Mixed Vegetable Salad with Lime Dressing

Suggested Piece: 3 Qt Saucepan with Inset, 3.5 Qt Insulated Bowl

Ingredients
About 2 cups of any or all of the following:
- beets (#3 cone)
- carrots (#3 cone)
- potatoes (#3 cone)
- green beans (fresh or frozen, thawed)
- peas (fresh or frozen, thawed)
- radishes (#4 cone)
- cucumber (#3 cone)
- grape tomatoes, halved

Dressing
3 tbsp. lime juice (#1 cone)
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. cilantro, chopped

Garnishes
1 hard boiled egg (#3 cone)
1/2 red onion (#4 cone)
2 tbsp. feta cheese

Directions
Place 3.5 Insulated Bowl in refrigerator to cool. Process beets, carrots, and potatoes on #3 cone in Inset. Place Inset in 3 Qt. Saucepan over 1/2 in. water. Cook over medium heat until Vapo-Valve clicks, reduce heat to low and continue cooking for approx. 7 minutes (vegetable should be al dente, not mushy). Add cooked vegetables to pre-cooled 3.5 Qt Bowl. Add green beans, peas, radish, cucumber, and/or tomatoes. Top with desired garnishes. Add all dressing ingredients to a glass jar with lid, shake to combine. Pour dressing over salad just before serving. Thank you Rick Bayless for inspiring this dish!

Herb Cucumber & Tomato Salad

Suggested Piece: 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. extra virgin olive oil
2 tbsp. red wine vinegar
1 tsp. fresh oregano, chopped
3 English cucumbers (#3 cone)
1 c. grape tomatoes, halved
1/2 c. red onion, (#4 cone)
2 tbsp. fresh mint, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. fresh dill, chopped
1/2 c. feta cheese
Salt & pepper to taste

Directions
Whisk together olive oil, vinegar, and oregano in bowl. Toss together with cucumbers, tomatoes, onion, mint, parsley, and dill. Season with salt and pepper. Sprinkle with feta.

Autumn Pear Salad

Suggested Pieces: 3.5 Qt. Insulated Bowl

Ingredients
4 slices bacon, cooked and chopped
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO

Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)

Shaved Brussels Sprouts Salad

Suggested Piece: 10" Gourmet Chef Skillet & 3.5 Qt. Insulated Bowl

Ingredients
3 tbsp. olive oil
1 tsp. ground cinnamon
1 clove garlic (#1 cone)
3 c. shaved Brussels sprouts
1 tbsp. fresh lemon juice
2 tbsp. crumbled feta
2 tbsp. golden raisins
4 sprigs fresh mint, leaves stripped & chopped
3 tbsp. almonds, chopped

Directions
In 10" Gourmet Chef Skillet, heat the oil and cinnamon over low until the cinnamon flavor is infused into the oil (about 5 min.). Add the garlic; remove from heat. In a 3.5 Qt. Insulated Bowl, toss the sprouts with the cinnamon oil and lemon juice. Season and add the feta and raisins; top with the mint and nuts.

Kale & Quinoa Salad

Suggested Piece: 3.5 Qt. Cold Bowl

Ingredients

For the Salad:

1 c. quinoa

1 large bunch (about 6 cups) kale, tough stems removed, chopped, and rubbed

15 oz. can chickpeas, rinsed & drained (optional)

1 c. blueberries

4 oz. goat/feta cheese, crumbled (optional)

½ c. sliced almonds

1 avocado, cubed

For the Dressing:

¼ c. extra virgin olive oil

¼ c. lemon juice

2 tbsp. honey

1 ½ tsp. Dijon mustard

¼ tsp. Kosher salt

Dash of black pepper

Directions

Prepare quinoa using the knuckle method. Transfer to a large bowl to cool. Meanwhile, make the dressing. Whisk together all dressing ingredients in a large salad bowl. Add the kale and, using your hands, toss it with the dressing. Once the quinoa is cool, add it to the bowl with the kale, along with the chickpeas (if using), blueberries, goat cheese (if using), almonds, and avocado. Toss gently to combine. Serve.

Mediterranean Salad

Suggested Piece: Large Cold Bowl

Ingredients
1 head Lettuce (green/red leaf or romaine), cut into thin strips
1 Cucumber (#3 cone)
1/2 c. Tomatoes, chopped
1 - 15.5 oz. can Chickpeas, drained & rinsed
1/2 Red onion (#4 cone)
1/2 c. Feta crumbles or Parmesan cheese (#1 cone)
1/2 tsp. black pepper
1/2 tsp. garlic powder
2 Tbsp. Extra virgin olive oil
2 Tbsp. Red wine or cider vinegar

Directions
In a Large Cold Bowl toss lettuce, cucumber, tomatoes, chickpeas, cheese, and onion. In a small mixing bowl whisk olive oil, vinegar, garlic powder, and pepper. Pour dressing over salad mixture, toss.

Harvest Salad

Suggested Piece: Medium Cold Bowl

Ingredients

1 head romaine or other leafy green

1 red apple (#3 cone)

1 green apple (#3 cone)

1/4 cup walnuts or pecans (#2 cone)

1/4 cup dried cranberries

1/2 cup crumbled feta

Your Favorite Vinaigrette

Directions

Hand chop lettuce with the Saladmaster Santoku knife, wash and set aside. Chop both apples on the #3 cone and the nuts on the #2 cone. Add apples, nuts, craisins and cheese to the lettuce. Dress with your favorite vinaigrette.

Autumn Apple Salad with a Maple Vinaigrette

Suggested Piece: Large Cold Bowl

Ingredients

2 cups baby spinach

1/4 cup dried cranberries

1/4 cup halved pecans

2 tablespoons feta cheese

1/2 granny smith apple (#3 cone)

1/2 fuji apple (#3 cone)

2 slices bacon cooked and chopped

Maple Dijon Vinaigrette

2 tablespoons extra virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon maple syrup

1 and 1/2 teaspoon Dijon mustard

Salt & pepper to taste

Directions

Add the spinach to a medium size bowl or plate.

Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon.

Add all the ingredients for the maple Dijon vinaigrette to a small mason jar. Shake to mix. Pour over the salad. The dressing recipe makes enough for two salads.