Spa Salad Recipes

Steps:

• Whisk together lemon juice and olive oil - salt & pepper to taste - but make sure the salt fully dissolves before you add more. Toss together the radishes, celery and lightly packed parsley in a large bowl.
• If making ahead of time - wait to drizzle the dressing until right before you serve it and cover with a damp paper towel. If serving right away, drizzle dressing and enjoy!
• Spoon salads in porcelain sppons - like the ones from Pier 1 or Crate & Barrel and serve them up to your guests!

Steps:

• Broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
• When the pepper is cooled and peeled, dice them.
• Clean the green beans, remove the ends, and cut into smaller pieces if desired - They look better long but are easier to eat small - you can always cut them up on the plate.
• Blanch the green beans in boiling water for about 6 minutes.
• Make the dressing: Mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
• These amounts are for 2 servings, so you'll use half of everything on each plate:.
• On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
• Sprinkle the capers over the tuna.
• Sprinkle the diced roasted red pepper over the chickpeas.
• Pour as much dressing as desired over each salad.