Brought to us by Desiree
1.5 lbs asparagus, cut into 2 inch pieces
3 tbsp toasted sesame oil
2.5 tbsp sugar
4 tsp white wine vinegar or rice vinegar
4 tsp soy sauce
4 tsp sesame seeds, toasted
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Cook the asparagus. Desiree: I guess we forgot the “cook” part, ours was raw!
Meanwhile, whisk all other ingredients together in a small bowl, toss the asparagus with the dressing while warm. Serve warm or chilled.
Serves 4 to 6
Source: The Joy of Cooking
Brought to us by John
This salad was invented by a French Chef, M. Olivier, who served it in Moscow around 1860. Variations, sometimes called “Salade Olivier”, “Russian Salad” or “Sour Russian Potato Salad”, abound worldwide.
1 whole chicken breast, poached, boned, skinned & cubed, OR 2 to 2-1/2 cups skinned, cubed leftover chicken
1-1/4 lb. potatoes, peeled, boiled and cubed
1 large sour dill pickle, cut into small dice, OR 2 heaping Tbsp. sour dill pickle relish, drained
1 cup fresh or frozen peas, cooked
1 small to medium onion, finely chopped
1 large carrot, diced and cooked, OR 1 C. diced, frozen carrot, cooked
2 hard-boiled eggs, peeled and coarsely chopped
1 hard-boiled egg, sliced
1 heaping Tablespoon capers
3/4 cup reduced fat mayonnaise
1/4 cup sour cream
1 Tablespoon prepared mustard, Dijon preferred
2 teaspoons fresh lemon juice
salt
1/4 teaspoon black pepper or more to taste
1/2 teaspoon dried dill, OR 1 teaspoon snipped fresh dill
several ripe black olives, cut in half
parsley sprigs
1 large ripe tomato, cut into small wedges
Boston lettuce leaves, washed and dried, or spun in a salad spinner
paprika (optional)
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Drain the chicken and all vegetables well. Combine the cooked chicken breast, potatoes, carrots, peas, chopped onion and dill pickle, hard-boiled eggs and capers. Fold slightly to mix.
Combine the mayonnaise, sour cream, mustard, lemon juice, black pepper, 1 teaspoon salt and dried dill. Pour over the salad and mix gently but thoroughly. Chill well.
To serve, mound the salad upon lettuce leaves on a large platter. Garnish with black olive slices, sliced hard-boiled egg, tomato wedges and parsley sprigs. Sprinkle with a little paprika.
Source: Sneakykitchen.com
Brought to us by Jessica
1/2 cup diced yellow bell pepper
1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced radish
2 scallions, green part only, coarsely chopped
8 cups torn mixed greens
1 tablespoon red wine vinegar
1 clove garlic, minced
1 tablespoon chopped fresh basil
1/4 cup extra virgin olive oil
1 cup seeded, finely diced, very ripe tomato
1/2 cup pitted, halved, black olives
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Combine pepper, cucumber, radish, and scallions in a large bowl. Add mixed greens and toss to mix.
In a smaller bowl, whisk together vinegar, garlic, and basil. Whisk in olive oil. Add tomatoes and mix well. Season to taste with salt and pepper. Pour over salad and toss to mix. Sprinkle with olives.
Makes 4-8 servings.
Brought to us by Jeanette
Harvest Salad Ingredients
2 red pears, chopped
1 Tablespoon lemon juice
¾ cup dried apricots, cut into thin strips
¾ cup dried figs, cut into thin strips
½ cup golden raisins
1 small purple onion, thinly sliced
1 cup diced jimaca
1 (6 ounce) package fresh spinach leaves (may substitute mixed greens when there is a FDA ban on spinach)
½ cup coarsely chopped walnuts or pecans, toasted
1 (4 ounce) package crumbled Gorgonzola cheese
Cider Vinaigrette Ingredients
3 Tablespoons cider vinegar
1 garlic clove, pressed
1 teaspoon Dijon mustard
½ teaspoon sugar
1/3 cup olive oil
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For the Harvest Salad, toss together chopped pear and lemon juice in a medium bowl.
Add apricots and next 5 ingredients, tossing well. Cover and chill 1 hour or overnight.
Arrange spinach on individual plates; top evenly with pear mixture. Sprinkle salad with walnuts and cheese.
For the Vinaigrette, whisk together first 4 ingredients; gradually whisk in oil until blended.
Makes 6 servings.
Source: Southern Living 1999 Annual Recipes
Salad
2 ripe red tomatoes
1 white onion
1 head iceberg lettuce
6-8 radishes, sliced thin
Dressing
1/2 cup olive oil
1/4 cup white vinegar
1/4 cup fresh lemon juice
4 cloves garlic, mashed
1 teaspoon salt
1/4 teaspoon pepper
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Cut the tomatoes in wedges, cut the onion in thin slices. Break up the lettuce by hand. Toss all ingredients together with the radishes. Place all the vegetables in the refrigerator to chill.
Use a mortar and pestle to mash the garlic with the salt and pepper. In a small bowl, add the olive oil, vinegar and lemon juice to the crushed garlic. Whisk together thoroughly. You can also use a blender to emulsify the oil and liquids.
Just before serving gradually add the dressing, a little at a time, while you toss the salad with a couple of large salad forks. Add just enough dressing to cover the salad – more or less to your own taste.
