Ingredients: 

1 Romaine dried lettuce

 6 ounce olives

 Pitted black 

1 Green bell pepper, chopped

 1 thinly sliced Red onion 

6 tbsp. Olive oil 

1 Red bell pepper, chopped

 2 Large tomatoes, chopped

 1 Cucumber, sliced

 1 cup Crumbled feta cheese 

1 tsp. Dried oregano 

1 Lemon 

Method

 In a large mixing salad bowl, the Romaine, onion, olives, bell peppers, cucumber, tomatoes, and cheese are well mixed. Whisk together the olive oil, lemon juice, oregano, and black pepper. Pour dressing over salad, toss and serve.

 Enjoy! 

Ingredients

 1 cup Slivered almonds

 2 cloves Garlic minced 

1 tsp. Honey

1 cup Vegetable oil 

1 Head romaine lettuce, 

1 tsp. Dijon mustard 

¼ cup Raspberry vinegar

 2 tbsp. Balsamic vinegar

 2 tbsp. Brown sugar 

1 Pint strawberries, sliced

 1 cup Crumbled feta cheese

 Method 

In a skillet the oil is heated over medium-high, cook the almonds, stirring frequently, until lightly toasted. Remove from heat. In a bowl, prepare the dressing by combining the Balsamic vinegar, brown sugar, and vegetable oil together. In a big bowl, mix together the almonds, feta cheese and romaine lettuce. Just before serving toss the salad with the dressing. 

Enjoy! 

 Ingredients

 1 ¾ pound Sirloin steak

 1/3 cup Olive oil 

3 tbsp. Red wine vinegar

 2 tbsp. Lemon juice 

1 clove Garlic, minced 

½ tsp. Salt

 1/8 tsp. Ground black pepper

 1 tsp. Worcestershire sauce 

1 Carrot, sliced

 ½ cup Sliced red onion 

¼ cup Stuffed green sliced pimento olives 

Method

 Preheat grill on high heat. Place steak on grill and cook for 5 minutes per side. Remove from heat and let sit until cool. In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, pepper and Worcestershire sauce. Mix in the cheese. After that, cover and place dressing in refrigerator. Just before serving pour the dressing over the steak. Serve with crusty grilled French bread. 

Enjoy!

Ingredients: 

1 Romaine lettuce 

11 ounces Mandarin oranges, drained 

6 Green onions, thinly sliced

 ½ cup Olive oil

1 tbsp. White sugar

 1 tsp. Crushed red pepper flakes 

2 tbsp. White sugar

 ½ cup Sliced almonds 

¼ cup Red wine vinegar 

Ground black pepper to taste

 Method

 In a large bowl, combine the romaine lettuce, oranges and green onions. In a skillet add the sugar and stir while sugar starts to melt. Stir constantly. Add almonds and stir until coated. Turn the almonds onto a plate, and cool. Combine olive oil, red wine vinegar, one tbsp. sugar, pepper red flakes and black pepper in a jar with a tight fitting lid. Before serving, toss lettuce with salad dressing until coated. Transfer to a serving bowl, and serve sprinkled with sugared almonds. Serve immediately. 

Enjoy!

 Ingredients 

6 Bacon slices 

¼ cup Pineapple juice

 3 tbsp. Red wine vinegar

 ¼ cup Olive oil 

Freshly ground black pepper to taste Salt to taste

 10 ounces Package chopped romaine lettuce 

1 cup Diced pineapple

 ½ cup Chopped and toasted macadamia nuts 

3 Chopped green onions

 ¼ cup Flaked coconut toasted 

Method

 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain and crumble the bacon. Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar. Cover to shake well. Toss the rest of the ingredients together and add in the dressing. Garnish with toasted coconut. Serve immediately. 

Enjoy! 

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