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Category: Salads

Shaved Brussels Sprouts Salad

1 pound Brussels sprouts
1/2 cup toasted hazelnuts or walnuts
3 tablespoons finely grated Pecorino Romano cheese
1 lemon (zest and juice)
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Thinly slice leaves of Brussels sprouts into a medium bowl with a mandolin (a food processor slicing blade works well too). Add nuts and grated cheese. Finely grate lemon rind into bowl; halve lemon, and squeeze juice into bowl. Drizzle with olive oil. Season with salt and pepper, and toss to combine. You can make the salad up to 20 minutes in advance.

Cucumber Salad

1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp salt
1/4 tsp black pepper
2 tsp water
1 Tbsp fresh dill, minced (1 1/2 tsp dry dill – microwave with 2 tsp water for 10 seconds to refresh dry dill)
3 cucumbers, peeled and sliced thin

Combine first six ingredients, stirring until sugar is completely dissolved.  Pour over cucumber slices, stir, and let sit in refrigerator for at least 2-3 hours. Drain off liquid before serving.

Pear, Walnut, & Gorgonzola Green Salad

3 cups arugula or field green mix
3 cups baby spinach
1/2 cup chopped walnuts, toasted
1 D’Anjou or Bosc pear, thinly sliced
2 oz Gorgonzola or blue cheese, crumbled (about 1/2 cup)

1 Tbsp shallot, minced
2 Tbsp extra virgin olive oil
2 tsp vinegar (white wine, red wine or apple cider)
1/4 tsp salt
1/4 tsp Dijon mustard
1/4 tsp cracked black pepper

Combine all dressing ingredients in a bowl and whisk until emulsified, set aside. Toast walnuts in a small skillet over medium heat for about 3 minutes, set aside. Peel pear, remove core, thinly slice, and immediately toss with some lemon juice & water (to prevent oxidation).

When ready to serve, toss greens with dressing in a large serving bowl. Top with pears, Gorgonzola, and toasted walnuts.

Makes 4 servings.

Pasta Salad

1 cup sugar
1 cup vinegar
1 cup vegetable oil
1 tsp black pepper
1 tsp garlic powder
1 tsp parsley flakes
1 cucumber, sliced
1 red onion, thinly sliced
2 carrots, thinly sliced
1 cup broccoli florets
1 cup cauliflower
1 (16 oz.) package rotini pasta
1/2 cup pepperoni (optional)

Cook noodles according to package and set aside. Mix oil, vinegar, sugar, and seasonings together. Combine pasta and veggies in a bowl and pour dressing mixture in, stir. Store in a non-metallic container overnight in the refrigerator. Drain the excess dressing before serving.