- Heat olive oil in large sauté pan set over high heat; add broccoli, red pepper and salt. Cover and cook, tossing occasionally, for 2 minutes. Add water. Cover and cook, tossing occasionally, for 2 minutes or until broccoli and red pepper are lightly browned.
- Transfer broccoli and red pepper to serving bowl. Add provolone, capers and vinegar; toss gently.
Recipe Provided by Chef Sharon Sanders
Mint Dressing
In small bowl, whisk together olive oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if using) until blended.
Stir in mint.
Salad
On large serving platter, arrange watermelon, bocconcini, arugula and olives.
Drizzle with Mint Dressing.
Garnish fruit salad with pomegranate seeds and pine nuts.
- Toast bread. Cut into 1/2-inch cubes; set aside. Reserve 2 tbsp dark green onion stems.
- In large bowl, whisk together vinegar and salt; whisk in oil. Add tuna, tomato, remaining green onions, celery, capers, and bread. Toss and let stand for 15 to 30 minutes at room temperature, tossing occasionally. Sprinkle each serving with reserved green onions.
Tip: If mixture is too dry, drizzle with extra olive oil. If too bland, add up to 1 tbsp extra vinegar and capers.
Recipe Provided by Chef Sharon Sanders
In large bowl, whisk together oil, vinegar, salt and pepper. Add tomatoes, cucumber, lettuce and green onions. Just before serving, toss gently to coat with dressing.
Recipe Provided by Chef Sharon Sanders
- Cook potatoes in large pot of boiling salted water for 10 to 15 minutes or until tender; drain and rinse under cold water. Set aside. Cook beans in boiling water for 3 minutes or until just tender; drain and rinse under cold water. Set aside.
- Place eggs in small saucepan; pour in enough cold water to cover and slowly bring to boil. Simmer for 6 minutes; drain and rinse under cold water. Peel and cut into quarters. Place potatoes, beans, eggs, tomatoes, cucumber, tuna, capers and olives in large salad bowl.
Dressing: In small bowl, combine olive oil, red wine vinegar, mustard and sugar; whisk together with a fork. To serve, drizzle dressing over salad; toss to mix well.
Dijon Dressing: In small bowl, whisk together red wine vinegar, mustard, garlic, salt and pepper. Whisk in olive oil until well combined.
Salad: On serving platter, arrange tuna, potatoes, green beans, tomatoes, eggs and olives in adjacent rows. Drizzle with dressing. Sprinkle with chives.
- Rinse and drain kidney beans, green beans and wax beans. Transfer to large bowl; add bell pepper, onion and celery.
- In small bowl, whisk together vinegar, olive oil and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours before serving. Season to taste with salt and pepper.
Tip: Make-ahead! This salad can be prepared, covered and refrigerated for up to 5 days.
