The Best Vinaigrette
prep: 10 minutes
serves: 6, about 2 tablespoons each serving

you’ll need…

3 tablespoons lemon juice
2 teaspoons red-wine vinegar
2 teaspoons Dijon mustard
1 medium shallot, minced (about 3 teaspoons)
1 clove garlic, minced
½ teaspoons salt
½ cup olive oil

let’s get to it…

Place all ingredients in a blender and pulse until thoroughly blended.

Nutrients per serving: Calories 162, Total Fat 18 g, Saturated Fat 2.5 g, Cholesterol 0 mg, Sodium 203 mg, Carbohydrates 1 g, Fiber 0 g, Protein 0 g

make it your own…
• Try adding finely minced herbs or a teaspoon of your favorite spice blend, like curry powder, to create a unique salad dressing.
• White wine vinegar or your favorite infused vinegar can be substituted for the red wine vinegar.

Cobb Salad inspired by The Hotel Bel Air’s Infamous Salad

prep: 45 minutes
cook: 30 minutes

serves 6

for the salad you’ll need…
1 large head of romaine lettuce, torn into bite-sized pieces
3 eggs, boiled and chopped
6 strips of bacon, cooked and chopped
3 boneless, skinless chicken breasts, cooked and chopped
3 to 4 tomatoes (depending on size) chopped
2 ripe avocados, peeled, pitted and chopped
1 half red onion, thinly sliced
1 cup crumbled blue cheese

for the Herb Vinaigrette you’ll need…
1¼ cup extra virgin olive oil
¼ cup white wine vinegar
¼ cup fresh lemon juice
1 shallot, finely minced
2 teaspoons Dijon mustard
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
2 tablespoon finely minced chives
2 tablespoon finely minced parsley

let’s get to it…
Wash the lettuce before beginning. Tear romaine lettuce in bite size pieces and place in a large salad bowl.
Place the chopped eggs, avocado, tomatoes, chicken, onion, bacon and blue cheese in even rows on top of the salad greens. Refrigerate.
Whisk the olive oil, vinegar, lemon juice, shallot, mustard, sugar, salt and pepper together in a medium bowl. Add the chives and parsley and whisk until well blended.
Pour about ½ of the vinaigrette over the salad and toss gently. Serve remaining vinaigrette with the salad.

Cook’s Tip: Use a blender to make the vinaigrette! Place the oil, vinegar, lemon juice, shallots, mustard, sugar, salt and pepper together in a blender container. Blend on High for 30 seconds. Add the chives and parsley and pulse 5 times until mixed.

Crunchy Broccoli and Bacon Salad

prep: 20 minutes

serves 6

you’ll need…
1 pound broccoli, cooked
6 strips bacon, cooked and chopped
½ cup (about 4 ounces) red bell pepper, cut into thin strips
½ cup (about 4 ounces) red onion, cut into thin slices
¼ cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove, minced
½ teaspoon salt

let’s get to it…
Place the broccoli, half of the crumbled bacon, red bell pepper and red onion into a large bowl; set aside.
Whisk mayonnaise, lemon juice, mustard, garlic and salt together in a small bowl. Pour over vegetables and bacon. With a rubber spatula, carefully turn the vegetables to give them a light coating. Top with remaining bacon just before serving.

Cook’s Tip: Chilling the Crunchy Broccoli & Bacon Salad for a little bit really enhances the flavor!