Tossed  Salad  with  Lime  Vinaigrette

 

 

 

 

INGREDIENTS:

4 cups torn salad greens

1 small tomato, cut into wedges

1/2 cup sliced cucumber

1/4 cup vegetable oil

1/4 cup lime juice

2 teaspoons granulated sugar

1 teaspoon grated onion

1/2 teaspoon grated lime peel

1/4 teaspoon salt

 



DIRECTIONS:
 

In a salad bowl, toss the greens, tomato and cucumber.

 

In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion,

lime peel and salt; shake well.

 

Pour over salad and toss to coat.


 

Serves 4

 

 

 

 

 

Raspberry  Spinach  Salad

 

 

 

 

INGREDIENTS:

2 tablespoons raspberry vinegar

2 tablespoons raspberry jam

1/3 cup vegetable oil  

3/4 pound fresh spinach, rinsed well and drained

3/4 cup whole toasted pecans, divided

1 cup fresh raspberries, divided

2 large kiwi fruit, peeled and sliced 1/4 inch thick (optional)

 



DIRECTIONS:
 

With whisk or a blender, blend vinegar and jam.

Add salad oil in thin stream while whisking.

Set aside.

 

Mix spinach, 1/2 of nuts, 1/2 of raspberries and all of the dressing.

 

Top salad with remaining nuts, berries and kiwi fruit.

 

Mix again before serving.
 

 

Serves 4 - 6

 

 

 

 

 

Veggie  Macaroni  Salad

 

 

 

 

INGREDIENTS:

1 1/2 cups uncooked elbow macaroni

1 pint cherry tomatoes, quartered

1/2 cup chopped green pepper  

1 celery rib, chopped

2 green onions, chopped

1/2 cup Italian salad dressing

1 tablespoon mayonnaise

1/4 teaspoon pepper

 



DIRECTIONS:
 

Cook macaroni according to package directions.

Drain and rinse in cold water.

 

In a large bowl, combine the macaroni, tomatoes, green pepper, celery and onions.

 

In a small bowl, whisk the salad dressing, mayonnaise and pepper.

Drizzle over salad and toss to coat.

 

Refrigerate until serving.
 

Serves 4

 

 

 

 

             

 

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 Salem's Den  Salem 2004 and Beyond