Vegetables take the cake in these flavorful, robust salads.
A great side dish or entree for brunch, lunch or dinner.
4th of July Potato Salad
Preprared with baby Blue, Red and White Potatoes
In combination with dill, red onion and chives
Artichoke Couscous Salad
Light and fluffy Couscous peppered with Red Onion, Basil, Garlic,
Tomatoes, Avocado and Artichokes Tossed
in Red Wine Vinegar Vinaigrette
Artichoke Rice Salad
Seasoned Rice combined with Scallions, colored Peppers, Pimento
stuffed Olives and marinated Artichokes Blended
and spiced, served chilled
Asparagus Platter
Asparagus arranged fan -like around fresh Mushrooms, marinated
Artichokes, black and green Olives, and Grape Tomatoes
With a splash of Vidalia Vinaigrette
Asparagus with Hot Crab Sauce
Served cold in a sleek line up, topped with hot Crab Sauce
and toasted Almonds
Beefsteak Tomatoes, summer fresh and sliced
Stuffed between fresh Mozzarella slices and garnished with
Oregano and Basil from the garden With an Olive Oil Vinaigrette
Broccoli Cheddar and “whatever” Bacon Salad
Mini Broccoli flowerettes combined with Meat, Turkey
or Veggie Bacon crumbles tossed with Grape tomatoes,
Cheddar, Raisins and Red onion dice with a light toss of Vinaigrette
Clairmont Salad
A julienne of slivered Cabbage, colorful Peppers, Carrots,
Vidalia Onions and Olives Wilted in a light Vinaigrette
Cornbread Salad
Cubes of fresh Cornbread layered with Jalapenos and Tomatoes
Tossed with Pintos, Cheddar and Bell Peppers and studded with
Scallions and Chili Peppers Tossed with a rich,
creamy Sour cream Ranch
Couscous with Dates
A combination salad composed of Couscous, toasted Almonds,
Ginger and Dates Tossed with a Red Wine Vinaigrette
Couscous with Spicy Vegetables
Includes a dice of Yellow Squash, Zucchini, Red Onion and Garbanzo
Beans Blended with Cumin, Cilantro and Red Pepper Flakes
Edamame, Corn and Pepper Salad
Perfectly fresh Edamame combined with Corn nibblets
Scallions, red Pepper dice, Italian parsley and Basil
drizzled with Lemon Dijon Vinaigrette
Green Bean Feta Cheese and Walnut Salad
Layers of chilled, crisp cooked Green Beans, Red Onion Dice,
Feta Crumbles and toasted Walnuts
Drizzled with a three Herb Splash
Marinated Vegetable Platter
Fresh Carrots, Cucumbers, colored Peppers, Olives, Yellow Squash,
and Zucchini, sliced artfully in a sweet and savory marinade bath
Served chilled
Mediterranean Pasta Salad
Gremilini pasta shells tossed with fresh Asparagus tips, slivered
Carrots, Kalamata olives, colorful peppers, Grape Tomatoes, Basil
and Parmesan Tossed in an Orange-Balsamic Vinaigrette
Orzo Salad with roasted Portobellos Cauliflower Curry and Mint
Pan roasted Portobellos and Cauliflower
seasoned with Curry and fresh Mint
Lemon juice and Parsley
Pasta Primavera
Spinach, Cheese and Tomato Fusilli Pasta Combined
with fresh Broccoli, Carrots, Olives, Scallions, Red Onions,
Yellow Squash and Zucchini Blended with a zany
Italian spice Vinaigrette
Potatoes, roasted Corn and tomato Sauté
Baby potato halves and corn
Pan seared with Garlic, spicy Pepper
And Grape tomato halves
Topped with Cilantro and Parmesan
Portobello, Asparagus and Tomato Salad
Roasted Portobello’s and Asparagus with grilled Grape Tomatoes
Layered upon baby lettuces and drizzled with Olive Oil, Lemons,
Herbs and Spices
Portobello Salad Grill
Fresh Portobello Mushrooms, marinated and grilled
Topped with roasted Eggplant and Kalamata Olives
Sitting atop Spinach leaves and Feta crumbles
Roasted Beet Salad with Blue Cheese
Golden yellow and red beets, roasted until tender with Sea Salt
Sliced and stacked, topped with crumbled Blue cheese,
a hint of olive oil and Orange zest
Roasted Vegetable Salad
Roasted and grilled Portobello Mushrooms ,red skinned Potatoes,
Eggplant, Yellow Squash, Zucchini and colored Peppers
Layered over Baby Greens of the Field and tossed with a
light White Wine Vinegar Vinaigrette Sprinkled with
Thyme and Tarragon
Tortellini Salad with Feta Dressing
Spinach, Plain and Tomato Tortellini stuffed with a savory blend
of Ricotta Cheese Mixed with Scallions, Basil, Garlic, Artichoke
Hearts and Tomatoes Tossed with Dill Vinaigrette and Feta Cheese
Two Tone Potato Salad
A flavorful blend of Sweet and New Potatoes combined with
Capers, Scallions, Celery, Chopped Egg, Red Onion dice and Olives
Tossed with a Dijon Vinaigrette
Vegetable Spill
Fresh Broccoli, Cauliflower and Yellow and Green Squashes paired
with Grape Tomatoes, baby Carrots and Celery sticks With a side of
Cucumber wedges and Mushroom pieces with
made from scratch Dill Veggie Dip
