Apple Salad

2 tbs olive oil
2 tsp fresh lemon juice
1/2 tsp coarse-grain Dijon mustard
1 (1-pound) head red leaf lettuce, torn into bite-size pieces (8 cups)
1 avocado, pitted, peeled and thinly sliced
1/2 granny smith apple, thinly sliced
salt and freshly ground black pepper

Combine oil, lemon juice, and mustard in a jar. Add a pinch of salt and pepper, close tightly and shake vigorously to combine. Toss dressing with lettuce; add salt and pepper to taste. Distribute salad among plates, top with avocado and apple slices, and serve.

Cannellini Bean Salad

2 Tbs Olive Oil
1 Tbs red wine vinegar
1 Tbs minced red onion
3/4 tsp dried oregano
2 medium cucumbers, peeled, seeded and diced
1 (15-oz) can cannellini beans, rinsed and drained
1 red bell pepper
salt and freshly ground black pepper

Whisk together oil, vinegar, onion and aregano in large bowl. Add cucumbers, beans, and bell pepper. Toss, season with salt and pepper and serve!