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Rice Salad, Meg'sServes

Whisk together oil, vinegar, s&p. Mix w remaining ingredients

Rice4
c cooked brown

Olives1
can black, sliced

Onions, Green6
-12 sliced thin

Peas1
c cooked

Tomatoes, Cherry8
-12, halved

Basil0.25
c shredded leaves

Sunflower Seeds0.67
c salted

Olive Oil6
T

 Roquefort Salad Dressing Serves

Whisk together all ingredients except cheese until smooth. Stir in cheese & s&p.

Mayonnaise 1.5
c

Buttermilk 0.33
c

Sour Cream 0.25
c

Lemon Juice, Fresh 2
T

Worcestershire Sauce 0.5
tsp

Hot Sauce 0.25
tsp

Cheese, Roquefort 5
oz crumbled (1 c)

Seven Layer Salad Serves 10

In 3 qt glass bowl, layer lettuce, celery, onion, peas, mayo mixed w sugar, parmesan, cheddar, & bacon. Cover & chill 8 hrs.

Greens, Lettuce 1
head, shredded

Celery 0.5
c

Onion 0.5
c

Peas 10
oz, thawed

Mayonnaise 1
pt

Sugar 2
T

Cheese, Parmesan 0.5
c

Cheese, Cheddar 1
c

Bacon 5
slices, cooked & crumbled

Sherry Vinaigrette Serves

Whisk together mustard, sugar and vinegar. Whisking constantly, dribble in oil. Season to taste. Makes .25 c.

Mustard 1
tsp Dijon

Sugar 0.25
tsp

Vinegar 1
T Sherry

Olive Oil 2
T

Southwestern Layered Salad Serves

Stir together sour cream, cilantro, vinegar, salt and pepper. Sprinkle with cheese. Cover & chill 1-24 hours. Layer ingredients in glass bowl in the following order: lettuce, beans, mushrooms, corn, onion. Pour dressing over and serve without tossing

Greens, Lettuce 3
c, torn

Beans, Red Kidney 15
oz can, rinsed & drained

Corn 12
oz can, drained

Mushrooms 8
oz. fresh, sliced

Onion 0.25
c, red, chopped

Sour Cream 1
c

Cilantro 0.25
c, fresh

Vinegar 2
T, white

Salt

Pepper

Cheese, Cheddar 1
c

Sweet potato & Onion Salad   Serves 6
Preheat oven to 375. On a rimmed baking sheet, toss the sweet potatoes, thyme, 1 T olive oil and salt. Spread in an even layer and roast for 30 min per side. Meanwhile, in a large cast-iron skillet, mix 1.5 T olive oil w vinegar, honey and molasses; season w salt. Spread onion slices in skillet and bake until browned, about 20 min per side; transfer to a plate. Reserve the juices in the skillet. In a small saucepan, toast the cumin seeds and crushed pepper over moderate heat. Transfer to a spice mill and let cool; grind to a powder. In the same pan, heat the remaining 3 T olive oil over moderate heat. Add the garlic and cook until golden. Set the reserved skillet over moderate heat, add garlic, garlic oil, orange juice and spices and simmer for 5 minutes, scraping up the browned bits from the bottom; season with salt. Mound the arugula on plates and top with sweet potatoes and onions. Drizzle the vinaigrette over the salad and serve.

Ingredient

Quantity

Comments

Cumin

0.5

tsp

Garlic

2

cloves, sliced

Greens

0.5

lb arugula

Honey

1.5

tsp

Molasses

1.5

tsp

Olive Oil

5.5

T

Onion

6

small yellow (1.25 lb) sliced crosswise 1/2" thivk

Orange Juice

0.75

c

Pepper, Red Ground

1

pinch

Salt

 

Kosher

Sweet Potatoes

2

lb medium--peeled, quartered lengthwise, and slice crosswise 1/2" thick

Thyme

1

tsp finely chopped

Vinegar

1

T white wine

 

Tabbouleh

 Cover wheat w boiling water to cover. Soak 1 hr. Squeeze water out and add remaining ingredients.

Bulgar Wheat 1
c

Tomato 2
c, seeded & chopped

Olive Oil 0.5
c

Parsley 2
c

Mint 1
c

Onions, Green 0.25
c

Lemon Juice, Fresh 1.5
lemons (limes)

Garlic 1
clove, minced

Sesame Seeds 3
T

Cilantro 1
c, chopped

Tabbouleh, Beet & Apple Serves

In large bowl, stir together bulgur and water. Let stand, covered, 30 min. Trim and peel beets. Using a mandolin, julienne beets and apple separately. In food processor, puree basil w oil, lemon juice and salt and pepper. Fluff bulgur w fork. Add beets, apples and dressing.

Bulgar Wheat 1
c

Water 1.3
c boiling

Beets 2
small

Apples 1
Granny Smith

Basil 1
c packed

Olive Oil 0.25
c

Lemon Juice, Fresh 1.5
T

Taco Salad Serves

See Ground Meat

Truffled Salad Dressing Serves

Toss ingredients lightly to combine. Serve with seafood. Garnish w truffle slices if you're lucky enough to have some.

Mayonnaise 0.5
c homemade

Lemon Juice, Fresh 2
tsp

Truffle Oil 1.5
tsp

Shallot 0.25
c minced

Chives 8