June 2010 Launch Party
Santa Fe Salad With Cilantro Lime Dressing, by Cristina Robinson
Dilled White Bean and Grape Tomatoes, by Tonia Dinh
French Green Lentil Salad, by Rebecca Hauck
Sante Fe Mixture:
Mixed lettuce, bell pepper, tomato, mango, cotija cheese
Cilantro Lime Dressing:
1 jalepeno (remove seeds)
1 clove garlic
3/4 tsp minced ginger root
1/3 cup lime juice
1/4 cup honey
2 tsp balsamic vinegar
1/2 tsp salt
1/4 cup cilantro leaves
1/2 cup extra virgin olive oil

*In food processor, pulse together jalenpeno, garlic, and ginger
*Add the rest of the ingredients, except olive oil.  Turn on food processor and slowlydrizzle all of the olive oil until blended into the dressing. 
Lightly toss with spoon following ingredients:
3 cans white navy beans
2 ½ cup ( approx. 12 oz.) of halved grape tomatoes
2/3 cup of diced red onion
¼ cup chopped fresh dill
¼ cup virgin olive oil
Juice of one lemon
1 tablespoon balsamic vinegar
1  pressed or finely minced garlic cloves
Salt and pepper to taste
Lightly toss with spoon following ingredients:
2 cups dry french green lentils cooked in 6 cups chicken or veggie broth or water for 30 minutes
3 large celery stalks with leaves, chopped finely
2 carrots shredded
2-3 cloves garlic crushed
1/3 - 1/2 cup extra virgin olive oil
Juice of 2 lemons
Dash of red wine vinegar
Salt to taste

August 2010 Party
Mexican Quinoa Salad, by Mona Patel
1 cup uncooked quinoa
1 tbsp extra virgin olive oil
1 red onion, chopped
3 cloves garlic, minced
1.5 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon red chili powder
1/2 each - red, green and yellow bell peppers, chopped.
1 can black beans, drained
3/4 cup fresh diced tomoatoes
2 limes
salt and pepper, to taste
6 to 8 oz. chopped baby spinach
1 cup chopped cilantro
1/3 cup cheddar cheese
1 avocado, diced

1) Cook the Quinoa according to package instructions. 
2) Heat olive oil in a saute pan and add onion and saute for 3 to 5 mins on medium heat until translucent and tender.  Add garlic, cumin, oregano, chili powder, cayenne and peppers; saute an additional 2 mins.  Remove from heat.  Stir in the black beans, tomatoes, and the juice of 1 lime.  Stir in Quinoa.  Season to taste with salt and perpper.  Chill. 
3)Toss spinach, cilantro, cheese and diced avocado with qunioa mixture. 
4) Cut the remaining lime into slices to garnish the plates.
Mixed Arugula Salad, by Kellie Rollins
2 cups fresh corn
2 basket cherry tomatoes
handful chopped celery
handful chopped sliced red onions
Point Reyes Blue Cheese
1 pear chopped and drenched in hazelnut oil
1 chopped avocado
5 oz arugula
2 tablespoon balsamic
1 tablespoon lemon juice
1 tablespoon grapeseed oil
salt and pepper
1)  Dressing: Whisk grapeseed oil, balsamic vinegar, lemon juice, salt, pepper
2)  Toss all ingredients above. 
Summer Salad, by Jen Bennett
Coming soon!

September 2010 Party
Yogurt Fruit Salad, by Suzanne Blanchfield
2 pints low fat yogurt
4 tablespoons of honey
2 teaspoons of cinnamon
3 tablespoons of vanilla
2 banana's
2 green apples
1 cantelope
1 pint strawberries
2 cups grapes
2 cups watermelon

Put yogurt in large bowl and add honey, cinnamon and vanilla.  Add cut fruit.
Panzanella Salad, by Mona Patel
2 cups fresh croutons (french baguette)
2 avocados chopped
2 cups grape tomatoes chopped
1 can garbanzo beans, drained
1/3 cup finely chopped red onions
1/3 cup finely chopped basil
1/4 cup freshly grated parmesean cheese
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 clove garlic minced
salt and pepper

1)  Dressing: Whisk olive oil, balsamic vinegar, garlic, salt, pepper
2)  Croutons:  Heat oven to 400 degrees. Cut baguette into 1 inch squares. Spray olive oil on cookie sheet and place squares and bake for 5 minutes.
3)  Toss all ingredients above. 
Angela- Leigh Bandera Salad, by Leigh Davidson
Romaine Lettuce - 3/4 head (chopped)
Cabbage - 1/2 head (chopped)
Sweet Corn - 1 ear (off cob)
Roma Tomatoes- 4 (chopped)
Avacado - 1 & 1/2 (chopped)
Dried dates - 8 (chopped)
Goat cheese - 1/2 cup (crumbled)
Bakes Chicken breast - 1-2 (chopped)
Almonds - 1/2 cup (sliced)
Cornbread croutons
Dressing - 1/2 Honey mustard & 1/2 vinaigrette (mixed)
* adjust portions according to preference

Cornbread Croutons:
Preheat oven 425 F

Mix all dry ingredient:
- Medium-grind cornmeal - 1 cup
- Flour - 1 cup
- Salt - 1 tsp
- Baking powder - 4 tsp
- Sugar - 1 tbsp
Mix in remainder of ingredients and beat for 1 min:
- Egg - 1
- Milk - 1 cup
- Butter - 1/4 cup

Layer in greased 8 x 8 pan and bake 25 mins.  Allow cornbread to cool and cut into 1x1 cubes. Spread out on cookie sheet and put dollop of butter on each square.  Sprinkle sugar on each square.  Bake until golden-brown.

Toss everything together and enjoy! ;)
October 2010 Party
Roasted Corn Salad, by Kate Pratt
Coming Soon!
Goan Avocado Salad, by Rekha Ravindra
4 ripe avocados, peeled, pitted, and cut into 1⁄2" pieces
1 small red onion, peeled and finely chopped
1 plum tomato, cored and chopped
3 tbsp. finely sliced cilantro leaves
3 tbsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1–2 tsp. ground cumin
1⁄2 tsp. sugar
1⁄8 tsp. cayenne
Fine sea salt and freshly ground black pepper

2  8"–9" naan breads
2 tbsp. extra-virgin olive oil
Fine sea salt and freshly ground black pepper

1. For the salad: Put avocados, onions, tomato, cilantro, lime juice, oil, cumin, sugar, cayenne, and salt and pepper to taste into a medium bowl and stir well. Press plastic wrap directly onto surface of salad and refrigerate for 2–3 hours.

2. For the chips: Preheat oven to 350˚. Using a rolling pin, roll each naan to a 1/8" thickness. Cut each bread into 12 triangles. Put triangles into large bowl, drizzle with oil, add salt and pepper to taste, and toss well. Arrange triangles in a single layer on a baking sheet. Bake until crisp, about 20 minutes, turning chips over and rotating baking sheet halfway through. Set aside to cool.

3. Garnish avocado salad with sliced cilantro, if you like, and serve with naan chips.

Vietnamese Noodle Salad, by Mona Patel

3 zuchini, shredded
2 carrots, shredded
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
2 jalepenos thinly sliced, seeds removed
2 cups cooked soba noodles

Whisk together the following for the dressing: 
¼ cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
¼ cup fish sauce
¼ teaspoon salt
1 tablespoon sesame oil
1 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot 

Toss dressing with ingredients above!
November 2010 Party
Feta-Kale-Potato Salad, Salad by Mona Patel
1 bunch kale, stalks removed and discarded, leaves thinly sliced
1/4 cup crumbled feta cheese
6 mini golden potatoes, quartered
1/2 lemon, juiced
2 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove minced
salt and pepper

1.  Preheat oven to 400 degrees.  In a bowl, toss potatoes with drizzle of olive oil and salt.  Bake 10 minutes, flip potatoes over, and bake for another 10 minutes.  Let cool.
2.  Whisk dressing of lemon juice, olive oil, balsamic vinegar, garlic salt, pepper.  Toss dressing with kale and allow kale to marinate for a few hours in the refrigerator.
3. Toss kale, potatoes, and feta together to finish the salad!
Waldorf Salad, by Rebecca Hauck
Coming Soon!
Brussel Sprout Salad, by Lisa Garland
Coming Soon!
Roasted Beet Salad, by Bonnie Luftwig

1 bunch beets (3/4 pound without greens or 1 1/4 pound with), trimmed
1/4 cup sliced natural almonds
3 tablespoons olive oil
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/2 teaspoon salt
1 large Asian pear
3 cups mâche or baby arugula (3 ounces)

Preheat oven to 425°F.

Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool.

While beets are roasting, cook almonds in oil in a small skillet over moderate heat, stirring occasionally, until pale golden. Cool almonds in oil (nuts will get darker as they cool). Transfer almonds with a slotted spoon to a small bowl and season with salt.

Stir together shallot, lemon juice, vinegar, sugar, salt, and oil from almonds in a large bowl.

Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.

Quarter and core pear and cut into julienne strips.

Arrange beets on a platter and drizzle with any dressing remaining in bowl. Top with mâche, then pear. Sprinkle with almonds.
January 2011 Party
Mandarin Chicken Pasta Salad, by Brad Thompson

Grilled chicken. (best to grill on a bbq)
Whole grain/vegan rigatoni pasta from "Pasta etc. of Sonoma County".
Steamed broccoli
Mandarin sauce from Panda Express

Mix ingredients above in a large pot at low heat for 20 minutes. 
March 2011 Party
Mushroom Farro Salad, by Rebecca Hauck
Coming Soon!
Breaded Chicken Salad, by Mona Patel

Organic Chicken Tenders
Panko Bread Crumbs
3 eggs beaten
All purpose flour
​Canola Oil
1 bag organic arugula
Thinly sliced red bell pepper
Green olives

3 tablespoon balsamic vinegar
2 tablespoon olive oil
1 garlic clove crushed
1 teaspoon honey
​1 teaspoon dijon mustard
1/2 teaspoon oregano

1.  Heat large fry pan with canola oil until oil is hot and then turn heat to low.
2.  Season chicken with salt and pepper.
3.  With tongs, dip a chicken tender into the flour, then egg, then panko bread crumbs.
4.  Add the breaded chicken into to fry pan and repeat this process for all chicken tenders.
5.  Fry chicken on both sides until golden brown, remove from heat, and place on paper towel to cool for 5 minutes.  Slice chicken into bite size pieces.
6.  Mix arugula, bell peppers, and olives with dressing.   Placed chicken on top of arugula mix.

July 2011 Party
Classic Caesar Salad, by Sonal Nuckols
Coming Soon!

Clean Diet Quinoa Salad, by Rebecca Hauck

2 cups of cooked Quinoa
1/4 cup of chopped Parsley
1/4 cup of currants
1/4 cup of chopped almonds
1/2 cup diced Carrots, raw
1/4 cup of chopped Mint
1/4 cup of chopped scallions
1/4 cup of Lime juice
1 tsp of Raw Agave Nectar
1/2 tsp ground cumin
1 tsp Sea Salt
1/2 cup of olive oil
(optional)  chopped grilled chicken breast - as much as you want

The recipe also calls for it to be served on top of a bed of greens. At the salad party, I used an herb & mache mix I got at Whole Foods and tossed it in a light coating of olive oil and lemon juice.
Mediterranean Farro Salad, by Mona Patel
1 cup uncooked farro
1 eggplant diced in 1 inch cubes
1 red bell pepper chopped
feta cheese

6 tablespoon balsamic vinegar
3 tablespoon olive oil
2 garlic clove crushed
2 teaspoon honey
​2 teaspoon dijon mustard
1 teaspoon oregano

1.  Toss eggplant in olive oil and bake eggplant at 375 degrees for 20 minutes. Let cool.
2.  Cook farro in chicken or vegetable broth.  Let cool.
3.  Toss farro, eggplant, bell peppers, feta, and dressing
September 2011 Party
Avacado Quinoa Salad, by Sherry Karamdashti
1 cup quinoa
2 cups vegetable or chicken broth
2 Chilean Hass avocados
2 limes (or more to taste)
1 large tomato, diced
1/2 cucumber, diced
2 stalks celery, diced
1 tablespoon olive oil
Garlic powder, salt and pepper to taste

1. Cook quinoa according to package directions, using chicken or vegetable broth in place of water. Let cool.
2.  Cut avocados in half, remove pit and peel. Cut into chunks.
3. Juice the limes and toss with avocado.  
4.  Add avocado and all remaining ingredients to quinoa and toss gently to mix. Chill until ready to serve.
Natasha Salad, by Natasha Ivantsova

Gluten free, Vegan, Alkaline; full of minerals, antioxidants and fiber!
3 cups of buckwheat (sprout overnight in water or boil for 20min)
2 small avocados
3 fresh small cucumbers (like Persian)
Fresh dill
Olive oil
Lemon juice
Sea salt (can be garlic salt too) 

Tofu Caprese Salad, by Mona Patel

Two 12-ounce container extra-firm tofu, drained and patted dry
4 tablespoons extra-virgin olive oil
2 tablespoon herbs de Provence
kosher salt
freshly ground black pepper

Two 6-ounce ripe Haas avocado, peeled and pitted
1 cup cup fresh basil
1 cup vegetable broth
1/3 cup extra-virgin olive oil
1 tablespoon fresh lime juice (about 1 large lime)
1 clove garlic, peeled and smashed
1 large lime, zested
Salt and freshly ground black pepper

1.  Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles.  For 2 packages you should get a total of 16 pieces of tofu.  Place tofu on a few sheets of paper towel and let drain for an hour.
2.  Pour olive oil on baking sheet and coat each side of tofu with olive oil.  Sprinkle both sides of tofu with the herbs de Provence, salt and pepper. Bake tofu for 20 minutes.  Flip the tofu and bake the tofu on the other side for another 20 minutes.
3.  Dressing: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
4.  Cut the tomato in half and slice each half in 4 pieces.  You should get 8 slices for each tomato.  For 2 tomatoes you should get 16 slices of tomatoes.
5.  Place a tomato on each piece of tofu.  Spoon the dressing over the tomato.  Serve.
October 2011 Party
BBQ Chicken Salad with Buttermilk Dressing, by Mona Patel
Romaine Lettuce
1 package grape tomatoes
12 pieces of Organic Chicken Tenders
1/2 cup BBQ sauce
1/2 lemon
1 avocado
1 tablespoon olive oil
salt and pepper to taste

Buttermilk Dressing:
1/4 cup light sour cream
3/4 cup reduced fat buttermilk
2 cloves garlic, finely chopped
3 tablespoons finely chopped red onion
juice of 1/2 lime
dash cayenne pepper
salt and pepper to taste

1.  Marinate chicken tenders in bbq sauce, lemon juice, salt and pepper.
2.  Heat olive oil in a fry pan and cook chicken tenders on one side for 3 minutes.  Add remaining marinade and cook on the other side for 3 minutes or until fully cooked.  Let cool and place chicken tenders on a cutting board and slice chicken tenders into bite size pieces.  Places chicken pieces back into frypan with the sauce and mix together coating each piece with sauce.
3.  In a salad bowl, combine finely chopped Romaine lettuce, halved grape tomatoes, and chopped avocado.  Toss with the buttermilk dressing.
4.  Place the chicken on top of the tossed salad. 
Summer Corn and Orzo Salad with Cucumber-Feta Dressing, by Emilie Ingram
1 3/4 cups crumbled feta cheese (about 8 ounces)
3 large cucumbers (about 2 1/2 pounds), peeled, seeded, cut into 1/2-inch pieces (about 4 1/2 cups)
1/4 cup olive oil
1 tablespoon water
1 1-pound box orzo (rice-shaped pasta; also called riso)
4 cups yellow corn kernels (cut from about 4 ears)
1/3 cup plus 2 tablespoons chopped fresh chives

1.  Place 1 cup feta cheese, half of cucumbers, oil and 1 tablespoon water in processor. Process until smooth. Season dressing to taste with salt and pepper.
2.  Cook orzo in large pot of boiling salted water until almost tender, stirring occasionally, about 8 minutes. Add corn; cook until pasta is just tender but still firm to bite, about 2 minutes longer. Drain pasta and corn. Transfer to large bowl. Add 1/2 cup feta cheese, remaining half of cucumbers and 1/3 cup chives; toss to combine. Mix in dressing. Season salad to taste with salt and pepper. Sprinkle with remaining 1/4 cup feta cheese and 2 tablespoons chives.
Delicata Squash Salad with Kale & Cannellini Beans, by Rebecca Hauck
2 medium Delicata squashes (about 2 lbs) halved lengthwise & seeded
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1/2 bunch kale (5 oz), large stems removed, cut into 1 inch pieces
1 large shallot, finely chopped (I used a red onion cuz I didn't have shallots!)
1 garlic clove, minced
1 tablespoon red-wine vinegar
1 teaspoon coarse salt
Freshly ground pepper
1 can (15oz.) cannellini beans, drained & rinsed

1. Preheat oven to 400 degrees. Cut squashes into 1/2 inch thick semicircles. Toss with 1 teaspoon olive oil and spread onto a parchment lined baking sheet. Bake until just tender, about 15-18 minutes.  Mix together the balsamic vinegar & honey in a small bowl.  Brush some of the mixture onto the squash slices; reserve remaining mixture.  Bake for 5 minutes.  (I ended up putting the broiler on after 5 mins because I wanted a little more color on the squash.  This took about 5 mins.)
2. Meanwhile, place kale in a large bowl. Heat remaining tablespoon of oil in a small saucepan over medium heat.  Add shallot (or red onion) and garlic, and cook until slightly softened, about 4 minutes.  Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour the hot dressing over kale, and sprinkle with salt & season with pepper.  Add squash and beans.  Cover with plastic wrap, and let stand for 5 minutes.  Toss until kale wilts slightly. Serve warm or at room temperature.