Green Salad With Spinach, Artichokes and Avocado | Vegetarian Recipes
Green Salad With Spinach, Artichokes and Avocado Back to list Ingredients: 1 head boston lettuce 1/4 lb baby spinach leaves 1 large avocado halved pitted peeled thinly sliced 1 14 ounce can artichokes drained 1/3 cup olive oil 2 tablespoons lemon juice 1 small garlic clove finely chopped salt fresh ground black pepper 1/4 teaspoon dried oregano 2 tablespoons parsley finely chopped Steps: Wash and dry all the greens and place in a bowl Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss Serve at once Leaf Salad | Vegetarian Recipes
Leaf Salad Back to list Ingredients: 3 cups iceberg lettuce 2 cups green cabbage 2 cups red cabbage 2 cups spinach 1 cup mayonnaise or 1 cup Miracle Whip 1/2 cup honey 1/4 teaspoon fresh pepper 1/4 teaspoon salt I use sea salt i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real Steps: Wash and tear up lettuce into bite size and put in large bowl Wash and chop into bite size both red and green cabbage and add to lettuce Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture Toss and refrigerate until ready to serve Dressing Mix in a bowl mayo and honey Add salt and pepper When ready add dressing to salad and serve Olive and Sun-Dried Tomato Tapenade With Endive Leaves | Vegetarian Recipes
Olive and Sun-Dried Tomato Tapenade With Endive Leaves Back to list Ingredients: 3 8 ounce cans pitted black olives drained 3/4 cup sun-dried tomato packed in oil extra virgin olive oil 3 heads endive about 1/2 pound Steps: In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter Soft Goat's Cheese Salad With Pecans | Vegetarian Recipes
Soft Goat's Cheese Salad With Pecans Back to list Ingredients: 3 ounces mixed salad greens of your choice 1 ounce chopped fresh herb chervil and chives 3 ounces goat cheese 1 ounce pecans roughly chopped 1 teaspoon diijon mustard 4 tablespoons red wine vinegar 8 tablespoons olive oil 1 pinch salt and pepper Steps: Cover a plate with the salad mix scatter with herbs if using drizzle with a little vinaigrette and dot with the goats cheese over the top Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully as they burn quickly Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once