It's the worst lunchtime surprise: Your beautifully packed salad is now soggy. Chef and founder of Lemonade, Alan Jackson, shares two incredibly simple to prepare and delicious salads that will last until lunchtime.

Roasted Broccoli Ricotta Salad

Serves 1
    1 C. Broccoli, Roasted
    2 Tbs olive oil
    1 tsp. New Mexican chili powder
    1/4 C. of Shaved Ricotta
    Sprinkle with Champagne Vinaigrette to taste
    Season with Salt and Pepper to taste


Combine all ingredients in a bowl and toss together. Serve immediately or store in the refrigerator then enjoy!' '' '

Crunchy Butternut Squash Salad

Serves 1
    1 C. of Roasted Butternut Squash
    1/4 C. Chili Corn Nuts
    1/4 C. Fresh Parsley, Chopped
    Sprinkle with Buttermilk Dressing to Taste
    Season with Salt and Pepper
    Season with Salt and Pepper


Chop butternut squash and place on a baking dish. Sprinkle with olive oil and New Mexican chili power. Bake in oven for 25 minutes at 350 degrees. Take out and let cool.
Place cool roasted butternut squash and remaining ingredients in a bowl, toss together and enjoy!


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