Family Size Salad

cooking
Written By Judy Doherty, MPS, PCII

Our new recipe maker is back! Check out this simple and delicious dinner salad!

Family Size Salad

This big salad serves up many choices for everyone and it is attractive and fun with minimal effort. Try it for dinner!

  • 8 cups kale (raw and ready to serve)
  • 2 cups cooked farro
  • 1 each sweet potato (microwaved until done)
  • 2 each avocados (peeled and diced)
  • 1/4 cup toasted pumpkin seeds
  • 1 cup grated carrots
  • 1 cup sliced fennel
  • 1 cup sliced radishes
  • 1 each tomato (cut in wedges)
  • 1/2 each cucumber (sliced)
  • 4 each hardboiled eggs (peeled and sliced)
  • 1 tbsp chives (sliced)
  • 2 ounces salad dressing

  1. Prepare all the ingredients. Arrange on a large platter as shown with the lettuce on the bottom and the ingredients on the top.

  2. Chill until ready to serve.

  3. Let every one gather their own salad and provide a variety of dressings.

  4. Leftovers make a great lunch the next day.

Chef's Tips

  1. The work becomes very easy when you use a Japanese mandolin, available affordably online at Amazon or in most cooking stores. The idea is to use greens, veggies, roasted squash or sweet potato, a protein item like eggs, and whole grains. Feel free to use what you like or what is seasonal in your area.

Salad, Entree
Mediterranean, American, Plant Based
salad, plant based, dinner,

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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