Arugula Salad Dressing

posted by Kimberly Felix

1 T. lemon juice

1 T. white wine vinegar

1/2 t. dijon mustard

1/2 t. honey

salt and pepper to taste

1-2 T. olive oil

Whisk together everything but the olive oil.  Then, slowly drizzle in the olive oil while you whisk.  Adjust seasoning as necessary. Serve over arugula with parmesan shavings.

* Optionally, you can use all lemon juice and no vinegar if you want a more lemony dressing.

This makes enough for probably around six servings? I'm not sure. I doubled it for that huge bowl at the party.

Asian style pickled cucumbers

Asian style pickled cucumbers

Start with 2 quarts of skinned, seeded and sliced up (cubed) cucumbers, put them in a fairly large bowl and toss with 4-5 tblsp (yes that is tablespoons) of salt.  Then boil about 2.5 cups of water and add to the cukes to cover.  Let sit 30-40 min.

While they are soaking you can make the sauce.  Add together:

1 cup water
1/4 cup distilled white vinegar
1/4 tsp red pepper flakes (1/2 tsp if you want them extra spicy)
1 large clove garlic, minced
1/2 tsp grated ginger (best to grate ginger when frozen with small-holed grater)
5 tblsp sugar

Rinse the cukes in cold water.  Put into one large container or a few jars and cove with sauce )in theory this amt of sauce should cover them perfectly but I often find I come up a little short).  Store in fridge.  Best to eat next day.

Cucumber Salad

Submitted by Russos

2 Cucumbers diced

3 Tomatoes diced

1 Zucchini diced

1 large green pepper diced

3 oz. Feta cheese

1 cup Greek salad dressing

 

Toss together and serve cold.

Gros Ventre Potato Salad

Submitted by Emily Williams

12 baby red potatoes

6 boiled eggs     (This is the ratio potatoes to eggs in case you want more or less)

bunch of green onions chopped ( about 5/6)

REAL mayo--no light doesn’t taste right

SALT and PEPPER—gotta use salt or doesn’t have any taste! I like to use lawrys seasoned pepper also

 

Cook eggs and potatoes—cool in fridge

When cooled cut up, add onions, mayo and S/P

Cool again or serve—always good cooled!

Enjoy!

Orzo with Fava Beans and Carrots

Submitted by Kimberly Felix

Ingredients:
1 C shredded carrot
1/2-1 C shelled fava beans
2 T butter
1 C orzo pasta
1 1/2 C water
1 1/4 C chicken broth
1/4 C Parmesan cheese
2 T green onion tops (whoops, forgot these!)

Melt butter in a saucepan over medium heat. Add orzo and carrots. Saute until orzo is golden, about 5 minutes. A wather, and broth. Cook uncovered over medium heat until all liquid is absorbed, stirring frequently, about 15-20 minutes. Add fava beans for the last 5 minutes of cook time. When orzo is finished cooking, remove from heat and stir in cheese. Season to taste with salt and pepper.

Asian-Style Broccoli/Slaw Salad

Submitted by Allie Jones

Salad:

1 head cabbage

1 bunch broccoli about same size or a little bigger than your head of cabbage

½ cup dry roasted sunflower seeds

1 cup toasted slivered almonds

1 bunch green onions or scallions

2 pkg. Ramen noodles (raw and all broken up)

Dressing

Ramen noodle seasoning packets

~3/4 veg oil

1/3 cup white vinegar

½ cup sugar

Toss everything together with dressing (and whisk it well before you pour the dressing on) right before serving

Quinoa Salad

Submitted by Allie Jones

Cooking Quinoa:
Thoroughly rinse the dry grain until the water runs clear. Combine
½ C. quinoa with 1 ½ cups water or broth & simmer 15 minutes or until
tender. Let cool completely. Fluff with a fork.

2 T. honey
3 T. olive oil
1 C. diced green apple
1 C, chopped celery
1/3 C. raisins
1/3 C chopped parsley
½ C. slivered almonds (toasted)
salt & pepper to taste

Add apples, celery, raisins, parsley, almonds to quinoa. Combine
olive oil, lemon juice & ½ t. salt in a small bowl & mix together.
Then add to quinoa salad.

Red Wine Vinaigrette Dressing

Submitted by Becca Leeper


INGREDIENTS:
3/4 cup oil (I usually use Olive)
1/2 cup sugar
1/2 cup red wine vinegar
2 cloves of garlic crushed
1/2 tsp salt
1/4 tsp pepper


NOTE: I usually serve this over a spring mix and some fruit. For example I love apples, pears, craisins, red onions, and spring mix with this dressing on top.

Spinach Salad w/ Sweet Potato, Pecans & Cranberries

Recipe submitted by Keith Albury

Ingredients:
3 lrg sweet potaotes, peeled and cut into 1/2 inch cubes
4 Tblspns vegetable oil
2 tspns salt
1/2 tspn pepper
1/2 tspn powdered ginger
2 cups coarsely chopped pecans
1 lb prewashed baby spinach
1 1/3 cups dried cranberries
5 oz goat chees crumbles

Maple-Mustard Vinaigrette:
1 Tblspn maple syrup
2 Tblspn red wine vinegar
2 tspn Dijon mustard
Salt and Pepper to taste
1/2 cup vegetable oil

Directions:
Up to 3 days ahead: prepare vinaigrette. Mix maple syrup, vinegar, mustard, salt and pepper in bowl. When salt is dissolved, stir in oil. Do not overmix. Refrigerate.

One day ahead: peel and cube sweet potatoes. Toss potato cubes with oil, salt, pepper, and ginger. Divide potatoes between two foil-lines 9x13 roasting pans. (Do not crowd, or potatoes won't roast properly.) Roast at 450 degrees F for 15 minutes, stir then roast an additional 10-16 minutes until they begin to turn golden. Leave in pans and let cool to room temperature. Refrigerate overnight in sealed plastic container. Coarsley chop pecans and toast in skillet on medium heat until loghtly browned, about 7 minutes. Cool and set aside at room temperature until you're ready to assemble salad.

On the day of the meal: 30 minutes before serving, reheat sweet potato cubes in a 350 degree F oven for about 15 minutes. Cool slightly. Put spimach in a large salad bowl. Layer sweet potato cubes on top. Pour dried cranberries over potatoes, then pecans. Sprinkle with goat cheese. Serve dressing on the side.

From St. Pete Times which attributes Yankee Magazine, November 2002.