creamy lemon dressing

1/3 cup mayonnaise

1 tsp lemon zest

2 Tbsp lemon juice

2 Tbsp olive oil

1 tsp Dijon mustard

1 clove garlic

salt and pepper

salade nicoise

This makes a full meal with tuna and eggs for protein and a full complement of vegetables.

Vinaigrette:

• 1/4 cup red wine vinegar
• 3/4 cup olive oil
• 1 clove garlic, mashed
• 3/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dry mustard or 1 tsp Dijon
• 1 tsp basil or Herbes de Province
• Shake together in a jar.

Salad:

• Boston lettuce
• new potatoes, boiled, cooled and sliced
• blanched green beans
• hard boiled eggs, sliced
• red onion rings
• fresh tomatoes, cherry or quartered
• green pepper, sliced lengthwise
• canned tuna
• black olives
• capers, anchovies, parsley (optional)

Toss the lettuce with a little vinaigrette and arrange on a platter or individual plates. Toss potatoes and beans with vinaigrette. Arrange all components in a decorative pattern on top of  the lettuce with the tuna in the middle and the olives scattered around. Drizzle more vinaigrette over all and garnish with capers, anchovies and/or chopped parsley.

creamy tahini salad dressing

• ¼ cup light olive oil
• ¼ cup tahini
• 2 to 3 tablespoons lemon juice, to taste
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup or honey
• 1/4  tsp salt or to taste
• Freshly ground black pepper, to taste
• 2 tablespoons cold water, more as needed

Whisk all ingredients together. Store in fridge.

For a creamy tahini Caesar salad dressing:

• 1/4 cup tahini
• 1 clove garlic
• juice of 1 lemon
• 3/8 cup olive oil
• 2 tsp Worcestershire sauce
• 1 Tbsp Dijon
• 1/2 cup grated parmesan
• salt and pepper to taste
• water

Combine in a food processor and add water to make a pourable consistency

indonesian ‘gado gado’ salad

This is somewhat like a chef’s salad. Gado gado means “mix-mix”.

cooked potatoes

shredded Chinese cabbage

green beans, blanched and cooled, or

snap peas

sliced or julienned cucumber

shredded carrot

beansprouts

sliced, hard-boiled eggs

chopped cilantro

Combine on a salad plate and drizzle with Indonesian peanut sauce. Pass crisp fried onions, toasted coconut, shrimp crackers or roasted peanuts as garnishes.

borscht salad

Salad:

3 beets, peeled and shredded

1 apple, grated or julienned

2 cups red cabbage, thinly sliced

1/2 cup red onion, thinly sliced

salt and pepper

sour cream

dill

Dressing:

2 Tbsp fresh orange juice

1 Tbsp balsamic vinegar

4 Tbsp olive oil

Toss salad with dressing and season. Top individual servings with a dollop of sour cream mixed with chopped dill.

curried shrimp apple and cashew salad

SERVES 4

• 6 Tb rice vinegar
• 1 Tbsp brown sugar
• 1 – 2 shallots, sliced
• 3 Tb veg oil
• 2 tsp fish sauce
• 2 tsp curry powder
• 1/4 tsp salt
• 1 lb shrimp
• 7 oz arugula
• 2 apples (Fuji or Gala), 1/4″ matchsticks
• 1/2 cup cashews, roasted and salted

Mix vinegar and sugar, remove 2 Tbsp and marinate the shallot for 15 – 30 min. Drain.

Whisk the remaining vinegar sugar mixture with 2 Tb oil and fish sauce for the vinaigrette

Mix curry powder with salt and toss with shrimp. Saute in 1 Tbsp oil until just opaque, turning once.

Toss arugula, apples shallot and cashews with vinaigrette, top with the shrimp and serve immediately

kale and strawberry salad

This vinaigrette works well with any green salad, especially with fruit added. Opt for spinach or lettuce with nectarine, cucumber, mint, and onion

Vinaigrette:

1/4 cup apple cider vinegar

1 tsp Dijon mustard

2 Tbsp maple syrup

2 Tbsp olive oil

1/2 tsp salt

pepper

Shake or whisk together and toss with kale, strawberries, red onion, soft cheese chunks, walnuts or pecans.

 

 

lemon orzo salad

1 1/2 cups orzo 

1 small bunch fresh spinach

1/2 cup purple onion, finely chopped

1/2 cup crumbled feta

grated zest and juice of 1 lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

2 Tbsp. canola or olive oil

Salt and pepper to taste

Cook the orzo, drain well and run under cool water. Thinly slice spinach, add the onion, feta and lemon zest. Drizzle with the lemon juice, rice vinegar and oil. Toss to coat well. Taste and adjust the seasonings IF needed.  Serve right away or refrigerate until serving.

apple cider vinaigrette

3 Tbsp apple cider vinegar

1/3 cup oil

1-2 tsp. grainy mustard

1 tsp. honey

california roll salad

1 cup rice
1/4 cup rice vinegar
2 Tbsp sugar
1 carrot
2 green onions
1/2 English cucumber
1 avocado
1/2 lb cooked crab meat or shrimp
1 Tbsp mayo
salt to taste
toasted sesame seeds
cilantro

Cook the rice and spread it out while hot on a cookie sheet. Heat the vinegar and sugar together to dissolve, then pour it over the rice and toss to coat.
When cool, mix the rice,  grated carrot, sliced green onions and diced cucumber and divide it among 4 bowls or plates.  Mix the seafood with mayonnaise and spoon it on top of the rice.  Add slices of avocado and sprinkle with sesame seeds and cilantro.
Serves 4.