Back
Vegetable Salads
Vegetables take the cake in these flavorful, robust salads.
A great side dish or entree for brunch, lunch or dinner.
4th of July Potato Salad
Preprared with baby Blue, Red and White Potatoes
In combination with dill, red onion and chives
Artichoke Couscous Salad
Light and fluffy Couscous peppered with Red Onion, Basil, Garlic, Tomatoes, Avocado and Artichokes
Tossed win Red Wine Vinegar Vinaigrette
Artichoke Rice Salad
Seasoned Rice combined with Scallions, colored Peppers, Pimento stuffed Olives and marinated Artichokes
Blended and spiced, served chilled
Asparagus Platter
Asparagus arranged fan -like around fresh Mushrooms, marinated Artichokes, black and green Olives, and Grape
Tomatoes
With a splash of Vidalia Vinaigrette
Asparagus with Hot Crab Sauce
Served cold in a sleek line up, topped with hot Crab Sauce and toasted Almonds
Beefsteak Tomatoes, summer fresh and sliced
Stuffed between fresh Mozzarella slices and garnished with Oregano and Basil from the garden With an Olive Oil
Vinaigrette
Clairmont Salad
A julienne of slivered Cabbage, colorful Peppers, Carrots, Vidalia Onions and Olives Wilted in a light Vinaigrette
Cornbread Salad
Cubes of fresh Cornbread layered with Jalapenos and Tomatoes
Tossed with Pintos, Cheddar and Bell Peppers and studded with Scallions and Chili Peppers Tossed with a rich,
creamy Sour cream Ranch
Couscous with Dates
A combination salad composed of Couscous, toasted Almonds, Ginger and Dates Tossed with a Red Wine Vinaigrette
Couscous with Spicy Vegetables
Includes a dice of Yellow Squash, Zucchini, Red Onion and Garbanzo Beans Blended with Cumin, Cilantro and Red
Pepper Flakes
Green Bean Feta Cheese and Walnut Salad
Layers of chilled, crisp cooked Green Beans, Red Onion Dice, Feta Crumbles and toasted Walnuts Drizzled with a
three Herb Splash
Marinated Vegetable Platter
Fresh Carrots, Cucumbers, colored Peppers, Olives, Yellow Squash, and Zucchini, sliced artfully in a sweet and
savory marinade bath
Served chilled
Mediterranean Pasta Salad
Gremilini pasta shells tossed with fresh Asparagus tips, slivered Carrots, Kalamata olives, colorful peppers, Grape
Tomatoes, Basil and Parmesan Tossed in an Orange-Balsamic Vinaigrette
Pasta Primavera
Spinach, Cheese and Tomato Fusilli Pasta Combined with fresh Broccoli, Carrots, Olives, Scallions, Red Onions,
Yellow Squash and Zucchini Blended with a zany Italian spice Vinaigrette
Portobello, Asparagus and Tomato Salad
Roasted Portobello’s and Asparagus with grilled Grape Tomatoes
Layered upon baby lettuces and drizzled with Olive Oil, Lemons, Herbs and Spices
Portobello Salad Grill
Fresh Portobello Mushrooms, marinated and grilled
Topped with roasted Eggplant and Kalamata Olives
Sitting atop Spinach leaves and Feta crumbles
Roasted Beet Salad with Blue Cheese
Golden yellow and red beets, roasted until tender with Sea Salt
Sliced and stacked, topped with crumbled Blue cheese, a hint of olive oil and Orange zest
Roasted Vegetable Salad
Roasted and grilled Portobello Mushrooms ,red skinned Potatoes, Eggplant, Yellow Squash, Zucchini and colored
Peppers
Layered over Baby Greens of the Field and tossed with a light White Wine Vinegar Vinaigrette
Sprinkled with Thyme and Tarragon
Tortellini Salad with Feta Dressing
Spinach, Plain and Tomato Tortellini stuffed with a savory blend of Ricotta Cheese Mixed with Scallions, Basil,
Garlic, Artichoke Hearts and Tomatoes Tossed with Dill Vinaigrette and Feta Cheese
Two Tone Potato Salad
A flavorful blend of Sweet and New Potatoes combined with Capers, Scallions, Celery, Chopped Egg, Red Onion dice
and Olives
Tossed with a Dijon Vinaigrette
Vegetable Spill
Fresh Broccoli, Cauliflower and Yellow and Green Squashes paired with Grape Tomatoes, baby Carrots and Celery
sticks
With a side of Cucumber wedges and Mushroom pieces with made from scratch Dill Veggie Dip
| 
