A collection of selected romantic salad recipes.

Chef Salad

Ingredients:
9 cups greens
3 ounces Honey Ham, in strips
3 ounces Roast Beef, in strips
3 ounces Oven Roasted Turkey Breast, in strips
3/4 cup sliced red and yellow bell pepper
1 1/2 cups sliced tomatoes
3/4 cup sliced cucumbers
3/8 cup raspberries
3/8 cup basil vinaigrette

Arrange ingredients on a salad plate or bowl; drizzle with basil vinaigrette.

Makes 2 Servings.
 

Greek Salad

Ingredients:
1 cucumber, sliced thin
1 large ripe tomato, cut in wedges
1 oz. feta cheese, crumbled
1 tablespoons Kalamata olives, pitted and chopped
1/2 tablespoon extra virgin olive oil
1/8 cup balsamic vinegar
1 tablespoons fresh oregano, chopped

Preparations:
Mix all ingredients in large bowl. Let stand twenty minutes, then toss and serve.

Makes 2 Servings.
 

Enchanted Forest Salad

Ingredients:
12 ounces fresh wild mushrooms, assorted, sliced (shiitakes, criminis, oysters)
extra virgin olive oil, for sauteing
3 tablespoons fresh herbs, assorted, chopped (tarragon, parsley, chives, thyme)
2 1/4 ounces arugula, oakleaf and radicchio leaves, washed and dried
3 tablespoons pine nuts, (pignolis) toasted
3 tablespoons tomatoes, peeled, diced (concasse)

VINAIGRETTE:
3 tablespoons shallots, chopped
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
salt, to taste
pepper, to taste

Preparations:
Place oil in pan, heat thoroughly. Add mushrooms; saute until cooked. Add vinaigrette* to pan; toss. Add herbs to pan; toss.
2. Place hot mushrooms in bowl with lettuces; toss. Add nuts and concasse of tomatoes.
3. To serve, divide into 12 plates, layering mushrooms on top.

*VINAIGRETTE: Combine ingredients.

Makes 2 Servings.

Pasta Salad Primavera

Ingredients:
3 ounces herb or spinach fettuccine
1 1/2 teaspoons olive oil
1 1/2 teaspoons salt
1/2 cup diced tomatoes
1/4 cup black olives
1/4 cup trimmed fresh basil
3 tablespoons olive oil
2 1/4 teaspoons white wine vinegar
3/4 teaspoon minced garlic
1/16 teaspoon kosher salt, to taste
1/16 teaspoon freshly ground white pepper

Preparations:
Heat a large pot of water to a boil. Add 2 tablespoons oil and salt. Add fetuccini and simmer until just tender, 2-3 minutes for fresh, 6-9 minutes for dried. Drain well. Combine with remaining ingredients-toss gently to mix well. Season to taste with salt and pepper. Arrange onto a serving platter. Serve slightly chilled or at room temperature.

Makes 2 Servings.