• ▢ 4 cups torn hearts of romaine lettuce
• ▢ ½ medium red onion thinly sliced
• ▢ 1 small carrot peeled and grated
• ▢ 10 slices pickled beets halved
• ▢ 2 small ripe tomatoes cut into wedges
• ▢ 2 large hard-boiled eggs sliced
• ▢ Pinch of kosher or sea salt
• ▢ Freshly ground black pepper to taste
• ▢ 3 to 4 ounces canned white or light meat tuna in olive oil drained and chunked
• ▢ 16 small green olives pitted
• ▢ 8 jarred large white asparagus spears, rinsed and trimmed
• ▢ Extra-virgin olive oil for drizzling
• ▢ White wine vinegar for drizzling

• ▢ 2 tablespoons extra-virgin olive oil
• ▢ 4 tablespoons red wine vinegar
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste
• ▢ ½ head romaine lettuce chopped
• ▢ 2 medium tomatoes diced
• ▢ ½ cucumber thinly sliced
• ▢ 3 to 4 ounces canned tuna in olive oil drained and flaked
• ▢ 4 jarred white asparagus, rinsed and halved
• ▢ 12 small green olives sliced

• ▢ 1 small cauliflower about 1 pound, trimmed and cut into bite-sized florets
• ▢ 2 teaspoons fresh lemon juice

Dressing:

• ▢ ¼ cup extra-virgin olive oil
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 garlic clove minced
• ▢ 1 tablespoon capers rinsed and chopped
• ▢ 1 teaspoon smoked paprika
• ▢ Pinch of cayenne pepper
• ▢ Salt to taste

Garnish:

• ▢ 3 tablespoons hard-boiled egg finely chopped
• ▢ 1 tablespoon finely chopped fresh parsley

• ▢ 1 pound fresh asparagus ends trimmed
• ▢ 2 roasted red bell peppers finely chopped
• ▢ 1 small ripe tomato finely diced (about ½ cup)
• ▢ 3 anchovy fillets minced
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 tablespoon extra-virgin olive oil
• ▢ ¼ teaspoon whole grain mustard
• ▢ Pinch of salt
• ▢ Freshly ground black pepper to taste
• ▢ 4 hard-boiled eggs chopped
• ▢ 2 tablespoons finely chopped fresh parsley

• ▢ 3 medium red waxy potatoes
• ▢ ½ cup slivered yellow Spanish onion
• ▢ 1 orange peeled and cut into ¼-inch slices, each slice cut into quarters
• ▢ 1 pimiento cut into thin strips
• ▢ 2 tablespoons red wine vinegar
• ▢ 4 tablespoons extra-virgin olive oil
• ▢ Salt to taste
• ▢ Freshly ground black pepper to taste

• ▢ 1 tablespoon finely chopped fresh flat-leaf parsley
• ▢ 2 anchovy fillets finely chopped
• ▢ 1 large garlic clove finely chopped
• ▢ ¾ teaspoon ground cumin
• ▢ ½ teaspoon ground sweet paprika such as Spanish smoked
• ▢ Kosher or sea salt
• ▢ Freshly ground black pepper
• ▢ 4 teaspoons wine vinegar
• ▢ ¼ teaspoon Dijon mustard
• ▢ ¼ cup extra-virgin olive oil
• ▢ 4 cups mixed salad greens such as a blend of romaine or mesclun, washed, dried, and torn into bite-sized pieces

• ▢ ½ pound assorted mushrooms button, puffball, or boletus, rinsed and trimmed
• ▢ ½ medium red bell pepper thinly sliced
• ▢ Freshly ground black pepper to taste
• ▢ Dressing:
• ▢ ¼ cup extra-virgin olive oil
• ▢ 2 tablespoons fresh lemon juice
• ▢ 1 garlic clove mashed
• ▢ 1 tablespoon finely chopped fresh flat-leaf parsley
• ▢ ¼ teaspoon ground cumin
• ▢ Salt to taste

• ▢ 1 pound ripe plum tomatoes
• ▢ 1 pound red bell peppers
• ▢ 1 pound green bell peppers
• ▢ 2 large hard-boiled eggs
• ▢ Salt to taste
• ▢ 1 small red onion thinly sliced
• ▢ 2 cloves garlic minced
• ▢ ¼ teaspoon ground cumin
• ▢ 2 teaspoons mild white wine vinegar
• ▢ ¼ cup extra-virgin olive oil
• ▢ ¼ pound Serrano ham or prosciutto thinly sliced

• ▢ 1 pound ripe tomatoes diced into ½-inch pieces
• ▢ ½ pound green bell peppers deseeded and chopped into ½-inch pieces
• ▢ 1 small red onion thinly sliced (about ⅓ cup)
• ▢ 2 ounces canned tuna in water drained and broken into chunks
• ▢ ¼ cup extra-virgin olive oil fruity variety
• ▢ 2 tablespoons sherry vinegar or red wine vinegar
• ▢ Salt
• ▢ Freshly ground black pepper

• ▢ 4 hard-boiled eggs
• ▢ 2 garlic cloves minced
• ▢ 4 tablespoons olive oil
• ▢ 1 slice of whole-grain bread soaked and squeezed dry
• ▢ Salt
• ▢ Freshly ground black pepper
• ▢ 2 tablespoons red wine vinegar
• ▢ 1 pound ripe tomatoes diced into ½-inch pieces
• ▢ 1 medium green bell pepper finely chopped
• ▢ 1 cup canned tuna in water drained and flaked
• ▢ 2-3 slices of prosciutto or Serrano ham thinly sliced and chopped