Wedge Salad with Homemade Gluten Free Blue Cheese Dressing
- ¼ head of iceberg lettuce (sliced into smaller pieces)
- ¼ medium sized organic tomato (chopped)
- 2 slices of uncured nitrate and nitrite free bacon (chopped)
- ½ avocado (chopped)
- 1 tablespoon red onion (chopped)
- 1 tablespoon blue cheese crumble
- salt and pepper to taste
- 1-2 tablespoons of homemade blue cheese dressing *see separate recipe
Caprese Salad with Burrata
- 2 organic medium sized tomatoes (sliced)
- 2 burrata balls
- 3 handfuls of organic spring mix (chopped)
- dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of balsamic vinegar, salt and pepper to taste
Mediterranean Salad
- 2 handfuls of organic romaine lettuce or organic spring mix (chopped)
- ¼ medium organic bell pepper (chopped)
- ¼ medium organic tomato (chopped)
- ¼ organic cucumber (chopped)
- 1 tablespoon red onion (chopped)
- 1 tablespoon mozzarella (chopped)
- 2 tablespoons organic chicken (chopped)
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar, salt and pepper to taste.
Greek Salad
- 2 handfuls of organic romaine lettuce (chopped)
- 1 tablespoon sweet onion (chopped)
- ¼ medium sized organic tomato (chopped)
- ¼ avocado (chopped)
- 10-15 kalamata olives
- 1 tablespoon organic hummus
- 1 tablespoon organic tzatziki
- 1 tablespoon Greek feta
- Dressing: splash of extra virgin olive oil, splash of white wine vinegar or red wine vinegar and salt and pepper
Traditional Caprese Salad
- 2 handfuls of organic romaine lettuce or organic spring mix (chopped)
- 1 large organic tomato (cut into quarters)
- 6 or so fresh whole milk mozzarella pearls
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of balsamic vinegar, salt and pepper to taste.
Antipasto Salad
- 2 handfuls of organic romaine lettuce or organic spring mix (chopped)
- 6 or 7 manzanillo olives
- 2 tablespoons organic cherry tomatoes (cut in half)
- 2 tablespoons black olives (sliced)
- 2 tablespoons artichoke hearts (chopped)
- 1 tablespoon organic cucumber (chopped)
- 1 tablespoon white or yellow onion (chopped)
- 1 tablespoon cheddar (chopped)
- 6-7 slices of uncured nitrate and nitrite free pepperoni (cut into 1/4ths)
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar, salt and pepper to taste
Taco Salad
- 2 handfuls of organic romaine lettuce (chopped)
- ¼ cup of organic black beans
- ¼ cup organic chicken (chopped)
- 1 tablespoon organic shredded cheese
- 1 tablespoon organic source cream
- 1 tablespoon organic chunky salsa
- 1 tablespoon guacamole (mashed avocado mixed with organic minced garlic, freshly squeezed lemon juice and salt and pepper)
Sliced Tomato, Onion & Blue Cheese Salad
- 1 handful of organic spring mix
- 1 medium sized organic tomato (sliced)
- ¼ red onion (sliced)
- 2 tablespoons blue cheese crumbles
- salt and pepper
- 1-2 tablespoons of homemade blue cheese dressing *see separate recipe
Tomato and Cucumber Salad
- 2 medium sized organic tomatoes (sliced)
- ½ to ¾ organic cucumber (sliced)
- chopped organic basis as a garnish
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar, salt and pepper to taste
Cobb Salad
- 2 handfuls of organic romaine lettuce (chopped)
- 1 tablespoon organic tomato (chopped)
- 1 tablespoon red onion (chopped)
- ¼ avocado chopped
- 1 tablespoon blue cheese crumbles
- 2 organic pasture raised hard-boiled eggs (sliced)
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon red wine vinegar, 2 squirts dijon mustard, 1 teaspoon organic raw honey, and salt and pepper
Berry Salad
- 2 handfuls of organic romaine lettuce (chopped)
- 3 tablespoons organic strawberries (sliced)
- 2 tablespoons organic raspberries
- 2 tablespoons organic black berries
- ½ avocado (chopped)
- 2 tablespoons goat cheese
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar or balsamic vinegar, salt and pepper to taste
Beet and Goat Cheese Salad
- 2 handfuls of organic romaine lettuce (chopped)
- 2 roasted and peeled beets (sliced)
- ½ avocado (sliced)
- Optional: 1 tablespoon red or white onion (chopped)
- 2 tablespoons goat cheese
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar or balsamic vinegar, salt and pepper to taste
Steak Salad
- 2 handfuls of organic romaine lettuce (chopped)
- ½ cup of organic steak (chopped)
- ½ avocado (chopped)
- ½ organic tomato (chopped)
- 1 tablespoon red onion (chopped)
- 2 tablespoons blue cheese crumbles
- Dressing: 1 tablespoon extra-virgin olive oil, ¾ tablespoon of red wine vinegar or balsamic vinegar, salt and pepper to taste
Panzanella Salad
- 2 pounds organic tomatoes (mix of heirloom, cherry, and campari)
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- ½ cup roughly chopped basil leaves
- 1 tbsp chopped fresh oregano
- ½ tsp kosher salt
- freshly cracked black pepper
- 3 slices sourdough gluten free bread
- 1 ball burrata cheese
- flaky sea salt
- avocado oil
Instructions
- Cut the heirloom tomatoes into ¼-inch slices. Quarter the campari tomatoes and cut the cherry tomatoes in half.
- In a large pyrex bowl, add the red wine vinegar. Slowly drizzle in the olive oil, whisking continuously. Stir in the basil, oregano, and salt. Add about 1 teaspoon or so of black pepper. *reserve about a quarter cup of the dressing.
- Add the tomatoes to the pyrex bowl. Toss well. Let sit at room temperature and marinate for 30 minutes.
- Meanwhile, preheat a skillet or grill pan over medium-high heat. Drizzle avocado oil on each slice. Grill the bread until slightly charred and crisp (a few minutes per side). Once charred and cooled, roughly chop the bread into bite-size pieces.
- To serve, place the heirloom tomato slices onto a large serving plate. Add the pieces of bread to the mixing bowl and toss with the remaining tomatoes. Place tomato/bread mixture onto the heirloom tomatoes.
- Then, split the burrata cheese into pieces and arrange on top. Spoon the reserved herb vinaigrette across the dish. Season with salt and pepper.
