Salads

2 cans (15.5 ounces each) black-eyed peas, rinsed and drained 1 cup sweet corn 2 medium tomatoes, diced 1/4 cup

4 cups brussels sprouts, with leaves removed 1/4 cup dried cranberries 1/4 cup mandarin oranges 1/4 cup bacon, crumbled 1

Tossed Summer Salad

3 cups spinach 3 cups arugula 1/2 cup sliced strawberries 1/3 cup blueberries 1/4 cup cherry tomatoes 1/2 cucumber, sliced

Grilled Steak Salad

1 beef top round steak, cut 1 inch thick (about 1-1/2 pounds) 1 small eggplant, cut crosswise into 1/2-inch thick

Avocado Ranch Dressing

2 avocados 1 cup buttermilk 1/4 cup mayo 3 tablespoons sour cream 1/4 cup white wine vinegar 1 teaspoon salt

Edible Flower Salad with Lemon-Poppy Seed Dressing

1 ounce ricotta salata cheese 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons honey 1 teaspoon poppy

Winter Citrus Salad

2 navel oranges 3 blood oranges 2 pink grapefruit 1/4 cup olive oil 2 tablespoons red wine vinegar 1 tablespoon

Zucchini Noodle Salad

2 large zucchini 1/2 cup red grape tomatoes, halved 1/2 cup yellow grape tomatoes, halved 3 tablespoons olive oil 2

Grilled Corn Salad

6 ears sweet corn Extra-virgin olive oil for brushing corn 2 cups grape tomatoes, halved 1 red onion, thinly sliced 2

Watermelon Parmesan Salad

2 slices watermelon 4 cups mixed salad greens 1 wedge Parmesan cheese Fig balsamic vinegar Cut watermelon slices and remove

Cornbread Salad

5 cups cornbread, cooked and cubed 3 cups diced fresh tomatoes 1 cup Vidalia onion or sweet onion, chopped 1

Apple, Cranberry & Lemon Pepper Chicken Salad

1 garlic clove, minced2 teaspoons lemon pepper seasoning1/2 teaspoon paprika1 tablespoon olive oilJuice of 1/2 lemon1/2 teaspoon salt1/2 teaspoon dried

Dragon Fruit Salad

2 dragon fruit 1 cup fresh papaya chunks 1 cup fresh pineapple chunks Cut the dragon fruit in half and