Ingredients
8 oz grape tomatoes, halved
4 oz mozzarella cheese (solid)
fresh basil leaves
¼ cup Balsamic vinegar dressing
Directions
Chop up the cheese into rough cubes or slivers. Slice the fresh basil leaves. Combine the cheese and basil with the tomato halves. Toss everything with the dressing. It can sit or be served immediately.
Ingredients
5 medium tomatoes, sliced
4 oz crumbled feta or blue cheese
½ cup olive oil
1/3 cup wine vinegar
2 Tbl finely chopped fresh basil
1 clove garlic, minced
1/8 tsp coarsely ground pepper
Directions
Arrange tomatoes and cheese in a 13×9 dish. Combine remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour dressing over tomato mixture. Cover and chill at least four hours.
Ingredients
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup pure maple syrup
1 (10 oz) bag of baby spinach
½ Granny Smith apple, thinly sliced
1-2 cups sharp cheddar chesse, grated
¼ cup pecans, chopped and toasted
Directions
Mix together the first three ingredients to create the dressing. In a salad bowl, toss spinach with the prepared dressing. Add remaining ingredients.
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
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 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.
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 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!
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.
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.
a little of each 