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Mediterranean Salad
Balsamic Dressing
Asian Dressing
Asian Slaw
Citrus Dressing
Breakfast Salad

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Mediterranean Salad

1/2 red onion, thinly sliced
12 oz cherry or other tomatoes, cut into bite sized pieces
1 cup olives, I use 1/2 kalamata and 1/2 green stuffed with provolone for pretty color.
8 oz container of fresh mozzerella, bite sized or cut up
1/4 cup white wine vinegar
1/4 cup olive oil
Salt & pepper
Fresh Basil and oregano or1/2 tsp each dried

Pour vinegar over sliced onion while chopping and measuring remaining ingredients. Add remaining ingredients to bowl and toss. Most dressing recipes call for more oil than vinegar, but we like our dressings more vinegary. Adjust to taste before serving. Serve alone, over whole grain pasta or next to quinoa.

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Balsamic Dressing

2 tbsp balsamic vinegar
1 tsp honey
¼ tsp salt
2 tbsp olive oil
¼ tsp each pepper and basil

Whisk together balsamic vinegar, honey & salt in bowl. Slowly whisk in olive oil, add pepper & basil.

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Asian Dressing

2 tbsp rice vinegar
1 tsp honey
1 tsp soy sauce
1 ½ tbsp olive oil
½ tbsp toasted sesame oil
Salt & pepper

Whisk together rice vinegar, honey, soy sauce. Add olive oil, toasted sesame oil and pepper.

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Asian Slaw

½ small head shredded cabbage
2 shredded carrots
½ medium onion, shredded
Asian dressing

Combine all ingredients in large bowl.

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Citrus Dressing

Parts left after segmenting an orange and a grapefruit
1 tsp honey
¼ tsp salt
2 tbsp olive oil
Pepper

Prior to segmenting fruit, zest into a small bowl. After segmenting orange and grapefruit, squeeze juice from membranes and anything still stuck to the peel. Whisk juice with honey & salt. Add olive oil & pepper.

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Breakfast Salad

4 -6 cups arugula, spinach or other salad greens
4 slices cooked, crumbled bacon
4 eggs, hard boiled, over easy or however you like them
2 cups of cut up fruit, such as segmented oranges & grapefruit or berries
Maple Dill dressing

For a lunch or dinner option, use canellini beans & tomatoes instead of eggs & fruit.

Dressing:
1/4 cup apple cider vinegar
2 tbsp maple syrup
1/4 tsp dijon mustard
1 tbsp cooled bacon fat (from cooking bacon)
1/2 tsp dill seed
Salt & pepper to taste

Whisk ingredients together.