a little of each

A family's cookbook

Fresh Spinach Salad March 28, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:06 pm
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Ingredients

1 bag fresh spinach

4 oz fresh mushrooms, sliced

½ red onion, sliced

2 oz blue cheese, crumbled

2 hard-boiled eggs, quartered

cooked bacon, crumbled

 

Toss together and drizzle the dressing on top, tossing again to coat.

 

For the dressing, combine in a jar or cruet and shake well:

1 cup salad oil

½ cup wine vinegar

½ cup sugar

1/3 cup ketchup

 

Mid-Summer Italian Bread Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:05 pm
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Ingredients

1 lb loaf Italian bread

1 cup tomatoes, chopped

1 cup cucumber, peeled, seeded, and chopped

½ cup onion, blanched

1-2 cups asparagus, steamed and cut

1 clove garlic, minced

1-2 cups fresh basil, chopped

1/8 cup fresh thyme, chopped

¼ cup olive oil

2 Tbl balsamic vinegar

 

Directions

Pull apart or cube the bread into bite-sized pieces. In a salad bowl combine the bread, tomatoes, cucumber, onion, asparagus, garlic, basil and thyme. Add enough olive oil and vinegar to coat. Toss and serve.

 

 

Brown Derby’s Cobb Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:03 pm
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Brown Derby French Dressing:

1/3 cup red wine vinegar

1 Tbl lemon juice

1 tsp Worcestershire sauce

½ tsp salt

½ tsp dry mustard

½ tsp sugar

¼ tsp ground pepper

1 clove garlic, minced

¾ cup olive oil

Mix all ingredients except oil in a screw top jar. Cover and shake to mix well. Add oil and shake vigorously. Chill thoroughly. Shake well before serving.

Salad:

6 cups shredded salad greens

3 cups cooked chicken breasts, chopped

3 hard-boiled eggs, chopped

2 medium tomatoes, seeded and chopped

4 oz blue cheese, crumbled

6 slices bacon, cooked and crumbled

1 medium avocado, peeled and cut into wedges

Place lettuce on six salad plates. Evenly divide chicken, eggs, tomatoes, blue cheese and bacon on plates, arranging each ingredient in a row on top of lettuce. Place avocado slices around the edge of each plate. Pour dressing on top just before serving.

 

Cindy’s Taco Salad

Filed under: Soups and Salads — alittlemoreofeach @ 9:02 pm
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Ingredients

1 package HiddenValley buttermilk dressing

1 lb ground round or sirloin

1 can pinto beans

8 oz Monterey Jack cheese, shredded

1 medium onion, chopped

1 tomato, chopped

1 head Romaine lettuce, washed and torn into small pieces

Tostitos

 

Directions

Make buttermilk dressing according to directions (use real buttermilk). Refrigerate. Brown beef. Add onion and sauté until tender. Drain fat if needed. Heat pinto beans and add to beef mixture or leave on the side. Arrange greens on a plate. Sprinkle with chopped tomato. Add warm beef mixture and pinto beans if desired and top with shredded cheese. Drizzle dressing over ingredients. Top with crumbled Tostitos.

 

Lara’s Buffalo Chicken Salad

Filed under: Soups and Salads — alittlemoreofeach @ 8:59 pm
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Lara invented this salad when she discovered that she’d forgotten to serve the pound of boneless buffalo wings she’d bought for her housewarming party in October 2005. All amounts have been omitted; simply make as needed for the number of servings and to taste.

 

Ingredients

Butter lettuce

Sliced carrots

Sliced celery

Tomato wedges

Cooked boneless buffalo wings (can be found in the frozen food section of the grocery store)

Chunky blue cheese dressing

 

Directions

Top the lettuce with the veggie slices and buffalo wings. Drizzle with blue cheese dressing and enjoy!

 

Chicken Tender Salad

Filed under: Soups and Salads — alittlemoreofeach @ 8:58 pm
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Ingredients

¾ cup mayonnaise

¼ cup honey

¼ cup Dijon mustard

½ tsp dried tarragon

4 boneless chicken breasts or 12 tenderloins

mixed greens

 

Directions

Blend mayonnaise, honey, mustard and tarragon in a bowl. Set aside ½ cup. Marinate chicken in remaining dressing for several hours covered in the refrigerator. Grill or broil chicken until done. Serve over greens with the reserved dressing.

 

Caesar Salad with Sundried Tomato Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:54 pm
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Ingredients

1 Tbl grainy Dijon mustard

1 Tbl anchovy paste

3 Tbl balsamic vinegar

2 ½ Tbl lemon juice

2 cloves garlic, minced

8 sundried tomatoes, snipped into small pieces

1 cup olive oil

2 tsp dried thyme

 

Directions

Mix all ingredients together in a plastic or glass container. Serve over torn Romaine lettuce, croutons and shredded Parmesan cheese.

 

Denise’s Caesar Salad Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:45 pm
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Ingredients

3 cloves fresh garlic, crushed

1 can anchovies, mashed into paste

juice from one lemon

2 tsp wine vinegar

½ cup olive oil

1 tsp Dijon mustard

salt and pepper to taste

 

Directions

Whisk all ingredients until smooth. Serve over torn Romaine lettuce. Sprinkle freshly grated Parmesan cheese and toss together.

 

Homestyle Ranch Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:38 pm
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From Parade Magazine April 2004

 

Ingredients

1/3 cup mayonnaise

1/3 cup plain nonfat yogurt or sour cream

½ cup buttermilk

2 tsp minced shallot

1 clove garlic, pressed

1 tsp fresh chives, snipped

 

Directions

Combine the ingredients. Refrigerate, covered, until ready to use.

 

Roquefort Dressing

Filed under: Soups and Salads — alittlemoreofeach @ 8:36 pm
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Nana Hazel had this handwritten recipe in one of her recipe boxes. It called for two teaspoons of paprika, but no one remembers ever having this with paprika.

 

Ingredients

½ cup crumbled blue cheese

3 tsp mayonnaise

2 tsp wine vinegar

milk, as needed

1 tsp. garlic salt

ground pepper

 

Directions

Combine all ingredients in a jar and shake well. Add milk for desired consistency. Serve tossed over fresh greens.