SIDE SALADS

Grapefruit-Mango-Avocado Salad

1 mango, chopped
2 avocado, chopped
2 grapefruit, sectioned
1 small head red leaf lettuce, torn into bite size pieces
For garnish: finely chop your choice of a mixture of vegetables such as red onion, sweet onion, red pepper, yellow pepper, chives.
For dressing: whisk together a mixture of 3 tablespoons white balsamic vinegar, 1/2 teaspoon Dijon, and 2 tablespoons canola oil.
Place lettuce on platter. Distribute mango, avocado, and grapefruit over lettuce. Sprinkle vegetable mixture over fruits. Pour dressing over all.
Serves 6 - 8

Frisee Baby Spinach and Beet Salad

3/4 lb medium golden or red beets
1 cup cranberry juice cocktail
1/3 cup sweetened dried cranberries
3 tbsp sugar
1 tbsp raspberry vinegar
1 tbsp minced shallots
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 tbsp walnut oil
4 cups radicchio
4 cups baby spinach
1/2 cup (2 oz) crumbled soft goat cheese
Preheat oven to 400.
Wrap each beet in aluminum foil. Bake at 400 for 1 hour and 30 minutes or until tender. Discard foil, cool beets for 30 minutes. Trim off beet roots, rub off skins. Cut beets into 1/8-inch thick slices.
Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil, cook 11 minutes or until mixture thickens. Remove from heat. Stif in shallots, salt and pepper. Gradually add oil, stirring with a whisk.
Combine lettuce and spinach in a large bowl. Add cranberry mixture, toss to coat. Place mixture on serving platter. Top with beets and dot with goat cheese.
Serves 4-6
Adapted from Cooking Light

VEGETABLE POT POURRI
Serves 10
3 cups broccoli
3 cups cauliflower
3 cups celery
10 oz frozen petite peas
1 cup dried cranberries
1 cup raw Spanish peanuts
2 tbsp sugar
1 tsp salt
1 tbsp white wine vinegar
1 tbsp grated onion
1/4 cup fresh grated Parmesan cheese
1 1/2 cups mayonnaise
Prepare the broccoli by peeling the outside of the stems. Then slice the stems until you reach the flowerets. Cut/separate the flowerets into small sections.
Cut the cauliflower apart into small floweret pieces.
Thinlyslice the celery (preferably with a manual slicer)
Put the peas in a strainer. Run hot tap water over them and then let them drain.
Combine the vegetables, cranberries, and nuts in a large bowl.
In a small bowl whisk together the sugar, salt, vinegar, grated onion, mayonnaise, and Parmesan. Pour the dressing over the vegetable mixture and toss.