Salads, Sauces & Dressings
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Units of Measure


Asparagus Salad
Barley Salad (Farro Salad)
Bobbi's Korean Salad
Chinese Dipping Sauce
Coleslaw
Coleslaw 2
Flavored Vinegar & Olive Oil

Italian Primavera Salad
Mustard-Dill Vinaigrette
  with Green Beans or Pot.
Old Bay Seasoning
Peanut Sauce
Penne Salad Vinaigrette
  with Olives
Pesto, basil

Poppy Seed Dressing
Potato Salad Vinaigrette
  with Olives (1)
Potato Salad Vinaigrette
  with Olives (2)
Red Beet Salad with Onion
Red Potato Salad Vinaigrette
  with Peppers

Red Beet Salad
  with Horseradish
Salade Niçoise
Tuna Salad
Vinaigrette
Vinaigrette Bourbonnaise
Vinaigrette (Italian)

Salade Niçoise

½ cup olive oil or salad oil
⅓ cup red wine vinegar
salt
fresh ground pepper
1 tablespoon finely chopped scallion or chives
1 tablespoons finely chopped parsley
2 large thin skinned potatoes
boiling salted water
ice water
¾ pound green beans, ends and strings removed
2 small tomatoes, cut into wedges
2 hard boiled eggs, quartered
½ cup pitted ripe olives or ripe Niçoise olives
capers (optional)
6 canned anchovy fillets, drained (optional)
crisp lettuce leaves or spinach leaves
½ of a 7 ounce can solid pack tuna
Sliced mushrooms (optional)
Fresh grated cheese (optional)

In a small jar, blend oil, vinegar, salt, pepper, scallion, parsley. Set aside.

Cook potatoes (unpeeled) in boiling salted water to cover until tender when pierced (about 30 minutes.). Drain, plunge into ice water, drain again. Peel and slice. Pour over just enough dressing to coat slices. Mix gently, cover, refrigerate for at least 2 hours (1 hour in the freezer).

Cut beans into 1½ inch lengths. Cook in boiling salted water to cover until tender-crisp (about 7 minutes.). Drain, plunge into ice water, drain again.

The prepared beans and potatoes may be refrigerated for several hours at this point.

On a serving platter, cover platter with lettuce or spinach leaves, then arrange on top the potatoes, beans, tomatoes, eggs, (mushrooms) in separate mounds. Garnish with olives and capers. Sprinkle grated cheese on top (optional). Tuck lettuce and/or spinach leaves around edge and invert tuna on top. Garnish with anchovies and capers and pour remaining dressing over all ingredients. Serves 6 as a salad or 2 to 3 as a main dish.

    

Bobbi's Korean Salad

1 cup bean sprouts
1 bag spinach
2 hard boiled eggs, diced
½ pound bacon, cooked well done and crumbled

Dressing:
1 cup oil
¾ cup sugar
½ cup ketchup
¼ cup brown vinegar
1 tablespoon plus Worcestershire sauce
1 medium onion, chopped

Mix dressing ingredients in a jar and pour over salad.

Poppy Seed Dressing

(from the Village House Restaurant)
1 cup sugar (reduce to ¾ cup for a less sweet dressing)
2 teaspoons salt
2 teaspoons dry mustard
1 ¼ teaspoons onion powder
2 tablespoons poppy seeds
2 cups olive oil
¾ cup red wine vinegar

Mix the dry ingredients, then mix with oil and vinegar. Whisk until blended and thick.

Alternative, replace sugar with½ teaspoon - 3 packets, (2 tablespoons equivalent) of Sweet-n-low and 6 tablespoons of sugar.

Tuna Salad

2 - 6½ ounce cans of tuna, packed in water
½ cup diced celery
½ cup diced onion
½ cup diced olives
½ cup diced pickles
½ cup diced red pepper
2 tablespoons of prepared mustard (optional)
⅓ cup vinegar
2 tablespoons olive oil
2 cloves garlic, diced (optional)
salt and pepper to taste
½ teaspoon oregano or basil
alternate: use canned salmon

Drain and chop the tuna, mix in the other ingredients.