Super Salads

A healthy salad doesn’t have to be boring or leave you feeling hungry. These light, tasty, and healthy salads are satisfying and may have you seeing green a few nights a week.

Edible-Flowers-Salad-4Flower Power Salad with Champagne Vinaigrette

Prep time: 10 minutes | Serves 4

Flower Power Salad

  • 2 heads of green leaf lettuce, or Boston butter lettuce
  • 1 pound steamed asparagus
  • 2 cups sliced sugar snap
    pea pods
  • 1 package edible flowers (sourced from Marx Foods)

Champagne Vinaigrette

  • ½ cup champagne vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 cup good olive oil
  • 1 teaspoon cracked black pepper
  • 1 teaspoon kosher salt

Put all the vinaigrette ingredients into a jar and shake it up. To assemble the salads, slice heads of lettuce directly in half, and lay on each plate. Divide peas and asparagus evenly between the plates. Sprinkle with fresh edible flowers, and drizzle 3 to 4 tablespoons of the champagne vinaigrette over top of each salad.


Crunch it Up – Want crunchy lettuce? Soak chopped leaves for up to 30 minutes in cold water before spinning dry.

Pear, Hazelnut and Roquefort Salad

Prep time: 20 min. | Serves 4

  • 6 cups chopped red leaf lettuce
  • 1 cup toasted hazelnuts
  • 2 ripe pears, cored and sliced lengthwise
  • 1 cup crunchy red grapes, sliced lengthwise
  • ½ to ¾ cup crumbled Roquefort or any blue cheese
  • ½ cup light-tasting oil
  • ½ cup aged balsamic vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste

Place clean chopped lettuce in a large salad serving bowl. Layer the toasted nuts, cheese, grapes, and pears on top of the lettuce. In separate bowl, whisk mustard into the vinegar, add a pinch of salt and pepper, slowly whisk in the oil, and pour over the salad. Once the salad is dressed, it will begin to lose volume; add the dressing at the final moments before serving.

Salads-18Seared Scallops and Mandarin-Tarragon Vinaigrette

Prep time: 20 minutes | Serves 2

  • 4 cups mache lettuce (or spinach)
  • 1 cup broccoli sprouts
  • 1 cup mandarin orange segments
  • 1 large pomegranate (seeds)
  • 1 red grapefruit, segmented
  • 1 pound large sea scallops (8-10 count)
  • 2 tablespoons butter
  • Salt and pepper to taste

In two shallow serving bowls, divide lettuce, sprouts, citrus, and pomegranate seeds. Set aside. In a medium sauté pan, melt butter over medium-high heat. Pat scallops dry with a paper towel and sprinkle with salt and pepper. Sear in melted butter for 2 minutes on one side, then flip and sear on the other side for about 1 minute. You should have a golden brown crust on both sides, and a perfectly opaque scallop. Place four or five cooked scallops on each of the beds of lettuce and fruit, drizzle the mandarin-tarragon vinaigrette over top, and enjoy.

Mandarin-Tarragon Vinaigrette

Prep time: 10 minutes | Yields 1 cup

  • 2 mandarin oranges, juice and zest
  • ½ red grapefruit, juiced
  • 1 tablespoon chopped tarragon
  • 3 tablespoons light-tasting oil
  • 1 tablespoon champagne vinegar
  • Salt and pepper to taste

Place all ingredients in a container that has a tightly fitting lid. Shake until everything is combined. Vinaigrette will keep refrigerated for up to four days.

Salads-29Slow-Cooked Street Taco Carnitas Salad with Greek Yogurt Cilantro Dressing

Paprika Pork Shoulder

  • 1 bone-in pork shoulder roast, 3 pounds
  • 1 large yellow onion, sliced
  • 1 cup orange juice
  • 1 cup chicken stock
  • 2 teaspoons kosher salt
  • 1 tablespoon paprika
  • 1 teaspoon pepper

Salad Fixings

  • 4 to 5 cups arugula
  • 4 to 5 cups chopped romaine
  • 6 cups shredded paprika pork
  • 3 tomatoes, diced
  • 2 avocados, diced
  • ¾ cup toasted pepitas (shelled pumpkin seeds)
  • 3 limes, quartered
  • ½ large gold pineapple, cored and diced

Salads-5Cilantro Yogurt Dressing

  • 2 cups plain Greek yogurt
  • Juice of ½ lime
  • 1 tablespoon honey
  • 1 small clove garlic
  • ¼ teaspoon red chili flakes
  • 1 small bunch of cilantro, rinsed
  • Salt and pepper to taste

In the bottom of your slow cooker, place onions, stock, and juice. Place pork on top and rub the seasonings on top. Set on low for 8 hours. When the meat is cooked and falling apart, remove it and chop it up, discarding fat and bones. Place meat back into the juices and assemble salads.

Salad-Making 101
Know your greens to create a great salad. A perfectly balanced salad has these elements: crunchy, salty, creamy, sweet, tangy, and bitter.

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