Tomato Salad with Honey Vinaigrette
Ingredients
2 pounds of tomatoes sliced- use a variety to include different colors and flavors
(think cherry, grape, heirloom, beefsteak, etc..)
1/3 cup fresh basil thinly sliced
1/3 cup thinly sliced red onions (optional)
Coarse sea salt to taste
Freshly ground black pepper to taste
Dressing-
4 tablespoons honey
1/4 cup extra virgin olive oil
1/4 apple cider vinegar
garlic lovers- add 1 tablespoon minced garlic
Directions
1) Wash and prep tomatoes, onions, and basil
2) You can arrange on a platter or toss in a large bowl. Sprinkle with salt and pepper.
3) Combine evoo, honey, and vinegar in a small bowl and whisk gently until mixed well.
4) Drizzle desired amount of dressing over the tomato salad. Enjoy!
Cornbread Salad
Ingredients
2 packages cornbread mix
1 bag frozen whole kernel corn
1 each- red, yellow, green, orange pepper chopped
1 pint cherry tomatoes halved
1 pound lean ground beef
1 16 oz container sour cream
1 package ranch dip mix or make your own
1 package taco seasoning or make your own
Directions
1) Set corn out to partially thaw. Chop peppers, halve tomatoes and set aside
2) Brown hamburger add taco seasoning then drain and set aside to cool.
3) Mix sour cream with ranch dip mix. Prepare cornbread according to directions and bake. Cool and crumble.
4) Once you have everything cooled your ready to layer in a large serving dish. You could use a glass 9X13 cakepan, or any other larger serving dish you wish. Simply arrange the crumbled cornbread in the bottom, spread the meat mixture over cornbread crumbs, add the corn next, then the shreddeded cheese, then the ranch dip mix, sprinkle the peppers over the dip, and lastly arrange your halved cherry tomatoes on top. Cover and chill in the fridge. The longer it sits, the better it gets! If you would rather make your own taco and ranch seasoning mixes visit our spice up lunch seasoning guide.
Ingredients
Flat leaf spinach
2 pints strawberries sliced
1/2 cup walnuts chopped
Dressing
1/2 cup mayonnaise
5 tablespoons granulated sugar
1/8 cup sweet white onion
2 teaspoons white vinegar
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon lemon juice
1 tablespoon water
1/2 teaspoon ground mustard
3/4 teaspoon poppy seeds
1/4 cup canola oil
Directions
1) Mix all dressing ingredients in blender on high except for oil and poppyseeds
2)Switch blender to low and slowly add oil and poppyseeds a little at a time.
3) Serve alongside the salad. Store extra in fridge, keeps for quite awhile.
Apples, madarin oranges, and sliced almonds make great additions to this salad as well.
Cucumber Salad with Raspberry Vinaigrette
Salad
4 large cucumbers thinly sliced
1 red onion thinly sliced
Dressing
1/2 cup canola oil
2 tablesoons honey
1 tablesppon dijon mustard
3 tablespoons red wine vinegar
1/2 cup fresh ripe raspberries
1 teaspoon lime juice
coarse sea salt and fresh ground pepper to taste
1) Mix all dressing ingredients in the blender (or processor) until blended well
2) Toss with cucumbers and onions in a large bowl, store in fridge
Fruit with Honey Lime Dip
Ingredients
Fresh cut canteloupe
Strawberries halved
Kiwi slices
Dip
1 cup plain yogurt
1 tablespoon lime juice
zest from 1 lime
2 tablespoons honey
Directions
1) Mix all dip ingredients will and chill overnight or 4-6 hours.
Many fruits go well with this refreshing dip.
Chicken Pasta Salad with Garlic Vinaigrette
Ingredients
1 box (16 ounce) whole wheat pasta of choice
1 pint halved cherry tomatoes
1 cup each broccolli and cauliflower florets
2 cups cooked chicken breast cut thin into bite size strips
Parmesan cheese
Dressing
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
2 cloves minced garlic
salt and fresh ground black pepper to taste
Directions
1) Cook pasta until tender, rinse under cool water
2) Wash and prepare vegetables. Toss chicken, tomatoes, broccolli, cauliflower in a large bowl
3) Mix dressing ingredients well and add to the salad.
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