Barley Salad With Squash

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 butternut squash, peeled, halved, cleaned, and cut into 1/4 inch thick half moons
• 1 tablespoon olive oil
• 1 1/4 cups pearl barley
• 1 (10 ounce) bag frozen broccoli (you can substitute fresh if available)
• 1 pint grape tomatoes, cut in half
• 1 shallot, diced
• 1/4 cup basil leaves, chopped
• 1/4 cup balsamic vinegar
• 1/2 small onion, chopped
• 1 1/2 teaspoons reduced sodium soy sauce
• 4 teaspoons honey
• 1 1/2 teaspoons sugar
• 1 garlic clove, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup olive oil, extra-virgin

Recipe

• 1 dressing: put vinegar, chopped onion, soy sauce, honey, sugar, minced garlic, and pepper flakes in a blender and mix on high until well blended. with blender on, gradually add olive oil and continue to blend for about 2 minutes until it has thickened. set aside.
• 2 preheat your oven to 400 degrees f. put squash on large baking pan, drizzle with oil, and toss with hands to coat. roast for 20-25 minutes until cooked through but not too soft.
• 3 boil barley for about 25 minutes in salted water (about 2 quarts of water, like you are cooking pasta). barley should be al dente, tender but not mushy at all. drain barley and pour into a large serving bowl. pour dressing to taste over it. (i add a bit with each addition of ingredients, to get the perfect amount of dressing.).
• 4 steam broccoli until it is cooked but still on the crisp side. add to barley. add all remaining ingredients and mix. add additional dressing until it suits your taste. can be served warm or at room temperature.

Barley Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup barley
• 3 cups water
• 1 teaspoon vegetable stock base (you can find this by the chicken bullion)
• 1 small onion
• 2 medium tomatoes
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 3 tablespoons minced fresh basil
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced oregano
• 2 tablespoons grated pecorino cheese (optional)

Recipe

• 1 put barley, water, and vegetable base in a saucepan. bring to a boil. cook covered on low heat for 45 minutes to an hour. the water should be absorbed into the barley.
• 2 mince onion. dice tomatoes. place in mixing bowl.
• 3 combine cooked barley and remaining ingredients in the mixing bowl with the onion and tomatoes.
• 4 stir and serve!

Avocado Dressing With Attitude

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 4 garlic cloves
• 1 lime
• 1/2 lemon
• 2 teaspoons honey
• 1/2 teaspoon fresh ground black pepper
• 1/2 avocado

Recipe

• 1 finely chop garlic, put in a small bowl.
• 2 mix in the honey and pepper.
• 3 squeeze in the juice of the lime and lemon. (mine were extremely juicy, so you may need a bit more than stated).
• 4 stir well til honey dissolves into mixture.
• 5 chop avocado into small pieces and throw into bowl. mix well.
• 6 serve on baby greens salad.
• 7 enjoy!

Alsatian Tart

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup cottage cheese
• 1/2 cup creme fraiche
• 1 onion (thinly sliced)
• 1/4 lb bacon (cooked crisp & crumbled)
• 1 tablespoon flour
• 1 tablespoon canola oil
• 1 pinch salt
• pepper
• 1 package premade puff pastry (frozen)

Recipe

• 1 pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
• 2 defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
• 3 cut out 4 circles (using a 7" diameter salad or cake plate as a template).
• 4 prick dough with fork and refrigerate while preparing the filling.
• 5 cook bacon; drain and crumble; set aside.
• 6 in one tablespoon of canola oil, saute sliced onion until golden.
• 7 in a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
• 8 remove pastry rounds from refrigerator, spread each round with cheese mixture.
• 9 sprinkle top with sauteed onions and arrange crumbled bacon.
• 10 preheat oven to 425 degrees.
• 11 bake 15 minutes until done.
• 12 very rich and filling served with a salad and a glass of wine.

Avocado In A Lime Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 large avocados, peeled, pitted and coarsely diced
• 2 medium limes
• 1 teaspoon raspberry vinegar
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• lettuce (optional)
• dried blueberries (optional)

Recipe

• 1 place the avocados in a shallow salad bowl. add the juice of the limes, the raspberry vinegar, sugar, pepper and salt. (the seasonings can be done ahead of time, leaving the avocado to be cut just before serving).
• 2 gently toss and chill for 30 minutes. toss the salad several times.
• 3 allow the salad to sit at room temperature for 10 minutes, toss gently and serve.

Avocado Fruit Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 ripe avocados, peeled, pitted and cubed
• 4 tart apples, cored and cubed
• 2 peaches or 2 nectarines, pitted and cubed
• 1 grapefruit, peeled and cut into bite-sized pieces
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons lemon juice or 1 1/2 tablespoons lime juice
• 1 tablespoon chopped toasted pecans
• lettuce, and radicchio leaves (optional)

Recipe

• 1 gently toss together the first 4 ingredients.
• 2 drizzle honey and lemon (or lime) juice over salad. toss gently to coat.
• 3 line a serving plate with the lettuce leaves(optional).
• 4 sprinkle with the pecans.
• 5 serve.

Avocado Mango Cashew Salad (from Vegan Eats World)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons lime juice
• 1 tablespoon light brown sugar (or palm sugar)
• 1/4 teaspoon salt
• 1 pinch pepper
• 1 ripe avocado, diced into cubes
• 1 ripe mango, peeled and diced
• 1 medium red onion, chopped small
• 1 cup chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 small hot green chili pepper (thai or serrano)
• 1/4 cup chopped roasted, unsalted cashews

Recipe

• 1 in a large mixing bowl whisk together lime juice, brown sugar, salt and pepper. add the cubed avocado and toss to coat. now add the mango, red onions, cilantro, mint, chile and chopped cashews to the bowl.
• 2 use a wide rubber spatula to thoroughly stir the salad making sure the avocado and mango are coated with the lime dressing.
• 3 enjoy immediately.

Avocado Mandarin Tossed Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 can mandarin orange, drained
• 1/2 cup green onion, thinly sliced
• 1/3 cup pecans, toasted and coarsley chopped
• 1/8 teaspoon pepper
• 4 cups salad greens, torn
• 1 avocado, ripe,peeled and sliced
• 1/4 cup italian salad dressing, prepared

Recipe

• 1 in a bowl, combine the oranges, onions, pecans and pepper, refrigerate for 30 minutes.
• 2 just before serving, place the greens in a salad bowl; top with orange mixture and avocado slices.
• 3 drizzle with dressing.

Avocado Mandarin Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup sliced green onion
• 1/2 cup coarsely chopped toasted pecans
• 1/8 teaspoon pepper
• 4 cups salad greens
• 1 ripe avocado, peeled and sliced
• 1/4-1/2 cup italian salad dressing

Recipe

• 1 in a bowl, combine oranges, onions, pecans, and pepper; refrigerate for 30 minutes.
• 2 when ready to serve, place the greens in a salad bowl; top with orange mixture and avocado slices.
• 3 drizzle with dressing; toss and serve.

Baked Tilapia With Wine And Herbs

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1 lb fresh tilapia fillet
• 1/2 cup wine
• 1 -2 garlic clove, finely chopped
• 4 tablespoons freshly chopped mixed herbs
• 6 onions, diagonally sliced
• salt & freshly ground black pepper
• 1/2 ounce butter
• 1 teaspoon cornstarch, blended with a little cold water
• 2 tablespoons creme fraiche

Recipe

• 1 preheat oven to 350 degrees f.
• 2 arrange the tilapia side by side in a lightly oiled roasting tin or ovenproof dish.
• 3 pour over the wine, then sprinkle over the chopped garlic, most of the herbs, the salad onions and seasoning to taste.
• 4 place half the butter on each fish. cover with a sheet of lightly oiled foil, seal in the fish.
• 5 bake in a preheated oven 350 degrees f, for 30-35 minutes.
• 6 transfer the tilapia to a serving dish and keep warm.
• 7 pour the juices into a pan, stir in the blended cornflour and simmer for 2 minutes.
• 8 stir in the creme fraiche, pour over and serve immediately, sprinkled with the remaining herbs.

Barley Lentil Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup barley
• 1 cup green lentil
• 5 garlic cloves, peeled and minced
• 1 large red onion, chopped
• 2 cups diced celery (4 stalks)
• 3/4 cup fresh parsley, minced
• 1/4 cup olive oil
• 1/3 cup lemon juice
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt

Recipe

• 1 bring the barley and 2 1/2 cups water to a boil in a saucepan. reduce the heat and simmer, partially covered, until the water is absorbed ant the barley is tender, about 45 minutes.
• 2 meanwhile, bring the lentils and 2 cups water to a boil in a saucepan. reduce the heat and simmer, partially covered until the water is absorbed and the lentils are tender, about 20-30 minutes.
• 3 transver the barley and lentils to a medium bowl and stir in the garlic.
• 4 when the barley and lentils have cooled, strin in the onion, celery and parsley.
• 5 whisk together the olive oil, lemon juice, mustard and salt. stir the dressing into the salad and serve at room temperature.

Baked Tofu Sandwich

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• 1/2 block smoke and fire herb baked tofu, sliced
• 2 slices reduced-fat bread
• mayonnaise (i used fat free)
• spicy mustard
• 1 red bell pepper
• tomato, slices
• 1/4 cup earthbound farms mixed baby greens

Recipe

• 1 wash the red bell pepper and cut in half horizontally.
• 2 dicard seeds.
• 3 place on foil lined baking sheet (skin side up) in a 500 degree oven.
• 4 bake until the pepper's skin in blakened, set aside until cool enough to handle.
• 5 peel off charred skin.
• 6 slather one piece of bread with nayonaise and other with spicy mustard.
• 7 layer the sandwich with tomato slices, salad blend, half bell pepper, and tofu slices.
• 8 bon apetit!

Avocado Grapefruit Salad

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1 head lettuce
• 1 ripe avocado, cut up
• 1 pink grapefruit ( will do, but pink's sweeter)
• 1/4 cup mayonnaise

Recipe

• 1 mix everything together.
• 2 i usually mix the grapefruit pieces and juice with the mayo first to thin it down and then add the avocado and lettuce.

Avocado Mango Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 6 cups loosely packed spinach (or your favorite leafy green)
• 1 mango, roughly chopped
• 2 hass avocadoes, pitted, roughly chopped
• 1/2 red onion, thinly sliced
• 1/2 cup blueberries

Recipe

• 1 wash the spinach as many times as it takes to get all the yuckiness out of it. rip it into good salad-sized pieces, and put into the serving bowl.
• 2 proceed to chop the mango, avocados, and onion. put them on the spinach, then top it off with blueberries.
• 3 set out the salad with everyone's favorite dressing, then serve and let your eyes and your mouths feast!

Apricot Chicken Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/3 cup mayonnaise
• 1/4 cup apricot preserves or 1/4 cup peach preserves
• 1 tablespoon lemon juice
• 1/4 teaspoon cayenne pepper
• 3 cups shredded cooked chicken
• 1/2 cup red grapes, halved
• 1/2 cup slivered almonds, toasted
• 2 tablespoons chopped fresh tarragon, chopped

Recipe

• 1 mix mayo, preserves, lemon juice and cayenne in a small bowl.
• 2 toss chicken, grapes, almonds and tarragon in large bowl.
• 3 add mayo mixture and toss until coated.
• 4 season with salt to taste.

Avocado & Egg Salad

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 4 hard-boiled eggs, chopped
• 2 teaspoons lemon juice
• 4 slices crisp bacon
• 1 teaspoon prepared mustard
• 1 tablespoon green onions with top
• 1/4 teaspoon mrs. dash seasoning mix
• 2 large avocados, pitted & chopped
• 1 (16 ounce) bag italian salad mix
• 2 tablespoons miracle whip

Recipe

• 1 combine eggs, bacon & onion.
• 2 add lemon juice.
• 3 add rest of ingredients.
• 4 mix well & serve chilled.

Avocado Green And Gold Salad

Total Time: 1 hr 10 mins Preparation Time: 1 hr 10 mins

Ingredients

• Servings: 2
• 2 avocados
• 2 teaspoons lemon juice
• 2 oranges
• 2 grapefruits
• 1 tablespoon oil
• 1 tablespoon vinegar
• seasoning
• lettuce leaf, for serving

Recipe

• 1 cut avocados in half and carefully remove the seed. sprinkle the cut surface with lemon juice to avoid discoloration.
• 2 remove skin and pith from the oranges and grapefruit and carefully segment.
• 3 mix the two fruits together with oil, vinegar and seasonings.
• 4 pile into avocados and chill for 1 hours.
• 5 serve on a bed of lettuce.

Apricot Cloud Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (20 ounce) can apricots, drained liquid saved
• 1 (6 ounce) box lemon jell-o gelatin
• 1/4 cup sugar
• 2 1/2 cups boiling water
• 1 cup cream, whipping

Recipe

• 1 drain apricots, reserving 1-1/2 cups liquid.
• 2 puree apricots in a blender.
• 3 dissolve jell-o and sugar in boiling water.
• 4 stir in reserved apricot syrup.
• 5 chill until cooled.
• 6 blend in apricots and chill until slightly thickened.
• 7 fold in whipped cream.
• 8 put in pan and chill.

Avocado Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 cup avocado, peeled and chopped
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon celery salt
• 1 dash pepper
• 1 cup sour cream, divided

Recipe

• 1 place avocado, lemon juice, salt, celery salt, pepper and 1/2 cup sour cream in blender container.
• 2 cover and puree until smooth.
• 3 blend in an additional 1/2 cup sour cream.
• 4 chill, covered, allowing flavors to blend.

Avocado Dressing For Seafood Salads

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 4 raw eggs
• 1/2 cup lemon juice
• 1 cup butter, melted
• 2 avocados, quartered and peeled
• 1 teaspoon salt
• 1 dash cayenne
• 1 dash onion powder

Recipe

• 1 blend eggs with lemon in a blender or food processor until it is lemon colored.
• 2 slowly add the bubbling hot melted butter, just drip it in, using a slow speed on your blender.
• 3 blend in the avocado and seasoning until smooth.
• 4 chill 30 minutes.

Blackberry Jello Salad

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 1
• 1 (3 ounce) box blackberry jell-o
• 1 (8 ounce) can blueberries
• 1 (8 ounce) can crushed pineapple
• 1 (8 ounce) package cream cheese
• 1 ounce sour cream
• 1 cup chopped pecans

Recipe

• 1 pour juice off pineapples and let stand in refrigerator.
• 2 mix jello and let stand 1 hour in refrigerator.
• 3 mix all the other ingredients together and add to jello.
• 4 then let stand in refrigerator all night.
• 5 it's ready to eat the next morning.

Apricot Cream Cheese Salad

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 9
• 2 (3 ounce) boxes apricot gelatin
• 2 cups boiling water
• 1 1/2 cups cold water
• 1 (14 ounce) can crushed pineapple, drained & 1/2 cup juice reserved
• 2 -3 bananas
• 2 cups mini marshmallows
• 1/2 cup sugar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 egg, well beaten
• 3 ounces cream cheese

Recipe

• 1 gelatin base.
• 2 mix jello and water and chill until syrupy (30 minutes est.).
• 3 slice bananas 1/8" thick, half or quarter each slice to your preference in salads.
• 4 combine bananas, drained pineapple and marshmallows into syrupy jello, mixing well.
• 5 pour into 9x9 or 9x12 dish and chill until firm (several hours).
• 6 topping.
• 7 in a sauce pan, mix together 1/2 cup pineapple juice, 1/2 cup sugar, 2 t butter, 2 t flour, and 1 well beaten egg.
• 8 cook on medium to medium-high heat until thick. remove from burner.
• 9 add 3 oz cream cheese from refrigerator stirring until dissolved in sauce pan.
• 10 spread topping evenly over congealed salad.
• 11 chill some more for topping to set (1-2 hours).
• 12 serve in squares.

Barley Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 4 cups cold medium pearl cooked barley
• 1/2 cup shredded parmesan cheese
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1/4 cup lemon juice
• 2 tablespoons amore concentrated pesto sauce
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 4 cups cherry tomatoes, halved
• 1 zucchini, chopped
• 1 summer squash, chopped
• 1 (6 ounce) can sliced black olives

Recipe

• 1 place barley in a large bowl.
• 2 combine the cheese, oil, lemon juice, pesto paste, garlic, salt and pepper; mix well.
• 3 pour over barley and toss to coat.
• 4 add tomatoes, zucchini, squash and olives; toss to combine.
• 5 cover and refrigerate for 2 hours.

Avocado Oil And Raspberry Vinegar Salad Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1/4 cup avocado oil
• 1/4 cup raspberry vinegar (or ordinary vinegar)
• 1 teaspoon sugar
• salt
• ground black pepper

Recipe

• 1 mix the oil, vinegar and sugar together.
• 2 add salt and pepper to taste.

Avocado Lime Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons fresh lime juice (1 large lime)
• 1/2 teaspoon salt, plus
• 1/8 teaspoon salt
• 4 small tomatoes, cut in 3/4-inch pieces (2 1/2 cups)
• 2 medium ripe avocados, cut into 3/4-inch dice (1 1/2 cups)
• 3 scallions, thinly sliced ( and green parts)
• 1 large garlic clove, minced
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon ground cumin
• 1 head boston lettuce, torn into large pieces (8 cups)
• 1 medium cucumber, peeled, quartered lengthwise, seeded and thinly sliced diagonally (1 cup)
• 2 tablespoons coarsely chopped fresh cilantro

Recipe

• 1 in a medium glass or ceramic bowl, whisk together 2 tablespoons lime juice and 1/2 teaspoon salt.
• 2 add tomatoes, avocados, scallions and garlic.
• 3 using rubber spatula, gently fold to combine.
• 4 season to taste with pepper.
• 5 in large bowl, whisk together olive oil, cumin, remaining tablespoon lime juice and 1/8 teaspoon salt.
• 6 add lettuce and toss.
• 7 season to taste with pepper.
• 8 divide lettuce among plates.
• 9 top each with mound of avocado mixture.
• 10 top with cucumber slices.
• 11 sprinkle with cilantro and serve.

Alton Brown's Red Potato Salad

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs red potatoes
• 3 tablespoons cider vinegar
• 3/4 cup mayonnaise
• 1 teaspoon mustard powder
• 1/4 cup parsley, chopped
• 1 tablespoon fresh tarragon, chopped
• 1/2 tablespoon garlic, very thinly sliced
• 3 tablespoons cornichons, fine chopped
• 1/2 cup red onion, small dice
• 1/2 cup celery, thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 place potatoes into a large heavy-bottomed pot.
• 2 cover with cold water and place over medium heat.
• 3 cover the pot and bring to a boil.
• 4 immediately reduce heat and remove lid.
• 5 gently simmer until potatoes are fork tender.
• 6 drain and place into an ice bath to cool.
• 7 remove skin by rubbing with a tea towel.
• 8 slice potatoes into rounds and place into a zip top bag.
• 9 add the vinegar and toss to coat all of the potatoes.
• 10 place the bag into the refrigerator overnight.
• 11 in a large mixing bowl, combine the mayonnaise, mustard, parsley, tarragon, garlic, cornichons, onions, and celery.
• 12 once evenly combined, add the potatoes and season with salt and pepper.
• 13 let the salad chill in the refrigerator for at least an hour before serving.

Barley Antipasto

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 1 cup pearl barley
• 3 cups water
• 1/2 lb provolone cheese, cut into 1/4-inch cubes
• 1/2 lb salami, cut into small dice (use good italian salami for the best results)
• 1 (16 ounce) can artichoke hearts, drained and quartered
• 1 cup pepperoncini pepper, rings drained (or 2/3 cup whole pepperoncini, drained and sliced into rings)
• 3/4 cup red bell pepper, seeded and chopped
• 8 medium button mushrooms, sliced
• 1/2 cup kalamata olives or 1/2 cup black olives, chopped
• 1/4 cup fresh parmesan cheese, shredded (don't use the dried stuff in the green canister)
• 3 tablespoons fresh basil leaves, chopped
• 3 tablespoons fresh italian parsley, chopped
• 1/3-1/2 cup italian dressing (either store bought or your own recipe)

Recipe

• 1 bring water to boil in a medium saucepan.
• 2 add barley and return to boil.
• 3 reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 4 cool.
• 5 in large bowl, combine cooked and cooled barley, cheese, salami and vegetables.
• 6 drizzle with salad dressing and toss to coat.
• 7 cover and chill 2 hours.
• 8 just before serving, toss again, adding more dressing if necessary.

Avocado Grapefruit Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 11 cooked shrimp
• 1/2 avocado
• 1 grapefruit
• 2 tablespoons red onions
• 1/4 teaspoon olive oil
• salt
• 4 leaves butter lettuce

Recipe

• 1 put the shrimp into a bowl.
• 2 dice the avocado into it. (you know the trick where you do it inside the skin and the turn the skin inside out.).
• 3 peel and section the grapefruit, making sure to get rid of all the pith and section walls. do this over the bowl, to catch the juice.
• 4 add the onion, olive oil & salt and mix well.
• 5 arrange the lettuce on a plate, and pour the salad over it.
• 6 get a fork! :).

Berry Cole Slaw

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 6 cups thinly sliced green cabbage
• 1 1/2 cups sliced strawberries
• 1/2 cup dried cranberries
• 1/4 cup raspberry vinegar
• 1/4 cup cranberry juice cocktail
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 combine all ingredients in a medium bowl; stir well. cover and chill 8 hours, stirring occasionally.

Avocado Olive Salad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons capers
• 1 garlic clove, minced
• 2 small limes, juice of
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 cup freshly grated parmesan cheese
• salt and pepper
• 20 black olives, thinly sliced
• 4 avocados, peeled, pitted and diced

Recipe

• 1 in a large bowl, mix the capers, garlic, lime juice, olive oil, balsamic vinegar, parmesan cheese, salt, and pepper.
• 2 gently toss in the olives and avocados until coated. cover, and chill 30 to 45 minutes before serving.

Blackberry Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 8 cups spinach leaves
• 3 scallions, sliced
• 1 1/2 cups blackberries
• 2 ounces goat cheese
• 1/2 cup pecans, toasted
• 1/2 cup blackberry
• 1 teaspoon sugar (to taste)
• 2 tablespoons good vinegar, try blackberry vinegar
• 1 teaspoon lemon juice
• 1 garlic clove, crushed and chopped
• 1/4 teaspoon salt
• fresh ground pepper
• 1/4 cup god olive oil

Recipe

• 1 toss the spinach and scallions.
• 2 top with pecans that have been toasted in the microwave for a minute or two and the fresh blackberries.
• 3 for the dressing: place 1/2 cup blackberries in a small pan over medium heat and bring to a simmer with a little sugar to taste. remove from the heat and strain out the seeds if desired.
• 4 add the vinegar, lemon juice, garlic, salt, and pepper.
• 5 slowly whisk in the olive oil to emulsify.
• 6 drizzle the dressing over slices of goat cheese arranged on a plate. serve the cheese and extra dressing along side the salad.

Barley Medley Salad

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 1 cup pearl barley
• 2 cups vegetable broth
• 1 (15 ounce) can garbanzo beans
• 1 1/2 cups frozen peas and carrots
• 1 1/2 cups cucumbers (about 1/2 of a large cuc)
• 3 green onions
• 1 -1 1/2 teaspoon rosemary
• 1/4 cup italian salad dressing
• salt and pepper

Recipe

• 1 simmer barley in broth about 40 minutes until most of the water is absorbed.
• 2 let cool
• 3 peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
• 4 slice green onions.
• 5 finely chop rosemary.
• 6 toss everything together.
• 7 season with salt and pepper.
• 8 makes about 6 1-cup servings.

Blast From The Past Taco Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb lean ground beef
• 1 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1 garlic clove, diced small
• 1/2 teaspoon dried oregano
• 1 (15 ounce) can ranch style beans, drained
• 3 tomatoes (approximately 3)
• 1/2 cup sweet onions or 1/2 cup green onion, diced
• 1 cup cheddar cheese, grated
• 1 large head lettuce, torn for salad
• 2 1/2 cups fritos corn chips, slightly crushed
• 2 hass avocadoes, roughly chopped
• salad dressing, your choice

Recipe

• 1 brown ground beef slightly, add chili powder, cumin, garlic and oregano. continue browning until garlic is soft. drain any grease; add drained beans; set aside and keep warm.
• 2 in large bowl, combine tomatoes, onion, cheese, lettuce, avocados and fritos.
• 3 add ground beef mixture to the bowl and toss.
• 4 pour your favorite dressing over the salad, or let everyone choose their own.
• 5 serve while still warm.

Barley Salad With Tomatoes And Corn

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup pearl barley
• 1 cup basil leaves, tightly packed
• 3/4 cup parmesan cheese, grated
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 3 cups cherry tomatoes, halved
• 2 cups corn kernels
• salt and pepper

Recipe

• 1 boil large pot of water, add barley.
• 2 reduce heat, cover, simmer 50 minutes till tender.
• 3 drain and rinse under cold running water.
• 4 in food processor, puree basil, cheese, oil and garlic.
• 5 season to taste.
• 6 in bowl, toss basil mix through barley.
• 7 add corn and tomatoes.
• 8 can be made 2 days ahead and refrigerated.

Barley Salmon Salad With Arugula Vinaigrette

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 cups water
• 1 cup uncooked quick-cooking barley
• 1 (8 ounce) salmon fillets (about 1 inch thick)
• 1/2 teaspoon salt, divided
• cooking spray
• 2 cups trimmed arugula
• 3 tablespoons wine vinegar
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon black pepper
• 2 garlic cloves, crushed
• 1/2 cup crumbled ricotta salata or 1/2 cup feta cheese

Recipe

• 1 bring the water to a boil in a large saucepan. add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. remove from heat; let stand for 5 minutes. spoon barley into a bowl. cool completely.
• 2 sprinkle fish with 1/8 teaspoon salt. place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork.
• 3 remove fish from pan; cool completely. discard skin. cut fish into 1-inch pieces; add to barley in bowl.
• 4 place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender.
• 5 pour arugula vinaigrette over barley and fish; add cheese. toss gently to combine. cover and chill.

Blackberry-basil Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 5 ounces blackberry preserves or 5 ounces jam
• 1/4 cup red wine vinegar
• 6 fresh basil leaves
• 1 garlic clove, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup vegetable oil

Recipe

• 1 pulse first 6 ingredients in a blender or food processor 2 or 3 times until blended.
• 2 with blender running, pour vegetable oil through food chute in a slow, steady stream; process until smooth. makes 1 cup.

Barley Vegetable Salad

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 cup pearl barley
• 1 cup carrot, thinly sliced
• 1 cup green pepper, diced
• 1/2 cup red pepper, diced
• 1/2 cup yellow pepper, diced
• 1/3 cup fresh dill, finely chopped
• 1/2 cup tomatoes, diced or 1/2 cup halved cherry tomatoes or 1/2 cup halved grape tomatoes (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 3 tablespoons red wine vinegar

Recipe

• 1 in a medium saucepan with lid, bring chicken broth to a boil.
• 2 stir in 1 cup pearl barley and return to a boil.
• 3 reduce heat to low, cover and cook 45 minutes or until the barley is tender and the liquid is absorbed.
• 4 whisk the dressing ingredients in a large bowl.
• 5 stir the dressing into the cooked barley while the barley is still hot.
• 6 let sit for five to ten minutes.
• 7 stir in the rest of the ingredients to the barley.
• 8 cover and refrigerate for at least two hours-- overnight if possible.

Avocado Fruit And Nut With Balsamic Chocolate Sauce

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 2 ripe bananas, sliced
• 2 (4 1/2 ounce) containers fresh blueberries
• 2 mangoes, cut into 1/2- inch pieces
• 1 (16 ounce) container fresh strawberries, sliced
• 2 medium avocados, cut into 1/2-inch pieces
• 1/2 cup walnut pieces
• 1/2 cup dark semi-sweet chocolate chips
• 2 tablespoons balsamic vinegar
• 3 tablespoons half-and-half
• 4 -6 leaves fresh basil or 4 -6 leaves mint

Recipe

• 1 place cut fruit in bowl.
• 2 add walnuts.
• 3 gently mix together.
• 4 spoon into individual serving dishes.
• 5 combine chocolate chips, vinegar and half and half in small sauce pan
• 6 stir over low heat until chocolate is melted and ingredients are well blended
• 7 spoon over fruit cups.
• 8 garnish with fresh basil or mint.

Avocado Confetti Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 small ripe avocados
• 2 plum tomatoes, chopped
• 10 spanish olives, pitted and chopped
• 1 lime, juice of
• 1/4 cup diced green bell pepper
• 1/4 cup diced red bell pepper
• 1/4 cup chopped seedless cucumber
• 1/4 cup chopped red onion
• 1/4 cup diced peeled carrot
• salt, to taste
• fresh ground black pepper, to taste
• tabasco sauce, to taste
• chopped fresh cilantro (to garnish)

Recipe

• 1 cut the avocados in half lengthwise, discard the pits and scoop out the shells. reserve the shells.
• 2 finely chop the flesh and set aside in a bowl.
• 3 add tomatoes, olives, and lime juice; mix gently.
• 4 combine chopped peppers, cucumber, onion and diced carrot in a medium bowl; mix well.
• 5 add to avocados and toss gently. season with salt, pepper and tabasco.
• 6 gently mound the salad into the avocado shells. garnish with a light sprinkle of cilantro.

Amanda's Easy Egg Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 eggs
• 1 stalk celery, diced
• 2 tablespoons green onions, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 1/2 cup mayonnaise
• 2 teaspoons mustard
• 1/8 teaspoon fresh ground black pepper
• salt, to taste

Recipe

• 1 put the uncracked eggs in a large pot of cold water.
• 2 bring the water to a boil and cook the eggs for 10 minutes.
• 3 while the eggs are boiling, prepare the celery, onion, dill and mix together in a large bowl.
• 4 add the mayonnaise, mustard, pepper, and salt.
• 5 when the eggs are done, strain them and carefully peel each one. in a smaller bowl, mash them to the consistency of your choice.
• 6 stir them into the mayonnaise mixture.
• 7 chill for at least 2 hours and serve on your favorite bread.

Avocado Cream Cheese Salad

Avocado Citrus Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 lb medium shrimp, de-tailed
• 3 ounces arugula
• 3 ounces romaine lettuce, chopped
• 1 orange bell pepper
• 1 large tangerines or 1 large blood orange
• 1 pink grapefruit, sweet
• 6 ounces crumbled goat cheese
• 2 large avocados

Recipe

• 1 cut shrimp, bell pepper, avocado, and peeled citrus into medium chunks (1/2 -3/4 inch) and combine in bowl and chill covered for 20 minutes or until cooled.
• 2 toss arugula and romaine together in large salad bowl.
• 3 top with chopped shrimp and citrus mixture.
• 4 sprinkle goat cheese on top and serve.
• 5 alternate prep for a fancier (but more time consuming) presentation.
• 6 slice bell pepper into thin 1" long strips.
• 7 slice avocados into thin slices.
• 8 peel citrus and remove skin from segments if desired (or use canned prepeeled mandarine orange and grapefruit segments).
• 9 toss lettuce together into a large bowl and pat down so top is level or slightly mounded in center.
• 10 sprinkle with goat cheese.
• 11 carefully arrange rows of each ingredient in circles around the bowl.
• 12 take a picture or two and post them here ; ).
• 13 present your masterpiece to your guests and enjoy the compliments!
• 14 keeps well in fridge up to 2 days.

Amalfi Salads

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 50 g pine nuts
• 2 (110 g) packages salad leaves (e.g. red chard)
• 200 g sunblush tomatoes, roughly chopped
• 200 g black olives (nicoise are great)
• 1 tablespoon sun-dried tomato paste
• 1 tablespoon balsamic vinegar
• 5 tablespoons olive oil

Recipe

• 1 the day before; make the dressing.
• 2 mix the tomato paste and vinegar in a small bowl.
• 3 slowly whisk in the olive oil to form a smooth emulsion and season to taste.
• 4 store it in a screw-top jar if you want to get ahead and re-whisk before using on the night.
• 5 the pine nuts can be dealt with the day before to save time. heat a small frying pan.
• 6 tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned.
• 7 to serve; put the leaves in a large bowl with the tomatoes and olives.
• 8 pour in the dressing and mix well.
• 9 divide between eight glasses.
• 10 sprinkle with the toasted pine nuts.

Alton’s The Original North Cove Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 head lettuce, chopped
• 2 chicken breasts, roasted and sliced
• 1 tomato, diced
• 1 cup crouton
• 1 cup candied pecans
• 1/2 cup craisins
• 2/3 cup goat cheese, crumbles
• olive (optional)

Recipe

• 1 toss all together.
• 2 serve with dressing of your choice. i used homemade ranch.

Blackberry Vinaigrette

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 cup blackberry vinegar
• 1 tablespoon dijon mustard
• 1 1/2 tablespoons splenda sugar substitute
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 teaspoon dried thyme
• 3/4 cup canola oil

Recipe

• 1 place all ingredients except the oil into a blender. blend on high for one minute until mixed well, then turn blender off and taste. adjust with more splenda if you want a little sweeter vinaigrette.
• 2 turn blender back on and with blender running, slowly add oil. pour into jar with tight-fitting lid and store in the refrigerator.

Blackberry, Bacon And Blue Cheese Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 cups mixed greens
• 1/2 cup crumbled blue cheese
• 1/2 cup fresh blackberries
• 4 pieces turkey bacon, cooked and crumbled
• 1 green onion, sliced
• 1/3 cup olive oil
• 1/3 cup balsamic vinaigrette
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon dried basil

Recipe

• 1 assemble the mixed greens, crumbled blue cheese, fresh blackberries, turkey bacon and green onion in a bowl and toss.
• 2 mix together the olive oil, balsamic vinaigrette, honey, cinnamon and dried basil in a small bowl until well combined.
• 3 assemble the salad on 4 plates with desired amount of dressing.
• 4 enjoy!

Baked Sweet Potato Filled With Chicken And Vegetables

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 (250 g) sweet potatoes (scrubbed)
• 1/4 teaspoon olive oil
• 250 g skinless chicken breast halves (cut horizontally in half)
• 1 1/2 tablespoons plain flour (wholemeal or gluten-free plain flour)
• 250 ml skim milk (1 cup)
• 200 g broccoli (finely chopped)
• 1 tablespoon fresh dill (finely chopped)
• 1/2 teaspoon lemon zest (finely grated)
• fresh ground black pepper
• 60 g tasty cheese (30% fat-reduced grated)
• 30 g mixed salad greens (2 cups)
• 1 lebanese cucumber (peeled into ribbons using a vegetable peeler)
• 2 teaspoons balsamic vinegar

Recipe

• 1 preheat oven to 180c (fan forced).
• 2 wrap sweet potato in foil and put on a baking tray and bake for 30 to 40 minutes or until just tender and then set aside to cool.
• 3 brush the oil over a medium non-stick frying pan and heat on medium and add the chicken and cook on each side for 3 minutes or until cooked through and then side aside for 5 minutes and then thinly slice.
• 4 put the flour in a small saucepan and gradually whisk in the milk and cook over a medium heat, whisking for 4 minutes or until the sauce thickens and comes to a simmer and then remove the pan from heat and stir in broccoli.
• 5 line a baking tray with baking paper and split sweet potatoes in half and scoop out flesh, leaving a 2cm boarder all around and finely chop the flesh and then add to the sauce and then add the chicken dill and lemon zest and season with pepper and stir to combine.
• 6 spoon mixture into sweet potato shells and sprinkle the cheese over.
• 7 increase oven temperature to 190c (fan forced) and bake the sweet potato for 10 minutes or until the cheese melts.
• 8 put the salad leaves, cucumber and vinegar in a medium bowl and toss.
• 9 divide the sweet potato between plates and accompany with the salad.

Avocado Corn Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 2
• 1 cup cut corn, fresh or frozen
• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 teaspoon ground cumin
• 1 pinch cayenne or 1 pinch red pepper flakes
• 1 avocado
• 2 tablespoons fresh lime juice
• 1/2 medium red bell pepper
• 2 tablespoons minced red onions
• salt
• 1 dash hot pepper sauce
• chopped fresh cilantro

Recipe

• 1 in a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
• 2 over medium heat, cook, covered, for 5 minutes or until the corn is tender.
• 3 uncover and continue to cook for a few minutes to evaporate the excess moisture.
• 4 set skillet aside to cool.
• 5 slice the avocado in half lengthwise and remove the pit.
• 6 peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
• 7 add in the lime juice and stir.
• 8 chop the bell pepper into 1/2 inch pieces and add to the bowl.
• 9 add the red onion and cooked corn; stir to combine.
• 10 add salt and hot pepper sauce to taste.
• 11 sprinkle fresh chopped cilantro on top.
• 12 serve immediately or chill, then serve.

Avocado Hummus Pita

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 4 pita bread rounds, halved
• romaine lettuce leaf
• tomato, slices
• alfalfa sprout (optional)
• hummus
• 2 large ripe avocados, coarsely chopped
• 4 large radishes, chopped
• 2 celery ribs, chopped
• 2 green onions, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4-1/2 teaspoon fresh ground pepper

Recipe

• 1 spread 1/4 cup of hummus inside each pita half.
• 2 spoon avocado salad evenly into each half.
• 3 add lettuce, tomato, and, sprouts.
• 4 serve immediately.

Barley Salad With Mandarins

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup uncooked quick-cooking barley
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 cup diced celery
• 1/4 cup sliced green onion
• 1/2 cup vegetable oil (i used 1/4 c. canola oil and it was great)
• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon salt
• 1 (11 ounce) can mandarin oranges, drained
• 1/2 cup slivered almonds

Recipe

• 1 cook barley according to package directions; drain (if necessary) and cool.
• 2 in a bowl, combine the barley, mushrooms, celery and onions.
• 3 in a jar with a tight fitting lid, combine the oil, vinegar, soy sauce and salt;,shake well.
• 4 pour over barley mixture and stir to coat.
• 5 gently stir in the oranges and almonds.
• 6 cover and refrigerate for four hours or overnight.

Avocado Grapefruit Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 grapefruits, ruby red, cut into segments, juice reserved
• 2 hass avocadoes
• 2/3 cup kalamata olive, pitted
• 1/4 cup olive oil, to taste
• salt & freshly ground black pepper
• 1 lime, juiced (optional)

Recipe

• 1 after you've cut your grapfruits into segments, squeeze all the juice into a separate bowl.
• 2 add olive oil, salt and pepper to juice and wisk. set aside. (you probably won't need all of this dressing, i didn't).
• 3 cut the avocados in half, remove the pit and peel the halves. slice each half lengthwise into 6 thin slices.
• 4 add the avocado to the grapefruit along with the olives and gently toss with grapefruit dressing to taste.
• 5 season, to taste, with more salt and pepper if needed, and toss again.
• 6 squeeze a splash of fresh lime juice over top, optional.

Baked Tortilla Beef Stack

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 1 onion, finely chopped
• 1 kg premium beef mince
• 600 g salsa
• 1 (1 1/4 ounce) package taco seasoning
• 240 g burrito-size flour tortillas
• 450 g frozen spinach (thawed)
• 1 cup tasty cheese
• green salad, to serve

Recipe

• 1 preheat oven to 200*c.
• 2 heat oil in a large heavy-based pan, cook onion until tender, then add mince and cook until well browned.
• 3 add 2/3 of the salsa and sprinkle taco seasoning mix over meat. stir, bring to the boil, reduce the heat and simmer for 10 minutes.
• 4 brush a 29cm x 23cm lasagne-type dish with oil. place a little of the meat sauce in the base, top with tortillas, then layer more meat sauce, spinach and tortillas.
• 5 spread remaining salsa over tortillas. grate and sprinkle with cheese and bake gor 25-30 minutes or until cheese is melted and golden brown.
• 6 allow to stand for 10 minutes before cutting.
• 7 serve with a green salad.

Baked Tomatoes

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 6 large plum tomatoes, about 1 1/2 lbs
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups fresh breadcrumbs
• 2 cloves garlic, smashed
• 1/4 cup fresh italian parsley, chopped
• 1/4 cup shredded parmesan cheese or 1/4 cup asiago cheese (optional)

Recipe

• 1 cut each tomato lengthwise into 6 wedges.
• 2 in bowl, toss tomato wedges with half of each of the oil, salt and pepper.
• 3 arrange tomatoes, cut side up in 13x9 inch glass baking dish, roast in 400f degree oven for 30 minutes.
• 4 meanwhile in bowl, combine bread crumbs, garlic, parsley and remaining oil, salt and pepper.
• 5 remove tomatoes from oven, sprinkle with bread crumb mixture.
• 6 roast until bread crumb mixture is golden, about 20 minutes.
• 7 sprinkle with cheese, if using and return to oven for another 5 minutes, until cheese melts.

Avocado Cucumber Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 thinly sliced jalapeno (de-vein and seed for less heat. red makes a nice contrast)
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1 teaspoon raw sugar
• 1 teaspoon sesame oil
• 1 tablespoon olive oil
• 1/2 lime, juice of
• 1 english cucumber
• 2 ripe hass avocadoes

Recipe

• 1 whisk together all the dressing ingredients.
• 2 thinly slice the cucumber and avocado.
• 3 alternate cucumber, and avocado rounds on a plate (make it look pretty!).
• 4 whisk dressing once more and top just before serving.

Avocado Egg Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 6 large eggs, hard-boiled, cooled and diced
• 1/4 cup plain fat free greek yogurt
• 3 tablespoons pesto sauce
• 1 medium avocado, halved, seeded, peeled and diced
• salt & freshly ground black pepper, to taste

Recipe

• 1 in a large bowl, roughly mash eggs with greek yogurt, pesto, avocado, salt and pepper, to taste.
• 2 serve as sandwiches on ciabatta rolls with spinach, tomatoes and egg salad mixture, if desired. or use as you would any other egg salad.

Avocado Clementine Breakfast Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1 hard-boiled egg, sliced
• 1/2 avocado, just ripe peeled and sliced
• 1 clementine orange, peeled and separated
• 1/4 teaspoon fresh cilantro, chopped fine (about one sprig, leaves removed from stem)
• 1/2 teaspoon sunflower oil
• 1/2 teaspoon grapefruit juice, freshly squeezed (or lemon or lime works well too)
• 1/4 teaspoon sugar
• 1 dash poppy seed
• 1 dash salt
• 1 dash pepper

Recipe

• 1 in a bowl, combine egg, avocado, orange and cilantro then set aside.
• 2 in another bowl, mix together the oil, fruit juice, sugar, poppy seeds, salt and pepper. stir vigorously to completely combine.
• 3 pour dressing over salad in bowl and enjoy!

Amakara Japanese Ginger Dressing

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons rice wine vinegar
• 3 tablespoons canola oil
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon sake
• 4 teaspoons grated gingerroot

Recipe

• 1 combine all ingredients and whisk together.
• 2 serve over lettuce, carrots and scallions.

Avocado Crab Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 hass avocado
• 10 grape tomatoes, about 10, halved
• 8 ounces crumbled feta cheese (i use an herbed one)
• 8 ounces black olives, halved
• 8 ounces canned black beans, rinsed and drained
• 1/2 lb crabmeat (or however much you like)
• extra virgin olive oil, to taste
• pepper, to taste

Recipe

• 1 half and remove avocado from skin, cut into 1/2 in pieces. add cherry tomatoes, black beans, olives, feta cheese, and crab meat*. add extra virgin olive oil and black pepper to taste. toss and serve.
• 2 *i steam crab legs myself and take the meat right out for this recipe.
• 3 as i prefer fresh crab meat rather than store-bought, but you can definitely use jumbo lump crab meat here.

Amanda's Ginger Orange Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/3 cup rice vinegar
• 1 tablespoon garlic, and
• 1 teaspoon garlic
• 1 tablespoon ginger, and
• 1 teaspoon ginger
• 2 tablespoons orange juice concentrate, and
• 2 teaspoons orange juice concentrate
• 3/4 cup sesame oil or 3/4 cup canola oil
• 3 teaspoons untoasted sesame oil or 3 teaspoons canola oil
• 1 tablespoon toasted sesame oil
• 1 teaspoon toasted sesame oil
• 2 teaspoons honey, and
• 1 teaspoon honey
• 1/2 teaspoon chili flakes

Recipe

• 1 place all the ingredients in a blender jar or mason jar that screws onto your blender. process until the garlic and ginger are totally blended up.
• 2 keeps in the fridge for months and months and months.

Berry Blue Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 8 cups loosely packed baby greens or 8 cups baby spinach leaves
• 1/2 cup fresh blueberries
• 1/4 cup blue cheese, crumbles
• 1/2 cup thinly sliced red onion
• 1/3 cup extra virgin olive oil
• 1/3 cup orange juice
• 2 tablespoons fresh lemon thyme leaves
• 1 tablespoon minced shallot (optional)
• sea salt
• fresh ground black pepper
• 1/4 cup toasted almond, slivered

Recipe

• 1 place greens, blueberries, blue cheese and red onion in a serving bowl.
• 2 in a smaller bowl, whisk together olive oil, orange juice, lemon thyme leaves, shallot if desired, and salt and pepper to taste.
• 3 toss salad with the dressing and garnish with roasted, sliced almonds.

Amanda's Delicious Egg Salad

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 8 large eggs
• 4 fresh scallions, leaves
• 1 slice raw onion
• 1/2 cup hellmanns mayonnaise, i prefer mayo over miracle whip
• 2 slices pickles, any kind
• salt and pepper

Recipe

• 1 boil your eggs for about 12 minutes add a bit of salt to encourage the water to boil faster. when the time is up, remove the eggs from the pot and place them in cold water for 10 minutes. add the 1 /2 cup mayo,scallions,onions,pickles,salt and pepper to taste blend together with fork.

Avocado Green Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 head lettuce, in leaves
• 1 1/2 avocados, cubed
• 130 g cottage cheese
• 1/2 teaspoon dried garlic
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• salt

Recipe

• 1 in a big bowl cut the letuce in pieces by hand.
• 2 add the rest of the ingredients and mix them carefully!

Barley Salad

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 cup barley
• 3 cups water
• 1 teaspoon salt
• 1 cup raw carrot, 1/4 inch dice
• 1/2 cup scallion, & green parts diced
• 1 cup hazelnuts, toasted and chopped coarsely
• 2 tablespoons balsamic vinegar
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• 1 teaspoon dry basil
• salt & pepper

Recipe

• 1 bring water to a boil, add barley and simmer for 45 minutes, or until barley is tender. drain excess liquid and allow to cool to room temperature.
• 2 combine vinegar, lemon juice, olive oil and basil. add onions and carrots and toss to coat.
• 3 add cooled barley and toss again. add nuts just before serving.

Avocado Citrus Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 8 cups torn salad greens
• 2 oranges, peeled and sectioned
• 1 large grapefruit, peeled and sectioned
• 1 pear, peeled and thinly sliced
• 2 ripe avocados, peeled and sliced
• 1 cup green seedless grape
• 2 tablespoons chopped walnuts, toasted (optional)

Recipe

• 1 whisk together first 4 ingredients.
• 2 place greens in a large bowl.
• 3 add orange sectins and next 4 ingredients.
• 4 drizzle with dressing, tossing gently to coat.
• 5 sprinkle with walnuts, if desired.
• 6 serve immediately.

Apricot Chutney

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon salad oil
• 1 large onion (chopped)
• 1 tablespoon grated ginger
• 1 tablespoon mustard seeds
• 1 teaspoon curry powder
• 1/2 teaspoon cayenne pepper
• 2 cups coarsely chopped dried apricots
• 2/3 cup golden raisin
• 1/2 cup vinegar
• 1/3 cup sugar
• 1/3 cup chopped cilantro

Recipe

• 1 in a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
• 2 add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
• 3 do not yet add cilantro!
• 4 let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
• 5 remove from heat and let cool.
• 6 package and place in refrigerator.
• 7 serve with cream cheese.
• 8 on bread slices.
• 9 on crackers, or with indian curries.

Amanda's Miniature Strawberry Spinach Salads

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 14 ounces baby spinach
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup blush wine vinaigrette
• 1 pint strawberry, julienned
• 1/2 cup pecans, chopped

Recipe

• 1 on a cookie sheet, line up 24 cupcake liners.
• 2 mix cream cheese and blush wine vinaigrette.
• 3 in each liner, place a small handful of spinach leaves, a tablespoon of the cream cheese mixture, 5 or six slices of strawberry, and a dash of chopped pecans.

Barefoot Contessa's Panzanella Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 tablespoons olive oil
• 1 small french bread, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large firm ripe tomatoes, cut into 1-inch cubes
• 1 english cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1 yellow bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 20 large basil leaves, coarsely chopped
• 3 tablespoons capers, drained
• 1 teaspoon garlic, finely minced
• 1/2 teaspoon dijon mustard
• 3 tablespoons champagne vinegar
• 1/2 cup olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 heat the oil in a large saute pan.
• 2 add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.
• 3 add more oil as needed.
• 4 for the vinaigrette.
• 5 whisk all the ingredients together.
• 6 in a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers.
• 7 add the bread cubes and toss with the vinaigrette.
• 8 season liberally with salt and pepper.
• 9 serve, or allow the salad to sit for about half an hour for the flavors to blend.

Avocado Corn Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1 cup cubed avocado
• 1/2 cup fresh corn
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 1/4 cup finely diced red onion
• 1/2 teaspoon sea salt

Recipe

• 1 in bowl, toss avocado, corn, olive oil, lemon juice and salt until well combined.
• 2 variation: add ½ cup roughly chopped cilantro and pinch of cayenne pepper.

Apricot Cheese Delight (orange Salad)

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• 15 ounces canned apricots, chopped with juice
• 20 ounces crushed canned pineapple
• 6 ounces orange jello gelatin
• 2 cups hot water
• 1 cup mini marshmallows
• 1/3 cup sugar
• 3 tablespoons flour
• 1 egg, slightly beaten
• 2 tablespoons butter
• 8 ounces cool whip
• 3/4 cup grated cheddar cheese

Recipe

• 1 drain pineapple and save the juice for topping.
• 2 dissolve jello in the 2 cups of hot water.
• 3 fold in apricots (with juice), drained pineapple, and marshmallows. chill until firm.
• 4 to make the topping, combine sugar and flour in a saucepan.
• 5 blend in egg and butter.
• 6 add pineapple juice, and cook over low heat, stirring constantly until thickened.
• 7 cool thoroughly.
• 8 fold in whipped cream, and spread topping over congealed salad.
• 9 sprinkle with grated cheese, and chill.

Barley Tabbouleh

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup pearl barley
• 1/2 cup bulgar wheat
• 1/2 cup shredded carrot
• 1/4 cup minced red onion
• 1 medium cucumber, quartered & sliced
• 1 pint grape tomatoes, halved (or cherry tomatoes, quartered)
• 2 cups minced parsley
• 2 lemons, juice and zest of
• 1/4 cup olive oil
• salt and pepper

Recipe

• 1 boil the barley in plenty of salted water until tender, about 20 minutes. drain well and chill.
• 2 soak bulgur in 2 cups boiling water for approximately 15 minutes until softened. drain and chill.
• 3 combine grains, carrot, onion, cucumber, tomatoes, and parsley. toss well.
• 4 combine lemon zest, lemon juice, olive oil, salt & pepper to taste. add to salad and toss well to combine.
• 5 refrigerate until thoroughly chilled and serve.

Baked Toasted Ravioli

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 6 ounces meat ravioli
• 1 (6 ounce) bag italian seasoned croutons
• 1 (16 ounce) jar fat-free italian salad dressing

Recipe

• 1 cook ravioli as instructed on bag-let set for 10 minute.
• 2 pour crutons in a plastic bag and crush them.
• 3 put crushed crutons in a bowl.
• 4 pour salad dressing in a bowl.
• 5 dip ravioli in salad dressing- cover completely.
• 6 dip ravioli in crumbs-cover completely.
• 7 put on baking pan with foil and cooking spray.
• 8 bake for 10-12 minutes or until well browned.

Barley Vegetable Pockets

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/2 cup regular pearl barley
• 1 1/3 cups water
• 1/4 teaspoon salt
• 1/4 cup fresh lemon juice
• 2 teaspoons sugar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/2 cup shredded carrot
• 1/2 cup finely sliced green onion
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons chopped fresh parsley
• salt and pepper
• pita bread

Recipe

• 1 combine barley, water and salt in saucepan; bring to boil.
• 2 reduce heat, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 3 combine lemon juice, sugar, soy sauce and sesame oil; add to hot cooked barley.
• 4 cool barley mixture to room temperature.
• 5 then stir in carrot, onion, mint leaves and parsley.
• 6 season with salt and pepper.
• 7 spoon barley filling into salad bowl.
• 8 serve as a dip with pita bread halves, or serve in pita breads.

Barese Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 3
• 4 -5 cups iceberg lettuce, rinsed and bite size pieces
• 3/4 cup fresh squeezed orange juice (no subs)
• 1/4 cup extra virgin olive oil
• 4 eggs, hard boiled sliced
• salt
• black pepper, lots

Recipe

• 1 combine all ingredients and toss gently.
• 2 shouldn't be floating in the dressing and the lettuce must be cold and crisp.
• 3 enjoy.