Salads Recipe

Assemble and dress

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. In a small bowl or jar whisk together extra-virgin olive oil, fresh lemon juice, salt, and black pepper. Drizzle dressing over the salad and toss gently to coat. Serve immediately.

Make dressing

In a bowl whisk together olive oil, lemon juice, Dijon mustard, anchovy paste (if using), minced garlic, salt, and black pepper until emulsified.

Assemble

Toss chopped romaine with about three-quarters of the dressing so leaves are lightly coated. Add grated Parmesan and croutons, toss gently. Taste and add more dressing if needed, then finish with a sprinkle of Parmesan and freshly cracked black pepper.

Combine ingredients

In a large bowl combine diced cucumber, chopped tomatoes, sliced red onion, and Kalamata olives. Crumble or cube the feta over the top.

Dress and toss

Whisk together extra-virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper. Pour over the salad and toss gently to combine. Let sit 5 minutes for flavors to meld before serving.

Cook quinoa

Rinse quinoa under cold water. In a medium saucepan combine rinsed quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and fluff with a fork; let cool slightly.

Roast vegetables

Preheat oven to 425°F (220°C). Toss diced zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet. Roast 18–22 minutes until tender and slightly caramelized. Let cool slightly.

Combine and dress

In a large bowl combine cooked quinoa and roasted vegetables. Add lemon juice and chopped parsley, adjust seasoning with salt and pepper, and toss to combine. Serve warm or at room temperature.

Cook potatoes and beans

Place halved baby potatoes in salted boiling water and simmer 10–12 minutes until tender. In the last 3 minutes add green beans to the pot to blanch. Drain and transfer to an ice bath briefly to stop cooking, then drain again.

Make vinaigrette

Whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.

Assemble salad

On a platter arrange mixed greens, sliced/cooked potatoes, blanched green beans, drained tuna, quartered hard-boiled eggs, and anchovy fillets if using. Drizzle vinaigrette over everything or serve on the side. Serve immediately.

Toast walnuts

Toast walnuts in a dry skillet over medium heat 3–4 minutes until fragrant, stirring frequently to prevent burning. Remove and let cool.

Make dressing and assemble

Whisk together honey, apple cider vinegar, olive oil, salt, and pepper. In a large bowl combine mixed greens, sliced apple, toasted walnuts, and crumbled blue cheese. Drizzle dressing over the salad and toss gently. Serve immediately.

Prepare dressing

Whisk together soy sauce, rice vinegar, sesame oil, honey, and vegetable oil until combined.

Assemble salad

In a large bowl combine shredded cooked chicken, thinly sliced napa cabbage, julienned carrot, and sliced green onions. Toss with the dressing until evenly coated. Sprinkle toasted sesame seeds on top and serve.

Assemble

In a large bowl combine sliced or cubed cooked beets with arugula. Crumble goat cheese over the top and sprinkle toasted nuts.

Dress

Whisk together balsamic vinegar, olive oil, salt, and pepper. Drizzle over the salad and toss gently. Serve immediately.

Combine

In a large bowl combine drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, crumbled feta, and chopped parsley.

Dress and toss

Whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper. Pour over the salad and toss to combine. Let rest 10–15 minutes for flavors to develop, then serve.

Toast almonds

Toast sliced almonds in a dry skillet over medium heat 2–3 minutes until lightly golden and fragrant. Watch closely to avoid burning.

Assemble and dress

In a large bowl combine baby spinach and sliced strawberries. Sprinkle toasted almonds and crumbled goat cheese or feta if using. Drizzle with olive oil and a light balsamic glaze, then season with salt and pepper. Toss gently and serve immediately.