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Avocado Teacup Bistro Salad

By Toni on February 14, 2012 in Recipes, Salad Recipes

Avocado Salad Recipe

Avocado Teacup Bistro Salad

Ingredients

Artisan lettuce
red onion, chopped
cucumber, chopped
avocado, peeled and diced
tomato, diced
Steakhouse Lemon Vinaigrette:
olive oil- 1/2 cup
white wine vinegar- 4 tbspns
lemon juice- 2 tbspns, or juice squeezed from 1/2 of a lemon
McCormick Montreal Steak Seasoning- 1 tablespoon

Instructions

combine all ingredients into salad bowl
drizzle with vinaigrette and toss
fill cups with salad and turn over onto a plate or platter
refrigerate for up to 2-3 hours
remove cup and serve

https://tonispilsbury.com/avocado-teacup-bistro-salad/

Avocados are the most heart-healthy fruit or vegetable with amazing antioxidant properties. This beautiful little bistro chopped salad makes an amazing presentation for dinner parties.

Heart Healthy

Avocado Teacup Bistro Salad Recipe

Ingredients

Ingredients:

Dressing:

I use my Steakhouse Lemon Vinaigrette for this salad; click here for the recipe:

Steakhouse Lemon Vinaigrette Recipe

Directions:

combine all ingredients into salad bowl
drizzle with vinaigrette and toss
fill cups with salad and turn over onto a plate or platter
refrigerate for up to 2-3 hours
remove cup and serve

artisan lettuce

drizzle with vinaigrette and toss

place salad in cups

turn cups over onto plate or platter, and refrigerate

remove cups before serving- Voila!.. or Voici!

This recipe for Avocado Teacup Bistro Salad is delicious served with these tasty recipes:

Slow Cooker Beef Au Poivre:

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Salmon Salad Croissants &Warm Spinach Salad

By Toni on January 18, 2012 in Complete Family Dinner, Entrees Recipe, Recipes, Reincarnating The Leftover, Salad Recipes

Reincarnate The Leftover

This is the perfect recipe to make with leftover cooked salmon, like our Herb Baked Salmon.

Salmon Salad Croissants &Warm Spinach Salad

Ingredients

1. onion, red- 1, peeled and sliced in half
2. cooked salmon- 12 oz.
3. capers- 3 tablespoons
4. croissants- 1-2 for each person, sliced in half length-wise
5. baby spinach lettuce- 1 16 oz. pre-cut ready-to-eat bag
6. rasberry vinaigrette dressing- 1 small bottle
7. bacon bits, real- 4 oz. or cooked bacon, crumbled
8. dried sweetened cranberries- 8 oz.
STAPLES
9. eggs- 2
10. mayonnaise- ¼ cup
11. lemon juice- 1 tablespoon
12. salt

Instructions

Salad

Boil eggs until hard boiled then set aside in cold water to cool.

Croissants

Mince one onion half, reserving second half.
Place salmon in mixing bowl and use fork to shred.
Add minced onion, capers, mayonnaise and lemon to mix well.
Season with salt to taste.
Place salmon mixture on croissants and top with a few spinach leaves.

Salad

Slice the reserved onion half into very thin strips.
Peel and slice hard boiled eggs into ¼ inch slices.
In measuring cup or gravy boat, heat dressing in microwave until slightly warm, approximately 30 seconds.
Place spinach in salad bowl.
Top with onion slices, egg slices, bacon bits and cranberries.
Drizzle with warm dressing.
Toss.

https://tonispilsbury.com/salmon-salad-croissants-warm-spinach-salad/

Reincarnating The Leftover

This recipe is made with leftovers from our Herb Baked Salmon:

Herb Baked Salmon Recipe

Meal Planning For Busy Families

The Organized Cook Weekly Meal Plan System

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Steakhouse Vinaigrette

By Toni on January 1, 2012 in Recipes, Salad Recipes

How To Make Homemade Vinaigrette

This is my favorite homemade vinaigrette recipe- light and tangy with a little pow! I first made this simple salad dressing over the summer while vacationing in Carlsbad, just experimenting with some ingredients while grilling steaks one night.