Winter Salad With Fruit & Poppy Seed Dressing

I love adding seasonal fruit to a green salad all year long. In the winter, the trick is to use fruits readily available at your local market. Make this easy winter salad in minutes for a bright, refreshing recipe full of sweet flavors and crunchy textures you’ll adore. It makes a satisfying appetizer or salad not only for the holidays but anytime in the coming months.

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Easy Marinated Tomatoes

Summer is a time of fresh vegetables whether you grow them yourself in the garden or buy them at the farmer’s market. One of my favorite veggies is tomatoes. I buy grape or cherry tomatoes all year long. In the summer I sometimes find heirloom tomatoes at the farmer’s market. Today’s simple recipe is a tomato marinade. Fresh tomatoes with olive oil, fresh herbs, pepper, a tablespoon of honey, and vinegar. I suggest red wine or balsamic vinegar but if you love apple cider vinegar like me, it’s good too. You can make it with 5 large tomatoes or 35 oz. in cherry tomatoes. I like using multicolored tomatoes too as it looks so appealing. For vegan-friendly, drop the honey and use maple syrup, agave, or brown sugar.

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Avocado Tuna Salad

If you are looking for healthy options that taste good, this is the recipe for you, a simple tuna salad with avocado and no mayo. It sounds like a weird combination but it does have a great flavor with a little tomato, onion, jalapeno pepper, and a spritz of lime juice or lemon juice. Serve with whole grain crackers, pita chips, or even on a good roll for a sandwich. (I would slice tomato for sandwich.) Your light meal is on the table in minutes. It’s a perfect lunch on the weekend.

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Raspberry Baby Greens Salad

Spring is the perfect time to enjoy a green salad. You may have noticed I like to add fruit to my green leaf salads. Nothing says spring like fresh raspberries. Today’s salad is so simple but oh so delicious. Raspberry season officially starts in June although most grocers has raspberries almost year round. Start with a baby greens mix from the store and add avocado slices, fresh raspberries, and a sprinkle of pecans. Top with a balsamic vinaigrette and your salad is ready to eat. Fast, easy, nutritious, and delicious all describe this simple salad.

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Kale, Apple & Feta Salad

Autumn is the perfect time for a green salad with fruit and cheese.  Today I’m using kale. You cut around the tough stem and thinly slice kale ribbons.  Kale ribbons work well for salads and soups. Chop in one direction to make small pieces. Rotate to other side and repeat for all the kale leaves.  Discard the large stems. Then you should place the kale in a large bowl, sprinkle it with salt, and massage with your fingers. It does make a big difference in taste.  If you are someone who really hates kale, I suggest you look for baby kale.  Add chopped apples, pine nuts, dried cranberries or raisins, and feta cheese. Optional addition would be a garnish of walnut or pecan pieces instead of pine nuts. I like using an apple cider vinaigrette, but you could use a vinaigrette of your choice.

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Cobb Salad

I’ve shared many salads here on the blog, but it dawned on me I’ve never shared one of my favorites, a traditional Cobb Salad.  It contains many of my favorite ingredients:  eggs, bacon, tomatoes, avocado, chicken, and cheese.  Back when I was working and attending lots of meetings, I loved the lunch meeting with a big bowl of Cobb Salad: crunchy romaine lettuce and all the wonderful ingredients and of course, a great salad dressing.  I miss that. The lunch not the endless meetings!

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