wolfie
Assistant Cook
Well, it appears that we're not going to have much of a spring here in our area this year. Went from winter to summer, so we've been doing a lot of grilling. Surprise! Surprise! These two salads have been getting a lot of play.
Sweet Onion & Cucumber Salad
aexport
----Dressing----
1/4 cup crushed tomatoes; with puree
1/4 cup creme fraiche or
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
3 tablespoons dijon mustard
2 teaspoons fresh chives or; chopped
2 teaspoons green onion; chopped
2 teaspoons fresh basil; chopped
2 teaspoons flat leaf parsley; chopped
2 teaspoons fresh cilantro; chopped
2 teaspoons fresh lime juice
1 1/2 teaspoons shallots; chopped
1/2 teaspoon garlic; minced
----Salad----
8 cups mixed baby greens
1 small sweet onion (Maui or); very thinly sliced
1 large english cucumber; peeled & sliced
Directions:
Combine first 12 ingredients in processor and blend until just smooth (do
not overmix). Transfer to bowl and season to taste with salt and pepper.
Cover and refrigerate at least 4 hours. (Can be prepared a day ahead. Keep
refrigerated.)
Combine greens, onion and cucumber in a large bowl. Toss with enough
dressing to coat.
Note: This delicious salad was garnished with nasturtium blossoms.
Source: The Lodge at Koele, Lanai, Hawaii.
** Exported from Now You're Cooking! v5.73 **
Watermelon-Feta Salad
aexport
3 cups seedless watermelon; diced
1 1/2 cups english cucumber; diced
1/2 cup kalamata olives; pitted & chopped
1/2 cup red onion; diced
----Dressing----
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1/4 cup flat leaf parsley; chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
----Topping----
1/4 cup feta cheese; crumbled
Directions:
Place the first four ingredients in a large bowl with the dressing and
gently toss. Sprinkle with feta cheese and serve.
Makes 6 cups
Source: Southern Living 2005 Annual Recipes
** Exported from Now You're Cooking! v5.73 **
Hope you like them
wolfie
Sweet Onion & Cucumber Salad
aexport
----Dressing----
1/4 cup crushed tomatoes; with puree
1/4 cup creme fraiche or
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
3 tablespoons dijon mustard
2 teaspoons fresh chives or; chopped
2 teaspoons green onion; chopped
2 teaspoons fresh basil; chopped
2 teaspoons flat leaf parsley; chopped
2 teaspoons fresh cilantro; chopped
2 teaspoons fresh lime juice
1 1/2 teaspoons shallots; chopped
1/2 teaspoon garlic; minced
----Salad----
8 cups mixed baby greens
1 small sweet onion (Maui or); very thinly sliced
1 large english cucumber; peeled & sliced
Directions:
Combine first 12 ingredients in processor and blend until just smooth (do
not overmix). Transfer to bowl and season to taste with salt and pepper.
Cover and refrigerate at least 4 hours. (Can be prepared a day ahead. Keep
refrigerated.)
Combine greens, onion and cucumber in a large bowl. Toss with enough
dressing to coat.
Note: This delicious salad was garnished with nasturtium blossoms.
Source: The Lodge at Koele, Lanai, Hawaii.
** Exported from Now You're Cooking! v5.73 **
Watermelon-Feta Salad
aexport
3 cups seedless watermelon; diced
1 1/2 cups english cucumber; diced
1/2 cup kalamata olives; pitted & chopped
1/2 cup red onion; diced
----Dressing----
3 tablespoons fresh lemon juice
3 tablespoons vegetable oil
1/4 cup flat leaf parsley; chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
----Topping----
1/4 cup feta cheese; crumbled
Directions:
Place the first four ingredients in a large bowl with the dressing and
gently toss. Sprinkle with feta cheese and serve.
Makes 6 cups
Source: Southern Living 2005 Annual Recipes
** Exported from Now You're Cooking! v5.73 **
Hope you like them
wolfie