ASPARAGUS AND BEET PASTA SALAD

GLUTEN-FREE PASTA SALAD SERVING

ASPARAGUS AND BEET PASTA SALAD

A delightfully flavored and textured pasta salad. The color alone will make sure nobody forgets it!

Makes 7 cups

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SMOKY CREAM PINEAPPLE POTATO SALAD

SMOKY CREAM PINEAPPLE POTATO SALAD

We’re pushing the boundaries of potato salad making. It’s the richest, creamiest, most startling potato salad you ever tasted!

Makes 7 cups

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APPLE TAPENADE

IMG_0625 - Edited

APPLE TAPENADE

Hot, spicy, salty, sweet, sour, acrid, tart means powerful. Serve as appetizer with toast points or French baguette, or with your favorite pasta and marinara sauce on the same dish so the juices can mingle. Heaven on a plate!

Makes 7 cups

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MUSHROOM ASPARAGUS SALAD OF ROMAINE

SWEET CREME FRAICHE SALAD DRESSING 2

MUSHROOM ASPARAGUS SALAD OF ROMAINE

Sauteed Portobello mushroom with roasted pepper and garlic, steamed fresh asparagus layered with romaine lettuce, sweet onion and red grapes. Drizzled with a Red Russian Creme Fraiche salad dressing! 

Serves 4

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ROASTED BEET SALAD

3 NUT SAUCE

Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing!

Makes 3-1/2 cups

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APPLE PECAN GINGER SALAD

APPLE PECAN GINGER SALAD

Red and green apple cubes, golden raisins and fresh ginger sticks tossed with a sweet lime and white Balsamic pecan and molasses dressing! 

Makes almost 2 cups dressing and 6 cups salad

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ROASTED CAULIFLOWER SPINACH SALAD

ROASTED CAULIFLOWER SALAD PLATED 2

ROASTED CAULIFLOWER SPINACH SALAD

A whole cauliflower roasted with a sweet sour rosemary marinade. Cut into cauliflower steaks then set atop a salad of spinach, cabbage and sweet red pepper. Drizzled with a smoky cashew dressing, then topped with chopped Kalamata olive!

Serves 6

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BLACKEYE PEA VEGGIE MACARONI SALAD

BLACKEYE PEA VEGIE MACARONI SALAD IN CONTAINER

BLACKEYE PEA VEGGIE MACARONI SALAD

with grape tomatoes, roasted peppers, celery, gherkin dill pickle, soy bacon bits, scallion, Italian green beans and sweet peas. Tossed with an extra virgin olive oil and Sherry vinaigrette!

Makes 13 cups

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RED CABBAGE SLAW

FRENCH TOFU SAUCE IN FOOD PROCESSOR

RED CABBAGE SLAW

with radish, carrot and red onion. Tossed with Tofu French Dressing, then topped with cashew crumbles!

Makes 6-8 cups slaw; makes 2-1/2 cups dressing

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BING CHERRY BEET SALAD

BING CHERRY BEET SALAD

Fresh Bing cherries, sweet onion, yellow and orange peppers with beets marinated in a Balsamic, grape seed and maple syrup dressing! This is one of those salads you can’t stop eating!

Makes 7 cups

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PINEAPPLE COCONUT COLESLAW

PINEAPPLE COCONUT COLESLAW

A delicious, fresh tasting coleslaw made from Pineapple Topping (that is normally served over ice-cream), mustard, a dash of cinnamon and coconut. Tossed with shredded cabbage, fresh parsley and celery seed! Perfect for home or restaurant!

Makes 2 cups dressing, approx. 7 cups coleslaw

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SWEET PEA AND GREEN BEAN POTATO SALAD

SWEET PEA AND GREEN BEAN POTATO SALAD

Cubed precooked potatoes mixed with petite peas, cut green beans, scallion, celery, fresh basil and ginger. Tossed with a creamy orange curry dressing!

Makes 8 cups Continue reading “SWEET PEA AND GREEN BEAN POTATO SALAD”

RED RADISH COLESLAW

RED RADISH COLESLAW

Shredded green cabbage and red radish tossed with green scallion, then coated with a creamy coconut, orange, lemon dressing!

Makes 8 cups coleslaw Continue reading “RED RADISH COLESLAW”

MAPLE BALSAMIC PINEAPPLE BEAN SALAD

MAPLE BALSAMIC PINEAPPLE BEAN SALAD

Black, butter and red kidney beans with green pepper, onion, matchstick carrots and pineapple marinated in a creamy Maple Balsamic and coconut dressing! Exquisite!

Makes 14 cups Continue reading “MAPLE BALSAMIC PINEAPPLE BEAN SALAD”

MARINATED MUSHROOM ASPARAGUS SALAD

MARINATED MUSHROOM ASPARAGUS SALAD

Mushrooms marinated in a fresh oregano, white wine and sesame oil vinaigrette with fresh steamed asparagus and red grape tomatoes!

Serves 6-8 Continue reading “MARINATED MUSHROOM ASPARAGUS SALAD”

WILD RICE SALAD

WILD RICE SALAD

White and wild rices combined with sauteed onion, crimini mushrooms, green beans and cherry tomatoes. Tossed with a creamy sesame, chocolate and walnut dressing. Spectacular! Off the planet delicious!

Makes 12 cups Continue reading “WILD RICE SALAD”

SPINACH MUSHROOM AVOCADO SALAD

SPINACH MUSHROOM AVOCADO SALAD 

Made with roasted pepper and onion. Drizzled with a creamy, sweet and smoky, Balsamic vinegar and Tofutti Better Than Sour Cream dressing! Quick, easy, elegant!

Makes 4 main dish salads or 6 side salads

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RED-SKIN BAKED POTATO SALAD

RED SKIN BAKED POTATO SALAD

Red skin potato cubes baked till browned and crispy. Combined with celery and onion, then tossed with a sweet mustard garlic vinaigrette!

Serves 4-6 Continue reading “RED-SKIN BAKED POTATO SALAD”

SPINACH BENEDICT SALAD

SPINACH BENEDICT SALAD

Fresh spinach, mushrooms, and croutons tossed with a creamy fresh lemon, tarragon and garlic dressing! Topped with matchstick slices of Veggie Canadian Bacon! My plan was to make  a Veggie Eggs Benedict, which would require a stove, a toaster and a blender. 

When the lights went out at Kirby Manor and I had no electricity, I made this beautiful salad instead, thus the name!

Makes 4-6 main dish servings

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LATE HARVEST TOMATO SALAD

LATE HARVEST TOMATO SALAD

How could something so simple, so easy, taste this good? During the winter months when tomatoes are not as good, this is a great way to make them taste better!

Makes about 4 cups

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GREEK OLIVE FRUIT SALAD

GREEK OLIVE FRUIT SALAD

The Greeks know more than any other culture the taste of the ‘game’ (the lamb) in the Kalamata olive. Pungent sweet, salty, acrid, fatty, chewy and tender at the same time. It’s all there – in a plant.

Red and green grapes, cantaloupe, apple, pecans enveloped in the perfect sauce that brings the lamb so delicately close to the fruit absent the slaughter, that one must call it divine!

Makes 6 cups

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SHARON’S BAGEL SALAD

SHARON’S BAGEL SALAD

English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it!

Makes 8 cups

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ESCAROLE MAPLE WALNUT SALAD

ESCAROLE MAPLE WALNUT SALAD

Crisp escarole lettuce with red grape tomatoes, cucumber and red onion. Drizzled with maple walnut Balsamic dressing. Then topped with candied walnuts!

Serves 6

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SHARON’S WEDGE SALAD

SHARON’S WEDGE SALAD

Iceberg lettuce wedges topped with red grape tomatoes and chopped red onion. Covered with a sweet and sour soy bacon and pine nut dressing made with extra virgin olive oil and Balsamic vinegar plus non-filtered apple cider vinegar.  Sprinkled with fresh cracked pepper!

Serves 6

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OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

OVEN-ROASTED PEPPERS AND EGGPLANT RICE SALAD

Savory rice combined with oven-roasted red and green peppers, eggplant and zucchini along with fresh cooked spinach. Mixed with a creamy Balsamic, fresh basil and garlic dressing!

Makes 14 cups

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