Quick & Easy Pear and Arugula Salad

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2 Recipes Quick & Easy Pear and Arugula Salad Anchovy Stuffed Olive Salad Arugula & Pomegranate Salad Asian Style Pasta Salad Black Bean Salad Black Eye peas & Spinach Salad Blood Orange & Fennel Salad Caribbean Slaw Salad Chickpea Salad Cucumber & Fennel Salad Easy Chickpea Appetizer Easy Potato Salad Edamame & Apple Salad Greek Style Salad Green Bean & Tomato Appetizer Grilled Figs & Arugula Salad Heirloom Tomato & Red Onion Salad Lemony Arugula Salad Mixed Baby Greens Salad Orange Carrot Salad Orzo Pasta Salad Purple Cabbage & Apple Salad Red Beet Salad Roasted Pepper Salad with Olives Roasted Red Bell Pepper Salad Spinach & Apple Salad Tuna & Egg Salad Tuna Salad White Bean & Blue Cheese Salad Wilted Spinach Salad Yellow Lentil Salad

3 Serves: 2-4 Quick & Easy Pear and Arugula Salad 1 ripe pear, cored and sliced into thin half-moons (don t peel) 4 c baby arugula 3 tbsp. extra virgin olive oil 1-2 tbsp. red wine vinegar 1/3 cup pine nuts- toasted Salt and freshly ground black pepper to taste Lay the pears out flat and slightly overlapping around the edges of 1 large plate. Leave the center open for greens. Dress the arugula with the olive oil and vinegar, season to taste with the salt and pepper then place it in the center of the pate. Sprinkle with the pine nuts and serve.

4 Anchovy Stuffed Olive Salad Serves: 6 2 tbsp. sherry vinegar ¼ c. extra virgin olive oil 1 garlic clove -minced 2 c colorful cherry tomatoes quartered 12 anchovy-stuffed olives 1 shallot - finely chopped 1 tbsp. capers drained Sea salt and black pepper to taste Whisk the vinegar, olive oil and garlic together in a bowl. Add the tomatoes, olives, shallots and capers to the bowl with the dressing and toss lightly. Adjust seasonings with the salt and pepper and serve.

5 Arugula & Pomegranate Salad Serves: 4 1/2 cup pomegranate seeds 2 tbsp. extra virgin olive oil 1 tbsp. freshly squeezed lemon juice 1 tbsp. honey 4 cups baby arugula Sea salt & black pepper to taste In a large bowl, combine pomegranate seeds, honey, lemon juice, olive oil and season to taste with salt and pepper. Fold in the arugula to coat well and serve next to steak or grilled chicken.

6 Asian Style Pasta Salad Serves: 4 to 6 1 pound organic whole wheat penne ½ cup soy sauce ¼ cup sweet chili sauce 2 tsp. finely grated ginger 1/3 cup toasted sesame oil 1 tsp. garlic -minced 5 scallions thinly sliced 3 tbsp. black sesame seeds -toasted Bring a large pot of salted water to a boil. Add the pasta and cook following package instructions until al dente. Meanwhile combine the rest of the ingredients in a salad bowl. Drain the pasta and add it to the salad bowl with the rest of the ingredients. Toss to coat, adjust seasonings and serve at room temperature or chilled.

7 Black Bean Salad Serves: 4 to 6 The juice from 2 limes freshly squeezed The zest from one lime ½ cup fresh cilantro -chopped 3 scallions- thinly sliced 1/3 cup extra virgin olive oil 32 oz. - can black beans - drained and rinsed ½ pound colorful cherry tomatoes halved or quartered 1 small jalapeno pepper -minced Salt and freshly ground black pepper to taste ¼ tsp. ground cumin Whisk together the lime juice, zest, cilantro and scallions in a large salad bowl. Continue whisking while slowly adding the olive oil until emulsified. Fold in the beans, tomatoes and jalapeno. Season with the cumin salt and pepper and serve.

8 Black Eye peas & Spinach Salad Serves: 4 to 6 ¼ cup extra virgin olive oil 1 tbsp. red wine vinegar 1 tbsp. honey 15-oz can black eyed peas -rinsed and drained 10 scallions thinly sliced 15 oz. can fire roasted tomatoes diced & drained 4 cups baby spinach In a large bowl, combine the olive oil, vinegar, honey and whisk until combined. Add peas, tomatoes and scallions. Fold gently until well coated. Spoon over the spinach leaves and serve.

9 Blood Orange & Fennel Salad Serves: 4 4 large, blood oranges Zest from 2 oranges 1 large fennel bulb -thinly sliced 2 shallots thinly sliced 3 tbsp. extra virgin olive oil 10 basil leaves thinly sliced Sea salt to taste Juice one of the oranges and cut the rest of them horizontally into thin slices. (After you have zest and peeled) Toss the orange slices with the fennel, basil and shallot slices. Whisk the olive oil, orange juice and zest together, and then pour it over the oranges and fennel mix. Season to taste with a pinch of sea salt and serve.

10 Caribbean Slaw Salad Serves: 4 1/2 medium head red cabbage shredded 2 carrots -grated ½ granny smith apple -grated 1/2 cup lemon juice Salt and pepper, to taste ½ c cilantro roughly chopped Toss the cabbage, carrots, apples and cilantro in a bowl with the lemon juice. Season with salt and pepper, chill for a few hours and serve next to chicken or seafood.

11 Chickpea Salad Serves: 2 to 4 15 oz. can chickpeas -drained and rinsed 2 scallions thinly sliced ½ c roasted red bell pepper diced ¼ cup pine nuts -toasted 10 basil leaves -torn 2 tbsp. extra virgin olive oil 1 tbsp. red wine vinegar ½ tsp. ground cumin Salt and freshly ground black pepper to taste Combine the chickpeas, scallions, bell peppers, pine nuts, and basil. In a small bowl, whisk together the oil, cumin and vinegar and pour over the chickpea mixture then toss well to coat. Season with salt and pepper and serve.

12 Cucumber & Fennel Salad Serves: 4 2 English cucumbers thinly sliced 1 small fennel bulb thinly sliced 2 tbsp. of the fennel fronds -minced The juice from 1/2 lemon freshly squeezed 3 tbsp. extra virgin olive oil Sea salt to taste In a large salad bowl whisk the olive oil and lemon juice together then add the cucumber and fennel slices to the mixture. Season to taste with the sea salt and sprinkle with the fennel fronds then serve.

13 Easy Chickpea Appetizer Serves: 2 to 4 15 oz. can chickpeas -drained and rinsed 2 scallions -sliced 1 red bell pepper -diced ¼ cup pine nuts -toasted 2 tbsp. extra virgin olive oil The juice from ½ lemon freshly squeezed ½ tsp. cumin + more to taste Salt and freshly ground black pepper -to taste Combine the chickpeas, scallions, bell peppers and pine nuts. In a bowl whisk together the oil, lemon juice and cumin. Pour the dressing over the chickpea bell pepper mixture and toss to coat. Season with salt and pepper and serve.

14 Easy Potato Salad Serves: potatoes 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 3 scallions thinly sliced Sea salt and black pepper to taste Bring the potatoes to a boil in pot of salted water. Cook until tender then drain. Peel warm potatoes and slice them into ½ inch slices. In a salad bowl combine olive oil or salad oil, vinegar and green onion and season with a pinch of salt. Add the potatoes to the bowl and toss to coat gently. Adjust seasonings with salad and pepper, cover and refrigerate a few hours before serving.

15 Edamame & Apple Salad Serves: 4 1 pound frozen shelled edamame 1 tbsp. vegetable oil ¼ cup rice vinegar 2 granny smith apples -cored and cut into ¼-inch dice Sea salt to taste ¼ tsp. red pepper flakes + more to taste Bring 5 cups water to a boil. Add the edamame, return to a boil, and cook for 5 minutes. Drain and rinsed well with cold water. Mix the oil and vinegar in a large bowl. Add the edamame, apples and red pepper flakes and toss to coat. Season with the sea salt to taste and serve.

16 Greek Style Salad Serves: 4 4 tomatoes -cut into wedges 1 small red onion -sliced ½ English cucumber - sliced 1 cup Kalamata olives 2 roasted red peppers thinly sliced 8 oz. Feta cheese cubed 1 tbsp. fresh oregano minced 2 tbsp. lemon juice + more to taste freshly squeezed ¼ c. extra virgin olive oil Sea salt and black pepper to taste Pita bread, to serve Whisk together the olive oil, lemon juice and oregano then pour over the rest of your ingredients. Gently toss everything together, adjust seasonings and serve with pita bread.

17 Green Bean & Tomato Appetizer Serves: 4 12 oz. green beans 1 red onion -chopped 2 3/4 oz. feta cheese - crumbled 2 tbsp. fresh oregano 2 tbsp. aged balsamic vinegar 1/4 1/3 c. extra virgin olive oil 2 c. colorful cherry tomatoes -halved Bring about 2 inches of water to a boil in the bottom of a steamer. Add the beans to the top part of the steamer, cover, and steam for 5 minutes, or until tender. Place the beans in a large bowl and add the onion, tomatoes and feta cheese. Mix the vinegar, oil and oregano together in a small bowl and pour over the salad. Toss gently to coat well and serve.

18 Grilled Figs & Arugula Salad Serves: 4 3 tbsp. extra virgin olive oil Juice from ½ lemon - freshly squeezed ½ Lb. baby arugula 8 fresh figs -halved ¼ cup candied walnuts Salt and freshly ground black pepper, to taste Grill the figs on a cast iron griddle/pan until the sugars start to caramelize. Whisk together the oil, juice, salt and pepper in a salad bowl. Add the arugula and figs and fold gently to combine. Divide the salad into 4 and top each serving with some candied walnuts.

19 Serves: 4 Heirloom Tomato & Red Onion Salad 2 lb. multi colored heirloom tomatoes -sliced 1 red onion - sliced thinly 10 basil leaves thinly sliced or torn ¼ c fresh oregano -minced Sea salt and pepper to taste Dressing: ¼ c. extra virgin olive oil 2 tbsp. red wine vinegar In a large salad bowl - whisk together the olive oil and vinegar. Add the tomatoes, onion and herbs and toss to coat gently. Season to taste with the salt and pepper and allow to sit at room temperature for half hour before serving.

20 Lemony Arugula Salad Serves: 4 6 c baby arugula Freshly squeezed lemon juice from ½ lemon The zest from 1 lemon ¼ c. extra virgin olive oil Sea salt and black pepper to taste 2 oz. parmesan, shaved In a large bowl whisk the olive oil, lemon juice and lemon zest together. Season to taste with salt and pepper, then toss with the arugula leaves and the shaved parmesan. Serve next to grilled chicken with extra lemon wedges on the side.

21 Mixed Baby Greens Salad Serves: 4 to 6 3/4 lb. baby greens 1 large egg yolk 1tbsp Dijon mustard 2 tsp. red wine vinegar ¼ c. olive oil Salt and pepper to taste In a large salad bowl whisk the egg yolk and slowly pour in the olive oil. Add the vinegar and mustard and keep whisking until emulsified. Season to taste with salt and pepper. Add the baby greens to the dressing and toss to coat gently then serve.

22 Orange Carrot Salad Serves: 4 ½ lb. carrots- peeled and grated 3 tbsp. olive oil Freshly squeezed orange Juice from ½ orange 1 tsp. lemon juice freshly squeezed Salt and pepper to taste 5 basil leaves thinly sliced ¼ c candies walnuts- chopped Whisk together the orange juice, lemon juice and olive oil and season to taste with salt and pepper. Pour over the carrots and basil, toss to coat and serve sprinkled with the walnuts.

23 Orzo Pasta Salad Serves: 4 to 6 1 lb. orzo 4 scallions thinly sliced ½ cup sun dried tomatoes packed in oil-drained & thinly sliced 20 basil leaves thinly sliced Juice from ½ lemon 1/3 c extra virgin olive oil 1 cup pine nuts -toasted Salt and freshly ground black pepper, to taste Bring a medium pot of salted water to a boil and cook the orzo until al dente. In a large bowl whisk together the olive oil and lemon juice. Add the scallions, tomatoes and basil and set aside. Drain the orzo well and add to the bowl with the dressing together with the pine nuts. Toss to coat well, adjust seasonings with salt and pepper and serve at room temperature or chilled.

24 Purple Cabbage & Apple Salad Serves: 4 1/2 medium head purple cabbage -shredded 1 carrot - grated 1 granny smith apple -julienned 1/2 cup lemon juice 1/4 c basil thinly sliced Salt and pepper to taste Place the cabbage, carrots, and apple in a bowl and toss to combine. Pour in the lemon juice and basil and toss again. Season with salt and pepper - chill before serving.

25 Red Beet Salad Serves: 2 1 lb. roasted beets -peeled 2 tbsp. aged balsamic vinegar 1 tbsp. extra virgin olive oil 1tbsp snipped fresh chives Sea salt to taste Cut the beets into 1 inch pieces and gently toss with the olive oil and balsamic vinegar. Season to taste with the sea salt and sprinkle with chives. Serve at room temperature.

26 Roasted Pepper Salad with Olives Serves: 8 6 red bell peppers ¼ c. Extra-virgin olive oil 2 tbsp. dry sherry vinegar 2 garlic cloves, crushed Salt and pepper to taste 10 black olives halved lengthwise Preheat the broiler to high. Place the bell peppers on a wire rack and broiler pan and cook under the broiler until their skins have blackened, turning them frequently. Remove the roasted bell peppers from the heat, and er put them in a bowl and cover tightly with plastic wrap. The steam helps to soften the skins and makes it easier to remove them. Let them sit until cool enough to handle. Holding one bell pepper at a time over a clean bowl, make a small hole in the base and gently squeeze out the juices and reserve them. Still holding the bell pepper over the bowl, carefully peel off the blackened skin with your fingers, or a knife, and discard it. Cut the bell peppers in half and remove the stem, core, and seeds, then cut each bell pepper into neat thin strips. Arrange the bell pepper strips on a serving dish and top with the olives. To the reserved pepper juices add the olive oil, sherry vinegar, garlic, salt and pepper. Whisk together until combined. Drizzle the dressing over the salad and serve at room temperature.

27 Roasted Red Bell Pepper Salad Serves: 4 4 red bell peppers 4 ripe tomatoes 15 basil leaves thinly sliced 2 garlic cloves -grated Salt and pepper to taste 1 tbsp. red wine vinegar Preheat the broiler. Place the peppers on a baking sheet and cook under the broiler, turning occasionally, for 15 minutes. Add the tomatoes, and broil, turning occasionally until all the skins are charred and blistered. Remove from the heat and let cool. Peel and seed the bell peppers and tomatoes and slice them thinly. Place in a bowl with the garlic and basil, add the red wine vinegar and mix well. Season to taste with salt and pepper. Serve at room temperature.

28 Spinach & Apple Salad Serves 4 to 6 1/3 c. extra virgin olive oil ¼ cup sherry vinegar 1 tbsp. honey ½ lb. baby spinach 2 granny smith apples -cored and diced 5 scallion thinly sliced -white parts only 2/3 cup toasted walnuts ½ cup golden raisins Salt and freshly ground black pepper -to taste Whisk the oil and vinegar together in a bowl, then whisk in the honey until well blended. Season with salt and pepper to taste. Combine the spinach, apples, scallions, walnuts, and raisins in a large bowl. Pour the dressing over it and toss to coat.

29 Tuna & Egg Salad Serves: 2 2 hard-boiled eggs cooled, peeled & diced 3-4 tbsps. mayo One canned tuna in oil -drained and flaked 3 scallions thinly sliced 2 tbsp. fresh parsley -minced Salt and pepper to taste In a medium bowl combine all of the ingredients until well coated with the mayo. Adjust seasonings with salt and pepper and serve on toasted bread.

30 Tuna Salad Serves: 6 ¼ c red onion finely chopped 2 tbsp. lemon juice 2 tbsp. extra virgin olive oil 15 oz. can black beans drained well 10 oz. can tuna -drained and flaked 2 roma tomatoes diced 2 tbs. fresh parsley -chopped Sea salt and black pepper to taste 1 head Butter Lettuce 1 lemon cut into wedges for garnish In a large salad bowl whisk together the olive oil, lemon juice, onion and parsley. Season with a pinch of salt. Add the tuna, black beans and tomatoes to the bowl and toss to coat gently. Adjust seasonings with salt and pepper and serve in the butter lettuce leaves with lemon wedges.

31 White Bean & Blue Cheese Salad Serves: 4 2 x 15 oz. can white beans 4 tbsp. olive oil 2 tbsp. sherry vinegar 1 tbsp. honey 2 tsp. honey mustard ½ tsp. red pepper flakes + more to taste Salt and pepper to taste 2 tbsps. Toasted pine nuts 7 oz. blue cheese -crumbled Rinse and drain the beans and set aside in a salad bowl. Make the dressing by whisking together the olive oil, vinegar, honey mustard and red pepper flakes together. Season to taste with salt and pepper. Pour the dressing over the beans and gently toss. Sprinkle with the pine nuts and blue cheese and serve.

32 Wilted Spinach Salad Serves: 2 1 lb. Fresh baby spinach leaves 3 garlic cloves 1 tbsp. olive oil ¼ c pine nuts -toasted Freshly grated nutmeg to taste Salt and pepper to taste Heat up the olive oil in a large pan and add the garlic cloves to sauté until golden. Add the baby spinach and cook for a few minutes until wilted. Season to taste with salt, pepper and nutmeg. Sprinkle with the pine nuts and serve with a fried egg on top.

33 Yellow Lentil Salad Serves: 4 2 tbsp. olive oil 2 garlic cloves -minced 2 tsp. grated fresh ginger 1.5 cups yellow lentils 3 cups vegetable stock 2 tbsp. chopped fresh cilantro 5 oz. soft goat cheese smashed with a fork Salt and pepper to taste 1 lemon - cut into wedges Heat 1 tbsp. of olive oil in a large pan over medium heat and add the garlic and ginger. Sauté for 2 minutes then stir in the lentils. Add the stock, a ladleful at a time, until it is all absorbed, stirring constantly- this will take about 20 minutes. Remove from the heat and stir in the cilantro and goat cheese. Adjust seasonings with salt and pepper and serve at room temperature with lemon wedges.