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Category: Spring Salads

Arugula Salad with Ricotta Salata


arugula 4-5 heads trimmed and washed

vine ripe tomatoes

(drizzles with olive oil, salt, pepper, and oregano and roasted for 20 minutes @ 350)

olive oil 4 tablespoons

salt and pepper to taste

red onion half sliced

ricotta salata 1 small wedge from specialty store

lemon juice 1 table spoon

In a salad bowl add olive oil, lemon juice, salt, and pepper. Mix. Add cleaned arugula and toss lightly with fingers. Top with sliced red onion, roasted tomatoes, and sliced broken pieces of ricotta salata. Quick and simple. Enjoy!

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Warm Pasta Salad

warm pasta salad

penne pasta 1/2 pound

broccoli 1 head

sun dried tomatoes 1/4 cup

sliced black olives 1/4 cup

Portobello mushrooms roasted

baby spinach 1/2 cup

olive oil 1/4 cup

balsamic vinegar 1/8 cup

parmesan cheese 2 tablespoons

fresh garlic chopped 1 tablespoon

salt and pepper taste

fresh basil chopped 1 tablespoon

pesto garnish

Boil pasta Al dente, cool, drizzle with olive oil and set aside. Roast your mushrooms with salt pepper and olive oil. Cool and cut into strips. (Julienne) Blanch broccoli for nice green color and cut into small florets. Make sure sundried tomatoes are soft and tender if not boil with tablespoon of salt and cool. Cut into strips. (Julienne)

In a Sauce Pan add olive oil and garlic over low heat. When hot add vinegar. Add all vegetables, salt, and pepper. Shut heat. Add pasta and stir to coat and mix well. Add to your favorite serving bowl, sprinkle parmesan cheese and fresh basil on top. Finish by adding some pesto in a squeeze bottle and drizzling for garnish. Serve room temperature. Enjoy!

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Quick Green Bean Salad

green bean salad

green beans 1 bag

washed and trimmed 32 oz.

onion red or white 1/2 sliced

garlic fresh chopped 1 teaspoon

fresh plum tomatoes cut each into 6 wedges

cucumber sliced in half moons

olive oil 1/4 cup

balsamic vinegar 3 tablespoons

parmesan cheese 3 tablespoons

granulated garlic 1/2 teaspoon

onion powder 1/2 teaspoon

Cook green beans tender but still green and then shock them with ice cold water to keep that nice color. Add back to the pot you used so you don’t dirty multiple dishes. Add chopped vegetables, onion, and garlic. Add all seasoning and cheese. Add vinegar and oil. Mix with your fingers to spread all ingredients properly. Serve in any of your serving dishes, I prefer glass bowl so you can see this beautiful quick salad. Serve at room temperature. Enjoy!

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