SALADS and DRESSINGS
Asian Fusion Slaw
The Slaw:
1 shredded Napa cabbage
1 each red and yellow pepper thinly sliced in 2 inch pieces
2 coarsely shredded carrots
1/2 cup chopped cilantro
1 thinly sliced bunch of scallions
1/2 cup toasted, salted peanuts to reserve for later
The Dressing:
1/2 cup low fat mayonnaise
1/4 cup peanut oil
Juice of 2 lemons
drizzle of toasted sesame oil
1 finely minced garlic clove
1 Tablespoon full Splenda, brown sugar, or warmed honey.
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
Beat the dressing well. Toss with the salad then top with the nuts. Best made just before eating.
Serves: lots
1 shredded Napa cabbage
1 each red and yellow pepper thinly sliced in 2 inch pieces
2 coarsely shredded carrots
1/2 cup chopped cilantro
1 thinly sliced bunch of scallions
1/2 cup toasted, salted peanuts to reserve for later
The Dressing:
1/2 cup low fat mayonnaise
1/4 cup peanut oil
Juice of 2 lemons
drizzle of toasted sesame oil
1 finely minced garlic clove
1 Tablespoon full Splenda, brown sugar, or warmed honey.
1 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon salt
Beat the dressing well. Toss with the salad then top with the nuts. Best made just before eating.
Serves: lots
Avocados in their Skins
One half or one avocado for each person
Very good quality olive oil (the dish is dependent of the taste of the oil)
Fresh lime juice
Salt and fresh ground pepper
Bed of butter or Boston lettuce
Halve the avocados and remove the seed. If the seed cavities are very small, remove some of the pulp.
Place the two halves on a bed of lettuce appropriate for serving.
Pour olive oil and lime juice into the cavities and top with salt and fresh pepper.
Very good quality olive oil (the dish is dependent of the taste of the oil)
Fresh lime juice
Salt and fresh ground pepper
Bed of butter or Boston lettuce
Halve the avocados and remove the seed. If the seed cavities are very small, remove some of the pulp.
Place the two halves on a bed of lettuce appropriate for serving.
Pour olive oil and lime juice into the cavities and top with salt and fresh pepper.
Bean Sprout Salad
4 Cups raw bean sprouts
3 Tablespoons chopped cilantro
1 Tablespoon soy sauce
1 Tablespoon Hoisin sauce
1 teaspoon peanut oil, or 1/2 teaspoon each peanut and toasted sesame oils
Plunge the sprouts into boiling oil and simmer about 4 minutes, drain immediately.
Toss with remaining ingredients and chill.
Serves up to 8 portions.
3 Tablespoons chopped cilantro
1 Tablespoon soy sauce
1 Tablespoon Hoisin sauce
1 teaspoon peanut oil, or 1/2 teaspoon each peanut and toasted sesame oils
Plunge the sprouts into boiling oil and simmer about 4 minutes, drain immediately.
Toss with remaining ingredients and chill.
Serves up to 8 portions.
Carrot and Beet Salad
2 cups grated carrots
1 cup grated beets
1 grated tart apple
2 pressed or minced garlic cloves
Mix and set aside
1 teaspoon honey
1 Tablespoon nut oil
1 Tablespoon rice vinegar
1 teaspoon Dijon mustard
1 teaspoon sirracha
Warm the sauce and pour over the fresh ingredients.
1 Tablespoon gomasio *
Freshly ground black pepper
1/2 cup crumbled feta
Toss the sauce, fresh ingredients, gomasio, and pepper well.
Served topped with crumbled feta.
* To make gomasio toss together 1 Tablespoon brown sesame seeds, 1 Tablespoon black sesame seeds, and 2 teaspoons kosher salt. Toast in a frying pan until slightly browned.
1 cup grated beets
1 grated tart apple
2 pressed or minced garlic cloves
Mix and set aside
1 teaspoon honey
1 Tablespoon nut oil
1 Tablespoon rice vinegar
1 teaspoon Dijon mustard
1 teaspoon sirracha
Warm the sauce and pour over the fresh ingredients.
1 Tablespoon gomasio *
Freshly ground black pepper
1/2 cup crumbled feta
Toss the sauce, fresh ingredients, gomasio, and pepper well.
Served topped with crumbled feta.
* To make gomasio toss together 1 Tablespoon brown sesame seeds, 1 Tablespoon black sesame seeds, and 2 teaspoons kosher salt. Toast in a frying pan until slightly browned.
Fancy Slaw
1/2 minced or grated onion
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 minced green pepper
2 coarsely grated carrots
1 1/2 cups SLAW DRESSING
Toss together
Makes 2 quarts of slaw
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
1 minced green pepper
2 coarsely grated carrots
1 1/2 cups SLAW DRESSING
Toss together
Makes 2 quarts of slaw
Slaw Dressing
1/2 cup cider vinegar
3 Tablespoons honey
1 cup mayonnaise
2 teaspoons salt
2 teaspoons freshly ground black pepper.
Whisk together well
3 Tablespoons honey
1 cup mayonnaise
2 teaspoons salt
2 teaspoons freshly ground black pepper.
Whisk together well
Greek Salad
1 Romaine lettuce heart, torn or chopped
1 chopped head of curly endive
2 dozen pitted Greek olives
1 diced green pepper
1 tomato in small wedges
1/2 sliced cucumber
4 chopped anchovies
4 minced scallions
1/4 pound diced feta cheese
2/3 cup GREEK DRESSING
Toss and serve.
Serves 4 - 6
1 chopped head of curly endive
2 dozen pitted Greek olives
1 diced green pepper
1 tomato in small wedges
1/2 sliced cucumber
4 chopped anchovies
4 minced scallions
1/4 pound diced feta cheese
2/3 cup GREEK DRESSING
Toss and serve.
Serves 4 - 6
Greek Salad Dressing
2/3 cup olive oil
1/3 cup lemon or lime juice
salt
freshly ground black pepper
1/3 cup lemon or lime juice
salt
freshly ground black pepper
Nutty Quinoa Salad
1 cup dry quinoa
2 cups water
1/2 cup golden raisins
Wash the quinoa in a strainer then simmer it in water for 15 minutes then add the raisins.
Simmer until all the water is gone then chill.
1/4 cup sesame oil
3 minced scallions
1/2 cup pan roasted pine nuts
1/2 cup drained canned mandarin oranges
2 Tablespoons chopped fresh mint leaves
2 teaspoons orange zest
Add remaining ingredients and chill for several hours.
Makes 8 to 12 servings
2 cups water
1/2 cup golden raisins
Wash the quinoa in a strainer then simmer it in water for 15 minutes then add the raisins.
Simmer until all the water is gone then chill.
1/4 cup sesame oil
3 minced scallions
1/2 cup pan roasted pine nuts
1/2 cup drained canned mandarin oranges
2 Tablespoons chopped fresh mint leaves
2 teaspoons orange zest
Add remaining ingredients and chill for several hours.
Makes 8 to 12 servings
Potato Salad
3 - 4 Large, scrubbed red potatoes
Boil the potatoes whole until cooked through. Do not peel.
1/2 cup BASIC VINAIGRETTE
3/4 cup mayonnaise
1/2 cup chopped Kalamata olives
1/4 cup minced scallions
2 Tablespoons dried dill weed
freshly ground black pepper
salt
Cut the still hot potatoes into pieces stir with the vinaigrette.
Cool then mix in the remainder ingredients and adjust seasonings.
Top with:
2 sieved hard cooked eggs
paprika
Boil the potatoes whole until cooked through. Do not peel.
1/2 cup BASIC VINAIGRETTE
3/4 cup mayonnaise
1/2 cup chopped Kalamata olives
1/4 cup minced scallions
2 Tablespoons dried dill weed
freshly ground black pepper
salt
Cut the still hot potatoes into pieces stir with the vinaigrette.
Cool then mix in the remainder ingredients and adjust seasonings.
Top with:
2 sieved hard cooked eggs
paprika
Basic Vinaigrette
3/4 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon sugar
1/3 cup red wine vinegar
1/4 teaspoon paprika
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon ground mustard
1/2 teaspoon sugar
Potato Salad with Olives, Tomatoes, and Capers
2 1/2 pounds well scrubbed red skinned potatoes
Boil the potatoes whole, do not peel.
3 Tablespoons cider vinegar (or rice vinegar)
5 Tablespoons olive oil
1/2 teaspoon dried oregano rubbed between the palms
Whisk these together and set aside.
Cube the hot potatoes and mix with the vinegar and oil.
1 large cucumber peeled, seeded, and cubed
4 large quartered plum tomatoes
1 very thinly sliced red onion
24 black oil cured olives, pitted and halved
1/4 cup very thickly sliced fresh basil
2 Tablespoons drained capers
Cool a bit and toss with remaining ingredients.
Serve at room temperature or chilled.
Serves 10 to 15
Boil the potatoes whole, do not peel.
3 Tablespoons cider vinegar (or rice vinegar)
5 Tablespoons olive oil
1/2 teaspoon dried oregano rubbed between the palms
Whisk these together and set aside.
Cube the hot potatoes and mix with the vinegar and oil.
1 large cucumber peeled, seeded, and cubed
4 large quartered plum tomatoes
1 very thinly sliced red onion
24 black oil cured olives, pitted and halved
1/4 cup very thickly sliced fresh basil
2 Tablespoons drained capers
Cool a bit and toss with remaining ingredients.
Serve at room temperature or chilled.
Serves 10 to 15
SALAD NICOISE
1 coarsely grated carrot
1/2 finely sliced red cabbage
1 julienned green pepper
1 julienned red pepper
1 slivered red onion
1 cup pitted Kalamata olives
1 can marinated artichoke hearts, drainewd
1 cup BASIC VINAIGRETTE (see above)
1 Tablespoon dried dill
Toss together and chill.
Makes 7 to 8 cups
Keeps for several days
1/2 finely sliced red cabbage
1 julienned green pepper
1 julienned red pepper
1 slivered red onion
1 cup pitted Kalamata olives
1 can marinated artichoke hearts, drainewd
1 cup BASIC VINAIGRETTE (see above)
1 Tablespoon dried dill
Toss together and chill.
Makes 7 to 8 cups
Keeps for several days
Summer Salad
1/2 cup olive oil
1/2 cup wine vinegar, or wine and basalmic vinegars combined
1/4 cup honey
1 teaspoon salt
Combine well and set aside.
1 sliced red onion
1 sliced green pepper
1 small sliced cucumber
2 sliced tomatoes
1 sliced avocado
1 cup pitted Kalamata olives
Marinate the onion slices in the dressing for an hour.
Add the cucumber and pepper and marinate another hour or two.
Arrange all the vegetables on individual serving plates.
Top with the dressing.
Serves 6 - 8
1/2 cup wine vinegar, or wine and basalmic vinegars combined
1/4 cup honey
1 teaspoon salt
Combine well and set aside.
1 sliced red onion
1 sliced green pepper
1 small sliced cucumber
2 sliced tomatoes
1 sliced avocado
1 cup pitted Kalamata olives
Marinate the onion slices in the dressing for an hour.
Add the cucumber and pepper and marinate another hour or two.
Arrange all the vegetables on individual serving plates.
Top with the dressing.
Serves 6 - 8
Vegetables a la Grecque
1 quart sliced or sectioned veges: carrots, celery, green pepper, broccoli, radishes, etc.
1 cup GREEK DRESSING
1 wide mouth quart jar with lid
Put the vegetables in the jar, cover with dressing ingredients and shake well.
Refrigerate and shake occasionally until serving.
Put into a bowl and serve as finger food.
Good for pot lucks or just noshing.
1 cup GREEK DRESSING
1 wide mouth quart jar with lid
Put the vegetables in the jar, cover with dressing ingredients and shake well.
Refrigerate and shake occasionally until serving.
Put into a bowl and serve as finger food.
Good for pot lucks or just noshing.
Greek Dressing
2/3 cup olive oil
1/3 cup lemon juice
1 teaspoon sugar (optional)
freshly ground black pepper
salt
1/3 cup lemon juice
1 teaspoon sugar (optional)
freshly ground black pepper
salt
Blue Cheese Dressing
2/3 cup olive oil
6 anchovies
3 Tablespoons wine vinegar
3 Tablespoons lemon juice
1/4 teaspoon paprika
1 chopped garlic clove
1/2 teaspoon ground mustard
1/2 teaspoon sugar
dash Worcestershire
dash Tabasco
3 ounces Blue cheese
Whiz in a blender until smooth. Bottle and refrigerate unless using quickly.
6 anchovies
3 Tablespoons wine vinegar
3 Tablespoons lemon juice
1/4 teaspoon paprika
1 chopped garlic clove
1/2 teaspoon ground mustard
1/2 teaspoon sugar
dash Worcestershire
dash Tabasco
3 ounces Blue cheese
Whiz in a blender until smooth. Bottle and refrigerate unless using quickly.
Green Goddess Dressing
1 chopped garlic clove
1/4 teaspoon salt
2 Tablespoons wine vinegar
1 Tablespoon anchovy paste or 4 anchovy fillest
1/4 teaspoon Worcestershire sauce
4 springs parsley
1/2 cup mayonnaise
1/4 cup chopped onion
1/2 cup sour cream
Run in a blender until very smooth
Makes about a cup
1/4 teaspoon salt
2 Tablespoons wine vinegar
1 Tablespoon anchovy paste or 4 anchovy fillest
1/4 teaspoon Worcestershire sauce
4 springs parsley
1/2 cup mayonnaise
1/4 cup chopped onion
1/2 cup sour cream
Run in a blender until very smooth
Makes about a cup
Honey Dressing
1/2 cup wine vinegar
1/4 cup peanut oil
1/4 cup toasted sesame oil
2 Tablespoon warmed honey
1/2 teaspoon salt
Run in a blender or hand whip
Makes about 10 ounces.
1/4 cup peanut oil
1/4 cup toasted sesame oil
2 Tablespoon warmed honey
1/2 teaspoon salt
Run in a blender or hand whip
Makes about 10 ounces.
Louis Sauce
2/3 cup mayonnaise
1/3 cup chili sauce
juice of 2 limes or 1 lemon
1 teaspoon Worcestershire sauce
1 teaspoon Sirracha sauce (optional)
Whisk together.
For cold shellfish salads
1/3 cup chili sauce
juice of 2 limes or 1 lemon
1 teaspoon Worcestershire sauce
1 teaspoon Sirracha sauce (optional)
Whisk together.
For cold shellfish salads
Poppy Seed Dressing
1/3 cup sugar
3 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup peanut oil
1 Tablespoon poppy seeds
Put all but the poppy seeds in the blender and whiz.
Fold in seeds and store.
Makes about 12 ounces
3 Tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 cup peanut oil
1 Tablespoon poppy seeds
Put all but the poppy seeds in the blender and whiz.
Fold in seeds and store.
Makes about 12 ounces
Russian Dressing
3/4 cup peanut oil
1/2 cup vinegar
1/3 cup catsup
1/2 cup sugar
2 Tablespoon lemon juice
1/2 teaspoon paprika
1 chopped garlic clove
1/4 chopped medium onion
Whiz in a blender.
Makes about 2 cups
1/2 cup vinegar
1/3 cup catsup
1/2 cup sugar
2 Tablespoon lemon juice
1/2 teaspoon paprika
1 chopped garlic clove
1/4 chopped medium onion
Whiz in a blender.
Makes about 2 cups
Very Yummy Cheating Dressing
1/2 cup good oil, olive or peanut
1/4 cup balsamic vinegar
1/4 cup rice or wine vinegar
1/4 cup water
1 teaspoon sugar
1 package Good Seasons Italian dressing
1 mashed garlic clove
Put into a jar and shake.
Don't tell anyone.
1/4 cup balsamic vinegar
1/4 cup rice or wine vinegar
1/4 cup water
1 teaspoon sugar
1 package Good Seasons Italian dressing
1 mashed garlic clove
Put into a jar and shake.
Don't tell anyone.