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Salad Olivier – Russian Potato Salad

September 16th, 2015


One of the most traditional Russian salads, it was originally created by the French Chef, M. Olivier, but claimed by the Russians as one of their dishes. It is certainly become a big part of the Russian life and everyone knows how delicious this salad can be. Ironically, there are many different recipes. You can choose to add meat to it or serve it meatless. We will be adding boiled chicken but some people use bologna as well.


  • 2 cups boiled chicken
  • 2-3 potatoes
  • 2-3 hard boiled eggs
  • 2-3 dill pickles (pickled with salt not vinegar)
  • 3-4 tbsp mayonnaise
  • 1 bunch green onions
  • 1 can sweet peas (you an also use fresh or frozen (thawed))
  • 2 carrots
  • salt and pepper to taste


Cut up the chicken and set aside.Boil potatoes and carrots until they are soft in the middle and let cool to room temperature. Dice potatoes and carrots and combine in bowl. Add diced eggs, pickles, green onions, dill and sweet peas. Add the chicken. Mix all ingredients well while adding salt and pepper.

Add Mayonnaise and mix all ingredients well again. Sprinkle with some dill and refrigerate for 2-3 hours)

This salad is delicious when served fresh but even better when it has been refrigerated for a few hours or even overnight.

Olive, Cucumber, and Feta Salad

September 13th, 2015


Having a party?  Your guests will love the idea of choosing whether they want their salad tossed or on a skewer.  Here is one salad served two ways.  You can either have it tossed or enjoy the same ingredients beautifully combined and skewered.

1 Fresh Cucumber
1 cup of black olives
13-14 feta cheese squares
3 Tbsp Extra Virgin Olive Oil
1 Tbsp balsamic vinegar
1/2 tsp minced garlic

Slice cucumber, drain olives, and cut feta cheese into squares.  Assemble the salad on skewers by starting with the black olive, followed by two to three slices of cucumber and finished off with a square of feta cheese.  If serving as both a tossed salad and skewers, arrange the skewers around a large flat plate.  Once you have created the outer circle in skewers, fill the inner circle with the individual ingredients.  Start off with a bed of lettuce, add cucumbers, followed by slices of black olives and finish off with crumbled feta cheese.  You can either sprinkle the salad dressing on top of the mixed salad or you can toss the entire salad in another bowl and place the tossed salad inside the inner circle.

To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.

If you are only serving the skewered salad.  Start off with pouring a small amount of dressing on the plate or your serving platter.  Place the skewered salad on top of the dressing and let sit for a few moments. You want the feta cheese to absorb some of the dressing. Then sprinkle the dressing on top of the skewers and serve immediately.


Olive and Artichoke Salad Skewer

September 9th, 2015
Join the latest trend of salad on a stick! Great for BBQs and picnics and beautiful to serve at any party any time of the year!


  • 1 can Green Olives
  • 1 can quartered artichoke hearts
  • skewers
  • For the Lemon Butter
  • Juice of 1 lemon
  • 1/2 stick of butter


Drain the olives and artichoke hearts. Skewer an olive and follow with 2-3 artichoke pieces… repeat the process until you get to the end of the skewer and then top off with an olive. Plate the finished skewers. To make dressing, melt the butter and add the lemon juice. Mix well. Brush a little bit of the butter dressing on each finished skewer, making sure that each olive and artichoke have a little bit of dressing. Serve the remainder of the dressing on the side.

Sautéed Bell Pepper and Goat Cheese Salad

September 7th, 2015

bellpepperandgoatcheesesaladPrepare yourself for something warm, something cool, something sweet, and definitely something fresh!  This beautiful  salad is perfect for fall!!


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 6 scallions chopped
  • 1 bag mixed greens
  • 1 tbsp capers
  • 6 oz goat cheese
  • Vinaigrette Dressing
  • 4 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vinegar (apple cider, white, whatever you like)
  • 1 Tbsp Honey
  • Juice of 1/2 lemon
  • Salt and Pepper to taste


Cut each bell pepper in half and remove the cores and seeds. Then cut into thin strips. You can sauté or broil the bell peppers. I sautéed them for 15 minutes in olive oil until they are soft and the skin was slightly charred. Transfer the bell peppers to a bowl.Arrange the mixed greens on a platter and add the bell peppers. I like it when the peppers are still warm.  But if you prefer them cooled off, it’s delicious as well. Add the vinaigrette and toss.  Lastly, sprinkle the scallions, capers, and goat cheese and serve immediately.


Honey Beet and Feta Salad

September 3rd, 2015


This salad is wonderful for so many reasons!  It’s unique, healthy, and beautiful to serve… LOVE IT!!!!  I also love that it is sweet and everyone who tries it is really impressed with how good it tastes!

1 lb Cooked Beet
1/4 Cup Extra Virgin Olive Oil
2 tbsp Honey
1 tbsp vinegar reduction sauce (or you can use a sweet balsamic vinegar)
1/2 tsp Super Fine Sugar
2 tbsp Salted Sunflower Seeds
4-5 oz Feta Cheese
4-8 oz Spring Mix
Salt and Pepper to taste

Dice the cooked beets and set aside until needed. Heat the olive oil in a small pan. Mix in honey and sugar and season with salt and pepper. Stir until everything is dissolved.

Add the beets to the pan and stir to gently coat all of them. Remove from heat.

Arrange the spring mix in a large salad bowl and spoon the beets on top.  Add the feta cheese.  Pour the vinegar reduction sauce over the salad, sprinkle with sunflower seeds and serve immediately.

Fall Pear Salad

September 1st, 2015


You will fall in love with this delicious salad and it looks so beautiful on a plate! This recipe serves four!


  • 4 Pears
  • 4 cups Butternut squash or yellow squash (chopped into quarters)
  • 1 bag Mixed greens
  • 1/2 cup dried cranberries, blueberries, or cherries
  • 1/2 cup Feta cheese
  • Ingredients for the Maple Vinaigrette
  • 2 tsp Dijon Mustard
  • 4 Tbsp Grade B Maple Syrup
  • 4 Tbsp Apple Cider Vinegar
  • 1/2 cup Olive oil
  • Salt and Pepper to taste


Cut the squash into quarters, place in a bowl, toss with a bit of olive oil so it is well coated and salt to taste. Roast the squash in the oven at 350 degrees for 20-30 minutes or until the squash is to your desired tenderness. In the meantime, cut the bottom of each pear slightly so it can stand on its own in the salad bowl. Then, slice the pears and then re-stack the pieces so they look whole again. Set aside. Fill each salad plate with a bed of mixed greens and then place the sliced pear on top. Add the squash around the pear. Sprinkle the Feta cheese and dried fruit. To make the dressing, combine all the ingredients in a bowl and whisk until it is well blended. With a spoon, pour the dressing on top of the pear, then around the pear onto the other ingredients until you have the desired amount.

Chicken Nugget Salad

May 22nd, 2015
If you are feeling up for hearty and delicious salad, you will love this combination!! Feel free to customize with your favorite ingredients. This salad goes great with ANY dressing!


  • 1 cup Chicken nugget pieces
  • 1 cup mixed greens
  • 1 cup grape tomatoes
  • 1/2 cup hard boiled eggs (chopped)
  • 1/2 Avocado (chopped)
  • 1/2 cup corn (canned or fresh)


Place a bed of greens on a plate. Arranging the rest of the ingredients in stripes (much like a cobb salad), create a stripe of corn, a stripe of avocado, a stripe of chopped hard-boiled eggs, a stripe of chicken nugget pieces, and a stripe of tomatoes. Dress with our favorite dressing… ranch, Thousand island, French, or whatever you prefer!

Asparagus Cantaloupe and Prosciutto Salad

May 21st, 2015
CantaloupeprosciuttosaladDelicious and beautiful


  • 1/2 Cantaloupe sliced
  • 1 lb Aspargus
  • 6 thin slices Prosciutto
  • Dressing
  • 1/4 cup honey
  • 1/4 cup Balsamic Vinegar


Trim asparagus and cook 1-2 minutes and drain. Cool with cold water and drain again. Lay out a bed of asparagus on a platter and set aside. Wrap prosciutto around the cantaloupe slices and arrange on top of the bed of asparagus. For dressing, mix honey and balsamic vinegar together and drizzle over the entire salad. Enjoy! You can also make ahead 1-2 hours prior to serving.

Party Cobb Salad

May 18th, 2015


Many people have their own version of a classic cob. This is ours! We guarantee that it will be a show stopper at your next party or special event. It’s beautiful and most importantly, delicious!! Feel free to make your own version. Add meat, different cheeses and veggies. There are no rules! We also have a great recipe for a similar “Fall Salad”. Use any kind of store bought dressing. Or have different dressings available for guests to choose from.


  • 1 pkg any type of lettuce
  • 1 cup hard boiled eggs (chopped)
  • 1 cup tomatoes (chopped)
  • 1 cup olives (chopped or sliced)
  • 1 cup diced avocados
  • 1 cup prepared bacon (chopped)


Create a bed of lettuce on a large platter. We recommend an oblong or rectangular shape, but if all you have is a large round platter, you can use it as well. Just be prepared to use less ingredients on the ends. Start spreading each ingredient in vertical lines on the platter. This salad is very versatile, so feel free to improvise.


For a beautiful presentation, you can prepare it on a platter and allow people to help themselves to the ingredients they like the most. Have several different dressings available for people to choose from.

Green and Red Salmon Salad

May 17th, 2015


A delicious and hearty salad you’ll enjoy any time of the year.

1 zucchini
1/2 bunch asparagus
5-7 grape tomatoes
4-5 oz cooked salmon


1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1/2 tsp minced garlic

With a vegetable / potato peeler, slice zucchini into thin strips to create the first layer of salad on the salad plate. Blanche asparagus and cool. Cut asparagus into bite sized pieces and place on top of the zucchini. Place the cooked salmon on top of the zucchini and asparagus. You can have it as one whole piece or cut it into smaller pieces. Slice each grape tomato in half and top off salad with the tomato pieces.

To make dressing, mix the balsamic vinegar, garlic, and olive oil together until combined.