Avocado and Grapefruit Salad

Ingredients

• 1 tablespoon Dijon mustard

• 1/4 cup freshly squeezed lemon juice

• 1 1/2 teaspoons kosher salt

• 3/4 teaspoon freshly ground black pepper

• 1/2 cup good olive oil

• 4 ripe Hass avocados

• 2 large red grapefruits

Directions

Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

- Laura from Ina Garten

Arugula/Spinach Salad with Strawberry Rhubarb Dressing

Arugula Salad with Strawberry Rhubarb Vinaigrette

Dressing:

1 C chopped fresh rhubarb
1 1/4 C chopped fresh strawberries
1/3 C red onion, coarsely chopped
1 T Honey
1/3 C red wine vinegar 

Procedure:

Simmer in small non-reactive saucepan until tender, about 10 minutes. Puree, strain into large bowl, and cool.

Whisk in: 3/4 C canola oil 1/4 teaspoon Dijon mustard

Salad:

1 package baby spinach, 1 bunch arugula, 12 whole strawberries; chopped, goat cheese, hearts of palm, toasted walnuts. Toss and add vinaigrette from above. Serve immediately.

by Birgit

Nina Bowen's Mozzarella Salad

Ingredients:

Red tomatoes*

Yellow tomatoes*

Mozzerella

Fresh basil

Blaze, a basalmic vinegarette dressing

*Nina chooses only the best from Wilson Farm

Salad Greens with Roasted Vegetables and Potatoes

Serves 4

3-4 red potatoes, washed and cut into ¾ inch cubes
¼ cup olive oil
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. dried basil
½ tsp. dried oregano
½ tsp. dried thyme
1 clove garlic, minced
½ lbs. fresh green beans, snapped in half, stems removed
1 yellow bell pepper, cut into ¾ inch chunks
1 red onion, cut into ¾ inch chunks
1 head Romaine lettuce, chopped or 6 cups mesclun greens mix
2 handfuls fresh baby spinach
½ cup grape tomatoes
1 recipe Balsamic vinaigrette (recipe below) or store-bought

Preheat oven to 500°F.
Toss potatoes in a large bowl with olive oil, spices, and garlic. Spread seasoned potatoes on baking sheet and roast in preheated oven for 15 minutes.
Meanwhile, toss green beans, peppers, and onions in same bowl used for potatoes.
After potatoes have roasted for at least 15 minutes, remove from oven. Turn oven to broil setting. Add beans, peppers, and onions to potatoes and stir. Roast for an additional 10 minutes.
Toss lettuce, spinach, and tomatoes in a serving bowl. Add roasted vegetables. Toss with balsamic vinaigrette.

BALSAMIC VINAIGRETTE: In a screw top jar combine ¼ cup olive oil, 2 Tbs. balsamic vinegar, pinch dried oregano, pinch dried thyme, and kosher salt & pepper to taste. Shake vigorously.

- Laura Sprague, from Jeannie Sprague

Coucous (Best Ever!)

3 T olive oil
5 scallions, chopped
1-2 garlic clove(s), chopped
1 t ground cumin
1/5 c vegetable stock
1 c couscous
2 tomatoes, chopped
1/4 c chopped fresh int
1-2 fresh green chili, seeded and finely chopped
2 T lemon juice
toasted pine nuts
salt and pepper to taste
romaine lettuce

1. Heat the oil in a sauce pan. Add the scallions and garlic. Stir in the cumin and cook for 1 minute over medium heat, add the veggie stock and bring to a boil.

2. Remove the pan from the heat, stir in the couscous, cover and let stand for 10 minutes until the couscous has swelled and absorbed all the liquid.

3. Stir in the tomatoes, mint, chili, and lemon juice. Add salt and pepper to taste. Eat warm or wait a while to let the flavors develop.

4. Line a bowl with lettuce leaves and put the couscous over top. Add pine nuts and eat.

- Zanny Perrino

Spinach Salad

1 large package spinach - cleaned and broken
1 head lettuce broken up
3/4 cup slices mushrooms
3/4 cup grated swiss cheese
3/4 lb bacon - cooked and crumbled
1 lb (carton) cottage cheese

Salad Dressing:
1 cup vegetable oil
1/2 cup red wine vinegar
1/2 cup sugar
1 Tbsp poppy seed
1 tsp salt
1/2 dry mustard
Red onion slices

Toss!

- Becca Bates

Asian Pasta Salad

Marinade:
3/4 Cup Canola Oil
2/3 Cup Soy Vay Teriyaki Sauce
2/3 Cup Cooking White Wine Vinegar
6 Tbsp. Sugar
1/2 teaspoon Salt (extra to season chicken)
1/2 teaspoon Pepper (extra to season chicken)

Filling:
16 oz. Bowtie Pasta (Decco brand is best)
2 Cups Cooked Chicken (about three breasts)
1 1/2 Cups Baby Spinach
1/2 Cup Chopped Green Onion
6 oz. (1 bag) Craisins
3 (11 oz) Cans Mandarin Oranges
2 oz. Water Chestnuts (I use peanuts)

Directions:
Cook pasta according to package directions. Season chicken with "extra" salt and pepper and bake until cooked. Chop chicken into bite sized pieces. Combine cooked pasta, chicken, and marinade seasonings into a large bowl and refrigerate for a t least 5 hours. Add remaining filling ingredients and serve. Tastes great with breadsticks or rolls.

- Becca Bates

Russian Salad

3 Tomatoes
1 Cucumbers
Sour cream
Salt

Chop tomatoes and cucumbers. Mix with a few scoops of sour cream. Add salt. Serves 2.

- Laura Sprague