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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)

Potato Salad Vinaigrette with Olives (1)

4 pounds red potatoes
4 pickles, sliced
1 large red onion, chopped
3 ounce jar of olives, chipped
½ cup white vinegar
½ cup olive oil
1 teaspoon Freshly ground black pepper
1 teaspoon salt

Without peeling, put the potatoes into a saucepan of cold water, covered by two inches. Bring the water to a boil; let them boil slowly for 15 minutes or until the potatoes are tender when pierced.

Drain the potatoes. Rinse with cold water and peel. Cut them into slices and put them into a bowl.

Alternate, use tiny potatoes of various types, clean, remove any bad spots, and cut into bite size chunks. Do not peel. Put in boiling water and cook for 15 minutes or until the potatoes are tender when pierced. drain and rince with cold water until just warm to touch.

Sprinkle potatoes with the vinegar - oil mixture turning gently. Let cool. When the potatoes have cooled completely, add the rest of the ingredients. Mix.

Potato Salad Vinaigrette with Olives (2)

2-3 pounds potatoes (Yukon gold by preference)
½-1 cup each chopped, pickles, red onions, red onion, black olives
2 tablespoons white vinegar
2 tablespoons olive oil
1 teaspoon Freshly ground black pepper
1 teaspoon salt

Steam the potatoes 15 minutes or until the potatoes are tender when pierced. Drain and rinse with cold water until cold. Cut them into slices and put them into a bowl. Sprinkle them with the vinegar - oil mixture turning gently. Add the rest of the ingredients. Mix.

    

Chinese Dipping Sauce

¼ cup cider vinegar
½ cup soy sauce
2 tablespoons sugar
¼ teaspoon sesame oil
2 scallions, slivered or 1 small onion chopped or 2 shallots slivered
1 clove garlic chopped
3 slices ginger chopped

Mix in saucepan. Bring to boil, let simmer for 2 minutes. Cool by adding 2 ice cubes or½ cup cold water.

Can be used as a marinade for cooking chicken, or as a dipping sauce for Chinese dumplings.

Flavored Vinegar & Olive Oil

Use white wine vinegar - is smoothest. Pour bottle in a pot and simmer until it gets a little bubbly on top. In the meantime, place cleaned & dried herbs of choice - not marjoram but thyme works; also garlic, shallots, lemon peel, black peppercorns, hot peppers, whatever - in a clean bottle. Pour hot vinegar in bottle and seal. Hide in dark closet or cellar for two weeks before using.

For olive oil, rosemary is good - a couple of sprigs in a bottle. Too much can ruin flavor.

Asparagus Salad

1 bunch asparagus, ends removed and cut in half
½-1 red pepper, but into slices
½ small red onion, or sweet onion, cut into rings
4 tablespoons (¼ cup) balsamic vinegar
4 tablespoons (¼ cup) virgin olive oil
10 peppercorns
salt, pepper

In a large fry pan, heat water with 1 teaspoon salt, 6 peppercorns. Prepare a large bowl half filled with ice water. When the water is boiling add the asparagus stem parts. Wait 1 minute, then add the top parts. Total cooking time is 2 minutes for thin asparagus, 3 minutes for thick asparagus. Remove from heat promptly and put into the ice water.

When asparagus has cooled, put in a bowl and mix in the other ingredients. Add ¼ teaspoon salt and fresh ground pepper. Serve.