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.

Super Easy Chef’s Salad Recipe

prep: 15 minutes

serves 10

you’ll need…

12 cups lettuce
1 cucumber, peeled, halved lengthwise, seeded and sliced
3 hard boiled eggs, sliced into wedges
8 ounces ham, sliced ¼-inch thick and cut into 3-inch strips
8 ounces cheddar cheese, sliced ¼-inch thick and cut into 3-inch strips
8 ounces turkey, sliced ¼-inch thick and cut into 3-inch strips
1 pint grape tomatoes, sliced in half
1 cup vinaigrette
2 cups croutons

let’s get to it…

Place the lettuce in a large serving bowl and toss with half of the vinaigrette.

Arrange the cucumbers, eggs, meat, cheese and tomatoes on top of the greens in an artsy way. Drizzle the remaining vinaigrette on top of the salad and top with a few croutons. Serve the remaining croutons with the salad.  

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.

Roasted Potato and Kale Salad

prep: 15 minutes
cook: 20 minutes

you’ll need…
½ cup red wine vinegar
1 teaspoon red chili powder
1 teaspoon salt
1 cup olive oil
½ pound Yukon Gold Potatoes, cut into 1-inch pieces
1½ pounds curly kale
1 cup grape tomatoes
2 slices thick cut bacon, cooked and chopped
1 cup crumbled feta cheese

let’s get to it…
Heat the oven to 375°F.
Mix red wine vinegar, chili powder and salt in a blender. With the machine running, slowly add olive oil; set aside.
Spread potatoes on a baking sheet lined with foil. Spoon 2 tablespoons of the vinaigrette over the potatoes and stir to coat completely. Bake for 15 to 20 minutes, stirring after 10 minutes, until cooked through. Remove from oven and cool.
Remove the center stalk from the kale. Wash in cold water and spin in a salad spinner, like the Dexas Collapsible Salad Spinner, or drain well (kale can be gritty). Tear or cut kale into small, bite size pieces and place in a large salad bowl.
Add potatoes and tomatoes to the salad bowl of kale. Pour half of the chili vinaigrette onto the vegetables and toss gently.
Sprinkle on the bacon and feta cheese. Serve remaining vinaigrette on the side.

Tip: This dish makes a great side dish! As soon as the potatoes are cooked, remove from the oven and place in a large bowl with the kale and tomatoes. Add half of the vinaigrette and toss gently. Top with the bacon and feta cheese. Serve with the remaining vinaigrette.