INGREDIENTS

• ¾ cup vegetable oil
• ½ cup brown sugar
• ¼ cup white vinegar
• 1 cube chicken bouillon
• ½–1 tspn. garlic powder
• ½–1 tspn. pepper
• 2 Tbs. honey

• 1–2 apple pears; cored & sliced
• Mixed greens
• Feta cheese
• Pecans
• 2 green onions; sliced

INSTRUCTIONS

Blend oil, sugar, vinegar, chicken bouillon, garlic powder, pepper and honey together. Pour into a dressing container. Mix the apple pears, mixed greens, feta cheese, pecans and green onions together and drizzle with sweet dressing.

INGREDIENTS

• 1 pint strawberries, cleaned and sliced
• 1 pint blueberries
• 2 T. good quality blue cheese
• ½ cup loosely packed, basil chiffonade* or torn mint
• ½ cups toasted coarsely cut pecans
• Pinch of sea salt
• Balsamic vinaigrette

INSTRUCTIONS

Place all ingredients except dressing in a large bowl. Add just enough dressing to lightly coat everything and toss well. Serve.

*cut into thin ribbons

INGREDIENTS

• ½ large jicama; peeled & diced
• ½ large fresh pineapple; peeled & diced
• 3 small cucumbers; cut into ½-moon slices

• 2 Tbs. fresh lime juice
• ½ tspn. ground ancho chile
• 1–2 tspn. sriracha sauce
• ½ tspn. salt
• 1 Tbs. grapeseed oil

INSTRUCTIONS

Peel jicama and dice enough to make 1 lb. of jicama cubes. Cut away the outside of the pineapple, then dice enough to make 1 lb. of pineapple cubes. Wash cucumbers, peel if needed, and then cut into half-moon slices.

Combine the diced jicama, pineapple, and cucumber slices in a bowl. In a separate bowl stir together the lime juice, ancho chile, sriracha sauce, and salt and then whisk in the oil. Stir dressing into salad ingredients and serve right away.

INGREDIENTS

• 1 lb. sugar snap peas; trimmed
• 2 baby cucumbers; unpeeled and thinly sliced
• 1 cup cherry or grape tomatoes; halved
• ¼ cup fresh dill; chopped
• 2 Tbs. fresh lemon juice
• 2 Tbs. extra-virgin olive oil
• 1 tspn. lemon zest
• Salt and pepper; to taste

INSTRUCTIONS

Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, (about 1-2 minutes). Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill. For the dressing whisk together the lemon juice, olive oil and lemon zest until smooth in a small bowl. Season with salt and pepper, to taste. Pour the dressing over the salad and toss until coated.

SALAD INGREDIENTS

• 2 cups dry bread; cubed
• 1 cup kalamata olives; chopped
• 1 cup tomato; diced
• 1 cup capers; diced
• 1 cup red onion
• ½ cup feta cheese
• ½ cup extra virgin olive oil
• ¼ cup balsamic vinegar
• Salt and pepper
• Field greens

PRAWN INGREDIENTS

• 20 very large prawns; cooked, peeled, deveined, & chilled
• ½ cup capers
• ¼ cup lemon juice
• 1 cup red onion; thinly sliced
• 2 Tbs. oregano; chopped

INSTRUCTIONS

Toss all salad ingredients except greens in large bowl and mix thoroughly. Toss chilled prawns with all ingredients and let marinate for one hour. Plate bread salad in middle of plate and top with a little field greens on top. Serve prawns around edge of plate.

For Salmon Burgers:

• 4 salmon burgers
• Hawaiian bun

Cook salmon burgers according to package directions and serve with a healthy dollop of the cucumber salad on a Hawaiian bun.

For Cucumber Salad:

• ½ cup pine nuts (about 4 ounces)
• 1 hot house cucumber
• 2 tablespoons mint jelly
• 2 tablespoons white wine vinegar
• 1 tablespoon olive oil
• ¼ cup diced red onion
• 2 tablespoons mint leaves chopped
• ½ teaspoon minced garlic

Toast pine nuts in a dry skillet over moderate heat until golden. Seed cucumber and cut into ¼ inch dice. In a bowl, whisk together jelly, vinegar, and oil until jelly is broken up into tiny pieces and add remaining salsa ingredients, and toss. Season salsa with salt and pepper.