Delicious Salad Recipes

Delicious salads and coleslaws are two of the best ways to use what the season has to offer.  These tasty, easy to make, salads and coleslaw recipes will keep you satisfied all season long.


Spinach Salad

1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
3/4 cup pecans
1/2 red onion, halved lengthwise and very thinly sliced lengthwise
3 oz. goat cheese, crumbled
black pepper to taste




  1. Place spinach, goat cheese, cranberries and nuts in a salad bowl. Whisk dressing ingredients together and drizzle over greens. Season to taste with fresh ground black pepper.
  2. Serve immediately.


Greek Salad

1 medium head romaine lettuce, torn into bite-size pieces, washed and dried
2 medium tomatoes, seeded and diced
1 medium cucumber, diced
1 cup kalamata or black olives, pitted and halved
1/2 medium red onion, thinly sliced
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice 
1 cup peperoncini 
a pinch of salt
freshly ground black pepper
2 ounces crumbled feta cheese 



  1. Place the lettuce in a large bowl and add the tomatoes, cucumber, olives, and onion; set aside.
  2. Place the oil, lemon juice, oregano, salt, and pepper to taste in a small bowl and whisk to combine. 
  3. Pour dressing over the salad and toss to combine. 
  4. Taste and season with additional lemon juice, salt, or pepper as needed. Sprinkle with the feta and serve.


Pasta Salad

1 lb. tri-color fusilli, cooked
1 small red pepper, thinly sliced
1 tomato, seeded and diced
1/2 head of broccoli, cut into florets
1/2 pound fresh asparagus, trimmed and cut into pieces
1 medium cucumber, diced
1/2 cup olives, pitted and sliced
4 oz. jar diced pimento peppers, drained
Salt and pepper to taste
optional: parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Toss cooled pasta with vegetables. 
  3. Sprinkle with parmesan cheese.
  4. Serve immediately.



Jicama Slaw

1 jicama, peeled and shredded
1/2 cabbage, shredded
2 carrots, shredded
1/2 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons chili powder
2 tablespoons raw honey
1/2 cup canola oil
Salt and freshly ground black pepper
1/4 cup finely chopped cilantro leaves

Place jicama, cabbage, and carrots in a large bowl. Whisk together the lime juice, vinegar, chili powder, raw honey, and oil in a medium bowl. Season with salt and pepper, to taste. Pour the dressing over the jicama mixture and toss. Fold in the cilantro. Let stand at room temperature for 15 minutes before serving.