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This page is a collection of salad recipes. Cold salads - hot salads. Sweet Salads - Savory Salads. Potato Salad and vegetable salads. Something for every taste.

Salads # 3  (89 kb)

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AVOCADO AND PAPAYA SALAD                 

BAKED GOAT CHEESE WITH  WATERCRESS AND ARUGULA        

BEET SALAD                     

CAESAR SALAD WITH CROUTONS                         

CORNBREAD SALAD                    

CREAMY EGGLESS ARTICHOKE CAESAR SALAD     

CROUTON  SALAD                

CUCUMBER SANDWICHES               

DILLED CUCUMBERS WITH TOMATOES           

FARM FRESH SALAD                    

FESTIVE CORNBREAD SALAD           

FIESTA SALAD                              

FRESH BROCCOLI SALAD                    

GREEK MOUNTAIN SALAD                 

HOSPITALITY SALAD               

HUMMUS WITH TAHINI                   

KITCHEN SINK SALAD                   

MARINATED BROCCOLI SALAD                       

MIXED ROOT VEGETABLE SALAD WITH  GRILLED BONELESS LOIN

ORZO & VEGETABLE SALAD & GOLDEN RAISIN VINAIGRETTE        

RASPBERRY SPINACH SALAD                   

RICE SALAD                       

SPICY COLD EGGPLANT               

SPINACH SALAD WITH POPPY SEED DRESSING                        

SPINACH WITH GARLIC AND STRAWBERRIES                                     

SWEET PEPPER SALAD                   

TANGY VEGETABLE SALAD                 

TOMATO AND APPLE SALAD                       

TOMATO BREAKFAST PUDDING                  

TOMATO SALAD                    

TOMATO SALAD WITH FETA & OLIVES                   

TOMATO, BLUE CHEESE, AND GRILLED BREAD SALAD

YOU NAME IT SALAD          

 

 

 

CROUTON SALAD          > Back to Top <


1/2 cup butter
Three 1/2 inch slices French bread
Three 1-ounce slices Vermont Chevre (goat cheese)
1/4 cup sun-dried tomatoes, lightly poached to soften
2 Tablespoons olive oil
1 Tablespoon chopped garlic
1 small sprig fresh rosemary


Butter and lightly toast the French bread slices. Cover with goat cheese slices. Place on a buttered pie tin. Bake in a 350-degree oven until crisp.

While the croutons are heating, in a small pan combine the remaining ingredients, and saute on medium heat until the garlic starts to cook. Remove from the heat. Place croutons on a serving plate, and top with the tomato mixture. Serve immediately. Serves: 1.

 

 

 

 


CREAMY EGGLESS ARTICHOKE CAESAR SALAD     
    > Back to Top <


3 or 4 fresh garlic cloves
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon coarse black pepper
5 anchovy fillets
5 drops Worcestershire sauce
3 Tablespoons wine vinegar
3 whole artichoke hearts (canned with water, not oil)
Juice of one lemon


Blend the heck out of all ingredients in a blender and mix into torn-up romaine with Parmesan, anchovies, and croutons and top with slices of grilled fish or chicken. The artichoke hearts do a great job of replacing the egg and are also useful for making numerous cream sauces. The more hearts, the creamier.

 

 

 

 

HOSPITALITY SALAD          > Back to Top <


One box seasoned croutons
8 to 10 plum tomatoes, halved and sliced
1 pound Swiss cheese, sliced
One package fresh mushrooms, halved
One can unmarinated artichoke hearts, drained and quartered
17 large eggs
1/4 to 1/2 cup half & half


Parmesan cheese or Parmesan/Romano cheese, about 1/2 cup
Preheat oven to 450 degrees. Spray a 9 x 13-inch casserole with cooking spray. Layer the croutons on the bottom, followed by the tomatoes, the Swiss cheese, the mushrooms, and the artichoke hearts. Break the eggs over the casserole, breaking the yolks as well. Drizzle with the half & half. Bake for 20 minutes, covering the casserole with the Parmesan cheese the last 5 minutes.   
Serves: 16

 

 

 


BEET SALAD     
    > Back to Top <


Roasted Beets
4 bunches of beets (trim root ends and remove tops)
2 Tablespoons of olive oil.


Coat beets with oil. Roast in 450 degrees oven on a sheet pan for approximately 45 minutes or until tender. Cool, peel, and dice.

 

Dijon Honey Vinaigrette
1 Tablespoon of lemon juice
1 ounce white wine vinegar
1 Tablespoon honey
1 ounce dijon mustard
1 teaspoon dried thyme
4 ounces vegetable oil
salt & white pepper to taste


Combine first five ingredients in a blender. While blender is running slowly add oil. Season to taste with salt and white pepper.

 

Salad Ingredients
1/4 pound French Feta cheese (crumbled)
1 pound of spring mix lettuce
2 head Belgium endive


Place three endive leaves symmetrically on each plate. Toss spring mix with vinaigrette. Divide between plates, top with diced beets and feta cheese.

 

Serves: 8

 

 

 

 

HUMMUS WITH TAHINI          > Back to Top <


2 cups garbanzo beans (chick peas)
1 cup tahini
1 cup garbanzo cooking water
1 cup freshly squeezed lemon juice
1 to 4 cloves of garlic
1-1/2 teaspoon salt
Paprika or hot red chili powder
cumin and olive oil


Soak cleaned and sorted garbanzo beans (chick peas) in water to cover overnight. Cook in soaking water until tender. Reserve about 1-1/2 cups of cooking water and 1 cup of beans, drain the beans. Put drained beans in processors or mash with potato masher. Add tahini and mix well, stir in 1 cup of cooking water, 1 cup lemon juice, garlic and salt. If the hummous seems too thick, slowly add water until you have the consistency that you like.

 

Pour into flat bowl, decorate with reserved beans, drizzle with olive oil, and sprinkle with cumin and paprika or red chili powder. Serve with fresh Pita bread.

 

 

 

 

 

YOU NAME IT SALAD            > Back to Top <


1 can kidney beans, drained
1 onion, chopped
1/2 green pepper, chopped
1 tomato, chopped
1 cup shredded cheddar cheese
4 ounces Catalina dressing
4 ounces corn chips


Mix all ingredients except corn chips together. Just before serving, add chips.

 

 

 

 

 

MARINATED BROCCOLI SALAD         > Back to Top <


florets from 4 bunches broccoli
large red onion, thinly sliced
small box (not individual) of raisins (1 cup)
small pack of toasted or roasted sunflower seeds
16 slices of bacon, cooked crisp and crumbled
2 cups mayonnaise or 1 cup mayonnaise plus 1 cup heavy cream
2 heaping Tablespoons sugar
juice of 2 lemons


Cut fresh broccoli florets until small bite sized pieces. Toss with onion slices, raisins, sunflower seeds and bacon crumbles. Combine mayo with sugar and lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24 hours. Delicious!!

 

 

 

 

 

FRESH BROCCOLI SALAD          > Back to Top <


2 bunches fresh broccoli
2 small red onions, chopped
1 pound bacon, diced and fried
1/2 to 3/4 cup sunflower seeds


Dressing:
1 cup mayonnaise
2 Tablespoons vinegar
4 Tablespoons sugar


Chop broccoli into small bite-size pieces. Add onions and bacon. Prepare dressing and pour over broccoli. Mix thoroughly and let marinate for 1 to 2 hours. Add sunflower seeds just before you serve.

 

 

 

 

Caesar Salad with Croutons          > Back to Top <


Caesar Salad

Ingredient:

Amount:

Method:

Garlic clove

1 large

Mash garlic into bowl until well crushed. Repeat with anchovies.

Anchovies

2 filets

Large egg

1

Coddle egg by immersing in boiling water for 30 seconds. (A pasteurized whole egg product may be substituted for those with less effective immune systems). Stir into garlic until well incorporated.

Dijon mustard

1 Tablespoon

Stir in these ingredients and mix well.

Lemon juice

1/4 lemon

Salt and pepper

1/8 to 1/4 teaspoon

Worcestershire sauce

Dash

Olive oil

2 Tablespoons

Stir in until well blended.

Apple cider vinegar

1 Tablespoon

Romaine lettuce

6 to 8 large

Break lettuce into small pieces and toss with croutons and cheese.

Fresh croutons

1 cup

Parmesan cheese

1/3 cup

Caesar Croutons

Ingredient:

Amount:

Method:

French bread

1/2 pound

Cut into 1/4-inch cubes.

Butter

1/4 pound

In a heavy saucepan, combine these ingredients and melt over a medium flame. Pour over bread and toss. Spread out thinly on a baking sheet and toast in a preheated 350-degree oven for 15 minutes or until golden brown and firm. Store at room temperature in an airtight container.

Dry basil

2 Tablespoons

Fresh parsley, minced

1/4 cup

Fresh garlic, minced

2 Tablespoons

 

 

 

 

FESTIVE CORNBREAD SALAD           > Back to Top <


One 1-1/2-quart pan cooked cornbread
2 cups mayonnaise
2 celery stalks, chopped
1 large green pepper, chopped
One 4-ounce jar chopped pimentos
3/4 cup green onions, chopped
3/4 cup pecans, chopped
2 large tomatoes, diced


Crumble corn bread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill.    
Serves: 8 to 10.

 

 

 

 

CUCUMBER SANDWICHES         > Back to Top <


2 large cucumbers
3 ounces cream cheese, softened
1 Tablespoon green onion, minced
1 Tablespoon ripe olives, chopped
1/8 teaspoon celery salt
Dash of black pepper
Dash of garlic powder
22 thin slices white bread
1/2 cup butter, softened


Peel and slice cucumbers as thin as possible. Allow slices to drain between paper towels while preparing cheese spread.

In a small bowl, combine cream cheese, onions, olives, celery salt, pepper, and garlic powder. Mix until well blended. Spread cheese mixture on half the bread slices. Top with a layer of cucumber slices. Spread butter on remaining bread slices and cover each cheese and cucumber layer. Trim away crusts from each sandwich. Cut into quarters.

Makes: 44 sandwiches.

 

 

 

 

DILLED CUCUMBERS WITH TOMATOES         > Back to Top <


1/3 cup olive oil
3 Tablespoons cider vinegar
1 Tablespoon fresh dill weed, chopped or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon sugar
1 dash pepper
1 English cucumber, thinly sliced
3 large tomatoes


Combine oil, vinegar, dill, salt, sugar, and pepper in a medium glass bowl; whisk until well-blended. Add cucumber slices and toss until all are coated. Cover and chill at least 3 hours. Arrange sliced tomatoes on individual plates. Spoon cucumber mixture over tomatoes and serve.
   Serves: 6

   

 

 

GREEK MOUNTAIN SALAD         > Back to Top <


1 large or 2 medium tomatoes, sliced
1 Spanish onion (red), thinly sliced
1 cucumber, peeled and sliced
1/4 cup chopped fresh mint
Feta cheese
Olives


Arrange tomatoes, onion, and cucumber in a nice design on plate. Sprinkle feta, mint, and olives over all. Mix olive oil and lemon juice together and drizzle on top or use only olive oil.

 

 

 

 

 

SPICY COLD EGGPLANT         > Back to Top <


2 medium eggplants
3 Tablespoons light soy sauce
1-1/2 teaspoons dry sherry
2 Tablespoons red wine vinegar
2 Tablespoons sugar
1/4 teaspoon salt
1 Tablespoon sesame oil
1 Tablespoon peanut oil
1 Tablespoon chopped or pressed garlic
1 Tablespoon fresh ginger, grated
1 Tablespoon sesame seeds, roasted


Put eggplant in top of steamer. Steam for 30 minutes until tender to core and in collapsed condition. Let cool. Combine soy sauce, sugar, salt, sherry, and sesame oil. Set aside. In a sauce pan heat peanut oil with garlic and ginger for about 10 seconds. Add soy mixture to sauce pan. Bring just to a boil and remove from heat to cool. Scrape skin off eggplant and cut meat into small pieces. Pour sauce over eggplant and sprinkle with toasted sesame seeds, if desired.

 

 

 

 

AVOCADO AND PAPAYA SALAD           > Back to Top <


6 Tablespoons fresh lime juice
2 Tablespoons olive oil
Salt and pepper to taste
4 ripe papayas
4 ruby red grapefruit
2 medium ripe avocados
2 small heads red leaf lettuce, washed and dried
1/2 cup minced onion


In a small bowl, whisk together lime juice and oil. Season with salt and pepper. Cut papaya lengthwise with paring knife and remove skin. Scoop out and discard seeds. Slice thinly. With paring knife, remove skin and white pith from grapefruit. Working over bowl to catch juice, cut sections from the membrane. Halve, peel, pit, and thinly slice avocado. Line a large platter with lettuce leaves and arrange papaya, grapefruit, and avocado slices on top. Add grapefruit juice to dressing and drizzle over salad. Sprinkle with onion. Serve immediately.   
Serves: 12.

 

 

 

 

FIESTA SALAD         > Back to Top <


Six 8-inch flour tortillas
2 Tablespoons margarine, melted
1 pound lean ground beef
1 package taco seasoning mix
3/4 cup water
2 cups lettuce, shredded
One 15-ounce can pinto beans, drained
1 large tomato, chopped
1 medium red onion, sliced into rings
1/2 cup ripe olives, sliced
1 cup evaporated milk
2 cups cheese, shredded
Jalapeno pepper slices (optional)


Brush tortillas lightly with margarine. Make individual tortilla bowls by inverting oven-proof cereal bowls on cookie sheet. Mold one tortilla around each bowl. Bake at 350 degrees for 10 minutes.

Brown ground beef in skillet until crumbly. Drain off excess drippings and add seasoning mix and water. Simmer 10 minutes and remove from heat. Add beans, tomato, onion, and olives to beef mixture. Sprinkle 1/3 cup lettuce in each tortilla bowl. Spoon 1 cup meat mixture over each "bowl" of lettuce. Heat evaporated milk in saucepan until bubbly around edges. Add cheese and reduce heat to low. Stir until cheese melts. Add peppers, if desired. Pour cheese over meat mixture in each bowl.    Serves: 6.

 

 

 

 

FARM FRESH SALAD         > Back to Top <

Vegetables:
1/2 pound baby carrots
1/2 pound fresh green beans
1/2 pound snow peas
8 to 10 small red potatoes
1 small head cauliflower
1 to 2 yellow crook neck squash
1/2 pound asparagus


Marinade:
2 to 3 cloves garlic crushed or minced
1/2 cup olive oil
1 teaspoon salt
Lots of black pepper
4 to 5 Tablespoons mayonnaise
Small handful each of finely minced basil, fresh tarragon, fresh marjoram, fresh dill and fresh chives
Dressing:
1/2 cup fresh lemon juice


Prepare vegetables by cutting each one in half or in bite-size pieces. Steam vegetables then add all ingredients in the marinade. Chill at least 2 hours. Add lemon juice 15 minutes before serving.  
Serves: 5 or 6

 

 

 

 

KITCHEN SINK SALAD         > Back to Top <


Greens in season - lettuce, spinach, etc.
Radishes, sliced
Cucumbers, sliced
Orange, sliced
Grapefruit sections (fresh), membrane removed
Kiwi, sliced
Strawberries, cut up
Apples - Granny Smith or Golden Delicious, diced
Pepper - green, red, or yellow, diced
Bacon bits
1 hard boiled egg, sliced or cut-up (decoration for top of salad)
Dressing, your choice


Put all ingredients in salad bowl and toss.

 

 

 

 

 

GRILLED BONELESS LOIN ON MIXED ROOT VEGETABLE SALAD    > Back to Top <


Venison and Marinade
3 pounds boneless loin striploins (approximately 5 -6 ounces per person)
2 cloves minced garlic
2 medium shallots sliced
1 tablespoon fresh picked thyme
1/4 cup olive
1 teaspoon fresh ground black pepper
Root Vegetables
6 medium red bliss potatoes, boiled, peeled, and diced
3 medium red beets, boiled, peeled, and diced
2 medium celery roots, diced and boiled
4 medium turnips, diced and boiled
2 medium carrots, diced and boiled
Salad Dressing and Garnish
4 medium red onions, sliced julienne
3/4 cup virgin olive oil
1/2 cup red wine vinegar
2 teaspoons dijon mustard
2/3 cup chicken stock
6 scallions, sliced thin
4 tablespoons cilantro, chopped
salt and pepper, to taste
2/3 cup chopped arugula
lime juice
1 granny smith apple (optional), cut into thin strips & tossed with lime juice
2 tortillas (optional) sliced into thin strips and fried crisp


Combine all marinade ingredients in a bowl. Rub mixture all over striploins, wrap in plastic wrap, and refrigerate overnight.

Cook all of the root vegetables individually in salted water until tender but not soft. Test by tasting. Drain the water and cool off on a sheet pan. Prepare the dressing for the root vegetables in a medium skillet. Saute the onions in the olive oil over medium heat for one minute, stirring with a wooden spoon. Stir in the dijon mustard, red wine vinegar, then add the chicken stock. Bring to a boil, then season with salt and fresh pepper. Toss the root vegetables and the warm dressing in a stainless bowl (leave out the beets for later). Cover the salad and let stand at room temperature until needed.

Unwrap the loins, and season with salt and grill over medium heat until medium rare, 3-4 minutes on each side, and let rest. Toss the cilantro, scallions, and beets into the salad, adjust salt and pepper if necessary. Spoon salad on plate. Slice meat over salad. Garnish with arugula, apples, and tortillas if desired.    Serves 8

 

 

 

 

 

ORZO AND VEGETABLE SALAD WITH A GOLDEN RAISIN VINAIGRETTE          > Back to Top <


1 pound orzo
1-1/2 cups diced vegetables
Golden Raisin Vinaigrette:
1 cup golden raisins
1/2 cup white wine vinegar
1 cup olive oil
1 cup water
1/2 cup onion
3 teaspoons dijon mustard
2 teaspoons salt
1 teaspoon pepper


Salad: Blanch orzo in boiling, salted water until done. Cool under running water and strain. Add your favorite diced vegetables, peas, or whatever you like. Season with salt and pepper.

 

VINAIGRETTE: Combine all ingredients

 

 

 

 

TANGY VEGETABLE SALAD      > Back to Top <


1 cup chopped green peppers
8 green onions, with tops, chopped
1 can LeSeur English peas, drained
1 cup chopped celery
1 large can Shoepeg corn, drained
1 small pimento, chopped
1 large can seasoned French cut green beans, drain
Marinade:
3/4 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt
1 cup sugar
1 teaspoon pepper


Mix marinade ingredients and heat just to a boil. Cool before pouring over vegetables. Store in a glass container. Drain off marinade when serving.

 

 

 

 

 

SWEET PEPPER SALAD         > Back to Top <


3 sweet green peppers
1 sweet red pepper (optional)
1 Tablespoon finely chopped parsley
1 or 2 cloves garlic peeled and crushed in a mortar with salt and black pepper
1 Tablespoon freshly squeezed lemon juice
3 Tablespoons olive oil
Preheat oven at 500 degrees.

Place peppers directly on oven rack in center of oven and roast until they begin to pop and are beginning to brown. They must be watched carefully so as not to bum them, but you do want them browned. When collapsed and well roasted, put in a large bowl covered tightly with wet paper towels and a dish towel. Let steam for about 1 hour and then peel (using your fingers to separate the skin form the meat), seed, and slice lengthwise into long strips. Put in a serving bowl. Mix lemon juice, oil, and garlic and pour over peppers. Mix well. Serve with warm pita bread, Greek olives, and Feta cheese.

 

 

 

 

 

RICE SALAD         > Back to Top <


1 cup sliced mushrooms
Juice of 1 lemon
2 cups cooked rice, cooled
2 cups spinach leaves
1/3 cup raisins
1 cup bean sprouts
3 stalks celery, sliced
1 red or green pepper, chopped
2 Tablespoons parsley
1/4 cup shallots
1 cup cashews
1 cup lettuce
1/4 cup soy sauce
1/2 cup olive oil
1 to 2 cloves garlic, minced


Pour lemon juice over mushrooms. Combine with rice, spinach, raisins, sprouts, celery, bell pepper, parsley, shallots, cashews, and lettuce. Combine soy sauce, olive oil, and garlic; shake well and pour over salad. 
Serves: 6 or more.

 

 

 

 

 

RASPBERRY SPINACH SALAD         > Back to Top <


1 pound spinach leaves, washed
1 pint strawberries, sliced
3 kiwi, sliced
1 handful macadamia nuts
Dressing:
1/3 cup vegetable oil
2 Tablespoons raspberry vinegar
2 Tablespoons raspberry preserves


Mix dressing together and refrigerate for 15 minutes. Toss together with salad and serve.  
Serves: 4 to 6

 

 

 

 

 

SPINACH WITH GARLIC AND STRAWBERRIES         > Back to Top <


2 Tablespoons butter or olive oil
2 bunches spinach, washed and chopped
2 cloves garlic, finely chopped
4 to 6 strawberries, washed and sliced


Melt butter or heat oil in large skillet. Add spinach, and cook until limp, about 1/2 minute, stirring occasionally. Add garlic and stir. Slice strawberries and set aside. Garnish the cooked spinach with berries.

 

 

 

 

SPINACH SALAD & STRAWBERRIES & BLUEBERRIES & POPPY SEED DRESSING           > Back to Top <


spinach (cleaned, de-stemmed, and torn)
strawberries (sliced)
blueberries (whole)
walnuts or pecans (halved)
Dressing:
1/3 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1/3 cup white wine vinegar
1 cup salad or olive oil
1 Tablespoon poppy seeds


Mix a bag of spinach, strawberries, and blueberries. Add nuts. Just before serving, mix dressing ingredients in a covered jar, shake well, and dress salad.

 

 

 

 

 

TOMATO SALAD         > Back to Top <


Red and green (Boston or bib) leaf lettuce for four people
4 large cherry tomatoes


Clean and spin-dry lettuce. Wash and core tomatoes. Refrigerate for one hour. Use the whole leaf of the red-leaf lettuce to form the bed of the salad. Gradually stack the green-leaf lettuce, shiny side up, to form top of salad. It should resemble a cabbage rose in bloom.

With the cherry tomato stem side up, slice with a sharp knife taking care not to penetrate through the bottom. Slice again, 90 degrees to the first slice, taking care not to penetrate bottom. The tomato will open in four sections to resemble a red flower in bloom. Place on salad and top with favorite dressing.

 

 

 

 

CORNBREAD SALAD          > Back to Top <


5 cups cubed cornbread or 6 cornbread muffins crumbled
3 cups diced fresh tomatoes
1 cup diced sweet onion
1 cup diced green pepper
1 pound bacon cooked and crumbled
1/4 cup sweet pickle relish
1 cup mayonnaise
1/4 cup sweet pickle juice
shredded Parmesan cheese


Place cornbread cubes or crumbles in a large salad bowl. Combine tomatoes, onion, green pepper, bacon and relish; add to cornbread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables and cornbread. Toss gently. Sprinkle with cheese. Chill until ready to serve.  
Serves: 10 to 12

 

 

 

 

TOMATO AND APPLE SALAD         > Back to Top <


1 to 1-1/2 Golden Delicious apples
4 to 6 small to medium vine-ripened tomatoes
1/4 fresh lemon
1-1/2 teaspoons olive oil
1 teaspoon dry oregano or basil or 3/4 teaspoon chopped fresh basil
salt and pepper to taste


Core apple and cut into 1/2-inch pieces. Quarter tomatoes and cut into similar size pieces. Place both in large mixing bowl. Sprinkle with oregano or basil and salt and pepper. Squeeze fresh lemon juice over mixture (being careful to remove seeds) and drizzle with olive oil. Toss gently to evenly coat apples and tomatoes with seasonings, lemon juice and olive oil. Serve as a tasty accompaniment to an egg or meat dish.

 

 

 

 

 

TOMATO, BLUE CHEESE, AND GRILLED BREAD SALAD        > Back to Top <


1/3 cup plus 3 Tablespoons olive oil
5 large garlic cloves, minced
6 large 1-inch thick slices (about 5 x 3 inches in diameter) day-old French or Italian bread, crusts trimmed
3 Tablespoons sherry wine vinegar
2 pounds large tomatoes, cored and cut into 1-inch slices
1 medium red onion, thinly sliced
6 ounces blue cheese, crumbled, at room temperature


In a small bowl, place garlic in 1/3 cup olive oil and let stand at room temperature 30 minutes or cover and refrigerate overnight. Brush bread on both sides with garlic oil and grill until golden brown. Combine vinegar, 3 Tablespoons oil, and minced garlic cloves in large bowl. Season generously with salt and pepper. Add tomatoes and onions and let stand 30 minutes, stirring occasionally. Add bread to tomatoes and top with cheese.

 

 

 

 

 

TOMATO BREAKFAST PUDDING         > Back to Top <


Non-stick spray
4 cups bread cubes
1/2 cup butter (melted)
1/4 cup balsamic vinegar
3 Tablespoon brown sugar
1/4 cup red wine
1/3 cup grated cheese
1 can stewed tomatoes (plain or seasoned)


Spray large baking dish with non-stick spray. Place bread cubes in baking dish. Mix together butter, balsamic vinegar, brown sugar, and red wine. Pour mixture over bread cubes to soak. Sprinkle with grated cheese. Add stewed tomatoes. Lift gently to allow tomatoes to sink in a bit. Cover and bake at 375 degrees F. for 45 minutes

 

 

 

 

TOMATO SALAD WITH FETA AND OLIVES         > Back to Top <

This recipe has been in our family here in Vermont for years. We are fortunate here in Ludlow to be able to shop at a market that has outstanding produce as they distribute to most of the restaurants in the State. We usually make this salad once a week when we can get ripe local tomatoes and usually double or triple the recipe.

 
1 cup orzo pasta
1 cup feta cheese, diced
3 Tablespoons fresh parsley, chopped
3 Tablespoons fresh dill, chopped
1 ripe tomato, coarsely chopped
1/4 cup virgin olive oil
1/4 cup green olives
1/8 cup lemon juice
salt and pepper to taste


Cook orzo according to package for al dente. Drain and rinse with cold water. Once orzo has cooled, in serving bowl mix orzo, olives, feta, parsley, dill, and tomato. In small bowl, whisk together oil and lemon juice. Mix into salad. Salt and pepper to taste. Refrigerate and chill before serving. If you use dried dill, be sure to use plenty.

Serves: 6 as a side dish. Also great as a main dish for lunch.

 

 

 

 

BAKED GOAT CHEESE WITH WATERCRESS AND ARUGULA         > Back to Top <


11 ounces goat cheese (in a tube)
4 Tablespoons olive oil
1/2 cup bread crumbs
For the dressing:
1 cup olive oil
1/3 cup sherry vinegar
2 cloves garlic, minced
1 Tablespoon Dijon mustard
1/4 teaspoon salt
freshly ground black pepper
For salad:
1 bunch arugula
1 bunch watercress


Sun-dried tomato garnish


THE DAY BEFORE: Spoon olive oil into a small bowl. Put 1/2 cup bread crumbs into another bowl. Cut goat cheese into 12 small rounds (dental floss works well for this.) Coat each piece with oil and then bread crumbs. Refrigerate overnight.

 

THE DAY OF: Bake goat cheese slices at 400 degrees until brown and just beginning to soften, about fifteen minutes. Wash and pat arugula and watercress dry. Cut greens into thin strips, and toss with dressing. Divide salad greens around 6 plates, place 2 slices of warm goat cheese on the center of each plate, garnish with sun dried tomato and serve immediately.   Serves: 6.

SHALOM FROM SPIKE & JAMIE