Three Salads are Better Than One

• 1 cup firm red apple – honey crisp or fuji
• 1/2 cup green apple – granny smith
• 4 T raisins or dates
• 1/4 cup mayonnaise
• 1/4 cup sour cream or greek yogurt
• 1/4 cup fresh orange juice
• 1 tsp orange zest
• 1/4 tsp nutmeg
• 2 T of unsweetened coconut flakes
• 1/4 cup chopped walnuts

• 2 cups arugula
• 1 grapefruit sliced or wedged
• 1 orange sliced or wedged
• 1 tsp crushed red pepper
• olive oil drizzle
• chopped pistachios for garnish
• salt

• 1 cup field peas, blanched
• 1 cup english peas, blanched
• 1 ear of corn – blistered in the oven on broil and cut off the cob
• 1/4 sweat onion diced small
• 1/2 cup feta cheese – crumbled
• 1/4 cup chopped mint – plus mint for garnish
• optional avocado for garnish
• creamy lemon vinaigrette to taste

Lemon Vinaigrette for Pea Salad – makes extra to use later in the week on a salad

• 1/4 cup red wine vinegar
• 2 T fresh squeezed lemon juice
• 1 tsp fresh oregano
• 1 clove garlic – minced
• 2 T brown mustard
• 1/4-1/2 cup olive oil
• 1/4 cup sour cream or greek yogurt – optional for a creamier dressing
• Salt
• Pepper

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