Celery, Mushroom, and Parmesan Salad

2 cups celery -- thinly sliced
2 cups mushrooms -- thinly sliced
1/4 cup olive oil
1 tablespoon lemon juice
salt and freshly ground pepper
wedge of parmesan cheese

Toss all ingredients except cheese in a bowl up to 1 hour before serving.

With a vegetable peeler, slice off strips of cheese over the salads. They
will fall of in broad curls. Use 4 - 5 per serving



Croutons

Butter bread on both sides. Cut into squares - cubes. Sprinkle with garlic salt. Bake at 225 on cookie sheet until well browned about 2 hours.
Sprinkle with parmesan cheese while hot if desired. Store in jar and
refrigerate to keep crispness
Slow oven preserves crispness.
OR Another Recipe
Blend in food processor 4 medium cloves garlic with 1/4 olive oil. Process well and then strain using a fine-mesh strainer. Place about 2 heaping cups of 3/4 inch bread cubes in skillet. Put on medium heat and drizzle 2 tbs. oil evenly over bread, along with a bit pinch of salt; toss to coat. Add remaining oil; toss again. Turn the cubes and shake pan often. Cook until crisp and golden brown 5 - 7 minutes.


 
Gorgonzola Apple Salad

2 heads romaine lettuce -- torn into bite-size pieces
1/2 pound Gorgonzola cheese -- crumbled
2 red delicious apples -- unpeeled and thinly sliced
1 cup toasted pecans -- chopped
Honey-Mustard Dressing

In a large salad bowl, place the lettuce, cheese, and apples. Before
serving, add enough dressing to coat the lettuce. Add the pecans and toss
well.
Description:
"With Honey Mustard Dressing"




Green Bean Salad

2 1 pound cans green beans -- drained
1/2 pound bacon -- fried crisp and crumbled
1 bunch green onions -- chopped
1/4 pound Roquefort cheese -- crumbled
1/4 cup Dill Dressing
1/4 cup Hellman's mayonnaise
2 tablespoons sour cream

Mix the drained beans with onions, 1/2 of the crumbled bacon, and the
remaining ingredients. Garnish the top with the remaining bacon.

Description:
"Use with Dill Dressing"



 

Green Bean Salad with Feta
Serving Size : 8

1 1/2 pounds green beans -- trimmed
1 small red onion -- chopped
1/2 cup Lemon Vinaigrette Dressing
2 ounces feta cheese -- crumbled
1/2 cup pecans -- toasted and coarsely chopped

LEMON VINAIGRETTE
1 1/2 tablespoons lemon juice
1 1/2 tablespoons white wine vinegar
1/2 tablespoon Dijon mustard or Creole mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup oil

Cook beans in boiling salted water to cover 8 minutes or until
crisp-tender. Drain and plunge into ice water to stop the cooking; drain
and pat dry. Place in a serving bowl; cover and chill at least 2 hours.

Add sliced onions and Lemon Vinaigrette to beans, tossing to coat.
Sprinkle with feta and pecans.

FOR DRESSING Whisk together first 6 ingredients in a small bowl; gradually
whisk in oil until blended.

NOTES : Even Dad Likes This
The recipe for the LEMON VINAIGRETTE called for 3 tablespoons of wine vinegar and lemon juice and 1 tablespoon Dijon mustard. I
used half because it was so strong.
Use leftover vinaigrette to marinate artichoke hearts or chicken
breasts.


 
Mandarin Orange Salad
Serving Size : 8

1/4 cup white wine vinegar
1/3 cup Olive Oil
1 1/2 tsp Granulated sugar
1/2 tsp Salt
6 cups Torn salad greens -- such as spinach &
romaine (6 to 8)
2 Green Onions -- sliced
3 Celery hearts -- sliced
1 medium Carrot -- shredded
1 can Mandarin oranges -- (11 oz) chilled and
drained
1/2 cup Sliced almonds
3 tbsp. Granulated sugar

Combine wine vinegar, oil, sugar and salt. Shake well and chill.
In a small skillet cook almonds and sugar over medium-low heat until sugar
melts and almonds are coated, stirring frequently. Turn onto foil, let
cool and break into small pieces.

Just before serving, combine greens, celery, carrots, green onions and
oranges. Shake dressing again and pour over salad; toss to coat. Sprinkle
with almonds. Serve.

Note: I sometimes add 2 cans of drained Mandarin Oranges.


  

Marinated Slaw

1 large cabbage -- chopped or shredded
1 small green bell pepper -- finely chopped
1 small onion -- finely chopped
1 cup vegetable oil
1 cup vinegar
3/4 cup sugar
1 tablespoon dillweed
1 tablespoon celery seed
1/2 teaspoon salt

Combine the cabbage, green pepper, and onion in a large bowl. Combine the
oil, vinegar, sugar, dillweed, celery seed, and salt in a saucepan and mix
well. Bring to a boil, then pour evenly over the slaw. Let stand without
stirring for 1 1/2 to 2 hours. Stir to mix. Chill, covered, for several hours.
NOTES : This slaw keeps well in the refrigerator.

 

Oriental Coleslaw

1 pound coleslaw mix
1 cup almonds, toasted -- toasted 10 mins @ 300
1 cup sunflower seeds
2 bunches scallions -- chopped, green part only
2 packages oriental flavor ramen noodles -- broken up
1 cup salad oil
1/3 cup white vinegar
1/2 cup sugar
seasoning from noodle package

Combine salad oil, vinegar, sugar and seasoning for dressing.
Combine salad mix.
Put salad dressing on shortly before serving.



 


Pecans, Spicy Glazed for Salads and Snacks

1/2 cup sugar
3 tablespoons water
7/8 teaspoon salt
1/2 teaspoon cayenne pepper (Optional or Use Less)
3 cups pecan halves

Preheat oven to 350. Butter a heavy large baking sheet. Combine sugar,
water, salt and pepper in heavy small saucepan. Stir over medium heat
until sugar dissolves. Boil 2 minutes. Add pecans and stir until pecans
are coated, about 1 minute. Transfer pecans to prepared sheet, spreading
evenly. Bake until pecans are just beginning to brown, about 13 minutes.
Transfer to a sheet of foil or waxed paper and quickly separate pecans
with a fork. Cool completely. Store in an airtight container up to 1 week
or freeze.

Description:
"Everyone liked these a lot!"
NOTES : These freeze beautifully.


 


Potato Salad

1 cup mayonnaise
2 tablespoons vinegar
1 1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
4 cups potato (5-6 medium) -- cooked and cubed
1 cup celery -- thinly sliced
1/2 cup onion -- chopped

Combine all ingredients, cover and chill.
Description:  Hellman's
Yield: 5 cups





Salad, Spinach, Pear and Blue Cheese
Serving Size : 8

3 large pears
1/4 cup orange juice
1 10 oz package baby spinach
1 4 oz. blue cheese -- crumbled
1/2 cup pecan -- toasted and coarsely chopped
1/4 teaspoon pepper
1/2 cup Cider Vinegar Honey Dressing
Salad Dressing, Cider Vinegar-Honey

Toss pear slices in orange juice; drain, discarding juice. Place spinach
on a serving platter or in a large bowl. Top with pear slices. Sprinkle
with cheese, pecans and pepper. Drizzle with dressing.

NOTES : I did not use orange juice; used diluted lemon juice instead to
keep from browning.



Seafoam Salad

4 cups canned pears (29 oz can) -- drained and mashed (reserve 1 cup juice)
1 cup pear juice
3 ounces lime jello
8 ounces cream cheese
2 tablespoons milk
1 cup whipping cream

Heat pear juice and mix with jello. Let set until slightly firm. Soften
cream cheese with the milk and whip the cream until peaks form. Pour jello
mixture over cream cheese. Beat with mixer until smooth. Add pears. Fold
in whipped cream. Pour into container.
This freezes well.




Snow Peas or Sugar Snaps

Blanch peas until crisp tender and plunge in ice water to stop cooking
process.
Use oriental cole slaw salad dressing on top.

Description:
"Verrrrrrrrrrrrry good"

 

 
Spinach Cranberry Salad

Serving Size : 8

1 tablespoon butter
3/4 cup almonds
1 pound spinach
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup sugar
2 teaspoons onion -- minced
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In medium saucepan, melt butter over medium heat. Cook and stir almonds in
butter until lightly toasted. Remove from heat and let cool.
In a large bowl, combine spinach with toasted almonds and cranberries.
In medium bowl, whisk together sesame seeds, poppy seeds, sugar onion,
paprika, vinegar and oil.
Toss dressing with spinach just before serving.

NOTES : Can use balsamic vinegar instead of white and cider vinegars.

 

Spinach and Strawberry Salad

1 pound fresh spinach -- washed, stemmed, and broken into pieces
1 pint strawberries -- washed, hulled, and sliced
Sweet French Dressing
1/3 cup sugar
1/2 cup vegetable oil
1/4 cup white vinegar
1/4 teaspoon salt
1/4 cup ketchup
1/2 tablespoon Worcestershire sauce

Prepare the spinach and strawberries and return to the refrigerator to
chill. Make the dressing and chill. Just prior to serving, toss the
spinach and strawberries with enough dressing just to coat the spinach
leaves.

For dressing, combine all the ingredients and stir or whisk until the
sugar is dissolved.

 

Tahini Salad

Tomatoes
Cucumber
Tahini Salad Dressing



Watercress - Cucumber Salad

watercress
cucumber -- peeled, seeded, and drained
Girard's Original Salad Dressing

Mix watercress, cucumbers, and salad dressing and serve.

 
 
Buttermilk Dressing

3/4 cup buttermilk
1/4 cup mayonnaise
1 tablespoon lemon juice
1/3 cup chives -- chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Whisk buttermilk, mayo, lemon juice, chives, salt and pepper until well
blended. Refrigerate dressing until ready to serve or up to 2 days.

Yield:  1 cup





 

Dill Dressing

1 cup salad oil
1/4 cup white vinegar
3 bunches lemon juice
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon dry mustard
2 cloves garlic
1 tablespoon dill seed
Green Bean Salad

The day Before: Put all the dressing ingredients in a jar and shake well.
Refrigerate.
Description:  Use on Green Bean Salad
Yield:  1/2 cup




Honey-Mustard Dressing

1 tablespoon Dijon mustard
3 tablespoons balsamic or red wine vinegar
1 tablespoon lemon juice
1 tablespoon honey
1/2 cup olive oil
Gorgonzola Apple Salad

In a processor or blender, process the mustard, vinegar, lemon juice, and
honey. Continue blending, gradually adding the olive oil until well
blended. Season to taste with salt and pepper. Cover and chill.
Description:  "Serve with Gorgonzola Apple Salad"

NOTES : Add more honey




Laura's Caesar Salad Dressing

2 cloves garlic
3/4 cup mayonnaise
1 tablespoon capers
1/3 cup Parmesan cheese plus 2 tablespoons
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Mince garlic cloves in food processor. Add mayonnaise, capers, 2
tablespoons Parmesan cheese, lemon juice, Worcestershire and mustard.
Process until well blended.
Transfer to a bowl and let sit several hours or overnight.
Toss dressing with salad and add 1/3 cup Parmesan cheese.
Serve immediately.

Mayonnaise, Blender

1 egg -- at room temperature
2 tablespoons lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
1 cup salad oil

Put egg, lemon juice, mustard, salt and 1/4 cup of the oil. Cover. Blend
on low speed for 15 seconds. After 1 second, remove cover and pour in
remaining oil in a heavy stream.

Yield:  1 1/3 cups




Salad Dressing, Cider Vinegar-Honey

1/2 cup cider vinegar
3 tablespoons honey
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 tablespoon salt
1/4 teaspoon pepper
3/4 cup olive oil

Whisk together first 6 ingredients in a small bowl until combined. Add oil in a slow, steady stream, whisking until combined. Store in fridge up to 1 week.

Yield:  1 1/2 cups

Smoked Tomato Vinaigrette

1 cup smoked tomato
1 1/2 tablespoons balsamic vinegar
salt and pepper
2/3 cup olive oil

Puree tomato. Add the vinegar, salt and pepper. Drizzle in olive oil while
whisking.
Yield:  1 1/2 cups

Tahini Sauce

1/3 cup Tahini
1/4 cup lemon juice
2 cloves garlic -- crushed
1/4 cup water
salt and pepper

Combine all ingredients in a blender and blend well.
NOTES : Use as a sauce for fish, vegetables or as a salad dressing.