Summer Salads

• 1 medium Red Onion
• 2 bunches of Broccoli (Florets only)
• 10-12 slices of Bacon (Fried and Crumbled) 

• 2 tbsp Balsamic Vinegar
• 1 cup Mayonnaise
• 2 tsp Sugar

• Separate the florets from the broccoli stalk and save the rest of the broccoli for later use.
• Combine all the salad ingredients together and top it with the dressing mixture.
• Refrigerate it and serve it chilled. 

• ½ cup Celery (Chopped)
• 4-5 cups of cubed Waxy Potato (Cooked, drained and cooled)
• ½ cup Red Onions (Chopped)
• 2 tbsp Sweet Pickle (Chopped)
• 3 hard cooked Eggs
• ½ - 2/3 cup Mayonnaise
• 2 tsp Sweet Pickle juice
• 1/8 tsp ground Black Pepper
• ¼ - ½ tsp Salt
• ½ -1 tsp prepared Mustard

Preparation

• Combine all the ingredients properly in a bowl and stir them gently.
• Refrigerate the salad until the serving time.

• 2 Onions (Chopped)
• 1 Avocado (Peeled and Mustard)
• 1 Green spring Onion (Chopped)
• 2 Tomatoes (Chopped)
• 3-4 tbsp Lettuce (Chopped)
• Salt and Pepper to taste 

• ½ tbsp White Vinegar
• 2 tbsp Olive oil or Salad Oil
• 1 tsp Lemon juice
• ½ tsp Sugar
• Salt and Pepper to taste 

• Mix together all the ingredients for the salad except the lettuce, and refrigerate.
• Mix all the ingredients for the dressing and refrigerate.
• Just before serving the salad, pour the dressing over it, and add the lettuce.
• Toss well and serve chilled. 

• 4 cups of Watermelon (Cubed)
• ¼ cups pitted Olives
• ½ cup Red Onions (Chopped)
• ½ cup to 2 oz Feta Cheese (Crumbled)
• 3 tbsp fresh Lime Juice
• ¼ cup fresh Mint (Finely Chopped)
• Fresh Greens (Optional)
• ¼ cup fresh Parsley (Finely Chopped) 

• Combine together red onions with fresh lime juice in a medium sized bowl and allow it to stand for 15-20 min.
• Add watermelon, parsley, and mint, and cover and chill for an hour.
• Once ready to serve, sprinkle it with cheese and serve.
• You can even serve your watermelon salad over your favorite greens, if you want to make it into a meal. 

• 3-4 Blood Oranges
• 2 medium Fennel Bulbs
• 6 tbsp Lemon Juice
• 4 tbsp extra virgin Olive Oil
• Freshly ground Black Pepper
• Sea Salt for taste
• Parmesan Cheese shavings 

• Cut off the fronds from the fennel bulbs. Cut each of the fennel bulbs into half and remove the cores.
• Take a sharp knife and thinly slice the fennel halves.
• Peel off the blood oranges and remove the pith and then slice the oranges into sections.
• Place the fennel slices and blood orange sections into a large bowl, add olive oil, salt and pepper and lemon juice and whisk properly.
• Refrigerate it and before serving, garnish with cheese shavings.

• 2 cups Strawberries (Clean and Sliced)
• 8 oz fresh torn Spinach
• 2-3 oz goat or blue Cheese (Crumbled)
• ½ cup pecan halves or pieces (Slightly Roasted) 

• 2 tbsp balsamic Vinegar
• ¼ cup Canola Oil or other salad oil
• 1/8 tsp Onion and Garlic Powder
• Dash of dry Mustard
• 1 tbsp and 1 tsp granulated Sugar
• ¼ tsp Tarragon (Dried) 

• Toss spinach along with sliced strawberries, pecans and cheese.
• Combine together the dressing ingredients in a jar and shake it well until blended.
• When ready to serve, drizzle the dressing over the salad and toss lightly.