Salads

Aunt Lori’s Quinoa Radicchio Salad

1 cup quinoa · ½ head radicchio, cored and thinly sliced in small pieces · ¼ cup balsamic vinegar

Salads 2 steps

Café Rio Salad Dressing

1 pkg. Ranch dressing mix · 4 tomatillos (remove papery skin), rough chop · 1/2 cup cottage cheese

Salads 1 steps

Center Stage Salad

1 head Boston lettuce, rinsed and spun dry · 1 head green leaf lettuce, rinsed and spun dry · 4–6 ounces Roquefort cheese, crumbled (or blue cheese or Stilton)

Salads 9 steps

Cheryl’s Curried Chicken Salad

2/3 cup mayonnaise (my favorite is Best Foods) · 2 Tbsp fresh lemon juice · 1 tsp. salt

Salads 3 steps

Cilantro Lime Shrimp Salad

½ cup seasoned rice wine vinegar · ¼ cup fresh lime juice · 2 tbsp honey

Salads 7 steps

Couscous Salad

1 cup couscous · 1 cup chicken broth · ½ cup scallions, chopped

Salads 2 steps

Greek Salad with Hearts of Palm and Avocado

juice of 2 large lemons · 1 tablespoon fresh herbs (mix of thyme, basil, oregano, parsley) · 1 teaspoon Dijon mustard

Salads 2 steps

Kale Salad with Sweet Potatoes and Pomegranate Vinaigrette

1 ½ pounds sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ½ “ pieces · 1 Tbsp extra-virgin olive oil · Salt & pepper

Salads 6 steps

Mixed Baby Greens with Fennel, Oranges, and Caramelized Onions

1 jumbo sweet yellow onion, thinly sliced · 1-2 tbsp butter · 6-8 cups mixed baby greens

Salads 3 steps

Smoked Turkey Grain Salad

1 cup wild rice · 3 cups chicken broth · 1 pound smoked turkey breast, diced

Salads 3 steps

Spinach Butternut Squash Salad

1 1/4 lbs butternut squash, peeled and diced 3/4-inch · 1 tbsp olive oil · 1 tbsp honey

Salads 4 steps

Tabouli

1 cup bulgur wheat · 1 cup boiling water · ½ cup scallions, chopped

Salads 4 steps