Salads

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.

Ingredients

Vinaigrette

3 tablespoons walnut oil

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1 clove garlic minced

Sea salt and freshly ground pepper to taste

Salad

8 cups torn romaine leaves

1/2 cup slivered red onion

1/2 cup coarsely chopped and toasted California walnuts, divided

1 package baby beets, cooked, peeled and quartered

1/2 cup shaved Parmesan cheese

Preparation 

Vinaigrette

1. In a large bowl whisk together oil, vinegar, mustard and garlic. Season with salt and pepper. 

Salad

1. In a large bowl add lettuce, onion and half the walnuts. Add the vinaigrette and toss well to coat.
2. Transfer to 4 large salad plates. Top with beets, parmesan cheese and remaining walnuts. Season with additional pepper, if desired.