1 1/2 c. water or low-sodium vegetable broth
3/4 c. quinoa, rinsed and drained
1/2 c. dried cranberries
1 large bunch curly kale (about 5 oz.), roughly chopped
Kosher salt
2 medium unpeeled apples, such as Granny Smith or Honeycrisp, chopped
1/4 small red onion, thinly sliced
1/3 c. toasted pecans, roughly chopped (or walnuts)
2 oz. crumbled feta (or goat cheese)
1 Tbsp. Dijon mustard
1 Tbsp. extra-virgin olive oil
1 Tbsp. honey
Juice of 1 lemon
Pinch of crushed red pepper flakes
Freshly ground black pepper

In a medium saucepan over high heat, bring water to a boil. Add quinoa and reduce heat to
medium. Cover and simmer until water is absorbed and quinoa is softened, about 15 minutes.
Remove from heat. Fluff with a fork, then add cranberries on top. Cover and let steam 5 minutes.
Meanwhile, place kale in a large bowl; season with 1 teaspoon salt. Massage kale with your
hands to combine, about 1 minute. Add quinoa, cranberries, apples, onion, pecans, and feta to
kale and toss to combine.
In a small bowl, whisk mustard, oil, honey, lemon juice, and red pepper flakes; season with salt
and black pepper.
Pour dressing over salad and toss to combine

4 large Honeycrisp Apples cubed
1 lemon juiced
⅓ cup mayonnaise
1 ½ tablespoons brown sugar
2 ribs celery thinly sliced
1 cup seedless red grapes halved
½ cup chopped pecans
½ cup dried cranberries

Toss the cubed apples with the lemon juice.
In a large bowl whisk together the mayonnaise and brown sugar. Add the apples, celery, grapes,
pecans, and cranberries. Stir to coat.
Cover and chill for at least 30 minutes prior to serving

1 cup sliced red onion, cut lengthwise
3 tablespoons lime juice
15 cups cubed watermelon
3 cups cubed English cucumber
1 (8 ounce) package feta cheese, crumbled
½ cup chopped fresh cilantro
cracked black pepper, to taste
sea salt, to taste

Place red onion slices in a small bowl; pour over lime juice. Allow onions to marinate while
assembling the salad.
Gently combine watermelon, cucumber, feta cheese, and cilantro in a large bowl; season with
black pepper.
Toss watermelon salad with marinated onions and season with sea salt just before serving

1/4 c. extra virgin olive oil
4 garlic cloves, finely chopped
4 anchovy filets, rinsed and finely chopped (optional)
2 tbsp. capers, drained and chopped
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/2 tsp. kosher salt, plus more to cook the pasta
1/2 tsp. ground black pepper, plus more to serve
1 1/2 c. mayonnaise
1/2 c. grated parmesan cheese
1/4 c. whole milk
16 oz. uncooked medium shell pasta
3 c. diced, cooked chicken
3 c. sliced romaine lettuce (about 1 heart)
2 c. store-bought or homemade croutons
1 c. shaved parmesan, plus more to serve

Bring a large pot of salted water to a boil.
In a large bowl, whisk together the olive oil, garlic, anchovy filets (if using), capers, lemon juice,
mustard, Worcestershire sauce, salt, and pepper until well combined and smooth. Whisk in the
mayonnaise until well combined. Whisk in the grated parmesan and whole milk.
Cook the pasta for one minute longer than the package directions. Drain, rinse with cold water,
and let cool.
Place the cooled pasta in the large bowl with the dressing. Add the chicken, lettuce, croutons,
and shaved parmesan; folding to combine. Serve immediately with extra black pepper and shaved
parmesan.

1 cup couscous
Salt-about ½ tsp. for boiling water
2 cloves garlic finely chopped
1 teaspoon olive oil
8 asparagus spears cut into 1 inch pieces
1 cup packed fresh spinach
Juice of 1 large lemon
1/3 cup feta cheese
Salt and pepper to taste

In a medium sauce pan, bring 4 cups of water to boil. Add the salt. Stir in couscous. Cook until
tender, about 10 minutes. Drain and set aside.
In a small sauce pan, saute garlic in olive oil. Add in asparagus pieces. Saute for 3-4 minutes.
Stir in spinach. Cook until asparagus is tender and the spinach shrinks down.
Put the couscous in a medium bowl and add in the vegetables. Squeeze fresh lemon juice over
the orzo and vegetables. Stir. Season with salt and pepper. Taste-add more lemon juice if you
wish. The lemon I used was huge, so I only needed to use one lemon. If you need more juice, go
ahead.
Sprinkle feta cheese over the top of the salad. Serve warm. (I also liked the salad cold.)

8 oz container Cool Whip thawed
½ cup sour cream
10 oz can mandarin oranges drained
15 oz can pineapple tidbits drained
16 oz jar maraschino cherries drained, patted dry, and cut in half
1 cup mini marshmallows multi-colored or regular
1 cup sweetened shredded coconut

In a large bowl, fold together the Cool Whip and sour cream.
Fold in oranges, pineapple, cherries, marshmallows, and coconut.
CHILL, GARNISH, AND SERVE:
Cover with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Garnish the ambrosia salad with mini marshmallow, shredded coconut, and maraschino cherries
before serving (all optional, but they sure make the salad pretty!).
Serve and enjoy.

1 avocado
½ fresh lemon
2 cups grape tomatoes sliced
2 cups cucumber diced
1 can chickpeas drained (19 ounces)
¾ cup green bell pepper diced
½ cup fresh parsley chopped
¼ cup red onion sliced
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
½ teaspoon cumin
salt & pepper

Cut avocado into cubes and place in a bowl. Squeeze the juice from the lemon over the avocado
and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
Refrigerate at least one hour before serving.
Store leftover Chickpea Salad covered in the fridge for up to 3 days. Stir to refresh flavors and
serve cold.

Dressing
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried oregano, more for sprinkling
¼ teaspoon Dijon mustard
¼ teaspoon sea salt
Freshly ground black pepper
For the salad
1 English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick
1 green bell pepper, chopped into 1-inch pieces
2 cups halved cherry tomatoes
5 ounces feta cheese, cut into ½ inch cubes*
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives

Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano,
mustard, salt, and several grinds of pepper.
On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions,
and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches
of oregano. Season to taste and serve.

6 hardboiled eggs
8 ounces ditalini, small penne, or elbow macaroni
3/4 cup mayonnaise
1 1/2 tablespoons Dijon mustard
1 teaspoon white vinegar, or fresh lemon juice
1 clove garlic, finely minced or crushed to paste
1/2 teaspoon kosher salt, adjust to taste
1/4 teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 tablespoon red onion, finely chopped
2 tablespoons green onions
1/4 cup cooked and crumbled bacon (OPTIONAL)

Cook the pasta according to the directions on the package, adding a generous tablespoon or so of
kosher salt to the water as it cooks. Drain in a colander and rinse until the pasta is cool. As the
pasta is cooking, peel the eggs and separate the yolks from the whites.
Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to
press them through a fine metal strainer into a large mixing bowl. Add the mayonnaise, mustard,
vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
Add the cool pasta to the dressing in the bowl and stir to coat the pasta. Add the red onion, green
onions, and egg whites. Stir to combine. Garnish with additional green onions and paprika, if
desired. Serve immediately or cover and refrigerate until ready to serve. Enjoy!

5-6 cups broccoli florets  1 lb, this was about 2 ½ heads of broccoli for me

1 cup sharp cheddar cheese thicker, not finely shredded 

⅔ cup dried cranberries 

½ cup crumbled bacon

½ cup salted sunflower seeds 

⅓ cup red onion diced into small pieces 

Dressing

¾ cup mayo I use olive oil mayo 

¼ cup sour cream 

1 ½ Tablespoon white wine vinegar

3 Tablespoons sugar 

¼ teaspoon salt

¼ teaspoon pepper

Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.

In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.

Pour dressing over broccoli combination and toss or stir well.

Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.

Keep refrigerated if not consuming right away.

Notes

¹I never blanch my broccoli when making broccoli salad. If you wish to, blanch it in boiling water for 60 seconds. Drain and rinse with cold water immediately until broccoli has cooled, and then dry well before using.

²If cooking and crumbling your own bacon, you’ll need about 8 strips. If you prefer to use pre-cooked/crumbled bacon, make sure you buy the kind made with real bacon (it should say it on the label) and not “bacon flavored bits” with imitation flavor.

³Some or all of the sour cream may be substituted with plain Greek yogurt.

⁴White wine vinegar is my preference, but red wine vinegar, apple cider vinegar or champagne vinegar will also work great here.

How to Store Broccoli Salad

Broccoli Salad may be stored in the refrigerator in an airtight container for up to 3-4 days. If you are making several days in advance, I recommend storing the salad and the dressing separately, then tossing everything together at least an hour before serving.