Summer Salad Salvation

This summer, the
weather is muggy, the sun is hot, and to keep cool, cooking should be kept to a
minimum. Delicious salads are the perfect solution to keep you family cool,
full and happy! For an adult treat, add some cannabis infusion to the
refreshing ruffage, and get extra relief during these hot August days and
nights!

SPINACH APPLE SALAD

10-ounce package
baby spinach

1 gala apple,
thinly sliced

1 small red onion,
thinly sliced

1 4-ounce package
feta cheese

Directions:

Toss salad mixture
in maple cider vinaigrette and add the candied pecans on top.

CANDIED PECANS

1 6-ounce pecan
halves

2 tablespoons Canna
Butter* melted

3 tablespoons sugar

1/4 teaspoon ground
ginger

1/8 teaspoon curry
powder

1/8 teaspoon Kosher
salt

1/8 teaspoon red
pepper

Directions:

Preheat oven to
350°. Toss pecans in canna butter. Stir dry ingredients together. Mix pecans in
dry mix to coat them. Spread onto a single layer on baking sheet. Bake for 10
minutes.

MAPLE CIDER
VINAIGRETTE

1/3 cup apple cider
vinegar

2 tablespoons maple
syrup

1 tablespoon Dijon
mustard

1/4 teaspoon Kosher
salt

1/4 teaspoon pepper

2/3 cup Cannabis
Infused Olive Oil*

Directions:

Blend together in
blender or in a bowl with a whisk.

PESTO PASTA SALAD

 16-ounce package of bow tie pasta

1/3 cup red wine
vinegar

1 tablespoon sugar

1 teaspoon pepper

1/2 teaspoon salt

1 teaspoon Dijon
mustard

1 garlic clove,
pressed

3/4 cup
Cannabis-Infused Olive Oil*

1 cup chopped basil

1 3-ounce package
shredded parmesan cheese

1/2 cup pine nuts

2 tablespoons Canna
Butter*

Directions:

Begin by cooking
pasta. Bake pine nuts on a baking sheet with 2 tablespoons of canna butter.
Whisk together infused olive oil, red wine vinegar, sugar, salt and pepper,
mustard, garlic and basil. Toss together with the pasta shells add roasted pine
nuts and parmesan cheese. Garnish with pear shaped yellow tomatoes and cherry
tomatoes if desired

BARBQUE BACON AND
BLUE POTATO SALAD

3 pounds small red
potatoes cut in half

2 tablespoons Cannabis
Infused Olive Oil*

1 teaspoon salt

1 teaspoon pepper

1/4 cup chopped
fresh parsley

1/4 cup white
balsamic vinegar

2 teaspoon sugar

2 tablespoons Dijon
mustard

1 cup thinly sliced
red onion

4 ounces crumbled blue
cheese

6 slices cooked
bacon, crumbled

Directions:

Preheat to 350°.
Place roughly chopped potatoes in a single layer on a foil lined baking sheet
drizzled with infused olive oil, fold into a packet and bake for 10 minutes.
Place packet on medium heat grill for 15 minutes on each side of packet. Whisk
together mayo, Dijon mustard, balsamic vinegar, sugar, salt and pepper. In a
bowl, dump potatoes and dressing. Stir in onion, blue cheese, bacon and
parsley. Enjoy!