broccoli & apple salad

pickle the raisins

& onions in vinegar

& then add oil

source, 4 servings

dressing: 1/2 c raisins, 1/4 c cider vinegar, pinch salt, 1 T sugar, 1 T sesame oil, 3 T olive oil, 1/2 red onion, sliced; 2 cut up heads broccoli, 1 sliced apple, 2 chopped green onions, s&p, 1/2 c toasted nuts & seeds, 1 c sliced grapes

combine all dressing ingredients but oils, rest 10 minutes, add oils; add dressing to rest

layered salad with marinated veggies

whole lettuce layered

with marinated veggies

and tangy dressing

source, 2 servings

veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce

chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat

baked crispy potatoes with arugula salad

broiled potatoes

with arugula salad

and dressing on top

source, 6 servings

8 medium potatoes, sliced thin; olive oil, 1/2 c follow your heart vegan parm+1 t kosher salt+1/2 t pepper+1 T cornstarch; 6 c arugula; dressing: 1/2 c tarragon white wine vinegar+1/4 c olive oil

alternate potatoes, drizzle of olive oil, & cheese in oiled cast-iron pan, 4 layers each, reserving some cheese; 375 F, 35 minutes covered with foil, gently compress top; 35 minutes uncovered, compress top; broil; serve with greens, dressing, remaining cheese