If you are feeling up for hearty and delicious salad, you will love this combination!! Feel free to customize with your favorite ingredients. This salad goes great with ANY dressing!
Ingredients
1 cup Chicken nugget pieces
1 cup mixed greens
1 cup grape tomatoes
1/2 cup hard boiled eggs (chopped)
1/2 Avocado (chopped)
1/2 cup corn (canned or fresh)
Preparation
Place a bed of greens on a plate. Arranging the rest of the ingredients in stripes (much like a cobb salad), create a stripe of corn, a stripe of avocado, a stripe of chopped hard-boiled eggs, a stripe of chicken nugget pieces, and a stripe of tomatoes. Dress with our favorite dressing… ranch, Thousand island, French, or whatever you prefer!
Trim asparagus and cook 1-2 minutes and drain. Cool with cold water and drain again. Lay out a bed of asparagus on a platter and set aside. Wrap prosciutto around the cantaloupe slices and arrange on top of the bed of asparagus. For dressing, mix honey and balsamic vinegar together and drizzle over the entire salad. Enjoy! You can also make ahead 1-2 hours prior to serving.
Many people have their own version of a classic cob. This is ours! We guarantee that it will be a show stopper at your next party or special event. It’s beautiful and most importantly, delicious!! Feel free to make your own version. Add meat, different cheeses and veggies. There are no rules! We also have a great recipe for a similar “Fall Salad”. Use any kind of store bought dressing. Or have different dressings available for guests to choose from.
Ingredients
1 pkg any type of lettuce
1 cup hard boiled eggs (chopped)
1 cup tomatoes (chopped)
1 cup olives (chopped or sliced)
1 cup diced avocados
1 cup prepared bacon (chopped)
Preparation
Create a bed of lettuce on a large platter. We recommend an oblong or rectangular shape, but if all you have is a large round platter, you can use it as well. Just be prepared to use less ingredients on the ends. Start spreading each ingredient in vertical lines on the platter. This salad is very versatile, so feel free to improvise.
Presentation
For a beautiful presentation, you can prepare it on a platter and allow people to help themselves to the ingredients they like the most. Have several different dressings available for people to choose from.
With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.
To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.
This is one of the most unique salads I’ve ever made. The potatoes bring an interesting texture to the salad, while the dressing brings a tangy zing. This salad is a meal in itself. Enjoy!
Ingredients
1 lb potatoes (any potato will work)
1 large red, green, organge, or yellow bell pepper.
2 small zucchini, sliced
1 small onion, thinly sliced
2 large tomatoes, sliced
12 oz smoked chicken (we used prepared chicken meat from the store)
1 avocado
DRESSING
2/3 cups plain yogurt
1 tbsp chopped chives
3 tbsp mayonnaise
1 tsp dijon mustard
Preparation
Cut the potatoes in half and boil until tender in the center. You can keep the skins on (scrub well) or peel them. In the mean time, blanche zucchini for 2 – 3 minutes, depending on how you like it. We prefer our zucchini firm, so we do not blanche over 2 minutes.Start slicing all vegetables (bell pepper, onion, avocado and tomatoes), prepare on a plate so everything is easily available when it’s time to assemble. Slice the chicken meat and set aside.
Mix the dressing ingredients together and refrigerate for 20 minutes.
When the potatoes are ready, drain, cool, and slice them. Distribute the potatoes evenly on to four dinner plates (your first layer). Salt and pepper them, then with a large spoon, pour some dressing on top. Then start stacking the other layers. Add the zucchini, onion, and tomatoes. Spoon some dressing over that layer. On top, add avocado and smoked chicken. Salt and pepper to taste and sprinkle with chopped chives.
Presentation
This salad is best served individually on a plate. It is beautiful and requires layering. I would NOT recommend tossing this salad in a large bowl.
There is nothing like serving something really pretty at a dinner party, especially when it’s healthy and delicious! This salad is beautiful and easy… a great combination for any party or even a simple dinner for two!
Ingredients
Watermelon slices
Romaine lettuce
Feta cheese
Black olives
Sunflower seeds
Raspberry vinaigrette dressing (mix
Preparation
It doesn’t get any simpler than this. Arrange the Romaine lettuce on a large plate. Cut watermelon slices into triangle pieces and arrange in the center of the lettuce. Sprinkle feta cheese as desired. Add black olives and sunflower seeds last. Leave the salad undressed until you are just about to eat, then lightly cover the salad with the raspberry vinaigrette.
This delicious Russian Salad is absolutely heavenly. If the sound of beets does not excite you, trust me when I say this, it WILL when you try this salad!
Ingredients
3 beets
4 carrots
3 medium potatoes
10 oz sauerkraut drained
6 small pickles or 3 medium ones
1 cup boiled beans of your choice (or you can substitute peas or omit completely)
3-4 tbsp sunflower oil or olive oil
1/2 cup finely chopped onion
salt to taste
Preparation
Boil carrots and potatoes until they are soft in the middle. Boil beets separately until soft in the middle. Let cool and come to room temperature and then peel the carrots, potatoes, and beets.
Dice beets in a separate bowl and drizzle with 1 tbsp of oil and mix well. Dice all other ingredients and put in a separate bowl. Add sauerkraut and beans. Combine the beets with all other ingredients and add the rest of the oil. Salt to taste.
This salad is great when it’s left overnight for all the ingredients to intermingle. Serve with fresh parsley or dill as garnish.
If you are looking for a salad that will turn some heads, these beautiful Zucchini Salad Rolls are just what you are looking for.
1 Zucchini (you can also use squash)
5-6 thin slices of Pork (you can also use chicken or steak or prosciutto)
4oz Goat cheese
4-5 Asparagus
1 Cucumber
1/2 cup mixed greens
1 Green Onion
Salt and Pepper
Take the goat cheese out of the refrigerator and leave out to soften for 15-30 minutes. Wash, dry, and thinly slice the zucchini into strips (use a potato / vegetable peeler). Salt and set aside.
Julienne slice the cucumber, wash and clean the asparagus (if you like your asparagus blanched, you can do that as well but make sure they stay crisp and green), Cut long strips of green onion. Place all these items around the cutting board where you will assembling your zucchini salad rolls.
When you are ready to assemble, place a strip of zucchini on the cutting board and spread a layer of goat cheese from one end to the other. Lay the vegetables, one next to the other, on one end of the zucchini. The tops of the vegetables can stick out of the zucchini, but the bottoms should stay tucked in. Once you have added all the vegetables, start rolling until you have created your roll. If you have spread enough goat cheese, it should secure the roll. If the roll is coming apart, add more cheese to the end of the zucchini. Arrange on a plate (you can also have salad dressing on the plate and arrange the rolls directly on top of the salad dressing). Salt and pepper to taste.
Yep, you read it right… two ingredients! Just goes to show that you don’t have to have a ton of ingredients to make a fabulous salad. Plus, no matter what time of the year it is, cucumbers seem to always be available!!
Ingredients
2 Cucumbers
1 large bunch Dill
Salt
Preparation
Slice the cucumber into thin slices and arrange on a plate. Add a generous amount of salt and set aside for 15-20 minutes! This will allow the salt to work its magic on the cucumbers so they become moist and delicious, to the point that you won’t need any dressing.Once the cucumbers are ready, chop the dill and sprinkle generously over the cucumbers. You can use as much or as little as you like. Serve immediately.
If you are looking to do something “out of the box” with your salad without compromising the taste? Why not try baking it? This Baked Capri Salad will be the hit of your next party and will impress your guests… guaranteed! Serves 4
Ingredients
4 Beefsteak Tomatoes
7-8 oz Mozzarella Cheese
24 Black olives (sliced)
16-18 Fresh Basil Leaves
3 Tbsp Balsamic Reduction Sauce
2 Tbsp Extra Virgin Olive Oil
Salt and Pepper
Basil Leaves for Garnishing
Preparation
Slice tomatoes into thin slices. Drain and slice the Mozzarella. Slice the black olives. Start constructing your tomato stacks. Start with a layer of tomato, then a slice of mozzarella, sprinkle a bit of olives and basil on top and then begin the process again. Stack three to four layers and top off with Mozzarella and olives. If you stack the tomatoes too high, they may fall over during the broiling process.Place the stacks into a preheated oven set on “broil” or “high”. Leave in oven for 2-3 minutes or until the cheese has melted on top and in the layers. Take out of oven, drizzle with olive oil and salt and pepper to taste.Transfer the Baked Capri Salad to a plate, sprinkle olives and fresh basil on top and as a last step, add the balsamic vinegar reduction (or use plain balsamic vinegar) and serve.
