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