Everything Salad Recipes

Steps:

• Let steaks rest to take the chill off. Preheat the grill or a grill pan or large skillet to medium high to high heat.
• Chop garlic, then finely chop herbs and mix together. Add lemon zest over the herb mixture and toss to combine. Add grill seasoning or salt and pepper to the pile and combine. Drizzle steaks with extra-virgin olive oil and rub liberally with herb mixture on all sides.
• Bring a few inches of water to a boil in a medium pan. Peel and slice beets 1/2 to 3/4-inch thick. Simmer beets until just tender, 6 to 7 minutes. Drain beets, cold shock them. Pat beets dry. Trim and slice the fennel into 1/2-inch thick pieces.
• Combine greens in a large shallow bowl or platter.
• Spray grill or grill pan with cooking spray. Grill beets, fennel and steaks 2 minutes on each side until evenly marked. Meat should still be pink inside. Allow meat to rest a few minutes.
• Whisk together the scallions, lemon juice, mustard, cumin, vinegar and stream in extra-virgin olive oil. Dress and season the salad greens. Slice the veggies and scatter over salad. Crumble cheese and arrange over vegetables. Serve salad, slice steak very thin on an angle and arrange meat over individual portions of salad and veggies.

Steps:

• Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
• Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.

Steps:

• For the dressing: Make the dressing in a small bowl by whisking together the balsamic vinegar, garlic and oregano. While whisking, drizzle in the olive oil. Season with salt and pepper.
• For the salad: Place the romaine lettuce in a bowl. Drizzle over the dressing and toss. Arrange on a platter to make a base for the salad. Artfully place the meats, peppers, tomatoes, artichoke hearts, olives and mozzarella balls around the platter. Garnish with the basil leaves and drizzle with the balsamic glaze.

Steps:

• In a saucepan combine the eggs, sugar, vinegar and salt. Cook and stir over low heat for 10 minutes or until mixture is thickened and a thermometer reads 160 degrees. Cool completely, stirring several times.
• In a bowl combine the macaroni, hard cooked eggs, ham, cheese, celery, onion, pickle relish and olives. Stir mayonnaise into cooled egg mixture and pour over the macaroni mixture. Stir to coat. Cover and refrigerate for at least 2 hours.