- 6 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1/2 teaspoon fresh chopped garlic
- 1 teaspoon red wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon dill weed
- Salt and freshly ground black pepper
- 3 large plum tomatoes, seeded, coarsely chopped
- 3/4 cucumber, peeled, seeded, coarsely chopped
- 1/2 red onion, peeled, chopped
- 1 bell pepper, seeded, coarsely chopped
- 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
- A heaping half cup crumbled feta cheese
- 1/2 teaspoon of sugar
1 Whisk the olive oil, lemon juice, garlic, vinegar, sugar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
2 Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.
Yield: Serves 6.
My favorite protein toppings for Greek Salad are shrimp and chicken. Brush both of them with olive oil and place on a hot griddle to sear. The chicken should be pounded thin and cut into bite size pieces. The shrimp should be out of the shell. Another way to present the shrimp and chicken is on a skewer (ka-bob style) and placed on top of the salad.
While living in Florida near Tarpon Springs, I had greek salad mounded on top of potato salad and it was yummy. The potato salad was not mixed with mayo. Instead, it was generously salt and peppered, oregano flakes and tossed with olive oil.
* 2 cups boneless chicken breast, marinated, cooked and diced
* 1/2 pound bacon, cooked, drained and crumbled
* 2 hard boiled eggs, peeled
* 1 head romaine lettuce, chopped
* 1 head butterhead lettuce, chopped
* 1/4 cup fresh dill, chopped
* 1 avocado, peeled, pitted and diced
* 2 Roma tomatoes, chopped
* 1/4 cup Parmesan cheese, grated
How To Make a Cobb Salad:
Note: The following steps can all be done earlier in the day, saving you time in the kitchen!
Marinate the chicken (see above) for at least 60 minutes. Saute or grill until cooked through. Let cool and cut into chunks. (Use leftover chicken from whatever you cooked the night before!)
Cook the bacon until crisp. Drain on paper towels and crumble when cool. Not too small though!
Hard boil the eggs, cool, peel and dice. Or, separate the yolks from the whites and dice separately.
Assembling the Cobb Salad:
Toss the two lettuces together with the fresh dill and place evenly in the bottom of a nice serving dish. I use a two quart baking dish and it’s just the right size for my salad.
Arrange the ingredients (see the creative steps above) on top of the lettuce mix in your own wild and crazy pattern!
Sprinkle Parmesan cheese over the top
Refrigerate, covered until ready to serve
Serve with your favorite dressing,
If you like The Adkins Diet this salad is perfect. In fact, all salads are perfect if you are following this high protein diet which allows fats. That being said, you can make your own blue cheese dressing to adorn this masterpiece salad.
You can also change the ingredients to your liking. I made this once with roasted butternut squash cut into bite size pieces and added them in a "row." Another very healthy addition are roasted beets to add natural sweetness.
This salad can get your creative juices flowing.
- 8 slices thick-cut bacon, halved lengthwise and cut crosswise into 1/2-inch pieces
- 1 (10-ounce) bag curly-leaf spinach, stemmed and torn into bite-sized pieces
- 1/2 red onion, sliced thin
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons sugar
- 1/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 3 hard-cooked eggs, peeled and quartered (optional)
1. Fry bacon in until crisp, . Using slotted spoon, transfer bacon to paper-towel-lined plate and pour off all but 1/4 cup bacon fat. Place spinach in large bowl next to stove.
2. Return pot to medium-high heat and cook onion, garlic, salt, pepper, and sugar until onion is softened, about 3 minutes. Working quickly, add vinegar and mustard and scrape bottom of pot with wooden spoon to loosen browned bits. Remove pot from heat, add spinach, and cover, allowing spinach to steam until just beginning to wilt, about 15 seconds.
3. Transfer steamed spinach and hot dressing to empty bowl and toss lightly with tongs. Divide salad among individual plates and garnish with reserved bacon and eggs (if using). Serve.
If you are buying spinach in a bag rinse thoroughly and spin in your salad spinner or leave in a colander to drain. Even prewashed lettuce can be gritty.
I really like pancetta instead of bacon and this is one of those times that I would buy thick sliced pancetta at the deli and cut them into lardons or thick cubes. You will need to add a touch of olive oil to your heavy skillet to fry moving the lardons around the skillet until all sides are crispy and when done remove with a slotted spoon to drain on paper towels. The more pancetta or bacon the better on this salad!
1 pound bacon
1 large head iceberg lettuce - rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
- In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
- Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
cup olive oil
tablespoons balsamic vinegar
ounces pancetta or 3 slices bacon, cut into bite-size pieces
medium firm, ripe pears (such as Anjou or Bosc), cored and thinly sliced
5 ounce package arugula or baby arugula (about 7 cups)
very thin slices red onion, separated into rings
cup pine nuts, toasted
ounce Gorgonzola cheese, crumbled
Freshly ground black pepper
For dressing, in a screw-top jar, combine olive oil, balsamic vinegar, and salt. Cover and shake well. Set aside.
2. In a large skillet, cook pancetta or bacon over medium heat until crisp. Remove from skillet; drain on paper towels. Set aside. Add pear slices to drippings in skillet; cook for 5 to 7 minutes or until lightly browned and tender, stirring occasionally. Keep warm.
3. In a very large bowl, combine arugula, onion slices, and dressing. Gently toss to coat with dressing.
4. Divide arugula mixture among six salad plates. Arrange pears on top. Sprinkle with pancetta, pine nuts, and Gorgonzola cheese. If desired, sprinkle with freshly ground black pepper. Makes 6 side-dish servings.
6 cloves garlic, peeled
3/4 cup mayonnaise
5 anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt to taste
ground black pepper to taste
1/4 cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces
- Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
- Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.
This salad is perfect for adding grilled shrimp and chicken. I have made this salad with grilled scallops and grilled salmon. Add what you like but don't forget to consider topping it with blackened catfish!
Also, on the Arugula and Pear Salad you can add sliced fresh strawberries, a sprinkling of blueberries....it's great color and fun to eat.
- 1 1/2 cups pecan halves and pieces
- 2 tablespoons butter, melted
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground red pepper
- 6 bacon slices, cooked and crumbled $
- 8 cups torn Bibb lettuce (2 to 3 medium heads)
- 4 cups trimmed watercress
- 4 large peaches, peeled and sliced $
- 1 small red onion, halved and thinly sliced
- 4 ounces Gorgonzola cheese, crumbled
- Bourbon Vinaigrette
- Country Ham Corn Cakes
- Preheat oven to 350°. Toss pecans in butter. Stir together brown sugar and red pepper in a bowl; add pecans, tossing to coat. Spread pecans in a single layer in a lightly greased aluminum foil-lined shallow pan. Bake 10 to 12 minutes or until lightly browned, toasted, and fragrant. Remove from oven, and toss pecans with crumbled bacon. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
- 2. Combine Bibb lettuce, next 3 ingredients, and pecan mixture in a large bowl. Top with crumbled cheese. Serve with Bourbon Vinaigrette and Country Ham Corn Cakes.
I should've mentioned above the importance of preparing your lettuce in advance. All lettuce should be rinsed in cold water and drained and using a paper towel to remove any excess water and then refrigerated in a large plastic bag or wrap in paper towels. This separates the "okay" salad from the restaurant quality salad. Very important.
The Wedge Salad uses the tasteless (IMO) iceberg and kicks it up by removing the outer leaves, cut into large wedges, rinse, drain and wrap in paper towels and then drop this into your freezer for about 15 minutes. Meanwhile you'll have time to fry crispy bacon or pancetta and prepare your favorite ranch or blue cheese dressing (can be made ahead). Remove the wedges from the freezer and top with your favorite creamy dressing and pile with bacon pieces.
Okay, Diane, you have just shared my favorites. With the Cobb Salad, I crumble up bleu cheese and sprinkle it on top and use bleu cheese dressing as well, but not all people like bleu cheese. If I do the bleu cheese, I prefer the shrimp, but it is good with chicken, too. The Kentucky Bib Salad is new to me and can't wait to try it. Love wilted salad and it was Mom's favorite. Your version is a little more interesting and I am going to try that one. Gosh, we now have a week's worth of salads. I have to get out some of mine that you haven't covered and post them.....later today.
That sounds marvelous, Linda!!
Golden Globes tonite, salad is my lunch and dinner ... love all of those, esp. the greek salad.
Going out now for a few ingredients.
Linda, I agree about the blue cheese in the Cobb Salad. That is traditional. Guess I love blue cheese too much to consider using anything else. I turned my husband into a blue cheese lover a long time ago. My daughter avoids it at all costs, but then my parents & his both loved limburger cheese & onion on rye bread sandwiches and they never understood why we didn't love it like they did. Not a fan of limburger.
I've made Caesar dressing before using half low-fat mayo & non-fat greek yogurt with minced garlic & parmesan (I avoid letting on to my daughter that I add anchovie paste). When I first started out making Caesar Salad, I tried the traditional version using a coddled egg. What a pain. I'll have to try your version, Diane. It's one of my husband's favorite salads.
All these salads look wonderful & delicious Diane. I have to get a few groceries & I can't decide which one to try first. I've never had the Kentucky Bibb salad before. Maybe that one.
You are welcome, Sheila. The Greek salad is my favorite, too.
Thanks Sandra. All of the salads are delicious. One of my young coworkers brings a salad in every day for work. So, here's a tip I learned from her. She bought six quart size canning jars. She places her salad in the jars on Sunday and lines them up in her refrigerator. Here's how she does it.
Put in rinsed and drained garbonzo beans first as a layer. Top that with diced tomatoes. Next would be diced cucumber. Next layer building up to the top are rinsed and drained black beans. The final layer at the top is arugula which she stuffs in the jar. Then she tightens the lid and places in the refrigerator. Her salad dressing is already at the office. Not only is this laying beautiful and colorful...the way she layers keeps everything separate and not running into each other.
So, what did I do? Last week I ordered three of those jars from Penzey's Spice Company (my very favorite spice store in all the land) and I'll do the same.
What we all know is that if we are hungry and we don't have to take the time to make a salad when we know we're going to have a busy day...making salads this way keeps them ready to empty on a dinner plate and dress with your favorite topping. I also keep dried cranberries and slivered toasted almonds at work in little bags to add color and a bit of crunch and sweetness.
I love hot peppers so I keep a jar of pepperonchini peppers at work also to use on my greek salad or any salad.
I'll try to post my SouthWest Salad Recipe later today. Based on your comments, I think you'll like it especially the dressing.
Thanks everyone for the encouragement. I'm hitting on all my pistons when I'm talking about food. The icing on the cake for me is that you'll find one or two recipes that you can serve at home and change it up with your own ideas.
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
A classic Middle Eastern Salad made with bulgur wheat, tomatoes, cucumbers, fresh herbs, and a light lemon-olive oil dressing.
1 cup bulgur wheat, 1 cup water, 1/2 teaspoon salt, 3 tablespoons fresh lemon juice, 1/4 cup olive oil, 1 clove garlic finely minced, 1/3 cup sliced scallions, 2 cups chopped tomatoes, 1 1/2 cups chopped cucumbers (opt.), 1 cup chopped fresh parsley, 1/2 cup chopped fresh mint, Salt and fresh ground black pepper, to tasteDirections:
1. Place the bulgur wheat in a large bowl. Bring the water to a boil and stir in the salt. Pour the water over the bulgur. Let it sit for 30 minutes, or until all of the water is absorbed.
2. While the bulgur is soaking, whisk together the lemon juice and olive oil in a small bowl. Add in the minced garlic and whisk again. Pour the dressing over the bulgur and stir.
3. Add in the scallions, tomatoes, cucumbers, parsley, and mint. Stir until combined. Season with salt and pepper, to taste.
Note-this salad will keep in the refrigerator for several days.
(Sorry for the way the ingredients are listed. Can't get it to come out differently)
Makes about 5½ cups without any optional additions—Recipe may be doubled
For the dressing (makes a little over 1 cup):
1/2 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice
2 Tablespoons water
1/2 to 1 teaspoon finely grated lemon zest
1 heaping Tablespoon capers
1 to 2 teaspoons chopped fresh garlic
1 ounce (about 1/2 cup) finely grated Pecorino Romano cheese (or Parmesan)
1/4 teaspoon salt
Several grinds of fresh black pepper
Place all the ingredients into a blender and blend until thoroughly combined. This dressing will keep in the refrigerator for several days. If not using immediately, whisk with a fork before pouring over the salad.
For the salad:
1 pound brussels sprouts, any yellow or funky outer leaves removed and core ends trimmed
1 ounce (about 1/2 cup) freshly grated Pecorino Romano cheese (or Parmesan)
1/2 cup chopped fresh chives or finely chopped scallions
Salt and freshly ground pepper to taste
lemon juice or lemon wedges for serving
Chopped fresh chives (or scallions) for garnish
Optional additions (listed below)
In a large bowl, toss together the brussels sprouts, Pecorino Romano, and chives. Add about 3/4 cup of the dressing and mix well. Salt and pepper to taste, adding a little more dressing and/or any of the optional additions listed below if desired. Garnish with chopped fresh chives and a squirt of lemon juice.
2/3 cup raisins
2/3 cup coarsely chopped roasted and salted almonds
2/3 cup dried cranberries
1 cup canned garbanzo beans (drained and rinsed)
1 head of Romaine lettuce, torn into bite sized pieces
1 medium red onion, thinly sliced
1 cup of fresh mushrooms, sliced
2 mandarin oranges, peeled and broken into slices or
1 small can mandarin oranges, drained well
1 cup Cranraisins
1 cup sliced strawberries
½ cup bacon, fried and crumbled
1 cup candied pecans
1 cup crumbled bleu cheese
1 cup garlic and herb croutons
1 bottle Raspberry Vinaigrette Dressing
Fill bowl with Romaine lettuce and then top with the remaining ingredients, toss and serve with Raspberry Vinaigrette dressing.
Garden Chicken Salad
1 head Romaine lettuce, torn into bite sized pieces
1 head Red leaf lettuce, torn into pieces
1 bunch green onions, chopped including green tops
1 cucumber, washed and thinly sliced including skin
1 cup grape tomatoes, washed and cut in half
1 jar pickled artichoke hearts, drained well and cut in quarters
1 cup pickled beets, drained and sliced
1 grilled chicken breast, sliced
1 cup grated fresh Parmesan cheese
Italian Dressing Recipe below
Fill bowl with torn lettuces. Add onion, cucumber, tomatoes, artichoke hearts and beets and toss. Top with chicken breasts. Serve with Italian Dressing.
1 cup of the vinegar (any type is fine, whether ACV, wine vinegar, rice vinegar, etc...)
1 1/3 cup of olive oil or canola oil (I usually do half olive oil, half canola oil)
2 tablespoons of water
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon honey, white sugar, or sucanat
1 tablespoons dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 tablespoon dried parsley
1 tablespoons salt
Pour ingredients into a glass jar or bottle with a cover. You may need to use a funnel, in which case pour the dry things in first before the liquids.
Cover and shake well.
Use, or refrigerate for up to 90 days.
Washington Crab Louis Salad
Choice of salad greens (I use Romaine and Red Leaf)
Grape tomatoes, cut in half
Hard cooked eggs, peeled and cut in quarters – 2 eggs per person
Cucumber, washed and sliced thin with peel left on
Green onions, chopped including green tops
Asparagus spears, steamed and then chilled thoroughly
Crab meat (3/4 cup per person or more if you wish)*
Diced Green, Red, Yellow and Orange Sweet Peppers*
Thousand Island Dressing Recipe follows
*InWashingtonStatewe use Dungeness Crab which are smaller and have a very pleasant, sweet taste. You can use any crab meat you wish, though.
Regarding the pepper, us any one of these or mix all 4 diced together and make spoke of the mixture.
Assemble the salad on plate by first placing a nice helping of the lettuce mixture with the onions tossed into it. Then place crab meat in the center with spokes of tomato, cucumbers, hard cooked egg quarters and asparagus spears so there are two spokes of each ingredient around the plate.
Serve with dressing on the side:
Thousand Island Dressing
½ clove garlic, minced
¼ tsp kosher salt plus more to taste
¾ cup mayonnaise (Hellman’s or Best Foods)
¼ cup bottled chili sauce
2 Tbsp. Ketchup
1 ½ Tbsp. minced onion
2 tsp. sweet pickle relish*
½ hard cooked egg, chopped fine
Freshly ground black pepper
Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
This post was modified from its original form on 13 Jan, 11:02
Bleu Cheese Dressing
Original recipe makes 6 (2 tablespoon)
2 1/2 oz. bleu cheese (I set aside another 1/4 cup crumbled bleu cheese)
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper
In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper. Then stir in the additional 1/4 cup of crumbled bleu cheese to add a little chunky quality.
This post was modified from its original form on 13 Jan, 11:04
How much blue cheese, Linda? My father liked it so heavy on the blue cheese that a mixing spoon would remain upright in the bowl. I personally like to make it thinner so it coasts the salad. =)
I see you answered my question, just after I posted.
Heirloom Apple Salad
A bit of hard, aged cheese is welcome here as well - shave off thin strips and add toward the end.
1/4 teaspoon fine grain sea salt
12 rosemary leaves, minced (the spiky needles)
1 medium garlic clove, peeled
1 teaspoon sugar
1/2 cup /120 ml crème fraîche (or sour cream)
2 1/2 teaspoons white wine vinegar
freshly ground black pepper to taste
3 large celery stalks, sliced see-though thin (reserve any celery leaves)
2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced*
4 handfuls arugula, baby gems, or baby romaine
1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts
Make the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle (or smash it all together with a knife). Work in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.
When you're ready to serve, combine the celery, apples, salad greens, and most of the nuts with a few half of the dressing. Toss well, adding more dressing until it is to your liking. Finish with the remaining nuts, and any torn celery leaves.
* If you're not going to use the apples immediately keep them in a bowl of water spiked with a bit of lemon juice (or the white wine vinegar you're using for the dressing). Drain and pat dry before using.
I use a tart apple like Winesap, Rome or even Granny Smith, but prefer to use compbination for a little different flavor, such as Gala and Jonathan or Jongold.
I'm in great danger of becoming too healthy. =)
Oh Sandy, there is no such thing as "too healthy" when we can enjoy salads like these. More ladies, we need more. Sandy, tried the Brussel Sprout Salad and it is wonderful. I really enjoy brussel sprouts and this is a nice addition to a way to use them. Tabboeuleh is next. Diane, had the Kentucky Bib and it is wonderful, as well. The local grocery store loves me as they suddenly have a run on salad greens, etc. I found out when the produce department puts out the fresh produce and will plan to be there following right behind. LOL
Yummy Yummy....what beautiful salads! I'll try this, too, Linda, as well as the others. What great additions to this thread!!
Didn't see this until yesterday. So, last night we had the Greek salad first. So, absolutely yummy. Did have some garlic toast to go with it. The wilted salad has always been one of my favorites. My grandmother used to make it with fresh lettuce from her garden!
I'm saving ALL of these salads - gonna have at least one of these a week. Perhaps two -- well maybe three.
Thanks Diane and Linda. And, by the way Linda, I have made the California Salad several times. Love the fruit in the salad.
Sandy -- I've eaten the Tabbouleh salad at a local restaurant here several times. Thanks for printing the recipe. Now, I know what I am eating!
Okay, ladies, let's get more posted. Salads are a wonderful meal, as like you did, Tara Jane, you can add some garlic toast, nice crackers, etc.
Diane, is it best to used dried bread to make the croutons, or do you just use regular and dry it in the oven by toasting it first? I think that you could experiment with different types of bread, too, couldn't you?
Linda, a bagette is the best for croutons because after one day it becomes hard. This is the best crouton ingredient to start with. However, as we all know, we will have a boule left over, italian bread, which is soft but will harden over a few days and, yes, absolutely you can toast it in the oven and get a good result. Rye bread is another bread that makes excellent croutons. And consider this, too, that when you make croutons make a lot of them because you can then store them in a container and they will remain in tact...crusty.
You can flavor you homemade croutons in several ways. In a heavy skillet, (you now know that I'm into heavy skillets for a reason) melt butter and olive oil together, add a clove of smashed garlic and then a spice of your choice such as dried rosemary, thyme, parsley, etc. and toss it all together and place in a very hot oven....turning several times. The possibilities are endless and the result is a flavorful crouton unlike anything you can buy in a bag. The italians use day old bread to make a bread salad one of my favorites....my, I need to post that recipe next...."Bread Salad" is to die for. This thread is good. I can't thank you enough for your excellent input on this. I'm picking up new recipes, too.
Have I told you lately how much I love all of you??????
Tara Jane, you are a Florida gal. Have you had the Greek Salad over the greek potato salad? Tarpon Springs!!! This is where I first had it and I've made it many times. The potato salad soaks up the dressing and once you get down to that jewel at the bottom of the salad it is delicious.
Diane, could we get the Greek Potato Salad/Greek Salad directions again, please. I thought I had them copied down and can't find it. And thank you for the crouton advice. Rye bread was what I had wondered about. Now I have a use for the leftover bagettes, too. So exciting.
Come on ladies, need more salad recipes. We need to have at least one for every day so we can have lots of variety. LOL
Boil new potatoes, or any potatoes, but I use the small peeled reds. When cool, cut them in cubes, generously salt & pepper, add about one teaspoon of dried oregano and toss with olive oil. No mayo in this recipe. Place the pototo salad in the bottom of a wide rimmed bowl or dinner plate and cover with the greek salad recipe above. The greek salad dressing will drip down onto the potatoes and will give them a nice flavor.
YUMMY, that is right. Will fix that one tomorrow night. It does sound so good.
January 3, 2013Our Favorite Recipes
Vegetarian eating is an effective and positive way to help farm animals.
With every step you take toward adjusting your food choices and with every vegetarian meal you enjoy, you are helping to prevent animal abuse. Indeed, any reduction in the amount of animal products we consume makes a difference for animals.
HSUS staffers and friends have shared some of their favorite recipes. Try them and see how delicious vegetarian eating can be.
Our Guide to Meat-Free Meals has lots of helpful tips to whet your appetite, too—and it's free.
This post was modified from its original form on 16 Jan, 6:24
One 15- or 16-ounce can black beans, drained and rinsed
1 medium avocado, cut into 1/4-inch dice
1 mango, cut into 1/4 inch dice*
1/2 red bell pepper, cut into 1/4-inch dice
1 to 2 scallions, thinly sliced
2 tablespoons extra virgin olive oil
2 tablespoons lime juice
Minced fresh cilantro to taste, optional
* Note: If fresh mango isn't available, look for mango in the frozen foods section of your supermarket. Let thaw overnight before using.
Combine all the ingredients in a serving container. Stir together and serve.
Thank you Sheila, checked this one out and here it is ladies. It does look so good and will have to give it a try.