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.

Corn, Tomato, and Black Bean Salsa

Corn, Tomato, and Black Bean Salsa

Great as a side dish or served with blue corn chips for a quick snack, our Corn, Tomato, and Black Bean Salsa is refreshing and delicious with a touch of sweetness.

Nothing transports our taste buds to the American Southwest like salsa. Found on nearly every table in the area, salsas have become more popular than ketchup. Whether sweet, smoky, mild or flaming hot, there are literally hundreds of variations on this staple condiment. Our Corn, Tomato, and Black Bean Salsa is cool and delicious with the added ingredients of cilantro, garlic and onion. A touch of our Red Chile Honey lends a smoky sweetness to this flavorful blend of fresh ingredients.

PREP: 10 minutes + 1 hour chill time
COOK: 2 minutes

INGREDIENTS

  • 1/2 cup fine chopped white onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 3 tablespoons coarsely chopped fresh cilantro
  • 1/4 teaspoon lightly toasted, freshly ground cumin
  • 1 jalapeno chile, minced
  • 2 tablespoons cider vinegar
  • 1 tablespoon Red Chile Honey
  • 1 teaspoon kosher salt
  • 3/4 cup fresh corn kernels
  • 3 large ripe Roma tomatoes, diced
  • 1 cup cooked black beans

DIRECTIONS

  1. Lightly sauté onion and garlic in olive oil until soft, about 2 minutes, over medium heat; set aside.
  2. Combine chopped cilantro, cumin, jalapeno, vinegar, honey, and salt in a large bowl.
  3. Add corn, tomato, black beans and sautéed vegetables. Stir to combine thoroughly. Cover and refrigerate for an hour so flavors can combine.

TIPS: Serve with blue corn chips for a quick snack or aside favorites like Chiles Rellenos or Carne Adovada for a complete meal.

YIELDS: 2 1/2 cups

© 2011 Jadeworks Entertainment. All rights reserved.

Chips and Salsa

Chips and Salsa

Chips and salsa fresca are a favorite in nearly everyone's household. Try this simple recipe for fresh flavor. Spice it up with your favorite peppers!

Everyone loves chips and salsa! Serve this easy recipe at your next gathering or with your favorite Mexican dinner. It whips up quickly and the fresh ingredients beat store-bought flavor, hands down. Use this recipe as a baseline and experiment by adding your own favorite peppers, herbs and seasonings. For extra heat, substitute the jalapenos for habanero peppers. It’ll blow your top off!

PREP: 10 minutes
COOK: 10 minutes

INGREDIENTS

  • 2 cups hot water
  • 8 ripe plum tomatoes
  • 1/3 cup finely minced sweet white onion
  • 3 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/4 cup chopped fresh cilantro
  • Salt (optional)
DIRECTIONS
  1. Bring water to boil. Add tomatoes and boil until tender, remove from pot.
  2. Using a blender, combine the tomatoes, onion, garlic, jalapeno and cilantro. Blend until well mixed.
  3. Season to taste with salt.
  4. Serve at room temperature with your favorite tortilla chips.
  5. YIELDS: 3 cups.

    © 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.