Serves 8 2 head Romaine Lettuce 4 Roma Tomatoes 1 ½ cucumber 1 medium red onion 1 small green bell pepper 1 cup Kalamata Olives 1 cup feta cheese 6 oz. extra virgin olive oil 2 T lemon juice 1 2/3 T red wine vinegar 2 cloves garlic minced 1 tsp. oregano Salt and pepper to taste
Chop the Romaine lettuce into 1” sized pieces. Seed the tomatoes and chop into bite sized pieces. Peel and chop the cucumber. Slice the red onion thinly and soak in cold water for 10 minutes to sweeten the onion. Cut green pepper into thin rings.
In a large bowl, whisk the olive oil, lemon juice, red wine vinegar, garlic and oregano to make the dressing. Season with salt and pepper to taste.
Remove onion from cold water and dry with paper towels. Toss all ingredients except the feta cheese into the bowl until it is well coated with the dressing. Serve the salad, sprinkling a little feta cheese on top of each serving.
1 – 2 head of romaine coarsely chopped 3 cans apricot halves (reserve ¼ cup of liquid) 10-12 oz. goat cheese 1 cup honey ¼ cup apricot liquid 3/4 cup chopped pecans
Place the apricot halves on a hot griddle pan or grill, cut side down over medium high heat. Grill for about 2 minutes to caramelize the sugars and brand the apricot. Coarsely chop some of the apricot.
Warm the honey in a small pot over medium heat. Add the apricot liquid and stir to combine.
Arrange the lettuce on a small plate. Top with apricot pieces. Drizzle with apricot honey mixture. Top with goat cheese crumbles and pecans.
8 cups fresh greens 1 medium navel oranges, jeweled 1 medium cara cara orange jeweled 1 medium blood orange jeweled 1 small red onion, thinly sliced 8 medium strawberries, thinly sliced 1 small avocado, peeled, halved, and sliced 2 oz goat cheese, crumbled
Place greens on a large platter. Top with orange slices, avocado, strawberry slices and red onion rings.
Scatter with goat cheese, then drizzle lightly with dressing. Pass extra dressing in a cruet or small pitcher at the table.
1 cup diced fresh strawberries 1/3 cup lime juice 4 oz. honey 1 tsp. cayenne sauce 2/3 tsp sea salt 1/4 tsp fresh ground black pepper 1/3 cup canola oil 1 T poppy seeds
Place all dressing ingredients except canola oil and poppy seeds in a blender container. Process for 1-2 minutes on high or until very smooth.
Transfer to a medium-size bowl. Add canola oil in a slow, steady stream while vigorously stirring with a fork or whisk. Stir in poppy seeds. Taste and add a bit more honey, salt and/or pepper, if needed.
Serve with the Citrus Strawberry and Avocado Salad.