May 30

More Summer Greens

2007 at 7:09 pm   |   by Carolyn Mahaney

Stockxpertcom_id524454_size1_2 Here are three more salads to complement any summer meal:

Greek Salad

1 head romaine lettuce, torn
1 red pepper, sliced
1 red onion, sliced
2 cucumbers, peeled and diced
2 tomatoes, seeded and cut into one inch chunks
1 small can black olives, drained
½ jar pepperoncini
1 ounce package feta cheese (crumbled)

Salad dressing:
½ cup pepperoncini juice
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
½ teaspoon dried basil

Whisk together all dressing ingredients. Toss all of the vegetables with lettuce, including olives and pepperoncini. Top with cheese and dressing. Toss well.

Strawberry Salad

1 bag romaine lettuce
1 bag spinach
1 pt. strawberries
1 can mandarin oranges
1 c. pecans, salted & roasted at 350 degrees for 7 min.

1/3 c. white vinegar
¾ c. sugar
1 tsp ground mustard
1 ½ tsp. onion flakes
½ tsp. poppy seeds
1 tsp salt
1 c. oil.

Mix and toss salad ingredients. To make dressing: Heat vinegar and sugar until sugar dissolves. Add mustard, onion flakes, poppy seeds, salt and oil. Pour dressing over salad just before serving.

Broccoli Salad

3 cups fresh broccoli flowerets
6 slices bacon, cooked and crumbled
½ cup red onion, finely chopped
½ cup shredded sharp cheddar cheese
1 cup mayonnaise
2 tablespoons white vinegar (or white wine vinegar)
¼ cup sugar

Combine the broccoli, bacon, onion and cheese. Mix mayonnaise, vinegar and sugar. Add the dressing mixture to the broccoli mixture about an hour before serving.