"The face of healthy eating in 2010."

Turning over a new (healthy) leaf in 2010.

I can almost hear the groans – and no, not from the bad puns you are about to be subjected to.  Rather, from the post holiday weigh-in after a month of festive eating.  So, to start the new year off right and turn over a new leaf…at least momentarily…lettuce eat healthy starting in 2010!

Posted below are two of my favorite salad dressings which hopefully will bowl you over, if not make your friends green with envy.  Speaking of greens, use whatever you fancy and top with favorites such as mushrooms (doesn’t everyone like a fun guy?!?) tomatoes, onions or whatever you have on hand (or in the fridge.)

Have a favorite salad or dressing recipe?  Send it in and we’re happy to post it.  As for the puns, those listed above are really just the tip of the iceberg but we’ll spare you for now because we do want you to romaine with us!

Chopped Salad


  • 8 cups greens (romaine is good)
  • 2 ½ cup diced, cooked chicken
  • 1 ¼ cups chopped, seeded tomatoes
  • 8 oz. dry salami, chopped
  • 1 cup grated mozzarella
  • ¾ cup grated provolone
  • 2/3 cup drained garbanzo beans
  • ½ cup chopped basil
  • 3 chopped green onions 


  • 6 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons minced garlic
  • 1 tablespoon dijon mustard
  • 2 teaspoons oregano (dried)
  • ½ teaspoon sugar
  • 1 cup olive oil 

Dressing:  Whisk first 7 ingredients and then add oil slowly until incorporated.

Cook’s notes:

  • The dressing works well for most salads including the chopped salad recipe listed above.
  • The chopped salad is a party pleasing dish.
  • Recipe courtesy of Cucina Cucina, Issaquah WA. 

Balsamic Vinaigrette 

  • 5 tablespoons balsamic vinegar
  • 1 ½ - 2 tablespoons dijon
  • 2 tablespoons lemon juice
  • ½ - ¾ teaspoon honey (to taste)
  • Splash of tarragon or champagne vinegar
  • ½ cup olive oil
  • Salt and pepper to taste
  • Garlic, crushed clove 

Whisk together the balsamic vinegar, dijon, lemon juice, honey and tarragon or champagne vinegars.   Slowly drizzle in the olive oil and whisk together with the vinegar mixture.  Continue whisking until all the oil is incorporated and the mixture is thick (it will slowly emulsify).

Add salt and pepper to taste, drop in a clove of garlic.   Refrigerate at least 2 hours.  Note:  dressing has a tendency to solidify when refrigerated.  Warm to room temperature for best results. 

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