.jpg)
Karen's Kale Salad
with drench citrus honey vinaigrette 1 pound kale 1 cup quinoa 4 oz shaved parmesan 1/2 cup toasted almonds or pine nuts 1/2 cup caramelized golden raisins Salad: Clean and cut kale into bite-size pieces or use bag of pre-cleaned and pre-cut kale Prepare quinoa according to package directions however use 1 to 1 ratio 1 cup quinoa to 1 cup water Sauté golden raisins in 1 teaspoon Olive oil on medium heat for 5 min and let cool Sauté pine nuts or sliced almonds in 1/2 teaspoon olive oil until light golden for about 5 min and let cool Toss nuts continuously since nuts brown and burn easily drench kale with desired amount of dressing and massage kale (using food service plastic gloves is recommended) Add quinoa and toss into salad Top with raisins and nuts Sprinkle with parmesan Optional: add protein such as chicken

Deconstructed Guacamole
with drench mediterranean lemon vinaigrette Bunch Kale or Arugula or Your Favorite Greens or a mix of Greens! Sliced Avocado Grape Tomatoes Sliced Cucumbers Sliced Sliced Red Onion Cilantro Roughly Chopped Jalapeno Sliced Thin (Optional) drench Mediterranean Lemon Dressing & Marinade Salad: Massage Mediterranean Lemon Dressing in to Kale/Greens Top with Remaining ingredients Quantities are at your discretion

Asian Salad
this is a favorite salad with our new Sesame Ginger Vinaigrette! 1 small head shredded Napa cabbage 2 cups shredded red cabbage 1 head leaf lettuce torn into pieces 1 cup shredded carrots 1/2 cup sliced almonds or 3/4 cup sunflower seeds 1 or 2 green onions thinly sliced 1 cup chopped cilantro 1/2 lb cooked shredded chicken breasts or grilled shrimp 1 cup pea pods sliced thin horizontally Salad: Toss with desired amount of dressing Top with avocado slices & jalapeños Optional: top with 1 small can of Mandarin oranges, drained Optional: top with crunchy wonton strips Optional: top with halved grape tomatoes

Fattoush Salad
complements of Lexi & Beth Harrison of Crowded Kitchen Chickpeas One 28oz can of chickpeas (skins removed manually) 3 tbsp extra virgin olive oil 1 tbsp lemon juice 1/2 tsp salt 1 1/2 tsp ground sumac 3/4 tsp marjoram 3/4 tsp thyme 3/4 tsp oregano 1/4 tsp black pepper Salad: 8 cups of lettuce of choice (we used a mix of mache and romaine) 2 mini cucumbers, thinly sliced 4 radishes, thinly sliced 1 cup grape tomatoes, halved drench Mediterranean Fattoush Dressing & Marinade A few sprigs of fresh mint for garnish Za'atar Chickpeas Preheat oven to 400 degrees and line a baking sheet with parchment paper Toss chicpeas in spices, olive oil, and lemon and transfer to baking sheet once well incorporated Roast sheet once well incorporated Roast for 16-24 minutes, stirring once Remove from oven and sprinkle with another 1/4 tsp salt and a few cracks of black pepper, and stir gently. Let completely on baking sheet!

Caprese Arugula Salad
drizzled with drench Balsamic Fig Vinaigrette Ingredients: 8 oz Arugula Grape tomatoes sliced in half Mini Buffalo mozzarella balls sliced in half Chopped basil Pitted Black olives sliced in half drench balsamic fig vinaigrette Combine all ingredients Enjoy!

Caesar Salad
with Parmesan Crisps & Bruschetta Style Croutons Romain lettuce or kale Shredded Parmesan Shaved Parmesan Parmesan crisps-see recipe below Bruschetta style croutons-see recipe below Toss chopped cleaned Romain lettuce or kale with drench vegan caesar dressing & shredded parm Top salad with shaved parm Decorate the perimeter of the platter with Parmesan crisps and bruschetta style croutons as in photo Homemade Bruschetta Style Croutons Long slender loaf of French bread or chiabata bread Olive oil Shredded Parmesan cheese Himalayan sea salt Slice bread about a quarter to a half an inch thick at an angle Brush both sides with olive oil with a pastry brush Sprinkle lightly with Himalayan sea salt Sprinkle lightly with shredded parmesan cheese Bake at 375 degrees for about 10 min and enjoy a crispy crust and chewy center Use the croutons to decorate the outer edge of your platters similar to the photo Parmesan Crisps: Preheat oven to 400 degrees Place a circle of Parmesan cheese on a silicone sheet on a cookie sheet. We recommend three rows of four so there’s 12 total on a cookie sheet Bake for 8 minutes on 400°