Cesar Salad |
1 or 2 heads Romaine lettuce
Real bacon pieces
Croutons
Parmesan regganio cheese (fresh grated) Sauce:
2 egg yolks
Powdered mustard
Garlic (fresh minced or pre-minced)
Fresh squeezed lemon juice
Tabasco sauce
Worchester sauce
Salt and pepper
Bertolli Extra Light olive oil Cut the limp parts of the lettuce off, and rinse the remaining. Put the pieces on paper towel and roll it up and put in the fridge for a few hours to dry and Crispin up.
For the sauce, start with the 2 egg yolks and whisk. Add the remaining ingredients and whisk after each step. I use about 1 tsp of mustard, and either a heaping teaspoon of pre minced garlic or about 5 large cloves of minced fresh garlic. Add a dash of Tabasco and a few shakes of Worchester. Add the olive oil last…drizzle in slowly, whisking all the while. Sauce should be fairly thick…..add as much oil as u need to make the sauce…probably
around a cup or so.
Mix the salad just before you want to eat it. It’s very good when eaten right away when the lettuce is still crisp. ENJOY Garnet Stewart |
Creamy Garlic Caesar Dressing |
1 c mayo (Hellmann's)
1/4 c milk
1/4 c parmesan cheese
2 tbsp lemon juice
2 tbsp Dijon mustard
3 to 4 crushed garlic buds
Whisk & pour over romaine lettuce, real bacon bits and croutons. Wanita and Owen Stewart |
Helen's Creamy Caesar Dressing |
1/2 cup Hellmann's Mayo 1/4 cup milk 1/4 cup Parmesan cheese
2 Tbls lemon juice 2 Tbls creamy Dijon mustard 2 cloves garlic minced pepper
Whisk together Helen and Winston Stewart |
Turkey Blueberry Salad |
I know this sounds a little freaky…but it’s a great way to use up some of the leftover turkey, and it tastes great.
Dressing: -½ cup plain yogurt
- ½ cup mayonnaise
- A little orange marmalade
- Some orange juice Mix the dressing with turkey pieces (white meat tends to look better, but it’s all good), 3 cups cubed peaches and 1 pint of blueberries. Garnet Stewart |
Red Bean Salad with Feta and Peppers |
1 can (19 oz/540 ml) red kidney beans
1 sweet red pepper, chopped
2 cups finely chopped cabbage
2 green onions, chopped
4 oz feta cheese (I like the Greek feta) cubed
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 Tbsp lemon juice
1 Tbsp vegetable oil Drain kidney beans and rinse under cold water.
In salad bowl, combine beans, red pepper, cabbage, onions, cheese, parsley, garlic, lemon juice and oil, toss to mix. Cover and refrigerate for up to 3 days. Makes 6 - 1 cup servings.
Margaret Anne (Stewart) and Dave Hanlon
|
Summer Nicoise Salad |
Great on a summer day with a glass of minted ice tea and a crusty bun. 4 eggs, hardboiled, shelled and quartered
8 new baby potatoes, boiled and halved
1 cup of green bean, cut into 2” pieces and steamed to a bright green
1 small tin of water canned tuna
¼ c black olives, rinsed
handful of cherry tomatoes halved
a few green capers (3 per bowl)
1 shallot minced or two scallions finely chopped Divide the leaves of a head of butter lettuce between four bowls and then divide the above ingredients among the four bowls. Dressing:
2 tsps fresh lemon juice
4 tbsp extra virgin olive oil
½ tsp minced garlic
¼ tsp Dijon mustard
¼ tsp sea salt Shake dressing well and drizzle over each bowl of salad. Janet Lafreniére |
Cucumber and Yogurt Salad |
Prepare two large English cucumbers by peeling them, quarter and slice into ¼ inch pieces, sprinkle lightly with sea salt, set aside. Clean ½ cup of fresh mint leaves, wash, remove stems
and finely chop. Mince one clove of garlic. Place 2 cups of plain non –fat yogurt into a pretty low-sided bowl. Add cucumbers, garlic and mint.
¼ tsp of sea salt, or to taste Garnish with fresh mint sprig and serve with any barbecued pork or chicken. Janet Lafreniére |
Simple Salad Dressing |
½ cup olive or vegetable oil
¼ cup sugar
3 Tbsp. cider vinegar
1 Tbsp. chopped parsley
½ tsp. salt
¼ tsp. pepper Combine together in a jar. Shake till blended. Wendy Kean |
Cooked Wild Greens " |
Dandelion, Lamb's quarter and pigweed.
Choose only tender young leaves.
Wash well, rinse then cook in small amount of water just until tender.
Drain and serve with butter, salt and pepper. Liz Murray |
Wild Greens |
Use the tender young leaves as salad greens. They should be clean, cold and crisp.
Liz Murray
|
Dandelion Greens |
Fry 5 slices of bacon until crisp.
Drain, reserving a small amount of fat. In meantime, cook Dandelion greens as you would spinach. When tender, pour mixture of 2 tbsp of vinegar and 2 tbsp sugar over top, along with small amount of fat. Crumble bacon over top. Garnish with sliced hard cooked eggs.
Ellen McQuestion |
