Lettuce and Salad Mix

Fall salad with a maple-dijon dressing

6 c. butterhead lettuce, chopped
1 medium carrot, grated
½ a medium celeriac bulb, peeled and grated
1 medium apple, diced
2 oz. chevre goat cheese, crumbled
½ c. toasted walnut pieces
½ c. chopped parsley

2 tbs. olive oil
1 tbs. balsamic vinegar
1 tbs. Dijon mustard
1 tbs. water
1 tsp. maple syrup
½ tsp. salt
¼ tsp. black pepper

Whisk dressing ingredients together in a small bowl, or put them into a jar with a tight fitting lid and shake them until combined.

Wash and dry lettuce. Toss lettuce with the parsley and the grated carrot and celeriac. Top the salad with the apples, toasted walnuts and chevre. Serve the dressing on the side. Serves 3-4.

Mixed salad greens with oranges and avocados

6 c. salad mix
1 orange, tangerine or tangelo
1 avocado
1 c. cabbage, shredded or thinly sliced
¼ c. olive oil
2 tbs. lemon juice
½ tsp. orange zest
½ tsp. salt
pinch ground cumin
pinch cayenne pepper

Put the salad greens into a medium bowl. Using a paring knife, cut the rind away from the orange, following its curve. Once peeled, cut it in half and slice into ¼ inch half-moons. Cut the avocado in half and remove the pit. While still in the skin, slice in into small cubes. Squeeze the cubes out of the skin and onto the salad. Add the orange slices and cabbage to the salad. Mix together the dressing ingredients in a blender. Dress the salad or serve the dressing on the side. Serves 3-4.

Vegetarian caesar salad with croutons and cherry tomatoes

1 head of lettuce, chopped, about 8 cups
2 c. croutons, see recipe below
1 c. cherry tomatoes, halved or quartered
¼ c. grated parmesan cheese

for the croutons

4-6 slices of bread, cubed (can be stale)
2 tbs. butter or olive oil
1 garlic clove, minced

Preheat oven to 300 degrees. Warm the butter or oil on the stove top. Add the garlic and the cubed bread. Sauté the mixture for a few minutes. Transfer the bread to a small baking tray. Bake for 10 minutes, until crunchy and golden.

for the dressing

1 c. olive oil
¼ c. water
½ c. grated parmesan
1 tbs. dijon mustard
juice of 1 lemon
1 garlic clove
1 tsp. salt
½ tsp. black pepper

Combine all dressing ingredients in a blender and blend until smooth. Wash and dry the lettuce and place into a large bowl. Toss the lettuce with about ½ c. of the dressing. Arrange the tomatoes and croutons on top, and garnish with the grated parmesan. Serve with lemon wedges if desired. Serves 4-6.

Winter Salad with Celeriac, Beets and Apples

3 cups mesclun mix
3 cups baby spinach
½ medium celeriac bulb, shredded
1 small-medium beet, shredded
1 apple, chopped into small pieces
2 oz. crumbled chevre (optional)
¼ cup toasted walnuts (optional)
to taste- olive oil, balsamic vinegar, sea salt, black pepper

Put greens in a large salad bowl, drizzle with oil and vinegar, shake on salt and pepper. Toss well. Sprinkle on grated celeriac and beets, apples, cheese and nuts. Stir in toppings, or leave them scattered on top of salad. Serves 6.

Mesclun Greens with Grapefruit and Walnuts

4 c. mesclun salad greens
1 medium grapefruit
¼ c. toasted walnuts
2 tbs. olive oil
1 tbs. apple cider vinegar
salt a pepper to taste

Put greens in a bowl. Sprinkle on oil, vinegar, salt a pepper and mix gently. With a paring knife, slice the top and bottom off of the grapefruit. Slice off the peel, following the curve of the grapefruit. Cut or peel sections apart, cutting each section into 3-4 pieces. Arrange the grapefruit on top of the greens, and toss the toasted nuts on top. Serves 4.

3 Fabulous Salad dressings

Lemon tahini
½ c. sesame tahini
½ c. plain yogurt.
¼ c. water
2-3 tbs. lemon juice
1 ½ tsp. salt

Put the tahini, yogurt, water, lemon juice and salt into a blender and blend until smooth. This will make a fairly thick dressing, you can thin with a little more water if desired.

Carrot ginger
½ lb carrots (2 medium or 1 large)
2 tbs. chopped fresh ginger
¼ c. chopped onion
2 tbs. soy sauce
1 tbs. toasted sesame oil
½ c. canola oil
¼ rice or red wine vinegar
¼ c. water

Place carrots, ginger and onion in a food processor and blend until finely ground.
Add remaining ingredients and bland until smooth. Thin with additional water if desired.

Balsamic dijon
½ cup olive oil
½ cup canola oil
4 tbs. balsamic vinegar
1 tbs. dijon mustard
1 large garlic clove
¼ cup water
¼ cup nutritional yeast (optional)
1 tsp. salt

Combine all ingredients in a blender or food processor and blend until smooth.

Mixed Greens Salad with Strawberries and Goat Cheese in a Maple Balsamic Dressing

2 c. spinach, washed, dried and chopped
2 c. arugula, washed, dried and chopped
2 c. lettuce, washed, dried and chopped
1 c. sliced strawberries
2 oz. goat cheese, crumbled
¼ c. walnut or pecan pieces

½ c olive oil
¼ c. balsamic vinegar
2 tbs. maple syrup
1 tbs. Dijon mustard
½ tsp. salt
a few turns fresh ground black pepper

Combine greens in a large bowl. Scatter strawberries and chevre on top. Heat the nuts in a small skillet on the stove until fragrant and lightly toasted. Cool slightly and add to salad.

Whisk together dressing ingredients, then dress salad with desired amount of dressing. Toss to combine all ingredients, and serve immediately. Serves 3-4. If not serving immediately serve dressing on the side.

Greek Salad with Tomatoes, Cucumbers and Parsley

4 c. summercrisp lettuce, chopped
2 c. cucumbers, cut into half or quarter moons
2 c. tomatoes, chopped
¼ c. onion, very thinly sliced
¼ c. parsley, chopped
½ c. feta cheese, cut into small triangles
½ c. olive oil
2 tbs. fresh squeezed lemon juice
2 tbs. red wine vinegar
sea salt and fresh ground black
pepper to taste

Place the lettuce in a medium bowl. Spread the cucumbers over the lettuce and the tomatoes over the cucumbers. Scatter the chopped onions on top, and sprinkle with the fresh parsley. Place the feta triangles around the edges of the salad.

Whisk together the oil, lemon juice, vinegar, salt and pepper. Dress each portion of the salad separately. Serves 3-4. Chickpeas, tuna fish, and other fresh chopped herbs are great additions to this salad.