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Lettuce Eat Salad
Salads don't need to be boring, especially if you have a garden full of leafy, bright green homegrown lettuce. These salads make great meals on their own or as a side to barbecued meats.
​Greek Salad
Ingredients:
Salad
1 head of romaine lettuce
1 red onion
1 cup pitted black olives 
1 green capsicum
1 red capsicum
2 large tomatoes
1 cucumber
1 cup of crumbled feta cheese 

Dressing
6 tablespoons of olive oil
1 teaspoon of dried oregano
1 lemon
ground black pepper (to your taste)

Method:
Rinse, dry, and chop the lettuce. Take the red onion, and thinly slice it. Chop the bell peppers, and the two tomatoes. Slice the cucumber, and juice the lemon. In a large salad bowl, combine the romaine lettuce, onion, olives, bell peppers, tomatoes, cucumber and cheese. Whisk together the olive oil, oregano, lemon juice and black pepper until adequately mixed. Pour dressing over salad, toss and serve.
Cranberry Spinach Salad
Ingredients:
1 tbsp butter
3/4 cup slivered almonds
500g spinach
1 cup craisins (dried cranberries)
2 tbsp toasted sesame seeds 
1 tbsp poppy seeds
1/2 cup white sugar 
2 tsp grated onion
1/4 tsp paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
 
Method:
Rinse, drain, dry and then tear the spinach into bite sized pieces. Grate the onion. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil.  Add spinach to a large bowl and toss with dressing just before serving. Top with the toasted almonds and craisins.
Caesar Salad 
Ingredients:
6 cloves of garlic
3/4 cup of mayonnaise
5 anchovy fillets
6 tbsp grated Parmesan cheese, divided
1 tsp Worcestershire sauce 
1 tsp Dijon mustard
1 rbsp lemon juice (or more to your taste)
salt (to your taste)
ground black pepper (to your taste)
1/4 cup olive oil 
4 cups day-old bread, cubed
1 head of romaine lettuce, torn into bite-size pieces

Method:
Dressing:  Peel and divide the cloves of garlic. Cut the bread into cubes. Tear the lettuce into bite size pieces. Mince the anchovies and 3 cloves of garlic.  Combine in a small bowl with mayonnaise, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use. 

Salad: Heat oil in a large frying pan over medium heat. Cut the remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir them until brown and then remove garlic from pan (this happens very quickly – don’t leave the frying pan – if the garlic burns it will taste bitter). Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil and season with salt and pepper. Place lettuce in a large bowl, and toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Note: I don't add the anchovies - we don't like them. If they're not to your taste or your grocery budget, the salad still tastes amazing. Cath

BLT Salad
Ingredients:
500g bacon 
3/4 cup mayonnaise
1/4 cup milk 
1 tsp garlic powder
1/8 tsp ground black pepper
salt (to your taste)
1 head of romaine lettuce - rinsed, dried and shredded
2 large tomatoes, diced
2 cups of seasoned croutons

Method:
Rinse, dry and shred the lettuce and dice the tomatoes. Place bacon in a large, deep pan. Cook it over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside for later. In a blender or food processor combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.