Category: course-salad

Instructions: Start with a head of fresh green or red leaf tip lettuce.  Tear it up and take out the middle vein of most pieces so all you have left is the soft wavy part of the leaf.  Store the lettuce in the refrigerator in a large plastic baggie with a napkin to absorb any… Continue reading Awesome Salad -Dr. Nancy Kole

NOTE: You should eat these salads the same day they are made. The fruit adds a lot of liquid and it does not refrigerate well. You can create great salads by using this guide. Salads should contain 5 basic elements (or more if you are feeling creative): Greens You can use one of the following… Continue reading Salads – The Basics according to Dianne

Ingredients: 2 large avocados (diced) 6 tomatoes (diced) 2-3 green onions (chopped) 1/4 cup shredded parmesan cheese 1 red onion (diced) lime juice (to taste) Balsamic Vinaigrette (Newman’s Own)