Ingredients
1/4 cup fresh lime juice
2 Tbl sugar
3 Tbl rice wine vinegar
2 Tbl olive oil
2 tsp finely chopped fresh cilantro
1 garlic clove, minced
1 shallot, minced
1/4 tsp salt
1/4 tsp coarsely ground pepper
Directions
Whisk together all ingredients until blended.
This is truly one of the best things you’ll ever eat.
It’s made at a small diner-style restaurant in St Petersburg, Florida, called The Kopper Kitchen. My family has been going there for decades. And we’ve been ordering this pita sandwich that entire time. Some people (yours truly) omit the onions, others remove the tomatoes and grill the onions, everyone makes a mess while eating it. And don’t tell Owner Fred, but I’ve made it in a frying pan, and it worked.
Ingredients
1 pita bread
3 Tbl feta cheese
2 tomato slices
bean sprouts
onion, sliced and grilled
Thousand Island salad dressing
Directions
The grilled feta is prepared on a griddle at low heat. Do not use a frying pan. Cut pita bread in half to form two pockets. Spread dressing inside bread. Place cheese inside bread. Layer tomato, sprouts and onions on cheese. Place sandwich on griddle and heat both sides until cheese is melted and bread is toasted.
For the Thousand Island Dressing:
2 cups mayonnaise
½ medium onion
½ green pepper, pureed
1 ½ tsp. garlic, pureed
¾ cup sweet relish
½ cup catsup
Combine all ingredients. Mix well with a wire whisk. Makes three cups.
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
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
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.
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.
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.
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.
This is my absolute favorite Greek salad, and the dressing has become a staple in our house.
Iceberg lettuce, shredded
Cucumber, sliced
Tomato, in small wedges
Roasted red pepper, cut into bite-sized pieces
Feta cheese crumbles
Combine these ingredients in a bowl. The ratios depend on your tastes. Then top with the dressing.
Dressing
3 bl olive oil
3 Tbl red wine vinegar
1 Tbl anchovy paste
1 Tbl fresh oregano or 1 tsp dried oregano
2 large cloves of garlic, minced
1/8 tsp pepper
Put all ingredients into a screwtop jar or cruet and shake.
a little of each 