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Salads
Lentil Tabouleh
Lobster & Avocado Salad
Egg Salad
Mediterranean Seafood Salad
Seafood Salad
Lean Taco Salad
Caesar Salad
Asian Chicken Salad
Arugula with Lemon
Arugula with Dried Cherry Salad
Herb Salad with Lemon Dressing
Caramelized Beets with Baby Chard
Arugula with Balsamic Strawberries
Orange & Olive Salad
Grapefruit & Avocado Salad
Orange & Red Onion Salad V
Apple Radicchio Salad V
Fresh Fig Salad
Steak House Salad
Italian Chopped Salad
Three Bean Salad
Baked Potato Salad  
Beet Salad V
Cabbage Salad V
Chicken Grape Salad  
Company Salad V,E
Kathy's Potato Salad V
Marinated Vegetables V
Pea, Carrot & Mozzarella V
Roasted Vegetable Salad V,O
Spanish Style Green Salad  
Spinach Salad  
Spinach Salad  
Sweet Cabbage Slaw V,E
Sweet Potato Salad V,E
Taco Salad  
Taco Salad  
Tomatoes Al Fresco V,O,E,Q
Tuna Avocado Salad  
Tuna Salad  




         I think we always think of salads as either having greens or being smothered with some mayonnaise based dressing, such as potato or macaroni. I think one of the best "salads" I've ever eaten is a plate of freshly picked summer tomatoes, with thin slices of basil sprinkled over the top. Add a little olive oil, salt and freshly ground black pepper and it's supreme.

         Of course that doesn't cover winter. For an original twist, try opening a can of Garbanzo beans and combine it with a can of artichoke hearts and Greek or sun-dried black olives (don't forget to pit them). You can also include some slivers of deli meat or palm hearts. Top with your favorite salad dressing. It's very easy to digest and the olives and beans are very warming.

         During much of the year I grow fresh lettuce and other greens. It is so much more flavorful even than organic field greens from the market. Regardless of whether you grow your own or purchase it, here is an excellent method for how to prepare and store fresh greens.
    • Use the freshest greens available.
    • Rinse the greens under gently flowing cold tap water.
    • Place into a salad spinner and spin once.
    • Empty excess water and spin again.
    • Be gentle so the greens don't bruise.
    • Roll out several consecutive paper towels onto the counter and lay the greens on in a single layer. Cover with more paper towels and continue with remaining greens.
    • Roll up the towelling and place inside an open plastic bag
    • These will stay fresh in the crisper for up to one week.


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