Recipes

Strawberry Cobb Salad

Strawberry Cobb Salad

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Ingredients

FOR THE GREEN GODDESS DRESSING

  • 1 c. store-bought ranch dressing
  • 1/2 bunch flat-leaf parsley
  • 3 tbsp. thinly sliced chives
  • 8 large basil leaves

FOR THE SALAD

  • 2 tbsp. extra-virgin olive oil
  • 2 6- oz. boneless skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 2 romaine hearts shredded
  • 12 strawberries hulled and thinly sliced
  • 1 avocado pitted, peeled and thinly sliced
  • 1/8 red onion thinly sliced
  • 4 oz. crumbled goat cheese
  • 2 oz. thinly sliced prosciutto
  • 1 hard-boiled egg quartered

Instructions

  • Make the dressing: Place all ingredients in a blender and blend until smooth.
  • Set aside.
  • Preheat oven to 350˚.
  • In a skillet over medium-high heat, heat oil.
  • Season each chicken breast with salt and pepper and place in the skillet.
  • Sear chicken, 3 to 4 per side.
  • Transfer skillet to oven and continue to cook, 8.
  • Remove from heat and transfer chicken to a cutting board.
  • Cool 7 to 10 before slicing.
  • To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine.
  • Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg.
  • Season entire salad with salt and pepper.
  • Serve entire salad, family style, alongside remaining dressing.
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Course; Chicken / Fruit / Salad

Classic Macaroni Salad

Classic Macaroni Salad

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Ingredients

FOR THE PASTA SALAD

  • 1 lb. elbow pasta cooked
  • 2 stalks celery chopped
  • 1 red bell pepper chopped
  • 1/2 c. black olives sliced
  • parsley chopped for garnish

FOR THE DRESSING

  • 3/4 c. mayonnaise
  • 2 tbsp. red wine vinegar
  • 1 tsp. sugar
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine elbows, celery, bell pepper and olives.
  • Make dressing: In a medium bowl, combine mayonnaise, vinegar, and sugar.
  • Season with salt and pepper and stir until combined.
  • Pour dressing over pasta mixture and toss.
  • Garnish with parsley and serve.
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Course; Pasta / Salad

Zesty Mediterranean Quinoa Salad

Zesty Mediterranean Quinoa Salad

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Ingredients

FOR THE SALAD

  • 3 c. cooked quinoa
  • 2 medium cucumbers chopped
  • 1 pt. cherry tomatoes halved
  • 1/2 red onion finely chopped
  • 1/2 avocado chopped
  • 1/2 c. crumbled feta
  • 2 tbsp. freshly chopped parsley plus more for garnish

FOR THE DRESSING

  • 1/3 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1 tsp. honey
  • 1 clove garlic minced
  • kosher salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 tsp. oregano

Instructions

  • In a large bowl combine quinoa, cucumber, tomatoes, onion, avocado, feta and parsley.
  • Make dressing: In a medium bowl, combine olive oil, vinegar, honey and garlic.
  • Season with salt, red pepper flakes and oregano and whisk until combined.
  • Pour dressing over salad mixture and toss until salad is coated in dressing.
  • Garnish with more parsley and serve.
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Course; Salad
Cuisine; Mediterranean

Tuna Salad Pickle Boats

Tuna Salad Pickle Boats

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Ingredients

  • 2 5- oz. cans tuna drained
  • 1/4 c. mayonnaise
  • 1 tbsp. Dijon mustard
  • 2 stalks celery finely chopped
  • Juice of 1/2 a lemon
  • 1 tbsp. chopped dill plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 6 dill pickles
  • Paprika for garnish

Instructions

  • In a large bowl, combine tuna, mayo, Dijon, celery, lemon juice, and dill.
  • Mix until combined and season with salt and pepper.
  • Slice pickles in half lengthwise.
  • Using a spoon, scoop out the seeds to create boats.
  • Fill boats with tuna salad and garnish with paprika and more dill.
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Course; Fish / Salad

Vegan Kale Caesar Salad

Vegan Kale Caesar Salad

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Ingredients

FOR THE DRESSING

  • 1 1/2 tbsp. Dijon mustard
  • 1 1/2 tbsp. nutritional yeast
  • 1 tbsp. hummus
  • 3 cloves garlic minced
  • 1/4 c. water
  • Juice of 1 lemon
  • 2 tsp. soy sauce
  • 1 tbsp. extra-virgin olive oil
  • 1/4 tsp. cayenne pepper

FOR THE SALAD

  • 1 bunch kale stems removed and roughly torn
  • 1 head romaine cut into bite-sized strips
  • 1 c. cooked quinoa
  • 1 avocado sliced

Instructions

  • Make the dressing: In a small bowl, mix mustard, nutritional yeast, hummus and garlic, forming a paste.
  • Whisk in the water, lemon juice, soy sauce, olive oil and cayenne until thoroughly combined.
  • Set aside.
  • Make the salad: Combine kale, romaine and quinoa in a large bowl.
  • Toss with dressing.
  • Place into bowls and serve with sliced avocado.
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Course; Salad
Diets; Vegan

Santa Fe Corn Salad

Santa Fe Corn Salad

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Ingredients

  • 3 c. corn
  • 1 can black beans drained and rinsed
  • 2 red bell peppers chopped
  • 1 avocado chopped
  • 1/2 red onion finely chopped
  • 2 tbsp. extra-virgin olive oil
  • Juice of 2 limes
  • 1/2 tsp. cumin
  • 2 tbsp. Green onions sliced, for garnish

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, and serve.
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Course; Salad
Diets; Vegetarian

Bacon Jalapeño Corn Salad

Bacon Jalapeño Corn Salad

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Ingredients

  • 3 c. corn
  • 6 slices cooked bacon
  • 1 tbsp. cilantro
  • 1 jalapeño minced
  • 1/3 c. mayonnaise
  • Juice of 2 limes
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a large bowl, combine all ingredients.
  • Stir until ingredients are completely mixed and coated in dressing.
  • Garnish with herbs, if desired, then serve.
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Course; Pork / Salad / Vegetables

Broccoli Bacon Salad

Broccoli Bacon Salad

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Ingredients

FOR THE SALAD

  • kosher salt
  • 3 heads broccoli cut into bite-size pieces
  • 2 carrots shredded
  • 1/2 red onion thinly sliced
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds
  • 6 slices bacon cooked and crumbled

FOR THE DRESSING

  • 1/2 c. mayonnaise
  • 3 tbsp. apple cider vinegar
  • kosher salt
  • Freshly ground black pepper

Instructions

  • In a medium sauce pan, bring 4 cups of salted water to a boil.
  • While waiting for the water to boil, prepare a large bowl with ice water.
  • Add broccoli florets to the boiling water and cook until tender, 1 to 2.
  • Remove with a slotted spoon and place in the prepared bowl of ice water.
  • When cool, drain florets in a colander.
  • In a large bowl, combine broccoli, carrots, red onion, cranberries, nuts and bacon.
  • In a medium bowl, whisk together mayonnaise and vinegar and season with salt and pepper.
  • Pour dressing over broccoli mixture and stir to combine.
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Course; Pork / Salad

Watermelon Caprese

Watermelon Caprese

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Ingredients

  • 1 small watermelon sliced
  • 1 mozzarella ball sliced
  • 2 tbsp. sliced fresh basil
  • Flaky sea salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • balsamic glaze

Instructions

  • Slice watermelon into 1/2” thick squares, about 3”-x- 3”.
  • Slice mozzarella into 1/2” slices.
  • On a serving dish, alternate slices of mozzarella and watermelon.
  • Sprinkle with basil, flaky sea salt and pepper.
  • Drizzle with olive oil and balsamic glaze and serve.
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Course; Salad

Mimosa Fruit Salad

Mimosa Fruit Salad

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Ingredients

  • 3 kiwis peeled and sliced
  • 1 c. blackberries
  • 1 c. blueberries
  • 1 c. strawberries quartered
  • 1 c. pineapple cut into small pieces
  • 1 c. Prosecco chilled
  • 1/2 c. freshly squeezed orange juice
  • 1 tbsp. honey
  • 1/2 c. fresh mint

Instructions

  • In a large bowl, combine all fruit.
  • Pour prosecco, orange juice and honey over fruit and toss carefully to combine.
  • Garnish with mint and serve.
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Course; Fruit / Salad