November 10, 2019
Sesame Kale Salad
November 10, 2019
Kids Chopped Vegetable Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Curry Shrimp Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Fruit Salad with Lemon Honey Dressing
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Homemade Parmesan Croutons
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Lemon Shallot Vinaigrette
Lemon Shallot Vinaigrette will likely become your go-to salad dressing throughout the year. It’s flavor is light, bright & a little tangy.
Ingredients
2/3 cup extra virgin olive oil
1/4 cup white wine vinegar
juice from 1/2 lemon (1 tablespoon)
tablespoons finely minced shallots
2 teaspoons dijon mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions
Combine all ingredients in a jar. Shake well to combine. This will last one week, stored in the fridge.
~ Marla Meridith
November 10, 2019
Vegan Power Salad Bowl
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Oodles of Sesame Noodles
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Couscous Salad
My Italian Couscous Salad can easily be one of your main dishes for family meals, picnics, lunch boxes and brunches. Don’t you love when something so delicious can be on the table in minutes?! I do!
Ingredients
1 pound (16 ounces) pearl couscous, cook to package directions
1/4 cup extra virgin olive oil
1 cup grated Romano cheese
1 jar (9.9 ounces/280 g) whole artichoke hearts, drained & gently squeeze water out
4 ounces Genoa or Italian Salami
1/2 cup chopped green onions
1/4 cup fresh basil leaves, chopped
1/4 cup fresh italian parsley, chopped
2 tablespoons freshly squeezed lemon juice
salt & pepper to taste
Directions
Cook the couscous & transfer to a bowl, toss with olive oil. Cool to room temperature.
Chop the salami, artichoke hearts & sun-dried tomatoes into small, bite sized pieces.
Combine all the ingredients with the couscous, adjusting any to taste. Serve cold or warm. Best if enjoyed within 3 days.
Store in the fridge in an airtight container.
~ Marla Meridith
November 10, 2019
Goat Cheese Pear Salad with Pear Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Panzanella Salad with Truffle Vinaigrette
Ingredients
Directions
~ Marla Meridith
November 10, 2019
