Italian  Tomato  Salad






2 medium tomatoes, sliced

1/2 medium cucumber, sliced

1 small red onion, thinly sliced

1/4 cup vegetable oil

2 tablespoons cider or red wine vinegar

2 tablespoons chopped fresh basil or 2 teaspoons dried basil

1/4 teaspoon salt

1/8 teaspoon pepper



Layer tomatoes, cucumber and onion in a large salad bowl.


Combine oil, vinegar, basil, salt and pepper; drizzle over vegetables.


Cover and refrigerate; until ready to serve.


Serves 4






Greek  Potato  Salad






5 cups cubed peeled potatoes

1/2 cup white wine vinegar

1/3 cup granulated sugar  

1 tablespoon olive oil

3 1/2 teaspoons dried oregano, divided

1 1/2 cups mayonnaise

1/2 teaspoon salt

1 bunch leaf lettuce, shredded

Cherry tomatoes, halved (optional)



Place potatoes in a large saucepan and cover with water.

Bring to a boil.

Reduce heat; cover and cook for 10 to 15 minutes or until tender.

Drain and cool to room temperature.


In a small bowl, combine the vinegar, sugar, oil and 1/2 teaspoon oregano; set aside.


In a large bowl, combine the mayonnaise, salt and remaining oregano.

Add potatoes and toss to coat.


Cover and refrigerate until chilled.


Just before serving, toss lettuce with the vinegar mixture.

Place on a serving platter.


Top with potato salad.


Garnish with cherry tomatoes if desired.



Serves 10






Spicy  Cole  Slaw






4 cups shredded cabbage

1 medium onion, chopped

1 medium green pepper, chopped 

1 jar (2 ounces) diced pimientos, drained

2 tablespoons vegetable oil

2 tablespoons white wine vinegar

1/2 teaspoon chili powder

1/2 teaspoon salt

1/4 to 1/2 teaspoon pepper



In a salad bowl, combine the cabbage, onion, green pepper and pimientos.


In a small bowl, combine the remaining ingredients.

Pour over cabbage mixture; toss to coat.


Cover and refrigerate for at least 2 hours.



Serves 6 - 8







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 Salem's Den  Salem 2004 and Beyond