SALADS
BEAN, CORN, PEA SALAD
Mix together:
1 can French Style Green Beans, drained
1 can White Shoe Peg Corn, drained
1 can LeSeur Peas (silver can), drained
1 c. celery diced small
1 c. purple onion, diced small
1 bell pepper, diced small
1 small jar pimentos, diced
Mix together and add:
1 c. sugar
½ c. oil
½ c. cider vinegar
1 t. salt
1 t. pepper
Let set overnight
BOB CAVILL’S GREEN SALAD WITH CRANBERRIES
1 head romaine lettuce
½ cup craisins
½ cup flavored sliced almonds
½ cup gorgonzola cheese
Zesty Italian packaged salad dressing mix
Make according to package directions
using red wine vinegar and olive oil
SPINACH SALAD with BALSAMIC VINAIGRETTE
½ # spinach leaves, washed, dried, and thinly sliced.
2 roasted baby beets, sliced (recipe follows)
¼ head Red cabbage, very thinly sliced
¼ c. green scallions, sliced
Feta or Goat Cheese
Balsamic Vinaigrette (recipe follows)
Combine ingredients in a large bowl and toss well. When ready to serve toss the salad
with the desired amount of Balsamic Vinaigrette
and serve immediately.
JENNIFER’S GREEN SALAD WITH PEARS
Rub bowl with garlic
Whisk in bowl:
3 parts red wine vinegar
1 part balsamic vinegar
Olive oil and vegetable oil
Honey
Garlic powder or fresh
Salt & pepper
Add:
Fresh mixed greens
Toasted nuts
Dried cranberries
Golden raisins
Roasted pears, mist with oil & roast at high heat
Soft Blue Cheese
Red or Sweet Onion
OUTBACK CAESAR DRESSING
I cup mayonnaise
1 egg
¼ cup parmesan
2 Tbs water
2 Tbs olive oil
1 ½ Tbs lemon juice
1 Tbs anchovy paste
2 cloves garlic
2 tsp sugar
½ tsp pepper
¼ tsp salt
ROASTED BEETS
1 pound beets, cut into 1/2” wedges
2 T. olive oil
1/2 t. salt
1/4 t. pepper
1/4 t. sugar
Toss beets with oil, salt, pepper, and sugar in large bowl
Meanwhile line large rimmed baking sheet with foil.
Adjust oven rack to lowest position, place baking sheet on rack,
and heat oven to 500 degrees
Remove baking sheet from oven and, working quickly,
carefully transfer beets to hot sheet and spread in even layer.
BALSAMIC VINAIGRETTE
½ cup balsamic vinegar
1 Tablespoon sugar (or honey, or agave nectar
1 t. salt
½ t. freshly ground pepper
½ cup low-fat chicken broth*
1 t. minced garlic, fresh or roasted
2 t. Dijon mustard (or yellow mustard)
¼ cup orange juice and zest (or 2 T. frozen orange juice concentrate)
Place all ingredients in a small glass jar and shake until well blended.
This dressing keeps well, refrigerated, for a week or so. Makes about 1 cup.
*Use only chicken broth if wanting this to be non-fat.
Otherwise do a mixture of olive oil and broth or use all olive oil and no broth.
CRANBERRY RELISH
12-oz. bag of fresh cranberries, washed and sorted
1 ½ oranges, seeded and cut into chunks
1 or 2 apples, cored and cut into eights
2/3 c chopped pecans
1/3 c. chopped and drained pineapple (optional)
2/3 c. sugar or more
(Optional : 2 T. Grand Marnier, or 1/3 t. almond extract, and/or 3 T. dry strawberry Jello
Process cranberries, oranges and apples (leaving skin/rind on all of them) in food processor or food grinder until the size of relish.
Pour into bowl, add remaining ingredients.
Refrigerate. Can be prepared 2 days ahead.
ROMAINE AVOCADO SALAD
2 lemons
Squeeze and put lemon juice in bottom of large bowl
Add and stir in:
1/2 c. oil
Accent (MSG)
Beaumonde
Add and stir in:
6 green onions
2 avocados
Fill bowl with (do not stir in)
2 heads romaine
Sprinkle with:
Parmesan Cheese
Cover with plastic wrap. Refrigerate
Toss when served
Can be made a day ahead