Listed below are some of the goodies served in our showrooms by Frederick Rayner.

Watermelon and Arugula Salad


This refreshing salad can be served with many entrees. I happen to like to serve it with fish.

One bunch of arugula
One small watermelon
3 oz. feta cheese
2 T. balsamic vinegar
2 T. olive oil
Salt and pepper


Clean the arugula, washing each leaf carefully to remove grit. Stack each piece of arugula and cut off the fibrous stems. Chop the arugula. Dice the watermelon and remove any seeds. Place in bowl with the arugula. Toss with feta cheese, salt, and pepper, and the vinegar and olive oil.


I have added at various times: dried cherries, dried cranberries, toasted pine nuts, chopped shallots, avocado, diced red onion, chopped prosciutto, jalepenos, diced mango, basil, and cilantro. This salad lends itself to many different things – feel free to experiment!

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Melon, Berry and Feta Salad

2 T. olive oil
2 T. lime juice
1 thinly sliced shallot
½ t. lemon zest
1 chopped jalepeno pepper
Salt and pepper
½ cantaloupe
½ honeydew melon
1 cup blackberries
2 ounces feta cheese


Combine the olive oil, lime juice, shallot, lemon zest, and chopped jalepeno, salt and pepper. Slice the melons. Place on a platter or salad plate with the blackberries and drizzle the dressing over all.


Add chopped mint, sliced fresno peppers, add pitted bing cherries, add slices of cara cara oranges.

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Kale Salad

1 head lacinato kale
2 T. lemon juice
4 T. olive oil
2 shallots, minced
Ricotta salata cheese
Cherry tomatoes
Sea Salt


Wash and dry one bunch of lacinato kale. Remove ribs and stems and chop to bite size pieces. Mince the two shallots. Grate on the large side of a cheese grater about ½ cup to 1 cup of ricotta salata cheese. Slice the cherry tomatoes in half. Dice the avocado. Put all of the ingredients in a bowl and sprinkle the lemon juice and olive oil and mix well. Sprinkle sea salt and pepper just before serving and toss again.

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Romaine Salad with Mandarin Oranges & Blue Cheese Vinaigrette

1 head lettuce cut into 1 inch strips
1 can mandarin oranges, drained
½ cup toasted slivered almonds
½ grated parmesan cheese

1 cup Olive oil
½ cup vinegar
1/4  cup sugar
1 T. Dijon mustard
8 oz blue cheese


Put the cut lettuce into a bowl and add the mandarin oranges, slivered almonds and the parmesan cheese.  Whisk together the dressing ingredients and pour desired amount onto salad.  (You may have more dressing than you need – test it first). Toss well.

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Thai Beef & Noodle Salad

I like to make this with leftover steak that I have grilled the night before.  You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.

Grilled beef, shrimp, chicken, or pork – enough for 4 people
1 package Udon noodles cooked to package directions
½ cup peanuts – shelled and unsalted
½ bunch chopped cilantro
1 bunch basil leaves
2 mangos
2 avocados
1 package cherry tomatoes or 3 chopped vine ripe tomatoes
1 head romaine

3 tablespoons sesame oil
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
½ teaspoon cayenne pepper
1 tablespoon grated fresh ginger


Cook the Udon noodles according to package instructions.  When they are cooked, strain, and place in cold water to cool them down.

Slice the beef, chicken, or pork.  Dice the mangoes and avocados.  Make a salad with the romaine lettuce, basil leaves, chopped cilantro, tomatoes, avocados,  mangos and peanuts.  Drain the Udon noodles and put into the salad along with the meat.

Make the dressing by measuring all of the dressing ingredients in a bowl and whisking together.  The dressing makes a far larger quantity than is needed for this salad. Add enough dressing to moisten or to taste and save the rest. Toss and serve.

Will make 4 very hearty servings – probably will serve 8 ladies for bridge.

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Chicken Salad

2 cups diced cook chicken
1/3 cup to 1/2 Hellman’s mayonnaise
Chopped celery
Lawry’s seasoning salt


I buy split chicken breasts that have bone in and skin on.  Place these in a large pot, cover with water, add an onion (optional) for flavor and the bulb part of the celery and any outer ribs of celery that are not pretty.   Bring to a boil and cook until done – about 45 minutes.  When cooked through, pour off the water and when the chicken is cool, remove the skin and bones, and dice.  I usually do this the day before so the chicken is very cold when I add the mayonnaise and celery.  Chop the celery, add to the chicken, and begin to add the mayonnaise – you want to be sure the chicken and celery mixture is coated but not dripping in mayonnaise.  Sprinkle the Lawry’s seasoning salt and mix – again, be sure to add the seasoning salt slowly – adding  and tasting until you feel good about the flavor.

I don’t much care for Lawry’s seasoning salt in anything other than chicken salad – but it is delicious in it!

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Fruited Chicken Salad

If you want to make a fruited chicken salad, follow the instructions above for boiling chicken, dicing, etc.  and add:

Green grapes
Banana slices
Whipped Cream or Cool Whip


In a bowl with the diced chicken and celery, add green grapes, sliced bananas, and pecans. Then add equal proportions of whipped cream (or Cool Whip) and mayonnaise. Again, use Lawry’s seasoning salt.

Fruited chicken salad must be eaten on the day that it is made as the bananas will turn brown, mushy, and unattractive.

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