Category: Salad

GREEK SALAD

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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

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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

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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

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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

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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.