Farmers Market. Tis the Season Salads.

First off, get hold of some really good Olive Oil and Vinegar.  Splashing both on lettuce alone can make an impressive salad, in a pinch.  Always have a decent cheese in the fridge.  My fall back is parmesan.  Feta and gorgonzola are handy as well.   Nuts are always good.  Almonds, pine and candied walnuts are my favorite.  Use a green that YOU like, then toss on a few toppings.  Remember, less in more and salad likes salt and pepper.

ONE: Spinach, feta and candied walnuts.  Splash with oil and vinegar.  Toss

TWO: Arugula, shaved fennel and grated parmesan. Splash with oil and vinegar. Toss

THREE: Sliced tomatoes, sliced mozzarella and torn basil.  Splash with oil and vinegar.

FOUR: Watercress, strawberries and  crumbled gorgonzola.  Splash with oil and vinegar.  Toss

FIVE: Arugula, orange, chopped mint, and walnuts. Splash with oil and vinegar.  Toss.

SIX: Romaine, chopped egg, bacon bits. Splash with oil and vinegar.  Toss.

SEVEN: Cos, avocado, toasted pine-nuts and dried cranberries.   Splash with oil and vinegar.  Toss.

CLICK HERE to add your yours to the list. 

EIGHT: Spinach, grapefruit, avocado and garlic.  Thanks Jenny. 


Shaved fennel with halved clementines.  Salt, pepper and good olive oil.
Thanks M Shade

Arugula, shaved parmesan, lots of little cocktail shrimp, olive oil, squeezed lemon. salt and pepper. Thanks M Shade

Thin sliced red onion, cucumbers, crumbled feta, watercress, a splash of olive oil and vinegar.  Toasted broken pita as croutons.  

Fresh cooked peas tossed with bacon bits and crumbled hard boiled egg.  Salt, pepper and a little olive oil. 

Any fresh greens, watermelon cubes, avocado chunks, squeezed lemon, a splash of olive oil, salt and pepper