Category Archives: Salads

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.

HOT BACON POTATO SALAD

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  • 8 slices of bacon

  • 2 medium onions, finely chopped

  • 1 T. flour

  • 4 t. sugar

  • 1 ½ t. salt

  • 1 t. paprika

  • ½ cup cider vinegar

  • 1 cup water

  • 6 medium size potatoes, cooked and cubed

Cut bacon into 1 inch pieces.  Pan fry slowly until almost cooked.  Add onion and cook until transparent.  Combine and stir in flour, sugar, salt and paprika.  Pour in vinegar and water.  Stir and cook until mixture thickens.  Add potatoes to bacon dressing and heat 10-15 minutes over low heat.

POPPY SEED DRESSING

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  • 1 ½ cups sugar

  • 2 t. dry mustard

  • 2 t. salt

  • 2/3 cups cider vinegar

  • 1 small onion chopped

  • 2 cups vegetable oil

  • 3 T. poppy seeds

Mix sugar, mustard, salt, vinegar and onion in food processor.  Add oil slowly through tube.  Add poppy seeds.  Serve over:

Red cabbage shredded with green grapes, salted peanuts, and avacado.

ARUGULA SALD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes. Transfer to paper towels to drain.  Wisk oil and lemon
juice in a small bowl.  Season dressing with salt and pepper.  Place arugula and
olives in medium bowl; toss with dressing. Divide salad between plates.  Top
with pancetta slices and Parmesan shavings.
THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.

WARM MUSHROOM SALAD

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  • 1 pound of cremini mushrooms

  • 2 T. unsalted butter

  • 4 T. olive oil divided

  • 1 t. kosher salt

  • ½ t. freshly ground pepper

  • 4 bunches of fresh arugula, washed and spun dry

  • 8 slices good Italian prosciutto

  • 2 T. sherry wine vinegar

  • Chunk of Parmesan cheese

  • 8 sun-dried tomatoes in oil, drained and julienned

  • Fresh flat-leaf parsley leaves

Clean the mushrooms.  Remove and discard stems and slice the caps.  In a large sauté pan, heat the butter and 2 T. of the olive oil until bubbly.  Add mushrooms, salt, and pepper to the pan and sauté for 3 minutes over medium heat, tossing frequently.  Reduce the heat to low and sauté for another 2-3 minutes, until cooked thoroughly.
Meanwhile, arrange the arugula on four plates and cover each portion
with 2 slices of prosciutto.  When the mushrooms are cooked, add the sherry vinegar and the remaining 2 T. of live oil to the hot pan.  Spoon the mushrooms and sauce on top of the prosciutto.  With a vegetable peeler, make large shavings of cheese on top of the hot mushrooms.
Sprinkle with the sun-dried tomatoes, parsley leaves, salt and pepper
and serve warm. Serves 4

MAURICE SALAD FROM HUDSON’S

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1 pint Kraft’s mayo

1 pint Kraft’s Miracle Whip

3 hard boiled eggs chopped

1 large sweet onion chopped

1 t. chopped parsley

Mix all of the above and serve over salad:  shredded lettuce, thin strips of boiled ham, thin strips of turkey, thin strips of Swiss cheese, green olives.

KOREAN SALAD

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  • 1 package (1#) spinach

  • 1 can sliced water chestnuts

  • 1 can drained bean sprouts

  • 7 slices bacon crumbled

  • 2 hard cooked eggs

Toss the above with:

  • ½ cup sugar

  • 1 cup oil

  • 1/3 cup catsug

  • ¼ cup vinegar

  • 2 T. Worcestershire sauce

  • 1 medium onion grated

Mix the above and toss with vegetables and bacon and eggs

ITALIAN SALAD DRESSING

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  • 1 cup Mazola oil

  • ¼ cup lemon juice

  • ¼ cups vinegar

  • 3 t. sugar

  • 1 t salt

  • ½ t oregano

  • ½ t dry mustard

  • ½ t onion salt

  • ½ t paprika

  • 1/8 t thyme

  • 1 cloves garlic crushed

Shake in a tightly covered jar.  Refrigerate.