Category Archives: Salads

GREEN BEAN AND ROASTED PEPPER SALAD

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This recipe is directional more than specific ingredients and quantities.

 For four persons:

Drop ½ pound of haricot verts into boiling water.  Cook for about 5-7 minutes.  Drain and cool beans.  When just warm, mix with 2-3 T. vinaigrette dressing.   When beans have marinated several hours, divide into four “piles” on four salad plates.  Lay over the top of each pile, two pieces of roasted red pepper (I just buy them in the jar, but you can, of course, use ones you roast yourself).  Place a dollop (about 3 T.) of garlic boursin cheese on top of the roasted red pepper.  Sprinkle the cheese with a mixture of fresh chopped herbs (I use basil, parsley, and thyme).  Scatter 6-7 Kalamata olives around the bean pile.  Very tasty mix of flavors and very colorful.

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

TARRAGON TOMATO SALAD

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  • ½ cup parsley chopped fine

  • 1 T. fresh tarragon chopped fine

  • 1 medium clove garlic

  • 1 egg

  • ½ cup oil

  • 3 T. red wine vinegar

  • ½ t. salt

  • Pinch of sugar

  • Pepper to taste

  • Sliced tomatoes

Chop parsley, tarragon and garlic in food processor.  Add egg, oil, vinegar, salt,
sugar, and pepper.  Pour over fresh sliced tomatoes.

TOMATO SALAD FROM PARIS – SERVES 4

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This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.

SEVEN LAYER SALAD

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  • 1 # spinach

  • 6 hard boiled eggs chopped

  • 1 # bacon

  • 1 box thawed frozen peas

  • 1 head of lettuce shredded

  • 1 layer (2 cups) grated Swiss cheese

  • 1 cup mayonnaise + 1 cup Miracle Whip mixed

Layer all ingredients in order then spread with mayo and miracle whip

 

ITALIAN SALAD

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  • 6 quarts mixed greens: Romaine, Bibb, and escarole
  • 1 small bunch parsley chopped
  • 2 jars marinated artichoke hearts drained (but save oil)

Toss above with:

  • 1 cup + 2 T oil (use artichoke oil)

  • 1/3 cup red wine vinegar

  • 1 t. dry mustard

  • 2 t salt 

Mix above in a jar and shake vigorously.

ELEGANT SALAD FROM KITTY STOREN

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  • 1 head Romaine lettuce

  • 1 head Bibb lettuce

  • 1 tomato peeled and chopped

  • 1 14oz can hearts of palm

  • 1 14 oz can artichoke hearts

Serve with Lemon-Mustard Dressing

  • 6 t. oil

  • 2 ½ T. lemon juice

  • 1 t. sugar

  • 1 t. salt

  • ½ t. pepper

  • ½ t. Dijon mustard

  • 1 small garlic clove

BAKED GOAT CHEESE SALAD

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  • 3 sprigs fresh rosemary

  • 3 sprigs fresh thyme

  • 3 sprigs fresh oregano

  • ½ cup olive oil

  • 1 11 oz log of goat cheese

  • ½ t Dijon mustard

  • 3 T balsamic vinegar

  • ¼ t salt

  • ¼ t pepper

  • ½ cup fine bread crumbs

  • ½ head Bibb lettuce

  • 1 small head radicchio

Bring herbs and oil to boil.  Cool. Cut cheese into 8 slices and drizzle with oil mix.  Stand 30 minutes.  Pour oil in bowl.  Discard herbs.  Refrigerate cheese.  Wisk mustard, vinegar, salt and pepper with oil.  Bake 350 degrees for 10 minutes.  Toss greens with oil.  Top with warm cheese slices.

HIGHLAND HOUSE SALAD DRESSING

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  • 2 cups of Mazola Oil

  • ½ cup + 2 T apple cider vinegar

  • 1 T garlic powder

  • 1 T salt

  • ½ T accent

  • ½ T oregano

Mix all of the above in an appropriately sized jar.  Shake vigorously.  Let sit for one day.  Use over any salad, but Greek (beets, eggs, chick peas, tomato, cute) is the best.

STOUFFER’S CREAMY FRENCH DRESSING

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  • 1 cup sugar

  • 2 t. dry mustard

  • 2 t. salt

  • ½ cup cider vinegar

  • ½ cup white vinegar

  • 2 cups salad oil

Blend sugar, mustard, salt, and cider vinegar in food processor.
Add white vinegar.  Slowly pour salad oil through chute.  Serve with chopped lettuce, bacon, blue cheese, tomato, cucumber.