Mixed Green Salad

(Serves about 4 – amount per person is up to you, but you can always reduce or multiply this recipe depending on how many people you are serving)

Salad greens (can be purchased already washed in a bag, a plastic container or you can hand wash a head of lettuce and dry the leaves with paper towels or in a salad spinner). Use your hands to cut up the leaves because a knife will bruise them. Leftovers can be kept in a zip lock bag and stored in your veggie drawer.

1 bag or ½ head of lettuce rinsed and cut up by hand

½ yellow or red pepper diced

1 tomato chopped into bite size pieces

1 cucumber or 1/3 to ½ large seedless cucumber sliced

1 bunch green onions (white parts only) sliced thin

Croutons

1 ounce (2 Tablespoons) extra virgin olive oil

½ ounce (1 Tablespoon) balsamic vinegar

¼ teaspoon garlic powder or 1 fresh clove minced

½ teaspoon dried basil, thyme or oregano (1/2 Tablespoon if fresh)

½ teaspoon salt

¼ teaspoon pepper

• In a large bowl put a generous handful of washed salad greens for each person.
• Add peppers, cucumbers, tomatoes, onions and croutons.
• In a measuring cup whisk together oil, vinegar and spices.
• Taste and adjust seasonings.
• Pour over salad and toss until mixed.

So that is a basic salad recipe – but you can get fancy with a few more ingredients if you want to make a meal out of it. Here are a few examples:

American – top with sliced chicken breast or any sliced sandwich meat and/or cheese

Italian – slice up some  canned artichokes, substitute sun-dried tomatoes for fresh, top with fresh slices of buffalo mozzarella and olives

Mexican --- toss in some canned black or kidney beans, slices of fresh avocado and olives, use cilantro instead of basil and lime juice instead of vinegar

Greek – add chopped feta, olives, sliced boiled potatoes and hard boiled eggs

Asian – substitute tomatoes for some thinly sliced carrots and add a can of sliced water chestnuts, bean sprouts or edamame, use sesame oil and orange juice in place of olive oil and balsamic vinegar and five spice powder instead of basil. Top with crunchy chow mein noodles

Middle Eastern – toss in a can of chick peas, use parsley and mint instead of basil, lemon juice instead of balsamic vinegar

Seafood -- Top with tuna, salmon, crab and shrimp, substitute lemon juice for balsamic vinegar and parsley or thyme for basil  

Vegan – Top with grilled vegetables and tofu

Serve with some crusty bread

Arugula Salad

(Serves 2)

3-to-4 cups Arugula

2 Tablespoons olive oil

2 teaspoons lemon juice

1 teaspoon white balsamic vinegar

Wedge of parmesan cheese and a vegetable peeler

Salt and pepper to taste

• Place arugula in a large bowl.
• Toss with olive oil until leaves are coated. 
• Mix in lemon juice and balsamic vinegar and toss well.
• Divide arugula into two individual plates.
• With a vegetable peeler, peel 3 slices of parmesan over each salad.
• Season with salt and pepper and serve.

Mesclun Salad

(Serves 2)

3-to-4 cups mesclun or mixed salad greens

½ cup dried cranberries

¼ cup walnuts or pecans

2 Tablespoons vegetable or nut oil

1 teaspoon balsamic or raspberry vinegar

½ teaspoon salt

¼ teaspoon pepper

2 ounces goat cheese cut into small pieces

Fresh Fruit Salad

(Serves 4)

(You can make this with any fruit you have lying around. Use one fruit for each person – so for instance four fruits makes enough salad for four people.)

1 pint berries rinsed and dried 

1 banana sliced

1 apple chopped

1 orange chopped

¼ cup or more shredded coconut

¼ cup or more dried cranberries or raisins

¼ cup or more chopped pecans or walnuts

¼ cup orange juice

1 Tablespoon honey

Watermelon Feta Salad

(Serves 6)

This is a very refreshing and light summer salad.

¼ large or ½ small watermelon cut up into bite sized pieces

6-to-8 ounces feta cheese chopped into small pieces or crumbled

¼ cup fresh basil or mint torn into small pieces

¼ cup or 2 ounces olive oil

⅛ cup or 1 ounce balsamic vinegar

Salt and pepper to taste

• In a large bowl, combine watermelon with feta and basil.
• In a smaller bowl or measuring cup whisk together oil, vinegar, salt and pepper.
• Mix in dressing and toss gently at the last minute to prevent wilting. 
• Taste and adjust seasonings.

Salade Nicoise

(Serves 2)

This one may take a little longer—you have to cook a few things before assembling. Believe it or not it is a pretty hearty meal.

1 head boston or butter lettuce

2 small or 1 large can(s) tuna

2 hard boiled eggs

2 small potatoes boiled

½ pound string beans steamed until tender or sautéed in olive oil and garlic

⅓ cup sliced, pitted olives

1 tomato chopped into bite sized pieces

1 small cucumber or 1/3 English cucumber sliced

3 Tablespoons extra virgin olive oil

2 teaspoons lemon juice

1 teaspoon Dijon mustard

½ Tablespoon shallot chopped fine

½ teaspoon tarragon

¼ teaspoon salt

⅛ teaspoon pepper

Egg Salad

(Serves 1)

2 hard boiled eggs chopped fine (recipe under breakfast)

1 celery stalk diced small

1 Tablespoon mayonnaise

1 teaspoon mustard

¼ teaspoon salt

⅛ teaspoon pepper

• In a bowl mix together mayonnaise, mustard, salt and pepper.
• Toss in chopped eggs and celery and stir until combined.
• Cover and chill until ready to eat.
• Serve over lettuce or make a sandwich

Potato Salad

(Makes about a quart)

4-to-6 boiled potatoes cut into small cubes

½ cup diced celery

½ cup diced red pepper

¼ cup sweet pickle relish

¼ cup diced red onion

½ cup mayonnaise

1 or 2 Tablespoons mustard

Salt and pepper to taste

Tuna Salad

There is no reason to fuss with tuna if you buy the good stuff. It’s good just the way it is. It’s a little healthier if packed in water but either way you drain off the liquid before using it.

1 6-ounce can tuna drained

2-3 Tablespoons mayonnaise

¼ cup diced celery

Salt and pepper to taste

• With a fork flake tuna in a bowl.
• Add remaining ingredients and chill.

*For a little extra pizzazz add ¼ cup diced raw onion.

Tarragon Chicken Salad  

(This is a great way to use up cooked chicken)

4 cups cooked chicken

½ cup mayonnaise

¼ cup mustard

1 cup diced celery

1 cup grapes sliced in half

⅓ cup slivered almonds

1 Tablespoon dried tarragon or 3 Tablespoons fresh

1 teaspoon salt

½ teaspoon pepper

• Mix everything together.
• Taste and adjust seasonings.
• Chill for at least an hour before serving or overnight.

Pasta Salad

(Serves lots)

This is the kind of thing you can take to a pot luck party or barbecue. You can add any vegetables you like.

1 pound tortellini (any color)

¼ cup olive oil

¼ teaspoon salt

2 or three zucchini sliced small or broccoli florets

1 red pepper diced

2 or 3 celery stalks sliced into small pieces

8 ounces mozzarella cheese cut into cubes (don't use fresh mozzarella--it's too soft)

½ cup olive oil

¼ cup white wine or white balsamic vinegar

3 Tablespoons fresh chopped basil or 1 Tablespoon dry basil

½ teaspoon salt

½ teaspoon pepper

• Boil tortellini until they float to the top of the pot and then scoop them out with a slotted spoon.
• Toss tortellini with ¼ cup olive oil and ¼ teaspoon salt. (This prevents pasta from sticking together while you gather the rest of the ingredients). 
• Toss broccoli or zucchini into boiling water for a few minutes just until they turn bright green.
• Remove and add to tortellini.  
• Add artichokes, red pepper, celery and mozzarella.
• Whisk remaining olive oil, vinegar, basil, salt and pepper and pour over pasta salad. Mix well.
• Taste and adjust seasonings.
• Chill for at least an hour before serving.