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  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Spinach Salad with Peaches, Avocado, Feta Cheese, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (6 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 oz

  Brain FoodDiabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, peach slices, avocado, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 8 teaspoon Champagane vinegar or white wine vinegar
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon avocado oil
  • 2 shallot small finely chopped
  • 1/2 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 3 peach large peaches sliced
  • 1 avocado ripe, sliced or cubed
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed*, can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 6oz | Calories: 209kcal | Carbohydrates: 11g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 304mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4462IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 2mg

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  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Apple, Pomegranate and Spinach Salad with Feta Cheese, and Toasted Walnuts

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  (2 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 7-8 oz

  Diabetes FriendlyEgg FreeGluten FreeHeart HealthyRefined Sugar FreeVeganVegetarian

  This versatile salad is a keeper and pairs well with most main dishes for a festive holiday dinner, a regular dinner, or for lunch topped with your favorite protein. The chopped apple and celery add a crunchy tart, the pomegranates add sweetness, toasted walnuts lend heft, feta provides salty intrigue, and it’s all tied together with a honey-apple cider vinaigrette.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the vinaigrette ingredients.
  • In a large bowl, toss together the salad ingredients. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with tosted walnuts and feta cheese.

  Cook Times

  Active Prep10

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time10 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  The Vinaigrette

  • 6 tablespoon extra virgin olive oil
  • 4 tablespoon apple cider vinegar
  • 2 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

  The Salad

  • 16 ounce fresh spinach
  • 4 rib celery sliced
  • 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
  • 2 cup pomegranate seeds
  • 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
  • 1 cup walnuts toasted and coarsely chopped

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 7oz | Calories: 283kcal | Carbohydrates: 19g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 432mg | Potassium: 501mg | Fiber: 5g | Sugar: 12g | Vitamin A: 4450IU | Vitamin C: 19mg | Calcium: 181mg | Iron: 2mg

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  Asian Chicken Salad with Honey Sesame Dressing

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Asian Chicken Salad with Honey Sesame Dressing

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: About 9 oz of salad and 3 oz chicken

  Dairy Free

  This is a hearty main dish salad. It makes for a cool dinner on a warm night.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10 servings

  Instructions

  • In a small bowl whisk together the dressing ingredients through to the honey. Next whisk in the avocado oil and the sesame oil. Set aside.
  • In a large bowl toss together the salad ingredients.
  • Plate salad. Drizzle with dressing.

  Cook Times

  Active Prep10

  Hands-On Cook10

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10 servings

  Ingredients

  Ingredients

  For the dressing (makes about 1 ½ cups dressing):

  • 3 clove garlic minced
  • 2 tablespoon fresh ginger minced
  • 1 teaspoon sesame seeds
  • ⅓ cup rice vinegar
  • 2 tablespoon soy sauce
  • 3 tablespoon honey
  • ½ cup avocado oil
  • ¼ cup sesame oil
  • 2 pound rotisserie chicken shredded, for 10 servings, whole chicken
  • 1 whole green cabbage for 10 servings it will be about 20 cups, about 1 medium head
  • 2 cup carrot shredded
  • 1 cup red onion slivered
  • ¾ cup fresh cilantro chopped
  • 2 cup chow mein noodle dry, or dry instant ramen noodles
  • ¾ cup almonds sliced

  Cooking Tools Required

  Colander, Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Serve chilled or at room temperature.

  Nutrition

  Calories: 419kcal | Carbohydrates: 45g | Protein: 10g | Fat: 23g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 517mg | Potassium: 209mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4358IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg

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  Authentic Caesar Salad

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Authentic Caesar Salad

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 2 ounces

  Gluten FreeKetoLower CarbNut FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This Caesar salad recipe uses a raw egg* and anchovies in the dressing for authentic texture and taste. Plus homemade croutons for flavorful crunch! Note: Toss salad just before serving.

  *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the croutons, pre-heat the oven to 350 degrees. Heat a small saute pan over medium heat and add the olive oil and mashed garlic. Just before the garlic begins to brown, remove the pan from heat. Let stand 10 minutes.
  • Meanwhile line a baking sheet with parchment paper. Cut the French bread into 1-inch cubes and spread on the baking sheet in a single layer. Remove garlic from the pan and drizzle the garlic oil over the croutons. Toss cubes to evenly coat. Season with salt and pepper. Bake for 10-12 minutes or until golden brown.
  • To make the dressing, start by placing the raw egg in boiling water for 30 seconds. Crack the egg into the bowl of a food processor, then add garlic, anchovies, and mustard. Blend until smooth. In a thin stream add olive oil and blend until dressing is thick and all the olive oil is gone (alternately use a bowl and a whisk). Stir in lemon juice and parmesan cheese. Season with salt and pepper.
  • Place some of the dressing in a large bowl. Add some lettuce and croutons. Toss until well coated. Plate and repeat for the remaining lettuce.
  • Using a peeler, make curls of parmesan cheese to garnish salads if desired.

  Cook Times

  Active Prep15

  Hands-On Cook0

  Hands-Off Cook12

  Passive0

  Total Time27 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

  For the croutons:

  • ½ loaf French bread cut into 1-inch cubes
  • 3 tablespoon extra virgin olive oil
  • 2 clove garlic peeled and smashed

  For the dressing:

  • 2 clove garlic roughly chopped
  • 5 canned anchovy fillets 1 can
  • 1 tablespoon Dijon mustard
  • 1 egg set in boiling water for 30 seconds
  • ½ cup extra virgin olive oil
  • 1 lemon juiced
  • ½ cup Parmesan cheese grated, plus more for garnish
  • Kosher salt to taste
  • ground black pepper to taste

  Cooking Tools Required

  Baking sheet, Cutting board, Food Processor, Grater, Mixing bowls, parchment paper, Saucepan, Saute pan, Sharp Knives, Vegetable Peeler

  Reheating/Serving Instructions

  Store lettuce and dressing in refrigerator for up to 4 days. Store croutons at room temperature in an airtight container. Toss lettuce with dressing just before serving.

  Nutrition

  Calories: 248kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 378mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10972IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 2mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Spinach Salad with Feta Cheese, Oranges, and Toasted Almonds

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  Recipe adapted from: Mayumi Tavalero

  (0 customer reviews)

  $0.00 Cooking Fee

  Serving Size: 4 ounces

  Brain FoodEgg FreeGluten FreeRefined Sugar FreeVeganVegetarian

  This salad is loaded with nutrition and makes a great lunch on its own or a tasty side to a main dish.

  www.forkandknifecreations.com

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  www.forkandknifecreations.com

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
  • Plate and garnish with almonds and feta cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  For the Vinaigrette

  • 4 teaspoon Champagane vinegar
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoon avocado oil
  • 1 shallot small finely chopped
  • 1/4 teaspoon Kosher salt or to taste
  • 1 dash ground black pepper or to taste

  For the Salad

  • 16 ounce fresh spinach
  • 2 cup orange segmented, for 10 servings about 3 large oranges
  • 1/2 cup red onion slivered
  • 1/4 teaspoon Kosher salt
  • 1 dash ground black pepper
  • 1/4 cup sliced almonds
  • 1/2 cup feta cheese crumbled or cubed* can be substituted with vegan cheese for vegan dish

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Tongs, Whisk

  Reheating/Serving Instructions

  Toss salad with vinaigrette just before serving.

  Nutrition

  Serving: 5oz | Calories: 123kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 368mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4366IU | Vitamin C: 33mg | Calcium: 108mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Mixed Greens Salad with Pecans, Blue Cheese, Apples, and Creamy Balsamic Vinaigrette

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Egg FreePaleoRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, cheese, and onion in this salad.

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, red onion, fruit, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 1 red onion thinly sliced
  • 8 ounce blue cheese crumbled

  Fruit toppings (optional):

  • 2 apple sliced apple or pear, or segmented orange

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 clove garlic minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 162kcal | Carbohydrates: 4g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 137mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 546IU | Vitamin C: 12mg | Calcium: 12mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Mojito (non-alcoholic) Watermelon and Cucumber Salad

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Mojito (non-alcoholic) Watermelon and Cucumber Salad

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  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 1 1/2 cups

  Dairy FreeEgg FreeGluten FreeNut FreeReduced FatSoy FreeVeganVegetarian

  This refreshing salad is a summertime family favorite!

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  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Place watermelon and cucumber in a large bowl; set aside. In a blender, combine remaining ingredients, blending until smooth. Pour dressing over watermelon and cucumber. Toss gently until evenly coated. Refrigerate until ready to serve.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 10 cup watermelon 1-inch dice
  • 2 cucumber large, peeled and seeded, 1-inch dice

  For the dressing:

  • ½ cup fresh mint loosely packed
  • 3 lime juiced
  • 1/3 cup granulated sugar more or less to taste
  • 1 teaspoon Kosher salt
  • ¼ cup warm water

  Optional:

  • 1/3 cup pine nuts chopped
  • 1/3 cup feta cheese crumbled

  Cooking Tools Required

  Blender, Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives

  Nutrition

  Calories: 130kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 294mg | Potassium: 315mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1036IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Select One 10 9 8 7 6 5 4 3 2 1

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  Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette

  $0.00 Cooking Fee
  Up to 10 servings
  
  

  Mixed Greens Salad with Pecans, Blue Cheese, Raspberries, and Creamy Balsamic Vinaigrette

  Add to my favorites

  Recipe adapted from: Mayumi Tavalero

  $0.00 Cooking Fee

  Serving Size: 3 ounces

  Diabetes FriendlyEgg FreeHeart HealthyKetoLow FODMAPLower CarbPostpartumPregnancyRefined Sugar FreeSoy FreeVegetarian

  This salad features a homemade, creamy balsamic dressing that is both naturally sweet and tart. It pairs perfectly with the fruit, nuts, and cheese, in this salad.

  • Food Prep
  • Cooking
  • Storing
  • Clean Up
  • Shopping List Email
  • Ingredients
  • Serving

  Cook Tools and Details

  Print Recipe

  Ingredients Scale

  Adjust the ingredients measurement scale here by changing this number. 10

  Instructions

  • Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

  To make the dressing:

  • In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
  • To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
  • Top salad with pecans, raspberries, and blue cheese.

  Cook Times

  Active Prep20

  Hands-On Cook0

  Hands-Off Cook0

  Passive0

  Total Time20 minutes

  Recipe Serving Size10

  Ingredients

  Ingredients

  • 12 cup mixed greens about 2 pounds for 10 servings
  • 1 1/2 cup pecan halves toasted
  • 8 ounce blue cheese crumbled
  • 2 cup raspberries

  For the vinaigrette (MAKES ABOUT 1 CUP FOR 10 SERVINGS):

  • ¼ cup balsamic vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ cup extra virgin olive oil

  Cooking Tools Required

  Cutting board, Measuring cups and spoons, Mixing bowls, Saute pan, Sharp Knives, Whisk

  Reheating/Serving Instructions

  Store any leftover dressing in an airtight container in the refrigerator for up to 7 days.

  Nutrition

  Calories: 352kcal | Carbohydrates: 8g | Protein: 7g | Fat: 34g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 397mg | Potassium: 246mg | Fiber: 3g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 18mg | Calcium: 145mg | Iron: 1mg

  *No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

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  Select One 10 9 8 7 6 5 4 3 2 1

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