Heirloom  Tomato  Salad

 

 

 

 

INGREDIENTS:
 

SALAD


2 cups torn fresh spinach

2 cups sliced multicolored heirloom tomatoes

1 cup red and yellow cherry tomatoes, halved

1 cup sliced red onion

 

DRESSING

 

3 tablespoons olive oil

2 tablespoons white balsamic vinegar

1 garlic clove, minced

1/4 teaspoon dried basil

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dried rosemary, crushed

1/8 teaspoon dried parsley flakes

1/2 teaspoon salt

1/4 teaspoon pepper

 



DIRECTIONS:
 

In a large bowl, combine the spinach, tomatoes and onion.

 

In a small bowl, whisk the dressing ingredients.

Pour over salad and toss to coat.

 

Cover and refrigerate for at least 2 hours.

 

Serve with a slotted spoon.


 

Serves 6

 

 

 

 

 

Mushroom  Spinach  Salad

 

 

 

 

INGREDIENTS:

3 cups torn fresh spinach

1/2 cup sliced fresh mushrooms

1/2 cup seasoned croutons  

2 tablespoons vegetable oil

1 tablespoon white wine vinegar

1 1/2 teaspoons granulated sugar

1 teaspoon lemon juice  

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon crumbled cooked bacon

 



DIRECTIONS:
 

In a bowl, combine the spinach, mushrooms and croutons.

 

In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice,

salt and pepper; shake well.

Drizzle over salad and toss to coat.

 

Sprinkle with bacon.

 

 

Serves 2

 

 

 

 

 

Zesty  Potato  Salad

 

 

 

 

INGREDIENTS:
 

SALAD

 

4 medium unpeeled red potatoes

1 bunch green onions with tops, chopped

Salt and pepper to taste

 

DRESSING

 

2 tablespoons mayonnaise

2 tablespoons sour cream

2 tablespoons bottled ranch dressing

1 to 2 tablespoons Dijon mustard

1 teaspoon tarragon vinegar

hot paprika (optional)


 


DIRECTIONS:
 

Place potatoes in a saucepan; cover with water.

Bring to a boil and boil for 20 to 25 minutes.

Drain and cool.

 

Cut potatoes into cubes and place in a salad bowl.

Add green onions, salt and pepper.

 

In a small bowl, combine mayonnaise, sour cream, ranch dressing, mustard and vinegar.

Pour over potato mixture and toss well.

 

 Chill 1 hour before serving.

 

Sprinkle with paprika if desired.

 

 

Serves 4

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond