Greek Salad Dressing

1 T & 2 t Olive Oil
1 T red wine vinegar
1 T lemon juice
3/4 t oregano

Spinach
Red Pepper
Cucumber
Tomato
Feta
Olives

Pomegranate Vinaigrette

1 Garlic Clove, minced
1 Shallot, minced
1/3 c Pomegranate juice
1/2 c extra Virgin Olive Oil
1 T Honey Mustard

In medium bowl, whisk together all ingredients by hand or with handheld blender. Season to taste with salt.  Vinaigrette will keep refrigerated for 1 week.

Creamy Raspberry Vinegarette

2 T raspberry puree (1/4 c raspberries)
2 T lemon juice
2 T red wine vinegar
1/2 tsp sugar
6 T olive oil
salt/pepper
Add mayonnaise to taste

Pomegranate Salmon Dinner & Vinaigrette

Green Salad with Pomegranate Vinaigrette

Baby Spinach Leaves

Apple Slices

Candied Walnuts or Almonds

Crumbled Goat Cheese

Vinaigrette

3 T Pomegranate molasses

2 T Red Wine Vinegar

1 T Dijon Mustard

1 T Honey

2/3 C Olive Oil

salt/pepper to taste

Pomegranate Sauce/Molasses

4 Cups Pomegranate Juice

1/2 C Sugar

1 T Fresh Lemon Juice

Cook on low heat for 50 minutes till reduced 1 1/2 cups for Sauce

Cook on low heat for 70minutes till reduced to 1 cup for Molasses

Pomegranate Glazed Salmon

Brush salmon with molasses and bake salmon at 500 degrees for 9-11 minutes. Watch closely.

Drizzle remaining warm glaze over salmon prior to serving

Serve with Wild Herb Rice

Sprinkle Pomegranate arils/seeds over plated Salmon, salad, and rice

Green Salad with Beef & Beets

Salad Greens: Arugula, Mixed, Watercress, or tender young spinach leaves
chives, green onion, Julianne style carrots, add any vegetable you love
Goat Cheese Crumbled
Walnuts , optional
Fresh or Canned Beets cut Julianne style or rounds

Dressing:
1/4 cup Olive Oil
2 Tablespoons Red Wine Vinegar
1 teaspoon Sugar
1 Tablespoon Dijon

Add left over pork or beef roast, flank steak is great. Cut into thin slices.
This is our favorite salad recipe!!! Fresh boiled beets are best. Boil beets with skin on covered in water for 35 minutes or more till tender. Remove skin after boiling. Slice up and serve with salad.

Balsamic Dressing

1/4 cup Olive Oil
2 Tablespoons Balsamic Vinegar
2-3 teaspoons Honey
1 Tablespoon Worcestershire
1/4 teaspoon Salt
1/2 teaspoon Dijon
3-4 garlic cloves

Serve over mixed Lettus, Gorgonzola cheese crumbles, pine nuts, red onion, strawberries

Honey Mustard Vinaigrette

2 Tablespoon Dijon Mustard
3 Tablespoons Honey
1/2 teaspoon Salt & Pepper
1/4 cup White Vinegar
1/4-1/2 cup Vegetable Oil

Mustard Vinaigrette

1 Tbl Dijon Mustard
1 Tbl Grainy Mustard
2 Tbl White Wine Vinegar
2 Tbl Olive Oil
Salt and Pepper
Best served with Flank Steak Lettuce Salads

Spinach Salad with Chicken

1 TBL Olive Oil
1 lb Chicken Breast
Salt and Pepper
In a large skillet, heat 1 tbl oil; season chicken and cook chicken till opaque 1-2 minutes per side.
Set aside.

1/2 lb Green Beans
Cook beans till tender 4-6 minutes Rinse under cold water, drain well.

3 TBL Red-Wine Vinegar
1 TBL Apricot Jam
1 TBL Dijon Mustard
2TBL Olive Oil
Whisk dressing ingredients, season with salt & pepper

5 oz Arugula
1 Head radicchio
(Or any salad mix)
In large bowl toss salad with dressing. Divide salad on plates, arrange chicken sliced, and green beans

1/3 Dried Cherries
1/4 Slivered Almonds
Top salad and serve

South Seas Salad & Vinaigrette Dressing

Salad Mix
8 cups mixed lettuce
red onion
Toppings
pine nuts
Gorgonzola cheese

Dressing
1/4 cup olive oil
2 T balsamic vinegar
2-3 t honey
1 t Worcestershire
1/4 t salt
1/2 t Dijon mustard
3-4 cloves minced