Summer Salad

Tomato Salad

  • 3 large red tomatoes

  • 6 yellow pear tomatoes

  • 6 cherry tomatoes

  • 1 small onion—chopped very fine

  • 1/4 cup fresh organic parsley

  • Salad dressing (see recipe)

Slice large tomatoes and place in a flat bowl to create a fan pattern. Cut pear and cherry tomatoes in half and sprinkle over sliced tomatoes. Decoratively place the chopped onion over the tomatoes. Cover with chopped parsley. Add dressing. Serves four.

Tricolor Bean Salad

  • 1 lb. assorted beans: yellow, green and purple wax

  •  1/4 cup raisins

  •  1/4 cup hazelnuts

  •  1/2 cup Tarragon Vinaigrette

Blanch beans until done, but crisp. Drain and immerse in ice cold water to hold colors. When cool, drain. Toss with raisins, hazelnuts and Tarragon Vinaigrette.
Serves 4

Tarragon Vinaigrette

  • 1/2 cup fresh tarragon leaves

  • 3 tbsp. Dijon mustard

  • 2 tbsp. apple cider vinegar

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

  • 2 dashes of raw sugar

 

Whisk together the Dijon mustard, vinegar, salt, pepper and sugar. Slowly add the Salute Santé! Grapeseed Oil while whisking until thick. Add chopped tarragon leaves. Serve over fresh greens or steamed vegetables. Especially delicious over potatoes.
Yield: 3/4 cup dressing.

Basil Salad Dressing

  • 1 tsp. honey

  • 1 tsp. prepared mustard

  • Salt & pepper to taste

  • Mixed salad greens

 

Purée all ingredients in blender. Serve over fresh salad greens. Keeps up to one week in refrigerator.

Salad Dressing

  • 1/4 cup white wine or apple cider vinegar

  • 1 Tbls. sweet mustard

  • 1/8 cup spring water to reduce acidity of vinegar

  • 1 tsp. turbinado sugar

  • Sea salt & pepper to taste

Mix all ingredients together in a dressing bottle. Shake well. 
Yields 1 cup dressing. Serve over fresh greens.

Balsamic Salad Dressing

  • 1 Tbsp honey

  • 1 clove minced garlic

  • Sea salt & pepper to taste

 

Shake all ingredient together in mason jar. Serve over fresh salad greens. Keeps up to one week in refrigerator.
Optional: Add sliced beets, chopped persimmon, walnuts, grains, chevre cheese to salad.

Golden Balsamic Salad Dressing

  • 1 Tbsp honey

  • 1 clove minced garlic

  • Sea salt & pepper to taste

 

Shake all ingredient together in mason jar. Serve over fresh salad greens. Keeps up to one week in refrigerator.
Optional: Add seafood, apples, pears, sunflower seeds, grains, chevre cheese to salad.

Edible Flower Salad

  • 1/2 cup nasturtium flowers

  • 6 white button mushrooms

  • 1/4 cup pansies

  • Salad dressing (see recipe)

  • 1 head boston or bib lettuce

 

Wash all ingredients and dry. Toss all together. Arrange flowers to create a beautiful look. Dress individual servings on plates.