FOR THE VINAIGRETTE

• 1 cup Italian parsley loosely packed
• 1 cup fresh basil loosely packed
• ½ teaspoon dry oregano
• 3 clove garlic peeled
• 3 ounce red wine vinegar best quality
• 1 ¼ teaspoon Kosher salt
• ⅓ teaspoon freshly ground black pepper or to taste
• 2 ½ teaspoon honey
• 1 cup extra virgin olive oil best quality

FOR THE SALAD

• 2 head romaine lettuce cut in bite size pieces
• 2 each red bell pepper seeded and chopped
• 1 each English cucumber chopped
• 2 each carrot peeled into ribbons
• 2 stalk celery chopped
• ½ cup onion chopped
• 13 ounce cherry tomato halved
• 4 ounce pitted Kalamata olives halved
• 3 ounce feta cheese or to taste

• 1 ½ cup quinoa
• 3 cup water
• 4 cup purple cabbage shredded
• 2 cup carrot julienned
• 1  red bell pepper julienned
• 2 cup snow pea or sugar snap peas thinly sliced
• 1 cup fresh cilantro chopped
• ½ cup green onion sliced
• ½ cup roasted peanuts chopped for garnish

For the peanut sauce:

• ½ cup peanut butter creamy
• 6 tablespoon certified gluten-free tamari
• 2 tablespoon maple syrup or honey
• 2 tablespoon rice vinegar
• 2 teaspoon sesame oil
• 2 teaspoon fresh ginger If you love ginger, go with 4 teaspoons
• 1 lime juiced (about 3 tablespoons)
• 1 pinch crushed red pepper

• 8 cup water
• 20 ounce pearled farro
• 1 tablespoon Kosher salt
• 2 pound tomato medium dice
• 1 cup red onion small dice
• 2 tablespoon fresh oregano chopped
• ½ cup Italian parsley chopped

For the vinaigrette:

• 2 clove garlic
• ¼ cup balsamic vinegar
• ¼ teaspoon freshly ground black pepper
• ⅓ cup extra virgin olive oil

For the dressing:

• ¼ cup lime juice
• 2 tablespoon honey
• ½ teaspoon ground cumin
• 1 clove garlic finely minced
• ½ teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoon avocado oil
• 2 tablespoon extra virgin olive oil

For the tortilla strips:

• 6 each corn tortilla six inch
• 1 ½ tablespoon avocado oil
• ½ teaspoon Kosher salt

For the salad:

• 1 head romaine lettuce chopped into ½ inch pieces
• 1 each red bell pepper ¼ inch dice
• ½ each red onion ¼ inch dice
• ½ each jicama peeled and ¼ inch dice
• 1 each zucchini medium, ¼ inch dice
• 4 each tomato medium, seeded and diced
• 1 ½ cup frozen corn kernels or fresh if available
• 15 ounce canned black beans drained and rinsed, or other beans of your preference
• ½ cup fresh cilantro chopped

• 2 head romaine lettuce large; chopped, washed and dried in a salad spinner

For the croutons:

• ½ loaf French bread cut into 1-inch cubes
• 3 tablespoon extra virgin olive oil
• 2 clove garlic peeled and smashed

For the dressing:

• 2 clove garlic roughly chopped
• 5 canned anchovy fillets 1 can
• 1 tablespoon Dijon mustard
• 1 egg set in boiling water for 30 seconds
• ½ cup extra virgin olive oil
• 1 lemon juiced
• ½ cup Parmesan cheese grated, plus more for garnish
• Kosher salt to taste
• freshly ground black pepper to taste