Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Category: Salad

  • GREEK SALAD

    Print Recipe

    Greek Salad

    A terrific accompaniment for kebabs.
    Course: Salad
    Cuisine: Mediterranean
    Keyword: Greek, salads, vegetarian

    Ingredients

    • 3/4 pound tomatoes seeded, diced (about 2 cups)
    • 2 cups diced seeded peeled cucumber from about 1 large
    • 1 cup diced red bell pepper from about 1 large
    • 1/4 cup pitted kalamata olives or other brine-cured black olives halved
    • 1/4 cup diced red onion
    • 3 tablespoons chopped fresh Italian parsley
    • 3 tablespoons extra-virgin olive oil
    • 1 1/2 tablespoons red wine vinegar
    • 1/2 teaspoon dried oregano
    • 1/4 cup crumbled feta cheese about 2 ounces

    Instructions

    • Toss first 9 ingredients in medium bowl to blend.
    • Gently mix in cheese.
    • Season with salt and pepper.
    • (Can be made 2 hours ahead. Let stand at room temperature.)

    Notes

    BON APPÉTIT JULY 2001
    YIELD: Makes about 4 1/2 cups

  • Grandma Jackie’s Salad Dressing

    Print Recipe

    Grandma Jackie’s Salad Dressing

    Grandma Jackie has been making this vinaigrette salad dressing since Dad was a kid
    Course: Salad
    Cuisine: American
    Keyword: salads, Vegan, vegetarian

    Ingredients

    • 1 clove garlic
    • 1 handful fresh herbs oregano, thyme, etc.
    • 1 teaspoon Dijon mustard
    • ¼ teaspoon salt
    • Freshly ground pepper
    • 2 tablespoons balsamic vinegar
    • 1 cup olive oil extra virgin

    Instructions

    • Process the garlic and herbs in the Cuisinart
    • Add the mustard, salt, pepper to processor
    • Add olive oil and blend

  • Green Goddess Dressing

    Print Recipe

    Green Goddess Dressing

    Grandma Jackie’s version of a San Francisco classic
    Course: Salad, Side Dish
    Cuisine: American
    Keyword: salads, sea food

    Ingredients

    • 1 minced clove garlic
    • 1/3 cup snipped parsley
    • ½ tsp. salt
    • 1 cup mayonnaise
    • ½ cup sour cream
    • ½ tsp. dry mustard
    • 1 tsp. Worcestershire
    • ½ tsp pepper
    • 1 TB anchovy paste
    • 3 TB vinegar
    • 3 TB snipped green onions

    Instructions

    • Combine all ingredients.
    • For the salad you use greens and ¼ lb, shrimp.

    Notes

    “I use light mayonnaise and sour cream.”

  • Tortellini Salad

    Print Recipe

    Tortellini Salad

    Course: Main Course, Salad, Side Dish
    Cuisine: Mediterranean
    Keyword: salads

    Ingredients

    • 1 ½ lbs Tortellini
    • 6 oz. Black Forest Ham or smoked turkey shredded
    • 1 red pepper julienned
    • ½ cup thinly sliced scallions
    • 1/3 cup pine nuts
    • 3 TB grated Parmesan

    Dressing

    • 1/3 cup vinegar
    • 1 ½ tsp Dijon mustard
    • 1 1/3 cups olive oil
    • 1 TB fresh parsley
    • 1 TB fresh dill
    • 2 tsp dried basil
    • salt and pepper to taste

    Instructions

    • Cook tortellini al dente
    • Combine solid ingredients
    • Toss gently with dressing

  • Croutons

    Print Recipe

    Homemade Croutons Recipe

    Make homemade croutons at home with this easy recipe.
    Course: Breads, Muffins & Quickbreads, Salad, Soup
    Cuisine: French
    Keyword: bread, salads, soup

    Ingredients

    • 6 slices regular gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
    • 3 tablespoons melted butter or olive oil
    • 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt
    • 1 teaspoon dried parsley flakes

    Instructions

    • Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!

    Notes

    Prep time: 5 mins
    Cook time: 30 minsTotal time: 35 mins
    Serves: 3 CUPS
    Mine typically take 30 minutes baking time total – your baking time may vary.