Welcoming Salads

• 1 small crisp lettuce, torn in pieces
• 2 carrots, coarsely grated
• 4 oz cherry tomatoes, halved
• 2 celery stalks, thinly sliced
• 1/2 cup blanched almonds or unsalted cashew nuts, halved
• 2 tablespoons sunflower seeds
• 2 tablespoons sesame seeds, lightly toasted

Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 2 teaspoons honey
• Juice of 1 small orange
• Salt and ground black pepper

Put all of the salad vegetables, almonds or cashew nuts and seeds into a large bowl.

Put all of the dressing ingredients into a screw top jar, shake them up well and pour over the salad.

Toss the salad thoroughly and divide it between four small salad bowls . Seasoned and serve lightly chilled.

• Yields: 4 servings
• Preparation Time: 15 minutes

• 1 lb new potatoes, halved if large
• 2 carrots, coarsely grated
• 1/4 cucumber, sliced or chopped
• 1/4 cup peas
• Small green or red pepper, sliced
• 1 cup cooked pulses, e.g. red kidney beans or green lentils
• 1 Boston or red leaf lettuce, or 1 head chicory
• 2-3 hard-boiled eggs, quartered, and/or grated cheese, to serve

Dressing:

• 4 tablespoons salad dressing
• 3 tablespoons natural yogurt
• 2 tablespoons milk
• 2 tablespoons chopped fresh chives
• Salt and ground black pepper

Put all of the vegetables (except the lettuce) and pulses into a large mixing bowl.

Line a large platter with the lettuce or chicory leaves, creating a nest for the other salad ingredients. Mix the dressing ingredients together and pour over the salad in the mixing bowl.

Toss the salad thoroughly with the dressing, season it well, then pile into the center of the lettuce or chicory nest.

Top the salad with the eggs, cheese or both.

Put all of the dressing ingredients into a screw top jar, shake them up well and pour over the salad. Serve lightly chilled.

• Yields: 5 servings
• Preparation Time: 15 minutes

• 2 red and /or yellow sweet peppers
• 2 medium zucchini or yellow summer squash halved lengthwise or 8 to 10 yellow sunburst or patty pan squash
• 1 tablespoon olive oil
• 2 cups packaged dried rigatoni or mostaccioli
• Roasted Garlic Dressing (see below)
• 3/4 cup cubed fontina cheese (3 ounces)
• 1 to 2 tablespoons snipped Italian flat-leaf or curly parsley

Halve the sweet peppers lengthwise; remove and discard the stems, seeds, and membranes. Brush the sweet peppers, eggplants, and squash with olive oil. Grill the vegetables on an uncovered grill directly over medium-hot coals for 8-12 minutes or until the vegetables are tender, turning occasionally. Remove the vegetables from the grill; cool slightly. Cut the vegetables into 1-inch pieces. Meanwhile, cook the pasta according to package directions. Drain the pasta and rinse with cold water. Drain again. In a large bowl, combine the pasta and grilled vegetables. Pour the Roasted Garlic Dressing over the pasta mixture. Toss gently to coat. Stir in the fontina cheese. Sprinkle with snipped parsley. If desired, garnish with parsley sprigs.

• Yields: 4 servings
• Preparation Time: 15 minutes

• 3 tablespoons balsamic vinegar or red wine vinegar
• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon bottled roasted minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

In a screw-top jar combine all of the ingredients. Cover and shake well.