Roasted Vegetable Salad

As a child I didn’t care much for plain salads, so today I am creating ways in which to present salads to my family in delicious and inviting ways, such as this recipe.

1 large eggplant

2 med. onions

2 bell peppers

2 packages fresh mushrooms

12-14 cloves garlic

Sea salt & pepper per taste

Fresh basil or parsley

1/3 c. virgin olive oil

There is nothing to it! Just watch the video for easy instructions!

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Fresh Mango, Grapefruit & Salmon Salad


Elegant and refreshingly tasteful, this salad is a beautiful addition to many summer dishes, or add smoked salmon for your main dish!

3 small – medium heads of romaine or your favorite salad greens

5 green onions

1 med. cucumber

1/4 c. mayo

1/4 c. extra virgin olive oil

1/2 tsp. Himalayan salt

Juice of 1 lemon

1/4 tsp. black pepper

1 tbsp. capers

2 small (or 1 large) grapefruit

1 med. ripe mango

1 c. smoked wild salmon

2 tbsp. feta cheese

Small bunch fresh parsley or other herbs

 For preparation instructions click here.

Me mango salad 3




Fresh Apple Salad

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A quick way to a tasty and healthy snack or salad!

4 apples pealed & shredded

Juice from 1/2  fresh orange

1 tbsp. raw honey

Touch of real (pure) vanilla

Dash of cinnamon

1/3 c. raisins or cranberries 

Mix apples, honey, vanilla, cinnamon, and orange juice together.

Serve topped with raisins and cranberries.

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Vlada’s Potato Salad

If you have these ingredients in your kitchen we could begin right now! Instructions are shown in the video.

6 med. boiled potatoes
6 hard boiled eggs
1/2 cup real mayo
1/4 – 1/2 cup olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. granulated garlic
1 tbsp. country mustard (or your favorite mustard)
1 tbsp. capers
1 small red onion, chopped
12 petite dill pickles, sliced

Start by boiling potatoes. After potatoes are cool, peel them and cut into medium-size cubes. Add the remaining ingredients and mix well.

Cool before serving!   potato salad


Virgin Potato Salad

This recipe is great for large gatherings! It makes over 30 servings and is a perfect side dish for summer BBQs, and delicious with many different meat and fish main dishes. This light, flavorful recipe is much healthier than traditional potato salad.

Boil about 15 large (or 20) small potatoes. When cool, peel and slice into small cubes. In a (separate) large bowl, combine the following ingredients:

3 large onions sliced into long, thin pieces
2 1/2 cups extra virgin olive oil
2 cups vinegar
1 tbsp. raw sugar
1 tbsp. powdered garlic
1/2 tbsp. ground black pepper
2 tbsp.sea salt
2 tbsp. capers
2 cans pitted black olives
Fresh parsley for decoration 

Add potatoes to dressing, mix well, and refrigerate.


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Caesar Salad Dressing – All Natural

5-6 cloves fresh garlic

5 egg yolks

1/2 cup red wine vinegar

3/4 tsp. white or black pepper

Juice of 1/2 lemon

2 oz. anchovies

1 1/2 cup extra virgin olive oil

1/2 tsp. sea salt

1/2 cup Parmesan or Romano cheese

Start by combining garlic, vinegar, egg yolks, pepper, lemon juice and anchovies in a food processor and blend well. Gradually add olive oil and salt. Then add Parmesan or Romano cheese … and you are done! Pour dressing into a glass jar and store in refrigerator.


Ceasar Salad dressing



Carmelized Fig Salad with Kale

This recipe was created for lunch while assembling recipes for a cookbook. These were the ingredients that were on hand at the time. We used shredded mozzarella, but goat cheese would take the flavors to a whole new level.
1 tsp cinnamon
4 tsp raw sugar
1 bunch kale, rinsed
1/3 cup lemon juice
2 tbsp. raw honey
¾ tsp. salt
3 tbsp. lemon olive oil (or regular olive oil)
¼ cup raisins
¼ cup chopped almonds
¼ cup chopped walnuts
1 cup green grapes, whole
8 large figs, rinsed and sliced in half, lengthwise
3 tbsp. butter
½ cup goat cheese or mozzarella

1. Combine cinnamon and sugar in a small bowl. Set aside.
2. Strip kale leaves from the stalk, discard stalk and chop leaves.
3. Put kale leaves into a large bowl, add lemon, honey and salt. Using your hands, massage ingredients for about a minute.
4. Add olive oil, raisins, almonds, walnuts, grapes, and a pinch of black pepper. Combine well and set aside.
5. Preheat broiler to high.
6. Dip the cut end of the figs into the sugar and cinnamon mixture and set cut side up on a foiled lined cookie sheet. Top each fig with a small slice of butter. Broil for about 3 minutes, and then add about a teaspoon of goat cheese (or mozzarella) to the tops of each of the figs. Broil for another 2-3 minutes.
7. Place figs on the salad and enjoy!

Tip: You could set aside some of the grapes, raisins, almonds, and walnuts to top the salad for a more inviting presentation.

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Margarita Mozzarella Salad

½ large onion, sliced
1/3 tsp. salt (or to taste)
½ large red pepper, sliced
4 large cloves garlic, diced
1 package (18 oz) cherry tomatoes, whole or halved
2 ½ tbsp. balsamic vinegar
4 tbsp. extra virgin olive oil
1 can (6 oz) pitted black or green olives, whole or sliced
1 package (12 oz) marinated fresh mozzarella, small balls or sliced
Black pepper to taste
Small bunch of fresh basil, coarsely chopped

1. Combine onion and salt in large bowl.
2. Add red pepper, garlic, tomatoes, balsamic vinegar, olive oil, olives, mozzarella, black pepper and basil. Combine well. Great served with a tasty grilled sandwich!
Tips: For how to easily peel garlic, check out our video at


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Fresh Basil Tomato Salad

This is a fresh and easy addition to your summer BBQ or great with your favorite sandwiches. Get your kids involved by asking them to wash the basil while you cut up the rest of the ingredients.

10 Roma tomatoes (I like mine pealed)

1 ripe avocado, sliced or cubed

1 tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

1 tsp. apple cider vinegar 

Small bunch fresh basil, chopped

Pinch of black pepper

Pinch of sea salt

Slice tomatoes or cut them in half. Add salt, pepper, vinegar, basil and olive oil. Mix well. Add avocado and mix lightly once again … and that’s all it takes!

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Vada’s “Addictive” Vegan Salad Dressing

Here is a simple recipe and video instructions on how easy it is to make your own salad dressing avoiding preservatives, artificial flavors and colors, and hydrogenated fats.

 6 cloves fresh garlic
 2 tsp. sea salt
1 Tbsp. raw honey

1/2 tsp. black pepper

1/2 tsp. dried oregano

1/2 cup vinegar

1 cup olive oil
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