnaise
teaspoon salt and pepper to taste in a
1 tablespoon honey
large bowl. Add the celery, apples,
1 tablespoon fresh lemon juice
grapes, cranberries and nuts and toss
Kosher salt and freshly ground
to combine; season with salt and
black pepper
pepper to taste. Serve immediately.
Kosher salt and freshly ground
black pepper
3 stalks celery, thinly sliced
2 crisp apples, such as Pink Lady
or Gala, cored and cut into 1/2-
inch pieces
1 cup green grapes, halved
1/2 cup dried cranberries