CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™ 
MARINATED ZUCCHINI AND ROASTED PEPPER Fresh zucchini, roasted red pepper and sweet onion marinated with Kalamata olive in a mildly sweet/sour smoky Italian vinaigrette! Serve as a relish condiment, or on burgers, or tossed with crisp greens as a salad! Makes about 1 quart plus extra liquid to make a salad dressing
AFC COUNTRY HAM AND OLIVE WALNUT SPREAD Ever hear of a nutrient dense ham salad? You have now. Animal-Free of course. Food always tastes better knowing there isn’t an animal screaming for his/her life in it! Give it a try, see if you agree! Makes 10-1/2 cups
RAINBOW VEGGIE SALAD Fresh steamed and cooled asparagus, tomato, cucumber, Aloha peppers and sweet onion topped with Cilantro Cumin Mayo! Yikes! Makes 4 main dish salads
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
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
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
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
SOY PEPPERONI ANTIPASTO SALAD Soy pepperoni, tomato, cucumber, marinated artichokes, pickled banana peppers and Kalamata olives marinated in a creamy sweet vinaigrette with fresh herbs, smoked almonds and garlic. Special! Makes 5 cups
AVOCADO WITH FENNEL DRESSING Sliced avocado halves drizzled with fennel seasoned oil and vinegar! A special treat! Serves 2
AVOCADO WITH GRAPEFRUIT VINAIGRETTE A light, zesty grapefruit vinaigrette with dill that goes especially well drizzled over avocado! Makes enough for 4-5 servings
BROCCOLI AND MUSHROOM ANTIPASTO Fresh broccoli buds and mushroom caps marinated in a garlic and curry red wine vinaigrette! Serves 6
FRESH CARROT AND GINGER SALAD with prunes and pine nuts in a white Balsamic vinaigrette! Makes 5 cups
MARINATED ANTIPASTO SALAD Fresh mushrooms, sweet onion, artichoke hearts, tomatoes and black olives marinated for 24 hours in a fresh thyme and garlic red wine vinaigrette! Serves 6-8
MARINATED CARROT STRIPS A simple, delicious way to get your vitamin A! Serves 6
MARINATED LENTIL AND RED PEPPER SALAD Lentils, onions and sweet red peppers tossed with a curry and garlic red wine vinaigrette! Makes 4 cups
MARINATED BEETS AND YELLOW ONION Fancy cut shoestring beets and fresh onion strips marinated in a raspberry, garlic and coriander dressing! Serves 6-8
MARINATED BEETS AND HEARTS OF PALM Fancy cut shoestring beets, tender rounds of hearts of palm and rings of sweet onion marinated in a walnut oil and white wine tarragon dressing. Served with fresh sliced black bread! Makes 4-6 servings
MARINATED BABY LIMA BEANS Baby lima beans boiled till plump, then tossed with sliced celery and a sweet mustard lemon and dill vinaigrette! Serves 6-8
MARINATED APPLE AND CELERY SALAD I Tiny cuts of crisp celery and sweet juicy apple marinated in a spicy sweet oil and vinegar dressing with a splash of Cream sherry wine! Serves 6
SUMMER TOMATO MARINADE A light, refreshing antipasto salad of tomato and cucumber meats sprinkled with Kalamata olive strips. Dressed with a tender champagne and garlic vinaigrette. Yes, a dressing can be tender! Serves 6-8
MEXICAN CORN SALAD Sweet yellow corn, fresh Roma tomatoes, sweet red roasted peppers, mild pepperoncini and black olive marinated in a garlic and cilantro white wine vinaigrette! Serves 6-8
CHEF DAVIES-TIGHT™ AFC CULINARY CAMPUS™ 