Field Greens with Raspberries and Candied Walnuts
The juicy, ripe berries taste vibrant against slightly bitter greens and roasted nuts. This course really gets your taste buds hopping and prepares them for the main event.
“Lightened Up” Cherry Pie Fluff
In medium bowl, combine pie filing with pudding mix until blended and smooth. Stir in whipped topping. Refrigerate until ready to serve.
Endive and Pear Salad
The flavor of sweet, juicy pear offsets the slightly bitter endive in this simple but elegant salad.
Primavera de Crudaiola
A salad that’s so rustic it’s elegant, Primavera di Crudaila is a seasonal selection of raw vegetables drizzled with high-quality olive oil.
Toss first four ingredients. Let set for an hour. Add fruit pieces immediately before serving.
Harvest Chopped Salad with Pumpkin-Berry Vinaigrette
The rich, intense aroma of the caramel and pumpkin dressing drizzled over this salad delicately enhances the sweet apples and pears.
Fava Bean Salad with Lemon, Oregano and Garlic
Creamy, earthy fava beans have a nutty flavor and a pleasantly bitter aftertaste. They are high in protein and a good source of vitamins A, B1 and B2.
Apple Walnut Salad with Raspberry Splash
A winter salad that stars apples, walnuts and creamy blue cheese.
Kitchen Sink Chopped Salad
This is a kitchen sink salad. As in, Step 1: Open vegetable bins and peer inside. Step 2: Save any depressing looking vegetables for soup and pull out the rest for this big-bowl salad.
Chilled Fennel Salad with Shaved Parmesan and Lemon
The natural licorice flavor of fennel is delicate and needs merely to be enhanced. It can be sauteed in butter or olive oil or served as a salad.
Spinach Salad with Portobello Mushrooms
A hint of tradition coupled with a surprising show of ingredients.
Artichoke Heart Salad
A sophisticated and elegant salad starring artichoke hearts and hearts of palm.
Tangy with a bold mustard flavor, this is a true bistro-style salad with served over field greens or bibb lettuce.