Lemony Pasta Salad with Green Beans

8 oz corkscrew pasta (or any other small shape – regular, whole wheat or gluten-free)
8 oz fresh green beans, halved
1 lemon
2 tbsp olive oil
2 tbsp grated parmesan cheese

2 tsp Dijon mustard
1 splash Worcestershire sauce
1 clove garlic, grated
Kosher salt and pepper
2 cups baby arugula lettuce
3 oz feta cheese, crumbled

1. Cook pasta per package instructions, adding green beans during the final 3 minutes of cooking. Drain and run under cold water to cool.
2. Using a vegetable peeler or zester, remove strips of zest from the lemon. You want very thin strips and you can cut them into pieces. Squeeze 2 tablespoons of lemon juice into a bowl. Whisk in the oil, parmesan, mustard, Worcestershire sauce, garlic, and ¼ teaspoon each salt and pepper.
3. Toss the pasta, green beans and lemon zest with dressing to coat. Fold in the arugula lettuce.
4. Transfer to a flat baking dish or platter to serve, sprinkling the 2 ounces of feta cheese on top.

Combine and enjoy!!!

Combine Broccoli, cheese, cranberries, bacon. pumpkin seeds & onion in a large bowl. 
Stir in dressing. Keep cool until ready to serve.

In a bowl or jar combine honey, vinegar, water, olive oil, lemon juice, sat and pepper; mix well. Set aside.
Combine spinach and romaine with the remaining ingredients in a large bowl.
Drizzle dressing over salad and toss.

Potato Salad

3 lb potatoes cut in ¾” cubes
2 tbsp cider vinegar
1¼ cups mayonnaise
⅓ cups dill pickle relish
1 tsp celery salt
1 tsp Dijon mustard

4 hard-boiled eggs, diced
2 celery talks, diced
½ small red onion, diced
Sea salt & freshly-cracked black pepper
Optional toppings: paprika or chopped fresh chives

Directions
1. Simmer potatoes 5- 8 minutes until can pierce with fork easily
2. Drain in colander, return to pot & drizzle with vinegar & let sit 30 minutes to cool
3. Meanwhile whisk together – mayo, celery salt, pickle relish
4. Add mayo mixture to potatoes & celery, onions, and hard-boiled eggs
5. Season with salt & pepper to taste & add topping
6. Chill & serve (can be saved for up to 3 days in sealed container)

Cucumber Melon and Mint Salad

Dressing
¼ cup (60 ml) extra virgin olive oil
zest of one lime
2 tbsp (30ml) fresh lime juice or more
1 tsp Balsam Lake honey
salt and freshly ground pepper to taste

Whisk ingredients together and set aside.

Salad
½ large green melon, peeled and seeded
1 English cucumber sliced thinly on the diagonal
bunch of fresh mint, leaves broken or chopped into pieces
½ a large sweet onion, diced
chopped parsley to garnish
1 lime wedge to garnish
Note: if you have access to fresh sweet peas in the pod, remove from pod and add to salad as garnish.

Cut melon into ¾ inch slices. Remove rind, and cut into 4 or 5 pieces crosswise. Place in a large bowl with sliced cucumber, onion and mint. Drizzle with dressing and mix gently. Arrange on a shallow serving platter. Sprinkle with raw peas and chopped parsley. Squeeze lime wedge over the salad and serve. Serves 6-8.

Festive Kale Pomegranate & Pecan Salad

8-10 cups of kale washed, stemmed and cut into thin ribbons
½ cup roasted pecans chopped
1 cup pomegranate seeds
¼ cup sunflower roasted seeds
2 oz feta cheese crumbled

½ small red onion diced
1 clove  crushed garlic
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 tbsp honey
Salt and pepper to taste

Instructions:
In a large bowl combine the kale, pecans, pomegranate seeds, sunflower seeds and feta cheese. Set aside while you make the dressing.
In a small cup combine onion, garlic, olive oil, vinegar, honey, salt and pepper. Mix well and adjust the seasonings.
Drizzle dressing over the salad and enjoy it !!!!!

Black Bean Salad

½ cup quinoa rinsed in cold water
1 cup chicken broth
¼ tsp cumin
¼ tsp salt
1 cup black beans
1 cup corn
1 large tomato
1 small red pepper
2 green onions
3 tbsp chopped cilantro
2 tbsp chopped parsley
salt & pepper to taste

Dressing
¼ cup oil
2 tbsp lime juice
1 garlic clove
1 tsp chili powder
½ tsp oregano

Heat 1 tbsp oil over medium heat, add quinoa and stir until translucent. Stir in broth and cumin.
Heat to boiling and reduce heat. Cover and simmer about 15 min.
Remove from heat and let stand 5 min. Fluff with a fork and set aside to cool.
Stir in all ingredients and mix well with dressing.