Romaine Salad with Parmesan Vinaigrette

Chop 2 hearts of Romain Lettuce and keep aside.

In a small bowl, whisk together 3 tbsp of grated Parmesan Cheese, 2 tsp of Dijon Mustard, 2 tbsp of Red Wine Vinegar, a clove of minced Garlic, 1/3 cup of Olive Oil, Salt and Pepper as needed.

Toss the lettuce with the vinaigrette and serve immediately.

Southwest Salad with Catalina Dressing

Dressing - Add 1/4 cup of Maple Syrup, 1/2 cup of Tomato Ketchup, 1/2 cup Oil, 1/3 Cup Vinegar, 2 tbsp of Onion Powder, 2 tbsp of Garlic Powder, a tbsp of Cumin Powder, 1/2 tsp of Chili Powder and Salt to taste to a "Ball" container. Shake well and keep aside.

Take 4 cups of chopped Lettuce, 1 cubed Tomato, 1 cubed Avacado, 15 oz of Black Beans, 1/2 cup Corn in a bowl. Pour the dressing over the salad, garnish with few crushed Torilla chips and serve immediately.

Kiwi-Orange Salad with creamy avocado dressing

Dressing - Mash 1/2 large Avocado into a bowl. Add a cup of loosely packed Cilantro, a tbsp of Lime Juice, a clove of Garlic, 1/4 cup of Olive Oil, 1/2 tbsp of White Wine Vinegar or Apple Cider vinegar and a pinch of salt. Blend together to make a smooth creamy dressing.

In a bowl, take 4 cups of chopped greens - Butter Lettuce / Spinach, 2 chopped Kiwis, 2 peeled Clementines, 1/2 large Avocado cubed and 1/4 cup of Pomegranate arils. Drizzle the prepared dressing on top and serve.

Mexican Chopped Salad

Dressing - In a "Ball" container, mix together a cup of Mayonnaise, 1/2 cup of Buttermilk / Yogurt, 2 tbsp of Ranch Dressing mix / ranch, 2 tbsp of Taco Seasoning, 1/2 Cumin Powder, 2 tbsp of Lemon Juice, 1/4 tsp Garlic Powder, 1/2 tsp of Onion Powder, Salt & Pepper to taste.

In a large bowl, toss together chopped head of Romaine Lettuce, a (15-oz) can of Black beans, drained and rinsed, 11 oz of corn, a chopped Tomato, a diced Avocado and 1/4 cup of chopped Coriander Leaves. 

Pour the desired dressing over the salad mixture and toss again.

Olive Garden Copycat Salad

Dressing - In a "Ball" container, take 1/3 cup of Red Wine Vinegar, 1 1/2 tsp of Mustard, 1/2 tsp of Oregano, 1/2 tsp of Italian Seasoning, a tsp of Sugar, 1/2 Cup Olive Oil, 2 tbsp of Mayo, Salt and Pepper as needed. Put the lid on and shake well. Refrigerate until use. You'll only need half of the dressing for this recipe. 

Salad - In a large Salad Bowl, add 8 oz of roughly chopped Romaine Lettuce, 1/2 cup Black Olives, 2 sliced large Roma Tomatoes, 1/4 th of 1 large Red Onion, 6 whole Pepperoncini and toss them together.

When ready to serve, Add half of the dressing to the Salad and toss well. Top with a cup of Croutons and 1/3 cup of Parmesan cheese and serve immediately.

Carrot and Toasted Almonds Salad

Peel and shred 4 Carrots and 1 tart Green Apple into a bowl. To it, add a tbsp of Lemon Juice, 2 tbsp of Honey, ¼ cup of slivered toasted Almonds, Salt and Pepper to taste. Toss and chill before serving. Makes 6 to 8 servings.

Cucumber Salad

Use a mandolin / chef’s knife to slice 2 Cucumbers and 2 Carrots into matchsticks. Trim and cut 4 oz of Sugar Snap Peas into thin strips on a diagonal and combine them with the cucumbers and carrots in a large bowl.

In a small microwave safe bowl, combine 2 tbsp of Brown Sugar, ½ cup of Rice Vinegar and microwave on high for 30 seconds, and then whisk to dissolve the brown sugar in the vinegar. Stir in ½ tsp of Chili Garlic Paste and pour the vinegar mixture over the vegetables in the bowl. Stir to toss the salad in the dressing, cover and refrigerate for at least 30 minutes. Serve chilled.

Strawberry Greens Salad

Combine 2 cups of Salad Greens (Romaine Lettuce), 2 lbs of quartered Strawberries, 2 tbsp of Mint Leaves, ¼ of Red Onion, sliced and ½ cup of Chopped Pecans in a bowl.

In a bowl, mix 2 oz of Olive Oil, 2 oz of Blasmic Vinegar and 1 tsp of Sugar. Add Salt and freshly ground Black Pepper and adjust to your taste. Combine the dressing with salad as desired and serve immediately.

Carrot & Pecans with Honey Vinaigrette

Honey Vinaigrette - Whisk together a tbsp each of olive oil, White Vinegar and 2 tbsp of Honey. Add Salt to taste, if needed.

Wash, peel and shave 3 medium Carrots into long ribbons using a vegetable peeler. Lightly toast 3 tbsp of Pecans in a skillet and chop them up. Sprinkle the pecans over shaved carrots and serve chilled with honey vinaigrette.

Cucumber Feta Cheese Salad

With a peeler, peel strips of skin off the 1 pound of fresh Cucumbers in alternating strips to leave half the skin on. Cut them into one-inch cubes and take them in a mixing bowl.
Finely chop a small Jalapeno and add to the cucumber pieces. Add ½ tsp of Kosher Salt, ¼ tsp of ground Black Pepper, 2 tsp of fresh Lemon Juice and mix well. Fold in ¼ cup of crumbled Feta Cheese, ¼ cup of Greek-style Yogurt  and 5 roughly torn Mint Leaves. Combine well and refrigerate for 30 minutes before serving.

Kommu Senagala Salad (Chickpeas Salad)

Soak 1 cup of Chickpeas over night and pressure cook with 1 tsp of Salt. In the meantime, take ½ cup of very finely diced Red Onion, ½ cup of finely diced Cucumber, ½ cup of finely diced Tomatoes, ½ cup of peeled and finely diced raw Mango, ½ cup of finely chopped Red Bell Pepper, 2-3 tbsp finely chopped Green Chilies, few sprigs of Cilantro, finely chopped 1-2 tbsp of Ginger (optional) in a bowl and mix well. Add the chickpeas to the bowl now and toss well. Add 2 tbsp of Chat Masala, 2 tbsp of Fresh Black Pepper, 1 tbsp of Amchur Powder (Dry Mango Powder), 1 tbsp of Rock Salt and Juice of a Lemon. Toss well and serve.