Salad Days


Welcome
It's...Dinner Thyme
Why a Personal Chef
Simple Soiree's
Client Questionnaire
Kid's Cooking Classes
Affair to Remember
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A Few Ethnic Choices
Salad Days
Modern Comfort Food
TV Appearances
Menu Samples One

       

        Leafless Salads have staying power in a fridge and go the distance as take along meals but can be served on a bed of greens if you crave crunch.

 Ask about home made dressings.


        Entrée Salads should be eaten on “Cook Day” to assure the maximum freshness.

        Portion sized Proteins are either pre–cooked or marinated for you to finish warming when ready. Caution* Do not over heat only warm for maximum flavor.


Proteins include: Fish, Poultry, Beef, and Soy Products.


        Protein are either marinated, precooked for you to finish or left chilled and fully cooked to add to your whole meal salad. Use Caution when warming up meals and do not overheat or foods may become dry and overcooked.

Well Balanced and Tasty!

 
Roasted Vegetable and Mushroom Salad


Miso Sesame Noodle Salad with Grilled Teriyaki Tuna or Salmon Steak


Cobb, Chef’s, Cranberry Walnut Gorgonzola, Greek or Health Salads..


Spring Sun Dry Tom Orzo with Calamatas, Asparagus, Peas and Walnuts

Grilled Chicken Caesar’s Salad with Croutons and Parmesan Shards

Spring Greens with Goat Cheese, Walnuts, Cranberries and Pears

Flying Fish Salad with Salmon, Tomato, Carrot, Cucumber, Sesame See Dressing

Angry Shrimp with Citrus, Spinach, Avocado and Cilantro Lime Citronette

Pecan Crusted Chicken with Mandarin Oranges, Waterchestnuts and Snowpeas


Its... Dinner Thyme             ChefQueen53@yahoo.com              (203) 218-1009