Salad Inspiration  A Salad Cookbook for Everyday or
By Kim Box               Photography by Nicole Nivinski

Introducing the Salad Inspiration Cookbook   This unique
cookbook is a collection of fresh recipes inspired from many
different parts of the world, as well as, ideas & recipes from
fellow culinary friends!  There are classics like Caesar, Cobb or
Chinese Chicken salad, as well as, fresh new alternatives like
Raspberry, Tarragon & Chive Salad, Spring Greens with
Strawberry Vinaigrette, and Spinach & Orzo Salad, just to
name a few!  Be sure to click on the Culinary Inspiration tab to
see a few recipes from the book.  See below for some recipe
examples to sample!

Salad Inspiration
A Salad Cookbook for Everyday or Entertaining

he cookbook can be ordered via

Spinach with Mandarin Oranges, Walnuts & Feta
This salad is one of my ‘signature’ salads.  It is a favorite at every gathering, and a recipe that has
been shared with many of my guests.  The dressing is a sweet and sour flavor that ties all of the
ingredients together.  There is one short cut that I’d like to share.  If you like fresh red onion, you
can skip the step of cooking the onion and leave it uncooked.

15 oz fresh baby spinach
1 15 oz can of mandarin oranges
4 oz crumbled feta
1/2 cup chopped walnuts
1 small red onion
1 teaspoon extra virgin olive oil
1 teaspoon brown sugar

Sweet & Sour Salad Dressing:
1/2 cup vegetable oil
1/3 cup cider vinegar
3 teaspoon sugar
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon celery seeds

On a baking sheet, roast walnuts in a 325 degree oven for 15 minutes then set aside to cool.  Slice
red onion about 1/4 inch thick.  In a medium frying pan, heat the olive oil over medium heat.  Put the
onions in the pan and sprinkle with the brown sugar.  Stir constantly for about 5 minutes until
onions are wilted.  Cook until slightly translucent, but do not overcook or they will caramelize.  
Remove from heat and place on a paper towel to dry and remove excess oil.  

Combine the dressing ingredients and stir well with a whisk.  Place in the refrigerator to chill.  In a
salad bowl place the spinach then layer the mandarin oranges, feta, walnuts and onion.  Chill in
the refrigerator until ready to serve.  Drizzle on the dressing before serving.  Serves: 10-12.
Antipasto Chopped Salad
The antipasto chopped salad is great with any Italian style meal.  It is easy and fun to make and the
ingredients are all delicious as they come together.  

1 head of iceberg lettuce, chopped
1/2 cup pepperoncini, diced
1/2 cup black olives, chopped
2 tomatoes, diced
1 jar marinated artichokes, chopped
1/2 cup green olives, chopped
3 oz dry salami, chopped (about 20 slices)
8 oz mozzarella, cubed
1/3 cup sun dried tomatoes, julienne
1/3 cup red onion, chopped
1/2 cup fresh basil, chopped

Italian Dressing or use Newman’s Own Family Recipe Italian:
1/3 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 tablespoon chopped garlic
1 tablespoon of finely grated parmesan cheese

Mix together the dressing ingredients.  Set aside in the refrigerator to chill.  Mix together all of the
salad ingredients.  When ready to serve, pour dressing over salad and mix well.  Serve
immediately.  Serves: 8-10.
Culinary Inspiration