Lemon Vinaigrette Salad Dressing
1/4 cup extra virgin olive oil
2 tablespoon fresh squeezed lemon juice
1/2 teaspoon dijon style mustard
3/4 teaspoon fresh thyme leaves
1 clove garlic minced
3/4 teaspoon coarse salt
Pinch freshly crack black pepper
In jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt and pepper. Store covered, in the refrigerator. Serve at room temperature. Shake or stir just before serving.
Crunchy Romaine Salad
1 cup chopped walnuts
1 package Ramen noodles (uncooked + crumbled)
4 tablespoon butter
1 bunch broccoli
1 head Romaine Lettuce
1 bunch green onions
Brown walnuts and noodles in butter. Cool and combine with other ingredients.
1 cup vegetable oil
1 cup sugar
1/2 cup red wine vinegar
3 tablespoon soy sauce
salt and pepper optional
*** Pour dressing over salad just before serving.
Pecan Rice and Feta Salad
1/2 cup long grain rice
2 ounce feta cheese, crumbled
1/4 cup chopped green pepper
1/4 cup chopped yellow sweet pepper
1/2 cup chopped onion
2 tablespoon chopped pecans, toasted
1 tablespoon chopped pimiento
2 tablespoon olive or salad oil
1 tablespoon tarragon white-wine vinegar
Lettuce Leaves (optional)
Cook rice according to package directions; cool slightly. In medium mixing bowl combine feta cheese, peppers, onion, nuts and pimiento; add rice. To make dressing: stir oil, vinegar and pepper; add to rice mixture. Toss gently to coat. Cover and chill for up to 24 hours. If desired, serve over lettuce. 4 servings.
Buffalo Chicken Salad
Chicken breasts grilled and cut (6) – marinated in:
1 tablespoon paprika
1 1/2 tablespoon olive oil
2 tablespoon Hot sauce
1-2 large carrots- cut and stripped
1-2 large celery
3 cups cooked red potato
6 cups romaine lettuce cut up
2 cups cherry tomato
Blue Cheese Dressing:
1/2 cup lowfat buttermilk
1/2 cup plain fat free yogurt
3 tablespoon white wine vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
Few sliced green onions
1/2 cup (2 ounces) crumbled blue cheese
CRUNCHY COLE SLAW
1 package of broccoli cole-slaw
2 bunches spring onions, sliced
1/2 cup sliced almonds
1 cup sunflower seeds, salted
2 packages oriental Ramen noodles, broken up
1 cup oil
1/3 cup vinegar
1/3 cup sugar
2 seasoning packets from ramen noodles
*** It is best to add noodles and dressing right before serving.
BACON and BLUE CHEESE COLESLAW
1 cup ranch dressing
1 tablespoon sugar
1 tablespoon maple syrup
1/4 teaspoon black pepper
1 pound of shredded coleslaw mix
4 slices bacon cooked crispy and crumbled
1/2 cup crumbled blue cheese
In a small bowl, whisk together the ranch dressing, sugar, maple syrup, and pepper. Set aside.
In a large bowl, add the coleslaw mix, bacon, and blue cheese. Toss to mix well. Add the dressing mix and toss to blend well.
Refrigerate for at least 30 minutes and up to 1 hour. Toss well and serve.
Slow Fire: The Beginners Guide to Barbecue By: Ray “Dr. BBQ” Lampe
WATERMELON FETA SALAD
6 cups watermelon, cubed
1 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/4 cup fresh mint, chopped
1/4 cup lime juice (about 2 limes)
1 tbsp extra virgin olive oil
Place the watermelon, feta, red onion and mint in a large bowl. Pour the lime juice and olive oil over the ingredients and gently toss to mix. Serve immediately.
If not serving immediately, you can toss everything but the feta cheese together, then sprinkle the feta over the top before serving.
Serves 6-8 people (good luck with that-more likely serves 3-4, it’s THAT good).
Savory Sweet Life by Alice Currah