Preheat oven to 400ºF. On a parchment lined baking sheet, drizzle pears witholive oil. Roast in oven until edges of pears begin to brown, but still firm. Cool. Gently toss baby greens and cooled pears in salad bowl. Sprinkle feta and walnuts over salad. Season with salt and pepper. Serve immediately with choice of dressing.
Suggested dressings - Ranch, Champagne Vinaigrette and Strawberry Poppy Seed.
Mix mayonnaise, sweetener and vinegar salad dressing and set aside.
Chop broccoli, onion, grapes (in half), add almonds, raisins and grapes. Once chopped, mixed all together and chill for one hour before serving.
Preheat oven to 325° F.
On a cookie sheet lined with foil spread in a single layer the pecans.
Drizzle honey over pecans and roast for 10 minutes - watch to not burn pecans.
While pecans are roasting, mix all of the other ingredients together except dressing, salt, pepper and dill.
After pecans are roasted, add to salad - toss with salt, pepper and dill to taste and drizzle with balsamic vinaigrette.
Toss all ingredients together except dressing. Add dressing as desired.
Cover mushrooms in drizzle of balsamic dressing and set aside.
Place bell peppers on cooking tray and place in a 350 degree oven for about 30-45 minutes, or until peppers release some juice and are tender.
Slice peaches into 1/4 inch wide pieces and reserve.
When peppers are done, remove and place in a brown bag for 5-10 minutes. Take out and peel off skin with back of a spoon. Seed the peppers and cut into julienned pieces about 1/4 inch wide.
Heat on medium sauté pan under medium-low heat and drizzle with oil.
Place mushrooms in pan and season with salt and pepper. Cook mushrooms until tender, about 5-8 minutes. Remove and slice into 1/4 inch wide julienne.
Cut basil into 1/2 inch bit size pieces.
Toss arugula, basil, peaches and with balsamic dressing. Distribute between two salad plates.
Top with julienned bell peppers and portabellas. Top with additional basil and grated cheese and serve immediately.
In a 3-quart sauce pan, bring water to a boil. Stir in quinoa, cover and reduce heat to medium-low.
Simmer for 12 minutes or until quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand another 15 minutes.
Meanwhile, preheat oven to 350.
Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking the pan occasionally.
Lay 10 to 15 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach.
Toss together almonds, quinoa, spinach, apples, cucumber, chickpeas and red onion.
Pour Dressing over quinoa salad and toss to coat. Chill 30 minutes to allow flavors to develop.
Combine the vinaigrette and mustard seeds in a small bowl and let stand for about 30 minutes.
In a large mixing bowl, combine the green onions, bell peppers, salami, cheese, and corn. Toss with the vinaigrette.
Place lettuce leaves on plates and top with a mound of salad.
Soak the dried fruit in the orange juice until plumped and softened (about 10 minutes), stirring occasionally.
Peel, core and chop the apples and place in a mixing or salad bowl.
Pour the soaked fruit with the juice into the apples and add the greens.
Toss with the prepared salad dressing (adding more dressing if needed) and toss to combine.
Divide the salad onto individual plates and top with the walnuts and cheese. Serve immediately.
Cook bacon (any way you prefer) until crisp and crumble set aside to cool.
Place almond slices and sugar in a skillet and turn on to low-med heat.
Once sugar starts to melt (caramelize) stir constantly until light golden brown. Turn off heat and immediately turn almonds onto wax or parchment paper, let cool.
Place clean baby spinach in salad bowl, top with crumbled bacon.
Sprinkle almonds that have been broken into bite size pieces on top of bacon.
Sprinkle raspberries on top of almonds.
Serve with raspberry lime vinaigrette.
Marinate mushrooms caps for 1 hour, gill side up, in a shallow dish with 1 C. dressing.
In a medium mixing bowl combine salsa, peaches, honey and juice. Stir. Mixture should remain chunky.
Preheat gas grill. Grill mushroom caps gill side down first for about 1 to 2 minutes.
Turn mushrooms over and fill each mushroom with about 1/4 C. of salsa and peach mixture.
Sprinkle mozzarella cheese into each center of mushrooms where the stem was removed.
Close grill to cook mushrooms and let cheese melt; about 2 minutes.
Mix greens in large bowl with remaining salad dressing.
Plate greens in center of 6 plates and serve mushroom caps on top; 1 each per plate.
Serve while mushrooms are still warm.