Salads/Dressings

Yield: 2 servings Dressing: 1 clove garlic, minced 1 tablespoon balsamic vinegar (well aged) 1 ½ teaspoons Dijon mustard 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/3 cup.

Delicious served on a salad, or a fillet of Grilled Swordfish, or Pan-seared Salmon.

A nice side salad served with the Pan-seared Salmon.

Bright and colorful, best made with garden-fresh vegetables.

The peppery bite of arugula blends well with the soft flavor of the figs.

A nice fall dish, rich with spinach, crunchy apples and walnuts, and the sweetness of dried cranberries.

A simple way to dress a fresh bowl of mixed salad greens.

A classic combination that is one of my daughter Rachel’s favorites. This is for you, my dearest daughter Rachel!