Shamrock Salad

In Ireland, a 'shamrock' salad is made with a mixture of fresh greens, such
as dulse, watercress, sorrel, burnet, or whatever grows in the garden. This
salad is flavored with garlic, another favorite Irish food that has been
known and eaten in Ireland since ancient times.

1 garlic clove, peeled and minced or crushed
Salt
1 to 2 tablespoons wine vinegar
1/2 teaspoon dry mustard
5 to 6 tablespoons olive oil
Freshly ground pepper
2 quarts mixed salad greens, washed, dried, torn into bite-size pieces, and chilled

In a salad bowl, combine the garlic, salt to taste, vinegar, and mustard.
Crush with a pestle or back of a spoon. Gradually add oil; season with
pepper. Blend with a whisk or fork. Add greens; toss to combine well. Serve
at once.

Arugula, Blackberry & Nasturtium Salad

This paring of ripe berries, spicy ginger, peppery greens, and fresh flowers
is as close to sublime as food gets!

12-15 cups lightly packed arugula leaves or small spinach leaves
2 Tbls walnut or olive oil
2 Tbls raspberry vinegar
1 Tbls balsamic vinegar
1 Tbls honey
2 tsp Dijon mustard
1 cup fresh blackberries
2 Tbls finely slivered or minced crystallized ginger
Edible flowers, such as nasturtium

(Use only flowers you know are free of chemicals -- systemic or sprays --
keeping in mind that spray from fruit trees or lawns may drift onto flower
beds.)

Pinch stems from arugula. Rinse leaves well then spin or pat dry and place
in a large bowl. Combine oil, raspberry and balsamic vinegars, honey, and
Dijon in a bowl and whisk until blended (or shake in a jar).  Just before
serving, drizzle dressing over greens and toss until leaves are coated.
Sprinkle with berries, ginger, and flowers and toss gently.

Here's a short list of edible flowers: nasturtium, pansy, rose, calendula,
Johnny Jump-Up, geranium, bachelor button, and the flowers of herb plants
such as rosemary, thyme, chive, borage, mint, sage, and
lavender.

Apple Lettuce Salad

Apple Lettuce Salad

1/2 cup unsweetened apple juice
2 tablespoons lemon juice
2 tablespoons cider vinegar
2 tablespoons vegetable or extra-virgin olive oil
4 1/2 teaspoons brown sugar
1 teaspoon Dijon mustard
Dash of salt, pepper, cinnamon, and nutmeg
1 medium red apple
1 medium green apple
6 cups torn green leaf lettuce
6 cups torn red lettuce

In a large bowl, whisk first ten ingredients until blended.
Add apples, toss. Place lettuce over apples mixture (do not toss).
Refrigerate. Toss right before serving.

Yield 12 servings

Strawberries and Spinach Salad

2 bags precut spinach
4 cups strawberries, cut into pieces

Dressing:
1/4 cup sugar or two packages stevia
1/4 cup extra virgin olive oil
1/8 cup red wine vinegar
1 tsp sesame seeds
1 1/2 tsp poppy seeds
3 tsp chopped onion
1/8 tsp Worchestershire sauce
1/8 tsp paprika

Place spinach and strawberries in a large bowl. In a smaller container, mix together dressing ingredients. Pour over spinach and strawberry mixture and serve.

Curly Endive Salad with Cranberry-Baco Vinaigrette and Pastries

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten (glaze)
1/3 cup baco bits (vegan)
1/3 cup minced shallots
1 cup red wine vinegar (or lemon juice)
1/2 cup dried cranberries
1 tablespoon balsamic vinegar
6 heaping tablespoons crumbled blue cheese (or crumbled extra-firm tofu)
9 cups bite-size curly endive

Preheat oven to 400∞F. Unfold pastry onto work service. Using 2-inch-
diameter scalloped cookie cutter, cut out 12 rounds. Using 1-inch-
diameter cookie cutter, cut out centers of 6 pastry rounds. Discard
centers. Pierce 2-inch rounds all over with fork. Brush edges with
egg glaze. Top with pastry rings, pressing gently. Transfer to large
baking sheet. Bake until puffed and golden, about 10 minutes.
Transfer to rack; cool. Pull out uncooked portion from centers of
pastries and discard. (Can be made 8 hours ahead. Store airtight at
room temperature.)

Preheat oven to 325∞F. Place 1 T. olive oil in a skillet and saute shallots.
Add red wine vinegar and cranberries and bring to boil,
scraping any browned bits. Boil until cranberries are soft and
liquid is reduced by half, about 10 minutes. Add 3 tablespoons extra
virgin olive oil and stir just until warm. Pour vinegar
into small bowl. Gradually whisk in red wine vinegar mixture.

Meanwhile, place pastries on baking sheet. Spoon 1 heaping
tablespoon cheese (or tofu) into center of each. Bake until cheese is soft,
about 6 minutes.

Place endive in large bowl. Pour warm dressing over and toss. Divide
greens among 6 plates. Sprinkle with bacon. Top each with 1 pastry
and serve.

Serves 6.

Baby Spinach Fruit Salad

1 Bag Baby Spinach
1 large can of Mandarin oranges, drained
1/2 cup of Ocean Spray Craisins

Mix together:
Sprinkle Sunkist Almond Accents-Honey Roasted on top
Spritz with Wish Bone Red Wine Mist or Raspberry Salad Spritzer

You can change out the fruit for different flavors. A homemade vinigrette would work as well.

Sally's Roasted Beet Salad

1 Tbsp. fresh dill, chopped

1 Tbsp. fresh Italian parsley, chopped

2 Tbsp. fresh horseradish, grated

2 Tbsp. vinegar (or lemon juice)

1 Tbsp. Dijon mustard
⅓ cup extra-virgin olive oil
sea salt and cracked pepper (optional)

4 roasted baby golden beets
8 roasted baby red beets
4 oz. soft chavre (goat cheese)
½ cup chopped hazelnuts (roasted, if desired)

Vinaigrette: Combine the dill, parsley, and horseradish in a large jar. Add the vinegar, Dijon mustard, and olive oil into a large bowl. With an immersion blender, blend these ingredients together until they are emulsified. Stir this in with the chopped herbs. Season with salt and pepper.

Making the salad: Cut the roasted beets into circle slices. Toss them with some of the dill-horseradish vinaigrette. Put the beets onto a plate and add the goat cheese and hazelnuts. Drizzle with more of the vinaigrette.

To make roasted beets:  Heat oven to 425 degrees F. Put the beets in a baking dish. Cover the beets with about ¾ cup water. Cover tightly with foil. Bake until the beets are tender, about 45 minutes to an hour. Take the beets out of the oven and let cool before peeling them.