Four Lettuce Salad with Tomatoes and Avocado

Four Lettuce Salad with Tomatoes and Avocado

Prepare our quick and delicious Four Lettuce Salad with Tomatoes and Avocado as a satisfying lunch or a crisp and refreshing starter.

Sometimes we’re craving something light and refreshing. When that’s the case, this Four Lettuce Salad with Tomatoes and Avocado is the perfect dish to satisfy our hunger. Filled with nutritious veggies like silky avocado, juicy tomatoes and a blend of lettuces that range from sweet to peppery, it is topped with a subtle dressing that perfectly complements this salad. Serve this with nearly any meal as a healthy starter or side, or eat a bigger portion for a meal unto itself.

PREP: 10 minutes

INGREDIENTS

  • 1 head romaine lettuce, chopped
  • 2 cups escarole, chopped
  • 1 cup radicchio, chopped
  • 1 cup endive, chopped
  • 2 plum tomatoes, seeded and sliced
  • 1 avocado, seeded, halved and sliced
  • 1/2 red onion, sliced thin
  • 2 tablespoons sunflower seeds
  • 3 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

DIRECTIONS

  1. Toss romaine, escarole, radicchio, endive, tomatoes, avocado, onion and sunflower seeds in a large salad bowl. Drizzle vinegar and oil over greens and season with salt and pepper. Toss thoroughly and serve.

TIPS: Serve with your favorite soup and crusty bread for a delicious lunch. The sunflower seeds can be replaced with chopped walnuts or sliced almonds if preferred.

YIELDS: 4 to 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Meatless Italian Dinner

A meatless Italian dinner with bread, salad and pasta.

Caesar Salad with Garlic Croutons, Bread with Herb Butter and Spaghetti Pomodoro comprise a hearty but meatless weeknight dinner.

As the weather warms up, sometimes you want filling, lighter fare served without a meat entrée. This quick, simple dinner pairs an authentic red sauce with pasta, soft flavorful bread and an easy salad with homemade croutons. Of course, if your family is comprised of die-hard carnivores, you can always add ground Italian sausage, ground beef or poultry to your pasta sauce for additional protein.

Caesar Salad with Garlic Croutons

The secret to a cold, crisp salad is found in the preparation of your greens. Wash the lettuce in a water bath, drain and repeat until water is clear. Then spin dry the lettuce leaves in a salad spinner (like the ones made by Oxo and IKEA) or lay them on a clean towel, then layered with a paper towel and another layer of lettuce. Roll and keep in the refrigerator until needed.

PREP: 15 minutes or more
COOK: 3 minutes

INGREDIENTS
  • 3/4 cup extra-virgin olive oil
  • 3 cloves garlic, crushed
  • 2 cups fresh bread cubes, cut 3/4-inch square
  • 1 teaspoon sea salt
  • 2 heads romaine lettuce, blemished or wilted out leaves removed, cleaned and prepare as instructed above, then cut into 1-inch strips (about 6 cups)
  • 2 large eggs, soft-cooked for 3 minutes in boiling water
  • 3 tablespoons fresh lemon juice
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground black pepper
  • Anchovies (optional)
DIRECTIONS
  1. Infuse 1/2 cup of the olive oil with the garlic by placing both in a small bowl. Set aside for a minimum of 15 minutes. (For best flavor, do this the night before.)
  2. When ready to cook, heat the garlic oil in a large skillet over medium-high heat. Add the bread cubes and cook, stirring, until golden brown, 2 to 3 minutes. Drain on paper towel and toss with 1/4 teaspoon of sea salt and cracked pepper.
  3. Place cold lettuce in a salad bowl. Pour the remaining 1/4 cup of olive oil over the lettuce. Add the remaining 3/4 teaspoon salt and toss well. The soft-cooked eggs will break apart and combine with the lemon juice to coat the salad with creamy dressing. Add Parmesan cheese and toasted croutons, toss again, and top with pepper. Top with anchovies, if desired, and serve immediately.

YIELDS: 4 – 6 servings

Bread with Herb Butter

The great thing about this recipe is that it creates enough bread for two meals. I assemble both loaves simultaneously, put one in the oven for dinner and put the second loaf in the freezer for another night. If you have leftover herb butter, seal it in an airtight plastic container in the refrigerator where it may be kept for up to three days, or wrap it in waxed paper and freeze it for up to three months.

PREP: 5 minutes
BAKE: 15 to 20 minutes

INGREDIENTS
  • 2 sticks unsalted butter, softened to room temperature
  • A few tablespoons fresh flat leaf Italian parsley, chopped
  • A few tablespoons fresh oregano, chopped
  • 1 baguette
DIRECTIONS
  1. Combine butter, parsley and oregano to make the herb butter. Make a slit in the baguette 3/4 of the way through, making sure not to cut all the way through.
  2. Preheat the oven to 375°F.
  3. Wrap the baguette in aluminum foil and bake for 15 to 20 minutes.

YIELDS: 6 servings

Spaghetti Pomodoro

This recipe has become our family’s go-to sauce. It is simple and quick to prepare and has marvelous flavor. It may be served with pasta, pizza or your favorite bread sticks.

PREP: 5 minutes
COOK: 30 minutes

INGREDIENTS
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, finely minced
  • Pinch of red pepper flakes
  • 1 28-ounce can whole tomatoes, lightly pulsed in a blender
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper
  • Small pinch of sugar
  • 1 spring fresh basil
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese

DIRECTIONS
  1. Bring a large pot of water to boil.
  2. Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn’t brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper and sugar and stir to combine. Bring to a boil, reduce heat and simmer. Cook for 25 minutes. Add the basil and cook an additional 5 minutes. Remove basil before serving.
  3. Meanwhile, 10 minutes before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than package instructions. Taste for doneness. Pasta should be slightly al dente (firm, but not too hard). Drain the pasta. Place 1/2 cup of sauce in bottom of a serving bowl, then top with pasta. Using tongs, toss the pasta in the sauce to coat. Add additional sauce to each serving as desired, then top with Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper.

YIELDS: 4 to 6 servings

© 2011 Jadeworks Entertainment.

Favorite Soup and Salad

When Heather is sick, she craves tomato soup and a grilled cheese sandwich. One day when I didn’t have a can of soup on hand, I had to improvise and discovered this spicy homemade version which delivers robust taste and delicious croutons which float on top, combining the favorite flavors she wants. Although I’ve never even liked tomato soup before, this recipe even had my taste buds doing the happy dance. Serve it with a Market Salad for a complete meal.

Tomato Soup with Mozzarella Croutons and Market Salad

When you're craving soup and salad, this grown-up version of tomato soup hits the spot. Topped with homemade croutons, mozzarella and basil, it is a succulent treat even the most finicky appetite will enjoy. Serve it with a market salad to complete the meal.

Tomato Soup with Mozzarella Croutons

PREP: 10 minutes
COOK: 40 minutes
INGREDIENTS
FOR THE SOUP
  • 1 28-ounce can whole peeled plum tomatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 1 onion, diced
  • 2 1/2 cups low-sodium chicken stock
  • Kosher salt and freshly ground pepper
FOR THE CROUTONS
  • 1/2 baguette, sliced (about 16 slices)
  • Olive oil, for drizzling
  • 8 ounces fresh mozzarella, thinly sliced
  • Fresh basil leaves
DIRECTIONS
  1. Pulse tomatoes and liquid in a blender until chopped. Heat oil and red pepper flakes in a saucepan over medium heat. Add garlic and onion. Cook, stirring, until onions are tender, about 6 minutes. Add tomatoes and stock and bring to a boil. Reduce to a simmer and stir occasionally, until slightly reduced, about 30 minutes. Puree in batches until smooth; season with salt and pepper.
  2. Meanwhile, drizzle bread with oil. Toast in 375° oven until it begins to turn golden, about 5 minutes. Top with mozzarella and return to oven. Cook until cheese begins to melt, about 1 minute more.
  3. Top with fresh basil, season with salt and pepper, and serve with soup.
YIELDS: 4 servings

Market Salad

PREP: 5 minutes
INGREDIENTS
  • 1 heart of romaine, washed and well dried
  • Good quality extra-virgin olive oil
  • Red-wine vinegar
  • Salt (preferably sea salt flakes)
  • Freshly ground black pepper
DIRECTIONS
  1. Tear the salad greens into a large salad bowl. Drizzle a bit of olive oil and vinegar over top and season with salt and pepper. Toss gently to coat. Taste and add more oil, vinegar, salt or pepper if needed.
YIELDS: 4 servings
© 2011 Jadeworks Entertainment.