Cranberry Apple Salad
1 envelope unflavored gelatin 1/4 cup cold water 1/4 cup lemon juice 2 tablespoons sugar 1/8 tsp. salt 1 cup ginger ale 1/3 cup crushed pineapple 1/3 cup apple, cut in thin slivers 1/2 cup jellied cranberry sauce, cubed Place gelatin in cold water; allow to stand for 2 minutes. Dissolve by placing over hot water Add the lemon juice, sugar, salt and ginger ale. Allow to cool until it begins to thicken; fold in pineapple, apple and cranberry cubes. Pour into a mold. Place in refrigerator until firm. Serves 4-6.
Vine Ripened Tomato Salad
Serves 4 as a first course 1 large, ripe tomato (yellow, orange, red or heirloom) 8 ounces Maytag Blue Cheese Three Vinegar vinaigrette Fresh Basil leaves For the: Balsamic Vinaigrette 1/3 cup sherry vinegar 1/3 cup balsamic vinegar 1/3 cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon sugar 1 tablespoon chopped shallots ½ tablespoon garlic 1 tablespoon chopped fresh parsley 1 tablespoon chopped sage 1 tablespoon chopped thyme 2 cups olive oil Mix all ingredients together. To assemble the salad: Slice tomato into 4 slices. Arrange each slice on a plate, drizzle with the vinaigrette. Crumble 2 ounces of the blue cheese onto each serving and garnish with fresh basil leaves.
Vine Ripened Tomato Le Caprese Salad
1 beefsteak tomato 3 oz fresh "buffalo" mozzarella 5 leaves fresh basil Pinch of coarsely ground black pepper 1/4 tsp white wine vinegar 1 tsp extra virgin olive oil Slice the tomato to about 1/4 inch thickness and arrange on plate. Slice the mozzarella about the same width and layer it between the tomatoes. Arrange the basil between the layers of cheese and tomato. Season with pepper. Drizzle with olive oil and vinegar. Serves 1.
Tuna Salad
ingredients for 8 servings: 3 ea Eggs, hard-boiled, chopped 2 tb Mayonnaise 2 tb Dill relish (heaping) 2 ts Poupon mustard 1 ea 6 1/2 oz can tuna, drained Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help"
TOMATO, MOZZARELLA & BASIL VINAIGRETTE
3 lg. ripe tomatoes, sliced 1 lb. mozzarella, sliced 1/2 c. olive oil 2 tbsp. wine vinegar 2 tbsp. finely chopped fresh basil Salt & pepper to taste In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar and basil. Season with salt and pepper. Serves 6 people.
Tomato Cajun Chicken Salad
(makes 6 servings) 1 1/2 Tbsp. lemon juice 2 cloves garlic, minced 1/2 tsp. thyme 1/4 tsp. salt 1/4 tsp. pepper 1/8 tsp. cayenne pepper 1/2 cup non-fat plain yogurt 3 cups cubed, cooked chicken 1 cup thinly sliced green onion 1/2 cup diced green bell pepper 1/2 cup diced celery 3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before serving, fold in tomatoes.
Tomato Basil Pasta Salad
12 ounces (about 5 cups) bow tie pasta 1/2 cup vegetable oil 1/4 cup balsamic vinegar 2 teaspoons Dijon-style mustard 1 teaspoon salt 1/8 to 1/4 teaspoon pepper 2 cups lightly packed fresh basil leaves, snipped 3 large tomatoes, coarsely chopped (about 3 cups) 1/2 cup toasted pine nuts (optional) 1 cup mozzarella, cubed or shredded (optional) Step 1: Cook pasta according to package directions. Drain and cool. Step 2: In a small mixing bowl, whisk together vegetable oil, balsamic vinegar, Dijon-style mustard, salt and pepper. Step 3: In a large mixing bowl, combine pasta, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour. Step 4: If desired, add pine nuts and cheese just before serving, tossing again to combine. Makes 12 servings.
TOMATO AND CUCUMBER SALAD
Select firm, ripe tomatoes; cucumbers to make the same number of slices; half the amount of onions; slice and arrange artistically on crisp lettuce leaves; sprinkle minced green sweet peppers over all; chill; when ready to serve pass French or mayonnaise dressing.
Tomato & Bread Salad
This recipe for panzanella, as it is known in Italy, comes from Hiro Sone, the very talented chef/owner of the restaurant, Terra, in St. Helena, California. Hiro's is, hands down, the best version of this Italian classic we know. Ingredients (makes 6 servings) 1/2 small baguette (about 12 inches long) 1 large garlic clove, mashed Olive oil for brushing 6 medium to large California tomatoes, cut into large chunks 1/2 medium onion chopped 3 Tbsp. coarsely chopped fresh basil 4 Tbsp. balsamic vinegar 1/2 cup olive oil Preheat oven to 300ºF. Split the baguette lengthwise. Rub the cut side of one half very well with the mashed garlic. Brush liberally with olive oil. Cut the garlicked half in half again lengthwise, and then cut these strips into 3/4 inch pieces. Place the croutons on a baking sheet, crust side down. Bake 30 minutes, until dark golden. If croutons are made in advance, put the California tomatoes in a large mixing bowl a bit before you intend to mix the salad, then drain off and discard any juice that may accumulate. To serve, add the croutons, onion, and basil to the California tomatoes. Whisk the vinegar and oil for the vinaigrette. Pour over all and toss.
Chopped BLT Salad with Creamy Bacon Dressing
Salad 1 head iceberg lettuce, chopped 4 fresh tomatoes, seeded and sliced 1 cup sliced red onion 1 1/2 cup crumbled crispy bacon 1/2 cup toasted cashews, chopped Creamy bacon dressing Creamy Bacon Dressing 4 tablespoons mayonnaise 1/2 cup peanut oil 1 tablespoon balsamic vinegar 1 tablespoon lemon juice 2 tablespoons minced shallots 1/2 teaspoon Tabasco sauce 1/4 cup finely chopped crispy bacon 1 1/2 tablespoons chopped basil Salt and freshly ground pepper to taste First prepare dressing by combining all ingredients in a bowl and whisk until smooth. Assemble salad by tossing iceberg lettuce with tomatoes, onion, bacon, half the cashews, and the dressing. Sprinkle remaining cashews over top of salad and serve.
Special vegetable Salad
From: Kathy Olson Subject: Special vegeatable Salad Special Vegetable Salad Prep Time : 10 min. Ingredients: 2 cups salad greens torn in bite-size pieces 1 medium tomato, chopped (about 1 cup) 1 cup broccoli flowerets 2 green onions, sliced 1/2 cup Pepperidge Farm(R) Generous Cut Cracked Pepper & Parmesan Cheese Croutons 1/2 cup creamy ranch salad dressing Directions: ARRANGE salad greens, tomato, broccoli, onions and croutons on 4 plates. Spoon dressing over top. Serves 4.