Artichoke Pesto Salad

Another salad variation to try:

Mixed Greens

Feta

Red Onion

Bell Pepper

Tomatoes

Avocado

Lemon & Cilantro Artichoke Pesto

Maple Dressing:

1/4 teaspoon ground pepper

1/2 teaspoon italian seasonings

1 teaspoon dry mustard

1 clove garlic, minced

1/8 cup apple cider vinegar

1/4 cup red wine vinegar

1/2 cup Pure Maple Syrup

3/4 cup olive oil

Lemon & Cilantro Artichoke Pesto

This may not photograph the best but it is a great addition to salads, lunchmeat wraps or makes a great "dip" for veggies.  

It's all done in the food processor:

1 can of whole artichoke hearts, drained (14oz) 

1/2 cup olive oil

1/3 cup parmesan cheese

2 Tbs fresh cilantro (just pinch a little off...a little goes a long way)

2 Tbs. lemon juice

1 Tbs. minced garlic

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. red pepper flakes

 Pulse it just a bit...I like mine still a little chunky.

Apple Walnut Salad

This is a super simple salad packed with flavor and great when you're low on ingredients:

Apple Pecan Salad

Mixed greens

1/2 red onion, chopped (or 3 green onions)

Feta Cheese

1 Granny Smith Apple, chopped

Walnuts

Balsamic Vinaigrette Dressing:

1 Tbs. olive oil

1 Tbs. balsamic vinegar

½ tsp. spicy mustard

½ tsp. garlic

Salt & pepper to taste

Sweet Italian Salad

This is served great next to an "Italian-ish" dish...or not.

Sweet Italian Salad:
Romaine lettuce
Cherry Tomatoes
Salami
Bellpeppers
Sliced almonds
Parmesan Cheese

In a large bowl toss it all together.

Dressing:
¼ cup coconut palm sugar or maple dressing
1 tsp. dried minced onion (or onion powder)
1 tsp. poppy seed
A  few dashes of paprika
2 Tbs. white wine vinegar
2 Tbs. apple cider vinegar
¼ cup olive oil

…Then shake it all about!!

Cobb Salad

Trust me, okay? This, again, tastes better than the photo looks. I think I've eaten this salad for a week straight for lunch, it's that good.

Cobb Salad:

Mixed Greens

Hard Boiled Egg

Bacon

Feta Cheese

Tomatoes

Red Onion
Avocado

(sometimes I'll add chicken, steak or ham if this is our main course for dinner)

Green Sauce dressing done in a food processor:

Green Sauce:

1 lb. tomatillos 

1 avocado

1 jalapeno pepper 

1/3 bunch cilantro

1/4 of onion

1 garlic clove

1 tsp. salt

This green sauce is SO good that I have just eaten with a spoon before. Also a great addition to lunchmeat wraps or a great dip for carrots. Asher also loves it on his eggs in the morning.

Greek Salad

Greek Salad:

Mixed Greens or Romaine

Red Onion

Feta

Black or Kalamata Olives (or this makes it even better http://www.formerchef.com/2010/10/18/three-olive-tapenade-plus-how-to-roast-a-pepper/)

Cherry Tomatoes

Pepperoni

Green Pepper or Banana Peppers

Dressing:

• 1/2 cup olive oil
• 1-1/4 teaspoons garlic powder
• 1-1/4 teaspoons dried oregano
• 1-1/4 teaspoons dried basil
• 1 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon Dijon-style mustard
• 2/3 cup red wine vinegar

Cashew Cherry Salad

Spinach or Mixed Greens
Cashews
Dried Tart Cherries (or cranberries, I just can't find any without sugar)
Red Onion 
Avocado
Feta or Parmesan

(This will make a jar full but it will keep well in the fridge for a while.)

Maple Dressing:

1/4 teaspoon ground pepper
1/2 teaspoon italian seasonings
1 clove garlic, minced
1 teaspoon dry mustard
1/4 cup red wine vinegar,
1/8 cup apple cider vinegar
1/2 cup Pure Maple Syrup
3/4 cup olive oil