SPINACH SALAD with BALSAMIC VINAIGRETTE
½ # spinach leaves, washed, dried, and thinly sliced.
2 roasted baby beets, peeled and shredded
¼ head Red cabbage, very thinly sliced
¼ c. green scallions, sliced
Balsamic Vinaigrette (recipe follows)
Cut beets into quarters, spray with oil, wrap in foil, and roast on sheet pan with water at 325 for 45 minutes. Cool, peel and shred.
Combine ingredients in a large bowl and toss well. When ready to serve toss the salad with the desired amount of Balsamic Vinaigrette and serve immediately.
This recipe is non-fat but goat cheese or feta cheese could be added.
BALSAMIC VINAIGRETTE
½ cup balsamic vinegar
1 Tablespoon sugar (or honey, or agave nectar
1 t. salt
½ t. freshly ground pepper
½ cup low-fat chicken broth*
1 t. minced garlic, fresh or roasted
2 t. Dijon mustard (or yellow mustard)
¼ cup orange juice and zest (can use 2 T. frozen orange juice concentrate)
Place all ingredients in a small glass jar and shake until well blended. This dressing keeps well, refrigerated, for a week or so. Makes about 1 cup.
*Use only chicken broth if wanting this to be non-fat. Otherwise do a mixture of olive oil and broth or use all olive oil and no broth.
ROASTED BEETS
Serves 4. Published March 1, 2008. From Cook's Illustrated.
If using a dark-colored nonstick baking sheet, line the pan with aluminum foil to prevent scorching.
INGREDIENTS
1 pound beets , peeled and cut into 1/2-inch thick wedges, wedges cut in half crosswise if beets are large
1 pound carrots , peeled and cut on bias into 1/4-inch-thick slices
3 tablespoons extra virgin olive oil
1/4 teaspoon sugar
2 tablespoons white wine vinegar
1 teaspoon honey
1 medium shallot , minced (about 3 tablespoons)
6 ounces watercress , washed and trimmed (about 4 cups)
INSTRUCTIONS
1. Adjust oven rack to lowest position, place large rimmed baking sheet on rack, and heat oven to 500 degrees. Toss beets and carrots with 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in large bowl. Remove baking sheet from oven and, working quickly, carefully transfer beets and carrots to sheet and spread in even layer. (Do not wash bowl.) Roast until vegetables are tender and well-browned on one side, 20 to 25 minutes (do not stir during roasting).
2. Meanwhile, whisk remaining tablespoon oil, vinegar, honey, shallots, 1/4 teaspoon salt, and 1/8 teaspoon pepper in now-empty bowl.
3. Toss hot vegetables with vinaigrette and cool to room temperature, about 30 minutes. Stir in watercress, transfer to serving platter, and serve
Green Salad
Lettuce
Tomatoes
1 Packet Good Seasons Zesty Italian Dressing
Make according to package directions using red wine vinegar and olive oil.
Jennifer’s Green Salad
Rub bowl with garlic
Whisk in bowl:
3 parts red wine vinegar
1 part balsamic vinegar
Olive oil and vegetable oil
Honey
Garlic powder or fresh
Salt & pepper
Add and toss:
Mixed greens
Toasted nuts
Dried cranberries
Golden raisins
Roasted pears, mist with oil & roast at high heat
Soft Blue Cheese
Red or Sweet Onion
VINEGARETTE DRESSINGS
Whisk or place in small jar and shake:
½ cup olive oil
2 Tbs balsamic vinegar
1 Tbs dijon mustard
1 tsp grated shallot
½ tsp salt
1/4 tsp pepper
ANOTHER VINEGARETTE DRESSING
¼ cup balsamic vinegar
2 Tbs sherry vinegar
½ tsp salt
¼ tsp pepper
Whisk and then gradually add 2/3 cup olive oil
ROMAINE AVOCADO SALAD
In bottom of large bowl put:
Juice of 2 lemons
1/2 c. oil
Accent or (MSG)
Beau Monde Seasoning
Whisk together
Add and stir in:
6 green onions
2 avocados
On top of this, fill bowl with:
2 heads Romaine lettuce
(do not stir in)
Sprinkle with grated Parmesan cheese
Do not stir.
Cover with plastic wrap.
Refrigerate a few hours or overnight.
Toss when served.
CUCUMBER TOMATO SALAD
1 heaping tablespoon mayonnaise
2 teaspoons red wine vinegar
1/2 teaspoon milk
1 large, peeled, thin sliced cucumber
1 large chopped tomato
Let sit at least 30 minutes
BEAN, CORN, PEA SALAD
Mix together:
1 can French Style Green Beans, drained
1 can White Shoe Peg Corn, drained
1 can LeSeur Peas (silver can), drained
1 c. celery diced small
1 c. purple onion, diced small
1 bell pepper, diced small
1 small jar pimentos, diced
Mix together and add:
1 c. sugar
½ c. oil
½ c. cider vinegar
1 t. salt
1 t. pepper
Let set overnight
GLAZED FRUIT SALAD (from Sherry)
2 eggs beaten - place in saucepan
ADD:
3c. light brown sugar
1 c. evaporated milk
1 T. white vinegar
1 T. cornstarch’
Heat until thick.
This won’t get real thick but should turn to a nice caramel color
Refrigerate overnight
Pour over fruit just before serving
8 cups fruit
apples, bananas, oranges,
sprinkle 1/2 c. chopped peanuts on top (optional)
​
Bob Cavill’s Green Salad with Cranberries
1 head romaine lettuce
½ cup Craisins
½ cup flavored sliced almonds
½ cup gorgonzola cheese
Zesty Italian packaged salad dressing mix
OUTBACK CAESAR DRESSING
1 Recipe
1 cup mayo
1 egg
¼ cup parmesan
2 Tbs water
2 Tbs olive oil
1 ½ tbs lemon juice
1 Tbs anchovy paste
2 cloves garlic
2 tsp sugar
½ tsp pepper
¼ tsp salt
​
6 Recipes
6 cups mayo
6 eggs
1 ½ cup parmesan
¾ cup water
¾ cup olive oil
2/3 cup lemon juice
6 Tbs (3/8 cup) anchovy
12 cloves garlic
¼ cup sugar
1 Tbs pepper
1 ½ tsp salt
PAINTED DESERT COLESLAW – from Sherrel Jones
Toss together:
2 cups savoy cabbage, sliced thin
2 cups Napa cabbage, sliced thin
2 cups green cabbage, sliced thin
½ cup radicchio, sliced thin
1 cup carrots, grated or cut match stick size
½ cup each: red, yellow, and green bell peppers
½ cup red onion, thinly sliced
½ cup cilantro leaves
Add dressing to slaw mixture and toss to coat well:
Dressing:
Place in blender and blend thoroughly:
½ cup olive oil
¼ cup cider vinegar
2 T. fresh lime juice
½ t. cumin seed
¼ t. garlic salt
Add a dash or teaspoon at a time:
Chili sauce to taste
Chill and serve. Makes 8 – 10 cups of slaw.
CABBAGE SALAD
1 head Napa Cabbage, shredded (or more)
Melt in skillet:
1stick oleo
Add and fry until lightly browned:
2 packages chicken-flavored Ramen Noodles, crushed
Seasoning from Ramen Noodle packets
2 c. Croutons
1 pkg slivered almonds [1/3 cup I think]
½ c. sunflower seeds
Dressing:
1 c. oil
1/2 c. white vinegar
2 T. soy sauce
1 c. sugar
¼ teaspoon Salt
½ teaspoon Pepper
Mix all together just before serving.
All ingredients can be prepared ahead.
NINE DAY SLAW
1 large head cabbage, shredded
Onions, shredded
Red, green or yellow peppers, shredded
1 t. celery seed and or celery salt
Carrots, shredded
Boil, then pour over veggies while hot:
3/4 cup oil
1 cup vinegar
1 cup sugar
1 T. salt
2 T. sugar
1 t. dry mustard
1 t. celery seed and or celery salt
Mix together and let stand
Make a day ahead or more. Keeps very well.
LAYERED SALAD
Layer the following ingredients in order
in pretty glass baking dish or bowl:
1 head lettuce
1 bunch fresh spinach
6 eggs, boiled and sliced
1 lb. bacon, fried & sliced
8 oz. can water chestnuts, sliced & drained
10 oz. pkg. frozen peas
1/2 lb. fresh mushrooms, sliced
Mix together and spread over top:
1 c. mayonnaise
1/2 c. sour cream
4 oz. pkg Hidden Valley dressing
Do not mix together with salad.
Can be made ahead
Cranberry Relish
12-oz. bag of fresh cranberries, washed and sorted
1 ½ oranges, seeded and cut into chunks
1 or 2 apples, cored and cut into eights
2/3 c. sugar or more
Strawberry Jello, about half a box, dry
2 T. Grand Marnier, or 1/3 t. almond extract,
2/3 c chopped pecans (add just before serving)
Process cranberries, oranges and apples (leaving skin and rind on all of them) in food processor, blender, or food grinder until the size of relish. Pour into bowl, add remaining ingredients. Refrigerate.
Can be prepared 2 days ahead.