Arugula And Avocado Salad With Shaved Parmesan

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 bunches arugula, washed and dried (about 6 cups)
• 1 avocado, peeled and sliced
• shaved parmigiano-reggiano cheese, to taste
• 2 tablespoons fresh lemon juice
• 1 medium garlic clove, finely minced
• 4 -5 tablespoons olive oil
• salt and pepper

Recipe

• 1 to make the dressing, in a small bowl, combine the lemon juice and garlic. slowly whisk in olive oil until the mixture is creamy. season with salt and pepper.
• 2 place arugula in a serving bowl and add dressing to taste. mix well. top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. using a vegetable peeler, shave slivers of parmesan over the top.

Ambrosia Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 20
• 2 (12 ounce) bags miniature marshmallows
• 3 (6 ounce) cans mandarin oranges (drained)
• 2 (12 ounce) cans crushed pineapple (drained)
• 2 (16 ounce) containers sour cream
• 1 jar maraschino cherry (drained and halved)

Recipe

• 1 mix all of the above well.
• 2 refrigerate 4 to 6 hours before eating.

Ambrosia Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (15 ounce) can mandarin oranges, drained
• 1 (16 ounce) can pineapple chunks, drained
• 1 (10 ounce) package miniature marshmallows (i used to use the colored ones at easter because they looked like colored easter eggs)
• 1 (8 ounce) package shredded coconut
• 1 pint sour cream

Recipe

• 1 i chill all ingredients before mixing.
• 2 combine the fruit in a pretty glass bowl, then add the coconut and the sour cream.
• 3 finally add the marshmallows.
• 4 i have also added walnuts, kiwi fruit, apples, raisins and sometimes mix the sour cream with cool whip. i kind of play around with it once in a while just for variety.

Arugula Pineapple Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 4 cups washed arugula
• 1 whole peeled and cored fresh pineapple
• 1 small red onion, thinly sliced
• 1/3 cup pine nuts, lightly toasted
• 3 ounces piave cheese or 3 ounces parmesan cheese, shaved
• salt and pepper
• 3 tablespoons balsamic vinegar
• 1/2 teaspoon dijon mustard
• 1/2 cup extra virgin olive oil
• 1 -2 tablespoon water (optional)

Recipe

• 1 whisk together dressing ingredients, adding olive oil slowly while you whisk, until it emulsifies.add water to thin dressing if it seems thick.
• 2 peel and core pineapple, then slice extremely thin using a mandolin or food processor fitted with a slicing blade.
• 3 place arugula on plates, and top with thinly sliced pineapple and sliced red onion.
• 4 sprinkle with toasted pine nuts and shaved cheese.
• 5 season lightly with salt and pepper, then drizzle with dressing.

Arugula Salad With Shaved Parmesan

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 bunch arugula, ends trimmed, cleaned well, completely dried
• 1/2 cup thinly sliced red onion
• 1/3 cup extra virgin olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon coarse salt
• fresh ground pepper
• 12 -16 slices parmesan cheese, cheese.slices (long and thin slices)

Recipe

• 1 tear the arugula leaves in half, and place all the leaves in a salad bowl. add the red onion, and toss to combine.
• 2 in a small bowl, whisk together the olive oil, lemon juice, salt and pepper. pour over the salad a little at at time until it is lightly coated. divided the salad onto chilled salad onto chilled salad plates. top each plate with several slices parmesan cheese. drizzle with olive oil, and grind more pepper over top. serve immediately.

Arugula Salad With Grilled Mushrooms & Goat Cheese

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

Ingredients

• Servings: 4
• 1/2 cup dry vermouth
• 1/2 cup extra virgin olive oil
• salt
• fresh ground black pepper
• 2 -3 pinches crushed red pepper flakes
• 1 lb mixed mushrooms (oyster, shiitake, portobello and cremin)
• 1 tablespoon wine vinegar
• 1 tablespoon very finely chopped shallot
• 4 ounces baby arugula
• 1/4 cup coarsely chopped walnuts or 1/4 cup coarsely chopped cashews or 1/4 cup coarsely chopped macadamia nuts
• 1 1/2 ounces fresh goat cheese, crumbled (scant 1/4 cup)

Recipe

• 1 in a large bowl, whisk the vermouth with the olive oil and season with salt, pepper, and crushed red pepper flakes.
• 2 trim the root ends of the oyster mushrooms, leaving them attached in small bunches.
• 3 discard the shiitake stems and leave the caps whole.
• 4 stem the portobellos.
• 5 wipe off the cremini.
• 6 add all of the mushrooms to the vermouth marinade, then toss and let stand for 20 minutes, stirring them occasionally.
• 7 light a grill or preheat a broiler.
• 8 drain the mushrooms; reserve 1 tablespoon of the marinade.
• 9 grill the mushrooms or broil them over high heat until browned and tender, about 15 minutes.
• 10 thickly slice the grilled mushrooms.
• 11 add the vinegar and shallot to the large bowl and whisk in the reserved marinade to taste.
• 12 add the arugula and walnuts, season with salt and pepper and toss to coat.
• 13 if you want more of a kick, add some more of the crushed red pepper flakes!
• 14 transfer the arugula salad to plates, top with the grilled mushrooms and crumbled goat cheese.
• 15 enjoy!

Brandyberry's Cauliflower Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 1 large head lettuce, chopped
• 1 small head cauliflower, in pieces
• 1 small onion, halved and sliced
• 1 lb bacon, fried and crumbled
• 2 cups miracle whip
• 1/4 cup sugar
• 1/3 cup fresh parmesan cheese, shredded

Recipe

• 1 layer the ingredients as follows: lettuce, cauliflower, onion, then bacon.
• 2 mix dressing ingredients together until sugar is dissolved.
• 3 spread over top of salad and chill.
• 4 toss just before serving.