Mt. Tamalpais, viewed from the south

Home of the Kudler/Vaughn Clan

Tag: salads

  • 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.”