Category Archives: Salads

Caprese Salad

(Original source:

Caprese salad is an Italian dish, especially delicious in the summer when made with garden tomatoes and fresh basil. You may mix the ingredients in a bowl, but laying them out as described below is more aesthetically attractive and transforms this into a crowd pleasing appetizer. I prepared caprese salad for an Italian themed potluck and it was an instant hit.

Preparation Time: 20 minutes
Cooking Time: N/A


  • 4 large ripe tomatoes, sliced 1/4 inch thick
  • 1 pound fresh mozzarella cheese, sliced 1/4 inch thick
  • 1/3 cup fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • Fine sea salt to taste
  • Freshly ground black pepper to taste


  • On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves.
  • Drizzle with olive oil.
  • Season with sea salt and pepper.

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Posted by on June 26, 2011 in Appetizers, Other, Salads


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Caesar Salad with Egg Dressing

Danielle and Aunt Jaymie

Aunt Jaymie and I have a tradition of getting Caesar salad at Panera every time I visit her in Richmond, so during one of my school breaks in college we decided to learn how to make our own! This recipe is very good and tastes similar to the salad at Panera. I don’t remember where we found it or else I would gladly acknowledge the source…either in a cookbook or online.

Preparation Time:
Cooking Time: N/A


  • 2 cups croutons
  • 2 heads romaine lettuce
  • ½ cup parmesan
  • ½ tsp. salt
  • ¼ tsp. dry mustard
  • ¼ tsp. black pepper
  • 6 Tbsp. olive oil
  • Juice of 2 lemons
  • 2 eggs
  • 4-5 anchovy fillets


  • Mix first 8 ingredients.
  • Break 2 eggs and toss.
  • Add croutons and anchovy fillets.
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Posted by on May 16, 2011 in Salads



Danielle’s Special Salad

 This is an improvisational recipe that I created years ago when I first started living on my own. I simply blend all my favorite salad ingredients and live off of this for a few days. I love that this salad looks different every time I make it and allows ample room for creativity.

Preparation Time: 20 minutes
Cooking Time: N/A



  • 1 head of fresh romaine lettuce or 1 bag of pre-washed romaine lettuce. *
  • 1 carrot (you may substitute for shredded carrots if short on time)
  • 1 red pepper
  • 1 cucumber
  • 1 avocado
  • 1 pack of cherry tomatoes
  • Feta cheese or mozzarella balls
  • Shaved parmasan cheese
  • Dried cranberries
  • Optional: cilantro, chickpeas, and/or tabouli

*You can use mixed greens if you like, but I always make sure there is some romaine.


  • Place lettuce in bottom of large bowl.
  • Add other ingredients. If preparing for company, I like to arrange the cucumbers, avocados, cherry tomatoes, and red peppers in fun designs on top of the lettuce. If you are going for a Christmas theme, use both red and green peppers.

Serving Suggestions:

  • Serve with a dinner entrée or add tuna fish/chicken salad/sardines or other type of lean protein for a deliciously healthy lunch.
  • You can serve with any type of dressing you like, but I usually eat this salad with olive oil which is especially good if you add sardines.

Chef’s Tips:

  • If stored dry (without dressing), this salad stays good in the refrigerator for a couple days.
  • Double the recipe if preparing for a large gathering.

Posted by on May 16, 2011 in Salads


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