APPITIZER SALAD

4 eggs 2 Tbsps Mayonnaise

2 Tbsps Crème fraiche

1 tomato

2 red onions

1 Tbsp freshly chopped Basil

1 Tbsp White vinegar peppers salt

1 Tbsp vegetable oil

12 leaves baby Spinach

12 slices Baguette

1. Hard boil the eggs and peel. Then halve the eggs, remove the yolks and
finely chop the egg whites. Mix the yolks with the mayonnaise and creme
fraiche until smooth. Rinse the tomatoes, cut into quarters, remove the
seeds and cut into small cubes. Peel the onions, cut one onion into thin
strips and cut the second onion into small cubes. Mix the onions with basil,
tomato and chopped egg in the egg salad. Season with vinegar, pepper and
salt.
2. Place the onion strips in a hot pan in oil and sauté for 2-3 minutes until
translucent.
Remove from the heat.
3. Rinse and shake dry the spinach. Place one leaf on a slice of baguette and 1
tablespoon
of egg salad on top. Serve with the onion strips as garnish.
COMPOSED SALAD

4 cups lettuce
▢ 1 cup cooked ham
▢ 1 cup cooked turkey
▢ 8 pieces cooked bacon
▢ 2 green onions
▢ 4 hard-boiled eggs
▢ 2 avocado
▢ 1 cucumber
▢ 1 cup grape tomatoes
▢ 1/2 cup cheese blue or feta

Chop all ingredients.

Compose ingredients beginning at one end of your
platter by placing a single ingredient in a line, followed
by another ingredient, repeat until salad has been composed
as you wish.

Top with cheese in the center of the salad or provide on the side
of the salad if gluten or dairy allergies are of concern.

Serve with dressing option on the side. Favorite dressings for our
chopped salads are a simple oil and vinegar, vinaigrette, honey
 SIDE DISH SALAD

Bottled, refrigerated creamy Caesar dressing – 2/3 cup

Freshly ground pepper – to taste

Romaine lettuce hearts – 2 nos.

Fresh parsley – 1/4 cup (They should be coar

 2 fennel bulbs finely sliced

 150g 5oz radishes finely sliced

 200 g/7oz salad leaves of your choice

 1 English cucumber/ 8 baby cucumbers sliced

 1-2 avocados sliced

 ½ cup feta cheese crumbledWhisk together all the dressing ingredients in a large
bowl then add the sliced fennel and radish. 

Mix well and allow to marinate for at least 5 minutes but up to 30 minutes. 

Add all the remaining ingredients into the bowl then toss well and serve. 
 DESSERT SALAD

 English cucumber – 1/2 (It should be chopped)
 Halved grape tomatoes – 1 cup
 Small seasoned croutons – 1- 1/ 4 cups
 Canned drained pineapple tidbits
 .Canned mandarin orangesShredded coconut.
 Cool WhipSour cream.
 Mini-marshmallows.

 Give your salad a more refreshing vibe by using more fresh fruits. Another
lighter approach is to use reduced-fat sour cream. However, don’t leave out
the marshmallows. It’s got that unique texture that no other substitute can
replace. 

 Add more flavor to your Ambrosia salad by adding a bit of nutmeg or

cinnamon. Yum!

 Do not overdo the fruit-mixing: mix your fruit gently so it stays nice and
crunchy.  

 Add the oranges after mixing the rest of the ingredients together because they
are very fragile and break apart easily.

 Don’t have sour cream on hand? Use Greek yogurt instead. It’s a healthy
alternative that tastes just as good!

 Give your Ambrosia a nice crunch by topping it with some chopped pecans,
pistachios, cashews, walnuts, or almonds. Toast them in a pan first to bring
out all their wonderful flavors!

 If you want your kids to take part in all the fruit eating, we suggest using
colored mini-mallows to get them excited!

 If you are adding Maraschino cherries to your fruit salad, you may want to
skip it until right before serving it, unless you’re okay with the cream turning
red!
  Want a more indulgent treat? Use a combination of whipped cream and cream
cheese instead of sour cream.

ACCOMPANIMENT SALAD
 ¼ 4 cups of spring mix
 cup cooked corn, cut off the cob
 ¼ cup diced red onion
 ½ cup sliced and quartered cucumbers
 2 tablespoons tablespoons cranberries (optional)
 2 tablespoons golden and/or regular raisins

1. Assemble spring mix on 4 side salad plates. Top each with corn, red onion,
cucumbers, cranberries, and raisins.

Lime Honey Vinaigrette

1. Blend apple cider vinegar, lime juice, honey and a dash of salt and pepper in a
blender just until mixed.
2. Blending on the lowest setting, slowly pour in the olive oil to emulsify your
vinaigrette. Add 2 tablespoons minced shallots and lightly pulse just to mix.
Serve alongside accompaniment salads in a pour bottle.