Rice Salad, Meg's

Serves

 

 

Whisk together oil, vinegar, s&p. Mix w remaining ingredients

 

 

Rice

4

 

c cooked brown

 

 

Olives

1

 

can black, sliced

 

 

Onions, Green

6

 

-12 sliced thin

 

 

Peas

1

 

c cooked

 

 

Tomatoes, Cherry

8

 

-12, halved

 

 

Basil

0.25

 

c shredded leaves

 

 

Sunflower Seeds

0.67

 

c salted

 

 

Olive Oil

6

 

T

 

 

Roquefort Salad Dressing

Serves

 

 

Whisk together all ingredients except cheese until smooth. Stir in cheese & s&p.

 

 

Mayonnaise

1.5

 

c

 

 

Buttermilk

0.33

 

c

 

 

Sour Cream

0.25

 

c

 

 

Lemon Juice, Fresh

2

 

T

 

 

Worcestershire Sauce

0.5

 

tsp

 

 

Hot Sauce

0.25

 

tsp

 

 

Cheese, Roquefort

5

 

oz crumbled (1 c)

 

 

Seven Layer Salad

Serves

10

 

 

In 3 qt glass bowl, layer lettuce, celery, onion, peas, mayo mixed w sugar, parmesan, cheddar, & bacon. Cover & chill 8 hrs.

 

 

Greens, Lettuce

1

 

head, shredded

 

 

Celery

0.5

 

c

 

 

Onion

0.5

 

c

 

 

Peas

10

 

oz, thawed

 

 

Mayonnaise

1

 

pt

 

 

Sugar

2

 

T

 

 

Cheese, Parmesan

0.5

 

c

 

 

Cheese, Cheddar

1

 

c

 

 

Bacon

5

 

slices, cooked & crumbled

 

 

Sherry Vinaigrette

Serves

 

 

Whisk together mustard, sugar and vinegar. Whisking constantly, dribble in oil. Season to taste. Makes .25 c.

 

 

Mustard

1

 

tsp Dijon

 

 

Sugar

0.25

 

tsp

 

 

Vinegar

1

 

T Sherry

 

 

Olive Oil

2

 

T

 

      

Slaw, Country Apple  Makes 8 c

Combine apple, cabbages, cherries & cucumber in large bowl.  Whisk together remaining ingredients except pumpkin seeds.  Toss all together. Cover and chill up to 4 hours.  Sprinkle w seeds.

Apples

2 Granny Smith, thinly sliced

Cabbage

4 c shredded green (1/2 head)

Cabbage

4 c shredded red (1/2 head)

Cucumber

1. seeded and sliced

Cherries

¾ c dried

Vinegar

½ c cider

Honey

1/3 c

Olive Oi

1/3 c

Salt

2 tsp

Pepper

½ tsp

Pumpkin Seeds

¼ c roasted, salted

 

 

Southwestern Layered Salad                                                                   Serves

 

 

Stir together sour cream, cilantro, vinegar, salt and pepper. Sprinkle with cheese. Cover & chill 1-24 hours. Layer ingredients in glass bowl in the following order: lettuce, beans, mushrooms, corn, onion. Pour dressing over and serve without tossing

 

 

Greens, Lettuce

3

 

c, torn

 

 

Beans, Red Kidney

15

 

oz can, rinsed & drained

 

 

Corn

12

 

oz can, drained

 

 

Mushrooms

8

 

oz. fresh, sliced

 

 

Onion

0.25

 

c, red, chopped

 

 

Sour Cream

1

 

c

 

 

Cilantro

0.25

 

c, fresh

 

 

Vinegar

2

 

T, white

 

 

Salt

 

 

Pepper

 

 

Cheese, Cheddar

1

 

c


Sweet potato & Onion Salad   Serves 6
Preheat oven to 375. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 T olive oil and salt. Spread in an even layer and roast for 30 min per side. Meanwhile, in a large cast-iron skillet, mix 1.5 T olive oil w vinegar, honey and molasses; season w salt. Spread onion slices in skillet and bake until browned, about 20 min per side; transfer to a plate. Reserve the juices in the skillet. In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 T olive oil over moderate heat. Add the garlic and cook until golden. Set the reserved skillet over moderate heat, add garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.

Ingredient

Quantity

Comments

Cumin

0.5

tsp

Garlic

2

cloves, sliced

Greens

0.5

lb arugula

Honey

1.5

tsp

Molasses

1.5

tsp

Olive Oil

5.5

T

Onion

6

small yellow (1.25 lb) sliced crosswise 1/2" thivk

Orange Juice

0.75

c

Pepper, Red Ground

1

pinch

Salt

 

Kosher

Sweet Potatoes

2

lb medium--peeled, quartered lengthwise, and slice crosswise 1/2" thick

Thyme

1

tsp finely chopped

Vinegar

1

T white wine

 

Tabbouleh

 

Cover wheat w boiling water to cover. Soak 1 hr. Squeeze water out and add remaining ingredients.

 

 

Bulgar Wheat

1

 

c

 

 

Tomato

2

 

c, seeded & chopped

 

 

Olive Oil

0.5

 

c

 

 

Parsley

2

 

c

 

 

Mint

1

 

c

 

 

Onions, Green

0.25

 

c

 

 

Lemon Juice, Fresh

1.5

 

lemons (limes)

 

 

Garlic

1

 

clove, minced

 

 

Sesame Seeds

3

 

T

 

 

Cilantro

1

 

c, chopped

 

 

Tabbouleh, Beet & Apple

Serves

 

 

In large bowl, stir together bulgur and water. Let stand, covered, 30 min. Trim and peel beets. Using a mandolin, julienne beets and apple separately. In food processor, puree basil w oil, lemon juice and salt and pepper. Fluff bulgur w fork. Add beets, apples and dressing.

 

 

Bulgar Wheat

1

 

c

 

 

Water

1.3

 

c boiling

 

 

Beets

2

 

small

 

 

Apples

1

 

Granny Smith

 

 

Basil

1

 

c packed

 

 

Olive Oil

0.25

 

c

 

 

Lemon Juice, Fresh

1.5

 

T

 

 

Taco Salad

Serves

 

 

See Ground Meat

 

 

Truffled Salad Dressing

Serves

 

 

Toss ingredients lightly to combine. Serve with seafood. Garnish w truffle slices if you're lucky enough to have some.

 

 

Mayonnaise

0.5

 

c homemade

 

 

Lemon Juice, Fresh

2

 

tsp

 

 

Truffle Oil

1.5

 

tsp

 

 

Shallot

0.25

 

c minced

 

 

Chives

8