Lemon Vinaigrette

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice (about 2 lemons)

1 tbsp Dijon mustard

1 tbsp honey or maple syrup

1 garlic clove, minced

Salt & pepper to taste

1. In a small bowl or jar, whisk together lemon juice, mustard, honey, and garlic.

2. Slowly drizzle in olive oil while whisking until emulsified.

3. Season with salt and pepper to taste.

4. Store in a sealed jar in the fridge for up to 1 week. Shake before each use.

Quinoa Salad with Feta & Mint

1½ cups quinoa

15 oz canned chickpeas, drained and rinsed

4 Persian cucumbers, chopped

1 red onion, diced

1 cup Medjool dates, pitted, finely chopped

½ cup fresh mint, chopped

½ cup fresh parsley, chopped

½ cup feta

½ cup pistachios, chopped

For the dressing:

2 lemons, juiced

¼ cup olive oil

1 tbsp maple syrup

1 tsp dijon mustard

 salt and pepper 

Cook the quinoa according to package directions.

In the meantime, prepare the vegetables and drain and rinse the can of chickpeas.

In a jar or bowl, combine all dressing ingredients until smooth. Now assemble. This works great to make salad jars by dispersing the ingredients evenly between 4 mason jars. Starting with the dressing, assemble in the jars the vegetables, chickpeas, quinoa, onion, feta, dates & pistachios. Store in the fridge for up to four days. Flip jar over in a bowl to serve. 

Sub in a Tub

Cucumber, sliced

Tomato, chopped 

Red onion, sliced

Pepperoncini

Provolone, chopped

Turkey, chopped 

Olive oil

Mayo

Red wine vinegar

Oregano 

Salt & pepper

Mix all together. Eat right away or let it sit for a few hrs to marinate.

Tomato Cucumber Avocado Salad

½ pound red grape tomatoes, halved

½ pound yellow grape tomatoes, halved

2 avocados, diced

1 cucumber, sliced

⅓ cup red onion, diced

8 ounces small fresh mozzarella cheese balls

Salad Dressing:

¼ cup basil pesto

1 tablespoon lemon juice

salt and pepper to taste

In a large bowl, combine halved red and yellow grape tomatoes, diced avocado, sliced cucumber, diced red onion, small fresh mozzarella cheese balls.

Add basil pesto and lemon juice to the salad and toss to combine. Season with salt and pepper, if desired. Use more basil pesto, if desired.

Taco Salad

Lettuce, chopped
Taco meat
Shredded cheese
Green onion, chopped
Tomatoes, chopped
Cucumbers, sliced
Olives, chopped
Tortilla chips, crushed
Catalina dressing

Toss all together & serve

Homemade Crutons

1 loaf of bread, cubed

4 T. butter, melted

1 T. Olive Oil

1 1/2 t. garlic salt

1/2 t. onion powder

1/2 t. dried parsley

Preheat oven to 375 degrees. Place bread in large bowl. In a small bowl, combine remaining ingredients. Pour mixture over the bread cubes & stir to combine. Spread onto cookie sheet & spread evenly. Bake 10 min & stir. Bake another 5 min or until bread cubes are browned & crispy. Remove from oven & cool. Store in an airtight container for up to 5 days. These are yummy topped on salads or even soup!

Strawberry Spinach Salad

1 bag of fresh baby spinach
1/2 lb. strawberries, sliced
Dressing:
1 lemon, juiced
1 t. poppy seeds
2 T. white wine vinegar
1/3 c. sugar
1 T. oil
1/2 t. lemon zest

Pour spinach in a bowl. Add sliced strawberries. Mix dressing ingredients & pour over salad. Only add dressing when ready to serve, otherwise it will turn soggy. My kids love this salad!