Avocado and Pomegranate Salsa

Avocado and Pomegranate Salsa

Ingredients:
2 avocados, peeled and diced (do not use avocados that are over ripe)
2 T. fresh lime juice
2 c. fresh peeled orange slices, diced
1 c. pomegranate seeds
½ c. green onion, thinly sliced
1 c. cilantro, minced
1/8 - 1/4 tsp. salt
baby arugula (garnish)
lime wedges (garnish)

Mix all ingredients together and let sit for at least 1hr in the fridge. Place arugula in bottom and up the sides of a large martini glass. Garnish with lime wedges and enjoy! While snacking later, I mixed the arugula and salsa together and piled on a chip...YUMMY! Would make a great salad!

Watermelon Salad

Cubed watermelon
Crumbled feta cheese
Fresh mint, julienned
Fresh lime juice

Combine all ingredients and enjoy!

Chopped Coleslaw Salad

2 Tbsp mustard seeds

1/4 c sugar

1/3 c white wine vinegar

1 Tbsp yellow mustard

3/4 tsp salt

2 c green cabbage, julienned

2 c red cabbage, julienned

1 red bell pepper, julienned

1/2 c sliced red onion

1/4 c green onions, sliced diagonally into 1-inch pieces

romaine leaves for garnish

Toast mustard seeds over med heat for a few minutes, partially covered, til they begin to pop. Remove seeds from pan. Add sugar and vinegar to pan; bring to boil. Remove pan from heat; stir in mustard and salt. Combine seeds, vinegar mixture, cabbage, bell pepper and onions in large bowl; toss well. Cover and chill (stirring occasionally).

Looks beautiful when piled high into the center of a large martini glass lined with romaine leaves.

Caesar Salad Party Style

Romaine leaves, torn into bite-size pieces

Parmesan cheese

Caesar dressing

Rustic Italian baguette, sliced on the diagonal

Beautiful glasses!

Great friends!

WOOHOO!!!!!

Combine romaine leaves, parmesan cheese and caesar dressing and place into a beautiful glass (martini glass is gorgeous!). Sprinkle parmesan cheese over baguette slices and broil; then place into glass and serve. Cheers!!

Tabbouleh

1 cup uncooked quinoa

pinch salt

1/4 c olive oil

1/2 tsp sea salt

1/4 c lemon juice

3 tomatoes, diced

1 cucumber, seeded and diced

2 bunches green onions, diced

1 c fresh parsley, chopped

feta cheese, crumbled (optional)

Add quinoa to 1 1/2 c water and pinch of salt; bring to boil, then simmer (covered) for about 20 minutes. Flake with a fork when done. When cool, add rest of ingredients and enjoy!

Edamame Salad

1 lb frozen shelled edamame
3 c frozen petite corn kernels
1 chopped red bell pepper
3/4 c sliced green onions
1/2 c chopped red onion
1/4 c chopped fresh Italian flat-leaf parsley
2 Tbsp chopped fresh oregano, marjoram or basil

DRESSING:
1/3 c fresh lemon juice
2 Tbsp dijon mustard
2 Tbsp olive oil
3/4 tsp salt
3/4 tsp fresh ground black pepper

Prepare edamame according to pkg directions. Drain and rinse with cold water. Set aside to drain thoroughly. Combine edamame, corn, red pepper, green onions, red onion, parsley and oregano. In large bowl, whisk lemon juice, mustard, olive oil, salt and pepper. Add veggies to bowl and toss to coat. Refrigerate until ready to serve.

Serves 8.

Avacado-Orange Salad

1/4 c fresh lime juice
1 Tbsp vegetable oil
2 tsp minced garlic
2 tsp honey
salt and pepper to taste
4 avocados, halved, pitted, peeled and diced
2 c orange segments (4-5 oranges)
1/2 c red onion, thinly sliced

Whisk lime juice, oil, garlic, honey, salt and pepper together in a bowl. Add avacado, orange and onion; toss to coat.

This salad can be assembled up to 2 hours in advance, but don't add avocado and onion until just before serving. Makes 5 cups.

Tomato Feta Salad

2 pints cherry tomatoes, red or mixed colors
1/4 c diced red onion
2 Tbsp white wine vinegar or champagne vinegar
3 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh flat-leaf parsley
3/4 lb feta

Cut tomatoes in half and place in large bowl. Add onion, vinegar, oil, salt, pepper, basil and parsley and toss well. Dice feta into 1/2" to 3/4" cubes. Gently fold in and serve at room temperature. Serves 6.

Lime and Cilantro Chicken Salad

CHIPOTLE-LIME VINAIGRETTE
1/3 c seasoned rice wine vinegar
1/4 c fresh lime juice
1 clove garlic, minced
2 tsp pureed chipotle chilies in adobo sauce
2 Tbsp honey
1/2 tsp kosher salt
3/4 c canola oil
1 c chopped fresh cilantro, stems and leaves

3 ears corn, shucked and grilled (best!) or boiled
4 large chicken breasts, seaoned with salt & pepper, cooked and julienned
1 1/2 c diced tomatoes
1 pound mixed baby greens
2 c grated jack cheese
1 can black beans, rinsed and drained
3/4 c toasted, salted pumpkin seeds
Fresh cilantro sprigs for garnish
Lime wedges for serving

In blender, combine vinegar, lime juice, garlic, chipotle chile, honey and salt and process until combined and smooth. With machine running, gradually add oil to form an emulsion. Stir in chopped cilantro.  Set aside.

To assemble the salad, cut off othe corn kernels from the cobs -- you should have about 2 cups. Add chicken, tomatoes, greens, cheese and black beans to the corn. Drizzle vinaigrette over the salad and toss gently to coat.

Transfer salad to chilled salad plates building height in the center. Scatter pumpkin seeds over the servings. Add cilantro sprigs on top and garnish with lime wedges.

Yields: 6 servings