Lettuce Eat Salad

(Kale Salad)

Easy Vinaigrettes

Red Wine Vinaigrette   

        1 Tbsp honey

        1 Tbsp red wine vinegar

        2 Tbsp oil

        Salt and pepper

White Vinaigrette

        1 Tbsp honey

        1 Tbsp white vinegar

        2 Tbsp oil

        Salt and pepper

Creamy Vinaigrette

        1 Tbsp honey

        1 tsp sugar

        1 Tbsp white vinegar

        2 Tbsp Mayo

        Salt and pepper 

        (Mix until smooth)

Red White and Blue Salad

1. Combine 1/2 cup oil, 1/4 cup red wine vinegar, 1/3 cup sugar

    1/2 Tbsp onion powder, 1/2 tsp dry mustard, 1/2 tsp salt, 1/2 Tbsp poppy seeds

    in a blender and blend for 30 sec. 

2. Put lettuce, sliced strawberries, Provel (or other white cheese) and fresh blueberries. 

3. Pour over dressing and toss.

Wilted Lettuce Salad

3-4 Tbsp bacon grease

1/3 cup sugar

1/3 cup white vinegar

2-3 Tbsp chopped green onions

Baby salad greens

What the Kale? Salad

1. Rinse and remove kale leaves from center stem, shop into bite size pieces and add to bowl

2. Rinse and chop romaine lettuce and add to bowl

3. Add: chopped broccoli, broccoli slaw, sliced almonds, sunflower seeds and dried cranberries

4 For dressing combine the following ingredients in a blender and blend for 30 sec.

       1/4 cup water

       1/4 cup white vinegar

       3/4 cup oil (vegetable or canola)

       1 tsp garlic powder

       1 tsp salt

       1/4 tsp pepper

       1 tsp celery seed

       1/2 tsp celery salt

       (pinch of onion powder for added flavor)

       2/3 cup sugar

       2 tsp horseradish

Pearled Couscous salad

1. Make basil and herb pearled couscous according to package instructions

2. Saute diced zucchini and onions until tender

3. Add to couscous and refrigerate until chilled

4. Add diced cherry tomatoes and Italian salad dressing

5. Stir and serve chilled

Creamy Asian Salad Dressing

1/2 cup mayo

2 Tbsp rice vinegar

2 Tbsp mirin

2 Tbsp brown sugar

1 Tbsp soy sauce

*Optional 1/8 tsp sesame seed oil

Put all ingredients in a lidded glass jar.  Shake until combine and smooth.  Store in the fridge. 

Ginger Dressing

1. In a food processor, mince 2 carrots, 2 stalks celery, piece of  peeled fresh ginger

2. In a blender, add minced vegetables and following ingredients 

1/3 cup rice wine vinegar, 1/2 cup oil, 2 tsp lemon juice, 2 Tbsp water, 2 Tbsp soy sauce, 2 Tbsp sugar, 

2 Tbsp ketchup and 1 tsp onion powder 

3. Blend until smooth