Figs + Arugula + Goat Cheese + Cucumbers + Crispy Prosciutto (can just leave it regular) 

Dressing: Fig jam + sherry vinegar + olive oil + salt & pepper + garlic + shallot + rosemary (can be dried or fresh) + thyme (can be dried or fresh) + sage (can be dried or fresh) + honey + zest of one lemon & tiny squeeze of lemon

Tuscan kale + cucumber + avocado + almonds + shallots 

Dressed with: olive oil + white wine vinegar + Dijon mustard + garlic + lemon juice 

Crispy Prosciutto + Cucumber + Heirloom Tomato + Burrata + Basil 
Dressed w/ olive oil & balsamic glaze  

Butter Lettuce + Bok Choy + Fennel + Parsley + Mint + Snap Peas + Tomatoes + Green Onions + Cucumber + Avocado + Pistachio + Crumbled Feta 

Dressed w/ red wine vinegar + olive oil + honey + minced garlic + chopped shallots or red onions + salt & pepper + dried basil 

Romain + Cherry Tomatoes + Radishes + Cucumbers + gf pita crackers + Red Onions

Dressed w/ Sumac + Olive Oil + Red Wine Vinegar + Juice of 1 Lemon

Ingredients 
Arugula   
Mint 
Prosciutto 
Peach
Cucumber 
Marciano almonds
Burrata 
Salt & Pepper 
Butter 
Olive Oil 
Balsamic glaze
Honey 

Directions
1. Preheat the oven to 400/425. Line a pain with foil and place balls of prosciutto. Cook for about 10 min or until crispy. Allow time to cool before placing on salad 
2. While the prosciutto is cooking chop peaches. Then caramelize until golden in a pan with a 1/2 tablespoons of butter. Allow time to cool before placing on salad. 
3. When the prosciutto and peaches are done/cooled in a dish start to assemble the salad. First place down arugula + chopped mint + slices of cucumbers. Then add peaches & prosciutto throughout. After break apart the burrata and place clumps throughout. 
4. Garish salad with marciano almonds + salt & pepper. Dress drizzles of olive oil + balsamic glaze + honey. 
 

Ingredients
Parsley
Mint 
Chickpeas 
Cucumbers 
Roasted Pistachios 
Crumbled Feta  
Lemon Juice & Olive Oil 
Quinoa 

Directions
1.Make Quinoa & allow time to cool completely before assembling salad 
2. Finley chop all ingredients 
3.Crumble feta & add roasted pistachios 
4.Dress with lemon juice and olive oil

Ingredients
-Salad-
Romaine or Kale 
Parmesan Cheese
Croutons 
Dressing 

-Croutons- 
Bread 
Olive Oil 
Dried oregano, thyme, herbs to province 
Minced Garlic 
Parmesan Cheese

-Dressing- 
Worstorsho Sauce 
Vegan mayo 
Dijon mustard 
Pepper 
Lemon Juice 

Directions
-Salad- 
1. Cook croutons according to the instructions. Allow time to cool before assembling salad. 
2. Mix dressing according to directions 
3. Wash and chop lettuce of choice. Add to a bowl. 
4. Chop a few chunks of parmesan cheese and add to the bowl. 
5. Add cooled croutons to the bowl. 
6. Grate parmesan cheese. 
7. Dress salad & mix. 


-Croutons- 
1. Preheat oven to 375
2. Chop bread into small squares 
3. Dress with olive oil, minced garlic, dried oregano, thyme, and herbs to province
4. Line a baking pan & spray. Lay breads evenly onto pan 
5. Bake for 20-25 min or until golden. At the 10 min mark grate a little parmesan cheese on top of the bread 
6. Take out and allow time to cool before assembling salad 

-Dressing- 
1. Mix together all ingredients until combined 

Ingredients
Arugula 
Green Apple 
Pumpkin Seeds 
Dried Cherries 
Avocado 
Shaved Parmesan Cheese 
Olive Oil 

Directions 
1.Clean arugula & chop the avocado + green apple 
2.Assemble salad w/ all the ingredients & dress with olive oil 

Ingredients
Arugula 
Mint 
Basil 
Peach 
Prosciutto
Burrata 
Pepper 
1/2 tbs Butter 
Olive oil 
Balsamic glaze 

Directions
1. In pan melt butter. Slice peaches. Cook each side until brown & then allow time cool while assembling salad to avoid wilting. 
2. Spread arugula. Chop basil & mint and top on arugula. 
3. Scatter burrata clumps, Prosciutto clumps, & pistachios 
4. Top with peaches
5. Dress with pepper + olive oil + balsamic glaze