• Green Salad with Grapes & Sunflower Seeds
  • Potato & Romaine Salad with Creamy Dijon Dressing
  • Red Leaf Lettuce with Citrus Vinaigrette
  • Romaine & Butter Lettuce with Sun-Dried Tomato Vinaigrette
  • Romaine, Avocado & Corn Salad
  • Romaine Lettuce with Sauteed Salad Dressing
  • Wonderful Autumn Salad
Green Salad with Grapes and Sunflower Seeds

3 tbsp red wine vinegar
½ tsp salt
¼ tsp pepper
2 tsp Dijon mustard
1 pinch sugar
1/3 cup olive oil
8 cups torn mixed greens
1 cup flat leaf parsley, rinsed and spun dry
1 ½ cups seedless grapes, halved
¼ cup shelled roasted sunflower seeds

In a small bowl whisk together the vinegar, salt, pepper, dijon and sugar. Add
the oil and whisk until emulsified. Combine the lettuce, parsley and grapes and
toss with the dressing. Sprinkle with sunflower seeds and serve immediately.

Potato and Romaine Salad with Creamy Dijon Dressing

For dressing
3 tablespoon Dijon mustard
2 tablespoons water
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon ground pepper
1 1/4 cups olive oil
2 tablespoons chilled whipping cream
2 tablespoons chopped fresh basil or 2 teaspoons dried
1 tablespoon chopped fresh parsley
For salad
2 pounds red-skinned potatoes
5 tablespoons cider vinegar
1/4 cup olive oil
2 tablespoons white wine vinegar
1 large head romaine lettuce, coarsely chopped
2 tablespoons drained capers
Make dressing:
Blend first 5 ingredients in processor. With machine running add oil in slow
steady stream. Add cream; blend mixture until thick and creamy. Mix in herbs.
(Can be prepared 1 day ahead. Cover and refrigerate. Bring to room
temperature before using, thinning with water if dressing becomes too thick.)
Make salad:
Cook potatoes in large pot of boiling water until tender, abut 30 minutes. Drain
and cool. Peel potatoes. Cut into 1/3-inch-thick slices. Transfer potatoes to
large bowl. Sprinkle with cider vinegar. (Can be made 4 hours ahead. Let stand
at room temperature.)
Whisk oil and vinegar in another large bowl. Add lettuce and toss to coat. Add
capers to potatoes. Mix enough dressing into potatoes to coat. Spoon potatoes
atop greens and serve.

Red Lettuce Salad with Citrus Vinaigrette

1 ½ tbsp fresh orange juice
1 ½ tbsp fresh grapefruit juice
1 tsp grated lemon rind
2 tsp extra virgin olive oil
1 tsp fresh lemon juice
1 tsp honey
¼ tsp salt
¼ tsp freshly ground pepper
8 cups torn red leaf lettuce
2 cups torn radicchio, optional
1/3 cup dried cranberry
1 tbsp roasted sunflower seed kernels

Combine first 8 ingredients in a large bowl, stirring with a whisk. Add lettuce
and remaining ingredients; toss gently to coat.
Lettuce Recipes
Romaine and Butter Lettuce with Sun-Dried Tomato Vinaigrette
Serves 12

1/8 C sun-dried tomatoes
1/4 C boiling water
1/2 C peeled and diced tomatoes
1 T apple cider vinegar
1 T minced garlic
1/2 T olive oil
1/4 t black pepper
3 C romaine lettuce
3 C butter lettuce
1 C shredded carrots

1. Combine sun-dried tomatoes and water in bowl; cover and let sit for half an
hour, then drain, separating water from tomatoes. Set water aside.
2. Dice the sun-dried tomatoes and combine with other diced tomatoes, apple
cider vinegar, and garlic in food processor or blender. Blend until smooth.
3. Add tomato-water, olive oil, and black pepper and blend until smooth.
4. Toss romaine, butter lettuce, and carrots in large salad bowl.
5. Add vinaigrette, mix well, and serve.
Romaine, Avocado & Corn Salad

Chop ½ head romaine lettuce into ½ inch strips; place in bowl with 2 cups
corn kernels and 1 cup diced tomatoes. Peel, pit and cut 1 avocado into cubes;
¾ of cubes to bowl. In a blender, puree the rest with 1/3 cup water, 1 to 2
tablespoons fresh lime juice, and ¼ teaspoon chili powder. Season with salt
and ground pepper. Pour over salad; toss gently.

Romaine Lettuce with Sauteed Salad Dressing

1 tbsp wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
¼ cup olive oil
2 large garlic cloves, minced
2 heads of lettuce washed and torn into bite-size pieces
1 large tomato, seeded and finely chopped
Salt and pepper to taste
½ cup toasted chopped walnuts
¼ cup chopped chives
2 tbsp freshly grated asiago cheese or Parmesan cheese

In a bowl or blender, mix together vinegar, lemon juice and mustard. In a
skillet, heat olive oil. Add garlic and sauté until just golden, about 2 minutes.
Remove from heat. Gradually whisk in the vinegar mixture, blending
thoroughly. Add salt and pepper to taste. Arrange lettuce and tomatoes in a
salad bowl. Toss with dressing and sprinkle walnuts, chives and cheese over
the top before serving.

Wonderful Autumn Salad Recipe – this salad is a treat!
Adapted from a recipe featured in the San Jose Mercury

3 tbsp butter
3 tbsp olive oil
3 cups stale Italian bread
2 large cloves garlic, minced
1 tsp dried salad herbs
3 tbsp parmesan cheese

3 tbsp balsamic vinegar
1 tsp garlic salt
1 tsp dry mustard
3 tsp sugar
Dash of Worcestershire sauce
Pepper to taste
6 tbsp olive oil

2 heads lettuce
1 avocado
4 oz feta cheese
½ cup cranberries
½ cup walnuts or pine nuts
1 small red onion, sliced
1 cup croutons

Croutons: heat butter and oil over medium high heat. Cook bread 3-4 minutes,
stirring continuously. Add garlic and herbs and reduce heat to low. Cook until
bread is golden brown (20-25 minutes). Put in bowl and toss with parmesan.
Dressing: Add all to jar and shake vigorously.
Salad: Mix all ingredients and dressing
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