Ingredients
Carrot, shredded
Radish, thinly sliced
Coconut, dried unsweetened
Raw Cashews, roasted with fish sauce and soy sauce
Papaya, diced
Butter Lettuce
Dressing
Maui Onion
Jalapeno
Lime, juice and zest
Blue Agave Nectar
Cilantro
Papaya
Sesame Oil
PeanutOil
Grapeseed Oil
Water, AN
SnP
Combine all ingredients for dressing in a food processor.
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Ingredients
Falafel
Tomato, diced
Cucumber, sliced
Mache
Dressing
Tahini
Water, as needed to thin out tahini
Lemon Juice and Zest
Garlic, minced
EVOO
SnP
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Ingredients
Apple, julienne
Fennel, thinly sliced
Celery Root, julienne
Raw Walnuts, chopped
Prosciutto, sliced and sauted until crisp (optional)
Blue Cheese (optional)
Dressing
Sugar
Lemon Juice and Zest
Mayo
Apple Cider Vin
Walnut Oil
EVOO
SnP
The dressing can be added to the salad ahead so the flavors can come together; like a coleslaw.
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Ingredients
Carrot, grated
Radish, shaved or thinly sliced
Raspberry Almonds
Mint, chiffonade
Baby Romaine
Dressing
Raspberries
Raspberry Vin
Sugar
Lemon, zest and juice
EVOO
SnP
Cook the raspberries, vinegar, and sugar until raspberries turn into a sauce. Strain seeds. Return raspberry liquid to pot and cook until syrupy. Add almonds and toss to coat. Strain almonds and place on wax paper to cool. Add lemon zest and juice to raspberry syrup and whisk in Evoo. Season with SnP.
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Ingredients 
Fennel, thinly sliced
Fresh Raw Corn Kernels
Balsamic Walnuts
Arugula
Dressing
2 Lemons, cut into wedges, seeded
1/2 Orange, or 1 small seedless orange, cubed
Shallot, fine dice
SnP
I found this recipe on Food Networks site for a whole citrus vinaigrette and thought I give it a try. I was worried about making this dressing becuase I know how bitter the pith of citrus can be. Therefore it is imperative to add shallot to balance out the bitter. Here’s how I did it.
In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with mince shallot, SnP. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.
Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.
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Ingredients
Beets, roasted, diced
Blood Orange, segments
OJ Balsamic Walnuts, rough chop
Cranberry Cinnamon Goat Cheese (buy or make with dried chopped dried cranberries)
Spicy Greens Mix
Dressing
Orange Balsamic Reduction
Chipotle Powder (or fresh minced chipotle)
EVOO
SnP
Orange Balsamic Reduction
Zest and Juice an orange. Add 1/4 part oj to the balsamic in a pot. Once reduced to a syrup, remove from heat and add orange zest.
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Ingredients
Strawberries, quartered
Basil, chiffonade
Goat Cheese
Red Onions, marinated in orange and lime juice, sugar and salt, then strained
Almonds, chopped
Mache
Dressing
EVOO
SnP
Notes
Toss all the ingredients except the goat cheese with the EVOO & SnP, then place the goat cheese on the salad and drizzle the Balsamic Reduction on top.
I like Mache in this salad because its nutty flavor pairs well with the goat cheese and strawberries.
Strawberry and Basil is a classic pairing
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Ingredients
Hearts of Palm, chopped
Red and Orange Bell Peppers, diced
Sunflower Seeds, toasted
Avocado, sliced
Mixed Greens
Dressing
Passion Fruit
Agave Nectar
Lime Juice and Zest
Rice Wine Vin
Avocado Oil
EVOO
SnP
Note on Passion Fruit: You want to use Passion Fruit that’s skin has started to shrivel and dry up. Cut it open over your mixing bowl as to not loose any of the juice that’s inside. Scoop out the flesh and seeds and add to your mixing bowl.
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Ingredients
Fennel, thinly sliced
Apple, matchstick
Dried Cranberries
Walnuts, raw and chopped
Crystallized Ginger, finely chopped
Dressing
Balsamic Vin
Maple Syrup, just a little
Ginger Powder, just a little
Walnut Oil
EVOO
SnP
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Ingredients
Cauliflower, roasted with hazelnut oil and snp
Marcona Almonds, chopped
Dried Antioxidant Berry Mixture
Baby Romaine
Dressing
Acacia Honey
Sherry Vin
Hazelnut oil
EVOO
SnP
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Ingredients
Sweet Potatoes, unpeeled
Red Onion, thinly sliced
Red Bell Pepper, sliced
Lime Juice
Pecan Halves, sauteed in EVOO with cinnamon
Mixed Greens
Cilantro, chopped
Dressing
Lime Juice
Rice Wine Vin
Any Drippings from Roasting Pan
EVOO
SnP
Directions:
Preheat oven to 375 F (190 C). Cover the sweet potatoes with water in a large pot, bring to a boil, then simmer for 15 minutes. Drain, then slice sweet potatoes into 1/2 inch rounds.
Coat a large baking dish with 1 tablespoon of extra-virgin olive oil. Arrange the sweet potato rounds in the dish. Cover with red onion slices, and red pepper slices in the dish, and bake for 15 minutes or until all vegetables are tender.
Remove vegetables from oven. Drizzle fresh lime juice over them. Season with sea salt, to taste. Lightly toss with crispy pecan mixture. Let the entire dish cool down; about 10 minutes. Remove sweet potatoes and quarter. Chop bell peppers and onions. Then toss potatoes, peppers, onions with cilantro, greens and dressing.
I love this Salad btw. It was inspired from the Sweet Potato Salad on this site. Sorry there’s no picture.
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Ingredients
Asparagus, roasted and diced
Green Beans, roasted and diced
Daikon, julienne / matchstick
Butter Lettuce
Sesame Seeds
Dressing
Acacia Honey
Ponzu Soy Sauce
Rice Wine Vin
Sesame Oil
Avocado Oil
SnP
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Crimini Mushrooms, thinly sliced.
Uncooked Shrimp, peeled and deveined
Dill, roughly chopped
Arugula
Dressing and Marinade
Pickled Chili’s (eg Pepperoncini’s or something spicier), minced
Garlic, minced
EVOO
SnP
Pickling Juice
Lemon zest and juice
Directions
Make a chili oil for the shrimp marinade and the dressing. Heat EVOO over medium heat, add minced garlic and chilies. Cook until aromatic, about 2 minute and remove from heat. Add SnP and allow oil to steep and cool for 15 minutes. Toss half the cooled chlli oil, SnP with the shrimp. Marinate for 30 minutes. Grill shrimp and cut into pieces.
For the dressing, use remaining chili oil and whisk in Chili Pickling Juice, Lemon juice and zest, more EVOO and Snp.
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Ingredients
Cherry Tomatoes, quartered
Provolone and/or Swiss, diced
Pickles, sliced and quartered
Ham, diced
Garlic Croutons
Dressing
Pickle Juice
Shallots or Red Onions, diced
Yellow Mustard
Mayonnaise
EVOO
SnP
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Ingredeints
Cherry Tomatoes, quartered
Romaine Lettuce
Garlic Herb Croutons, recipe follows
Chicken, brined and baked
Dressing
Garlic, minced with salt to a paste
Anchovy Paste
Meyer Lemon, juice and zest (Regular lemon is fine, Meyer lemons are in season and I love to use them)
Dijon
Worcestershire Sauce
Parmesan Cheese, micro plane / zested
Mayo
EVOO
SnP
Croutons
Cut bread into 1/2″ cubes. Dry in 250 F oven. Meanwhile put butter, minced garlic, garlic powder, dried thyme (you can use an Italian seasoning here too), SnP, into a pot and melt butter. Toss melted butter with bread crumbs in a bowl. Heat oven to 325 F and bake until barley golden.
Dressing
The following is what I find to be the secret to a good flavorful caesar dressing. I start by making a garlic paste by mincing it with salt and smashing and smearing the garlic with the blade. Add it to a bowl along with the dijon, anchovy paste, parm, worcestershire, SnP and lemon zest. Make this into one homogeneous paste. Then add the lemon juice and let sit to let the flavors merry. Once you are ready to serve the salad, whisk in the Evoo and Mayo. You can also substitute the mayo for creme fraiche or egg yolk.
Brining
Use equal parts Sugar and Salt, disolve in hot water, cool with ice cubes. Add enough water to to dilute to desired saltiness. Add chicken to brine. When ready to cook, rinse of brine and bake in a 400F oven until done.
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Ingredients
Onion Sprouts
Sunflower Sprouts
Sunflower Seeds, raw
Pumpkin Seeds, raw
Mixed Greens
Fennel, shaved
Avocado, diced
Cara Cara Orange, 1/2 segmented, 1/2 saved for dressing
Ruby Red Grapefruit, 1/2 segmented. 1/2 saved for dressing
Dressing
Ruby Red Grapefruit Juice
Cara Cara Orange Juice
Lime Juice
Agave Nectar
EVOO
SnP
Dressing Notes
For the dressing, reduce citrus juices and agave nectar until syrup consistency. Cool and whisk in Evoo and SnP. A chili powder, like chipotle or ancho, would make a nice addition to this dressing.
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Ingredients
Mango Puree,
Avocado, Sliced
Blood Orange, Segemented
Ahi Tuna (Sushi Grade), sliced
Sunflower Sprouts
Cucmber, thinly sliced
Orange Bell Pepper, thinly sliced and pickled
Dressing
Jalapeno, finely diced
Lime, juice and zest
Cilantro, chopped
Soy Sauce
Sesame Oil
Grapeseed Oil
Mango Puree – Add diced Mango to a sauce pot with agave necter and enough water to almost cover. Cook until mango is tender and puree in a food processor or blender.
Pickled Bell Pepper – Combine 3/4 C Rice vin, 1/4 C Mirin, 1/4 C Sugar and 1 tsp salt in a sauce pot and heat until sugar ans alt are dissolved. Pour over thinly sliced bell peppers. Marinate 1 hour.
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Ingredients
Acorn Squash, roasted
Pumpkin Seeds, roasted
Scallions
Avocado, diced
Mixed Greens
Dressing
Garlic
Lime, juice and zest
Cilantro
Rice Win Vin
EVOO
SnP
Combine all dressing ingredients in listed order one at a time into a running blender.
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Ingredeints
Garbanzo Beans
Green Beans, blanched and sliced 1″
Hearts of Palm
Cucumber, diced
Cherry Tomatoes, quartered
Green Olives, quartered
Chives, sliced
Prosciutto, diced
Romaine
Arugula
Dressing
Cabernet Vin (any red wine vin will do)
Garlic, minced
Shallots, minced
Dijon
EVOO
SnP
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Ingredients
Pear, poached in red wine and spices
Fennel, thinly sliced and crisped in ice water
Walnuts, candied with cinnamon
Parmesan
Arugula
Mixed Greens
Dressing
Pear Vin
Reduced Poaching Liquid
EVOO
SnP
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Ingredients
Apples
Dried Berries, I used an antioxidant assortment which includes, goji, cranberry, and blueberry
Herbed Goat Cheese, made with rosemary, thyme, parsley, snp
Walnuts, candied with cinnamon
Mixed Greens
Dressing
Honey
Sherry Vin
EVOO
SnP
Instructions on how to candy nuts coming soon.
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Ingredients
Smoked Swordfish
Green Beans, roasted
New Potatoes, roasted with Chili Powder
Tomatoes, diced
Green Onion, green parts thinly sliced
Capers
Butter Lettuce
Chili Lime Dressing
Garlic
Chile Assortment, including poblano (pasilla), jalapeno, anehiem, raw and rosted
Cilantro
Green Onion, white part
Dijon
Lime Juice and Zest
Rice Wine Vin
EVOO
SnP
Combine all dressing ingredients into a food processor.
Note on Chiles:
I used approximately 1T minced of all the chiles combined, both roasted and raw, for 1/4 C of dressing. I used the rest of the chiles in my entree dish for dinner. For simplicity you can just use one type of chile raw.
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Ingredients
Radish, sliced thin
Chayote, steamed and chilled
Sunflower Seeds
Butter Lettuce
Dressing
Garlic, minced
Champagne Vinegar
Mayo
Buttermilk
EVOO
SnP
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Ingredients
Tomatoes, diced
Avocado, diced
Pepitas (Pumpkin Seeds), roasted
Bacon, chopped and sauteed
Mixed Greens
Red Onion, thinly sliced and pickled in Lime Juice and Salt
Dressing
Garlic
Roasted Poblano
Cilantro
Pickling Juice from Red Onions
Bacon Fat
EVOO
SnP
Instructions
Pickle Red Onions for at least 30minutes.
In food possessor add garlic, cilantro, and poblano and process. Then add Pickling juice, bacon fat, evoo, snp and processes until emulsified.
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Ingredients
Pine Nuts, roasted
Pecorino, shaved
Shitake Chips (see below)
Asparagus, roasted
Mixed Greens
Dressing
Garlic, minced
Shallot, minced
Meyer Lemon, juice and zest (Regular Lemon is fine too, they just happen to be in season)
Dijon
Truffle Oil
EVOO
SnP
Shitake Chips
Slice Shitakes no less then 1/4″ thick. If you cut them thinner, you risk the chips being too crispy without any decent meaty flavor in it; you need enough flesh to let the mushrooms dehydrate into a nice flavorful chip. They will cook down to less then half of their original size. I figure one medium sized mushroom per person. Toss the sliced mushrooms with EVOO SnP and roast 350F – 400F (see what works best for you and your oven). Slower and lower is always better; but in a pinch you can make some perfect ones quickly in a 400F oven. I’ve also used truffle salt and truffle oil, yielding very flavorful results.
Why?
Because it just made sense to pair all the ingredients in the salad with truffle. Truffle and Asparagus are a classic combo. Shitakes play off the mushroom flavor of the truffle oil; and when they are roasted they taste meaty, almost like bacon which in turn will pair with the asparagus. When Pine Nuts are roasted they have a real buttery flavor that plays off the truffle oil and works with the asparagus.
The Dressing: Lemon and Asparagus go well together. I really like the flavor of the Meyer Lemon in this dressing. It has a sweet savory flavor without being too acidic. I don’t like the acidity to cut the flavor fatty truffled like qualities of the salad. in essence; I like the fat to linger in my mouth without being interrupted by the acid. However, the type of lemon used will always keep the salad tasting new and delicious with different qualities. Its a great salad to make over and over. There’s lots to play with, try different cheeses, nuts, etc..
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Ingredients
Tomatoes, fine dice
Red and Yellow Bell Peppers, fine dice
Cucumber, finely diced
Parsley, chopped fine
Mint, chopped fine
Bulgur,
White Onion, grated
Scallions
Red Leaf Lettuce
Dressing
Lemon, juice and zest
Garlic, minced (optional)
EVOO
SnP
Instructions
Cook bulgur in twice as much water in a pot over medium heat until it softens, remove and drain. Toss all ingredients together except red leaf lettuce. Toss with dressing and let sit for as long as possible to let the flavors marry together. Toss red leaf lettuce in EVOO SnP before serving. place on plate and place Taboulef on top.
Options
Tabouleh is really a base that you can work a variety of ingredients into. Add any of the following to make it a more substantial dinner salad-….
diced cucumber
chickpeas
pita chips
artichoke hearts
diced grilled chicken.
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Ingredients
Fennel, Roasted with Thyme
Orange, segmented
Arugula
Parmesan (optional)
Dressing
Sherry Vin
Dijon
EVOO
SnP
Why?
Orange and Fennel are a classic combo; the roasting of the fennel is a delicious twist,
For the Dressing, Sherry Vin and Orange always go together.
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Ingredients
Portobello,
Small Cucumber, peeled and thinly sliced
Green Onions, chopped
Mixed salad greens
Mixed Raw Beans (from Farmer’s Market)
Mung Bean Sprouts
Thai Salad Dressing / Marinade
(This is a classic Thai Recipe so I’ve included the measurements)
2 T Peanut Oil
3 ea Garlic Cloves, minced
1 ea Lemongrass, very thinly sliced
3 ea Kaffir Lime Leaves, very thinly sliced (or use some lime zest)
1/2 Red Onion, thinly sliced
1/2 C Mint leaves
¼ C Lime juice
¼ C Fish sauce
Instructions:
To prepare dressing, heat a medium skillet and add oil. Sweat garlic, lemongrass, and kaffir lime for 2 to 3 minutes. Remove from heat and stir in onion, mint leaves, lime juice, fish sauce, and palm sugar. Chill for 5 to 10 minutes.
Marinate Mushroom for 30 minutes. Remove, dry and grill. Slice.
Toss remaining salad ingredients with dressing. Serve sliced grilled portobello on top.
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Ingredeints
Bok Choy Stems, diced
Persimmons, diced
Fennel, diced
Hemp Seeds
Baby Romaine
Dressing
Grapefruit Juice, reduced with Agave Nectar and Honey
Grapeseed Oil
SnP
Why?
I had some extra Bok Choy stems I wanted to use, and I noticed a similar texture between the Bok Choy Stems and Persimmon- they both have a silky, yet crunchy texture. Also, Fennel and Grapefruit pair well.
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Ingredients
Butternut Squash, roasted w/ Chipotle Powder
Red Onion, grilled
Yellow Pepper, roasted
Avocado, diced
Passion Fruit
Cilantro, chopped
Queso Seco
Mixed greens
Dressing
Garlic
Chipotle, minced
SnP
Lime, zest and juice
Apple Cider Vin
Evoo
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