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Fig & Prosciutto Salad
Dressing:
3 tablespoons olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
Salt and freshly cracked black pepper
Salad:
1 cup quartered figs
6 prosciutto slices
6 cups arugula
1/4 cup finely sliced red onion
1/4 cup crumbled goat cheese
In a small bowl, whisk together the dressing ingredients. Set it aside.
To assemble the salad, arrange the arugula in a serving dish and top with the red onion, prosciutto, figs, goat cheese and dressing.
Strawberry Grilled Halloumi Salad
Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
Salt and freshly cracked black pepper
Salad:
1 halloumi brick, sliced
4 cups mixed greens
1 cup halved strawberries
1 avocado, sliced
2 tablespoons fresh basil, chopped
Preheat the grill to medium-high heat. Arrange the halloumi on the grill. Cook until the slices begin to brown and grill marks are formed on both sides, 1 to 2 minutes per side. Once golden, remove from the heat and assemble the salad.
In a small bowl whisk together all of the dressing ingredients. Set it aside.
In a serving dish, arrange the mixed greens. Top with the halloumi, strawberries and avocado. Serve with the dressing on the side.
Very Berry Kale Salad
Dressing:
1 cup chopped strawberries
3 tablespoons plain yogurt
3 tablespoons white wine vinegar
2 tablespoons agave
Salad:
6 cups finely chopped kale
1 teaspoon olive oil
1/4 cup quartered strawberries
1/4 cup blackberries
1/4 cup blueberries
1/4 cup raspberries
3 tablespoons sunflower seeds
1 tablespoon freshly chopped mint
Place the strawberries, yogurt, vinegar and agave into a blender. Blend until smooth and set it aside.
To assemble the salad, massage the kale with 1 teaspoon of olive oil. Transfer the kale to a serving dish and top with the berries, sunflower seeds, dressing and mint.
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