Simple & Tasty Prosciutto, Avocado, Greens, & Feta Salad

I created this simple and tasty salad to accompany a flat bread pizza I made for a family dinner. I initially planned to make a terrific-sounding fresh fig and prosciutto salad I found on-line at https://www.purewow.com/recipes/prosciutto-fig-salad-board. However, when I couldn't get fresh figs, I ended up changing four of the major ingredients. This recipe serves four, but can easily be scaled up or down.

Ingredients
- Juice of 1 lemon
- 1 Tbsp Dijon mustard
- 1/3 cup Extra-Virgin Olive Oil
- Kosher salt & freshly ground pepper to taste
- 6 ounces mixed arugula, watercress, kale & spinach (Publix sells this mixture)
- 2 ripe avocados, sliced. (There are great on-line videos for avocado-slicing techniques.)
- 3-4 ounces of thinly slide prosciutto torn into pieces
- 2 tbsps chopped sweet peppers (Publix sells a chopped sweet pepper mixture.)
- 1/4 cup crumbled feta cheese

Preparation
1. Stir lemon juice, EVOO, mustard, salt, & pepper in a small bowl.

2. Place greens on a salad board.

3. Top greens with avocado, prosciutto, peppers, and feta

4. Set bowl of dressing next to salad for diners' use.

Quick and Easy Tuna Salad

This easy tuna salad can be served over lettuce, on toast, in pita bread, etc. The inspiration for this recipe was one I found at All Recipes (http://allrecipes.com/recipe/14198/zesty-tuna-salad/). However, I made a number of changes to suite my own tastes. It's a recipe that can be easily modified. It should serve 3. The original recipe serves 2.

Ingredients

2 4-ounce cans of tuna packed in water
2 tsp mayonnaise 
2 tsp sweet pickle relish
2 tsp Dijon mustard
1 stalk celery, chopped
1/3 cup chopped onion
1/4 cup chopped bell pepper
2 tsp chopped walnuts
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp lemon juice

Directions

Drain the tuna, then mash in a small bowl with a fork.

Add other ingredients, and stir well to combine.

Chill and serve.

Arugula, Manchego, and Sun-Dried Tomato Salad

This delicious and easy arugula salad is from Martha Stewart's web site (http://www.marthastewart.com/332805/arugula-salad-with-shaved-manchego). It was a nice accompaniment to a shrimp, honey, and cilantro main dish. It serves 4.

Ingredients

- 1 - 2 tbsp honey (I used two)

- 2 tbsp white balsamic or white wine vinegar (I used balsamic)

- 2 tbsp olive oil (I used a very high quality, mild, Greek EVOO)

- Coarse salt and ground pepper to taste

- 2 bunches arugula, about 1 pound total, well rinsed and with stems removed (I used a package of prewashed arugula, with stems already removed, from Publix. So, it took much less than a pound.)

- 1/4 cup of oil-packed, sun-dried tomatoes, drained and thinly sliced

- 4 ounces Manchego cheese

Directions

1. In a large bowl, whisk honey and vinegar until combined. Whisk in oil. Season with salt and pepper.

2. Add arugula and sun-dried tomatoes.

3. Using a vegetable peeler, thinly shave the Manchego. Add half to the bowl, and toss to combine.

4. Divide the mixture among four serving plates. Top with remaining Manchego, and serve.

Delicious Fig, Prosciutto, Goat Cheese, Arugula & Spinach Salad

This delicious and easy salad is a variant of one posted on food.com at http://www.food.com/recipe/fig-prosciutto-and-arugula-salad-261149. Searching the Internet will find you others. Some use different cheese - like Parmesan or mozzarella. Others add ingredients like rosemary.

Below is my version of the one at food.com. It served three of us.

Ingredients

- 8 Black Mission figs slice vertically and with the stem cut off
- about 4 ounces of mixed arugula and spinach (The original recipe had only arugula.)
- 4 slices of prosciutto cut into small pieces
- several ounces of soft goat cheese (or whatever type cheese you might enjoy with the main ingredients, or no cheese at all)
- high quality Extra Virgin Olive Oil (EVOO)
- 2 tablespoons + 1 & 1/2 teaspoons of balsamic vinegar (I used raspberry.)
- 1 tablespoon honey
- sea salt
- freshly ground pepper

Directions

Put the balsamic vinegar in a small bowl.

Add a pinch of salt and a few grinds of pepper. Stir to dissolve them.

Stir in the honey.

Spread the arugula and spinach on a serving platter. Drizzle the greens with the EVOO, and season with salt and pepper.

Decoratively arrange the greens, figs and prosciutto on the platter.

Sprinkle the goat cheese over the items on the platter.

Drizzle everything with the balsamic-honey dressing.