Heirloom  Tomato  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




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



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






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



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








4 medium unpeeled red potatoes

1 bunch green onions with tops, chopped

Salt and pepper to taste




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)



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