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Ingredients

Pesto:

100 gms California Walnuts

100 gms arugula

25 gms of basil Leaves

1 clove of garlic

Olive Oil

Salt

Black Pepper

Salad:

200 gms pasta

100 gms California Walnut Pesto

20 gms arugula leaves

20 gms basil leaves

100 gms strawberries

12 canned sundried tomato petals

100 gms California Walnuts

1 red onion

12 green and black olives

Extra virgin olive oil

Sherry vinegar

Salt

Black pepper

Preparations:

1. For the pesto: Gather all of the ingredients in a bowl and grind to a creamy but grainy texture.
2. Cook pasta according to the manufacturer’s instructions, drain well and allow it to cool.
3. Peel the red onion and cut into thin slices.
4. Drain the tomato from excess oil.
5. Wash the strawberries and cut into halves.
6. Together, in a large bowl, mix all of the ingredients except the walnut pesto, season with salt and freshly ground black pepper and a splash of olive oil and sherry vinegar.
7. Separate the salad into serving size dishes and, once plated, top by spreading the walnut pesto.

Ingredients

225 gms baby spinach

500 gms baby kale

450 gms mixed spring salad mix (organic)

1 small red onion, sliced thin

2 mangoes, peeled, seeded and cut into strips

250 gms fresh blackberries

30 gms chopped fresh parsley

125 gms rough chopped California walnuts, toasted

2 ripe mangoes, peeled, seeded and puréed in blender

30 gms fresh squeezed orange juice

30 gms fresh squeezed lime juice

2 cloves garlic, minced

30 ml extra virgin olive oil

15 ml honey

5 gms sea salt

Preparations:

1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.
2. Pour puréed mango into salad bowl and stir well.
3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.

Ingredients

Salad

1kg potatoes (baby red or any kind)

1 cup red onion, thinly sliced

3 tablespoons extra-virgin olive oil (or more taste)

1 to 2 tablespoons red wine vinegar

1/2 teaspoon minced or crushed garlic

¼ teaspoon salt, or to taste

Black pepper

1 large carrot, minced

1 medium very sweet bell pepper, minced

1 stalk celery, thinly sliced

2 to 3 tablespoons mayonnaise and/or yogurt (optional)

1/2 cup lightly toasted chopped walnuts

Gremolata

½ cup finely minced pitted Kalamata olives

¼ cup finely minced flat-leaf parsley

1 teaspoon minced or crushed garlic

Grated zest, plus juice, from 1 medium lemon

1 cup finely minced, lightly toasted walnuts

Optional Serving Suggestions

Fresh, clean salad greens for serving

Very sweet, sliced cherry tomatoes, for serving

2 to 3 hard-boiled eggs, quartered (optional)

Preparations:

1. Peel the potatoes, if desired, and cut them into coin-sized slices. Place in a pot with plenty of water, cover and bring to a boil. Lower the heat and simmer the potatoes until fork tender.
2. Place the onions in a medium-large mesh strainer in the sink.
3. Combine the olive oil, vinegar, garlic, salt and pepper in a medium-large bowl and whisk to blend.
4. Drain the potatoes directly into the onions in the colander, then shake off all excess water and dump all of this
5. Add the minced vegetables, stirring them in; taste, adjust salt, pepper, and vinegar. Add mayonnaise or yogurt – and/or some extra olive oil, if desired. The salad is now ready to serve if you are planning to have it at room temperature. If you want it cold, cover and chill for at least an hour.
6. To make the Gremolata, combine the olives, parsley, garlic and lemon zest in a small bowl and toss. Add lemon juice to taste and to moisten.
7. To serve: Stir the chopped walnuts into the salad. Prepare a bed of salad greens on each plate. Add a big spoonful of the salad, and sprinkle the top with Gremolata. Garnish with cherry tomatoes and hard-boiled eggs, if desired, and serve.

Ingredients

2 large carrots, spiralized (about 4 cups carrot noodles)

1 can (0.5kg) chickpeas, drained and rinsed

1 cup raisins

1/4 cup olive oil

1/4 cup fresh lemon juice

1 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup feta cheese

3/4 cup chopped California walnuts

Preparations:

1. In a large bowl, combine carrot noodles, chickpeas, and raisins. Set aside.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, chili powder, cardamom, cinnamon, salt and pepper. Pour over carrot noodle mixture and toss until everything is coated with dressing and spices.
3. Top with feta cheese and California walnuts and serve.

Ingredients

1/2 cup finely chopped fresh spinach; OR 3 tablespoon finely chopped frozen spinach, thawed and drained

2/3 cup nonfat yogurt

1 tablespoon lemon juice

1 teaspoon dry mustard

1/4 cup chopped green onion

1 tablespoon chopped fresh dill or tarragon, OR 1/2 teaspoon dried tarragon or dill

1/2 cup finely chopped celery

2 cups diced, cooked white meat chicken

1 apple, cored and diced

1 cup chopped California walnuts

Salt and pepper, if desired

Several leaves of iceberg or other crisp lettuce

4 whole wheat pita breads, halved, if making sandwiches

Preparations:

1. In a large bowl, combine the spinach, yogurt, lemon juice, mustard, green onion, dill or tarragon and celery. Stir to combine.
2. Add the chicken, apple, and chopped walnuts, blend well, then season to taste with salt and pepper if desired.
3. Either serve the salad on a bed of lettuce leaves, or spoon about 1/2 cup of the salad into each pita half, tuck in a lettuce leave, and serve.

Ingredients 

2 pink grapefruits

1/4 cup minced shallot

1 red chili, seeded and thinly sliced

2 tablespoon white wine vinegar

2 teaspoon granulated sugar

1/2 teaspoon each salt and pepper

1/4 cup extra virgin olive oil

2 avocados, peeled and sliced

1 can (170g) chunk light tuna, drained

1 cup red grapes, halved

4 cups mixed salad greens

1 cup sprouts

1 cup California walnuts, toasted

Preparations:

1. Remove peel and any pith from grapefruits. Cut out sections, reserving juice and segments.
2. Whisk together reserved grapefruit juice, shallots, chili, vinegar, sugar, salt and pepper. Gradually whisk in oil. Set aside.
3. In bowl, combine avocado, tuna and grapes. Gently toss with dressing.
4. Divide salad greens over four plates. Top with grapefruit tuna mixture.
5. Sprinkle with sprouts and walnuts.

Ingredients

Poppy Seed Dressing:

1/3 cup granulated sugar

1/2 cup white wine vinegar

1 teaspoon salt

1 teaspoon ground dry mustard

1 teaspoon freshly grated onion

3/4 cup vegetable oil

1 tablespoon poppy seeds

Kale Quinoa Salad:

2 cups uncooked quinoa

4 cups water

4 cups shredded kale, loosely packed

10 Brussels sprouts, shredded

1 cup dried cranberries

1 cup crumbled feta cheese

1 cup California walnuts

1/2 cup poppy seed dressing

Preparations:

Poppy Seed Dressing:

1. 1. In a jar or small bowl, whisk together all ingredients until well combined.
   2. Refrigerate for a minimum of 30 minutes while you make the salad.

Kale Quinoa Salad:

1. Pour the quinoa into a fine mesh colander and rinse under running water for at least 30 seconds. Drain well.
2. Combine the rinsed quinoa and 4 cups water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer.
3. Cook until the quinoa has absorbed all the water, about 12 minutes.
4. Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.
5. In a large bowl, combine quinoa with the remaining salad ingredients and 1/2 cup dressing; toss well. Keep remaining dressing in refrigerator for up to one week.

Ingredients

50 gms iceberg

60 gms aragula

15 gms roasted California walnuts (8 pc)

30 gms Feta cheese (4 cubes)

8 gms olive (4 pcs)

50 gms green apple (1/3 of apple)

30 gms sundried tomato dressing

3 ml lemon

For Sundried Tomato Dressing

15 ml olive oil

30 gms sundried tomato

7 gms garlic

2 gms basil

5 gms honey

10 ml red wine vinegar

2 gms crushed pepper

2 gms salt

1 bay leaf

Preparations

1. For Dressings- In a pan add bay leaf, olive oil, garlic, and heat on low heat to infuse the flavors to the oil.
2. Take off heat and keep aside. In a food processor, blend the rest of the ingredients except bay leaf together till it is coarsely ground.
3. Take out in a bowl and add the flavored oil into it. Now in another bowl add the dressing, lemon juice and the salad leaves. Take it out in a plate and then garnish with feta cheese, olive, walnuts and sliced green apple.
4. Serve cold

Ingredients

2 1/2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons strawberry preserves

1/4 teaspoon sea salt

1 1/2 cups sliced strawberries

1 package baby spinach

1/2 cup coarsely chopped California walnuts, toasted*

1/3 cup crumbled feta cheese

Preparations

1. Whisk together lemon juice, olive oil, preserves and salt in a large bowl.
2. Add strawberries and toss lightly. Place spinach in bowl and toss again to coat with dressing. Top with walnuts and cheese and serve immediately.

*To toast walnuts, add the walnuts to a hot, dry pan set over medium heat, only toasting as many walnuts as fit in the pan in a single layer. Cook walnuts, watching constantly and stirring frequently, for 1-2 minutes or until the walnuts start to brown and smell fragrant & toasted. Since the walnuts will burn easily in the pan, you must stir constantly to ensure even toasting until the walnuts turn a rich, golden brown. Remove walnuts to a plate or bowl to cool.