ITALIAN TUNA SALAD

(adapted from s’kat and the food blog)
2 cans tuna, packed in olive oil
1/4 c. red onion, minced
8 kalamata olives, chopped
2 tbsp. red wine vinegar
1/4 c. capers, drained and rinsed
1 hot red cherry pepper, minced
1 clove garlic, minced
1 marinated red pepper strip, minced
1/4 c. minced fresh parsley and basil combined
juice of one lemon

Drain one can of tuna. Combine the drained tuna, the tuna with oil from the second can, and the remaining ingredients. Refrigerate for at least 2-3 hours, or overnight, if you can wait that long. Serve as is, or on your choice of bread for a sandwich.

COBB SALAD SANDWICH

2 romaine lettuce leaves
2 tomato slices
2 slices crisp bacon
2 oz. sliced turkey
1 sliced hard-boiled egg
3 slices avocado
1 tbsp. chopped black olives
1 oz. crumbled blue cheese
1 tbsp. creamy blue cheese dressing or
olive oil vinaigrette
1 crusty French roll

Slice roll and remove some of bread inside. Layer sandwich ingredients into bread and sprinkle with dressing. Press roll together firmly.

BACON & EGG SALAD SANDWICHES

2 slices bacon
2 hard boiled eggs, chopped
1 tbsp. chopped celery
1 tbsp. chopped green olives
2 tbsp. mayonnaise
1 tsp. Dijon mustard
2 lettuce leaves
2 slices whole grain bread

Fry or microwave bacon until crisp; drain on paper towel. In a small bowl, combine eggs, celery and green olives. Stir in mayonnaise and mustard until well blended. Spread more mayonnaise on both slices of bread; top one slice with lettuce leaves and egg salad mixture. Cut bacon slices in half and lay on top of egg salad. Top with second piece of bread.

DEVILED EGG SALAD

4 large eggs
1/4 c. mayonnaise
1/4 tsp. paprika
2 tsp. regular yellow mustard
2 tbsp. snipped chives
dash of Worcestershire sauce
dash of hot sauce
1/4 c. diced celery
salt and freshly ground pepper

Place eggs in a medium saucepan filled with cold water and bring to a rapid boil; cover, remove from heat and let stand for 10 minutes. Drain and fill the pan with cold water. Peel the eggs and coarsely chop them. In a medium bowl, combine the mayonnaise, paprika, dry mustard, chives, Worcestershire and hot sauce. Add the chopped eggs and celery and season with salt and pepper. Refrigerate the egg salad before serving on whole wheat bread with lettuce and mayonnaise or mustard.

PANZANELLA

adapted from Barefoot Contessa Parties! by Ina Garten
3 tbsp. or more Olio Santo or other good olive oil
1 loaf dense French bread, cut or torn into bite-size peices
kosher salt
2 or more large ripe tomatoes, cut into 1-in. chunks
1 cucumber, peeled, seeded, cut into 1-in. chunks
1 large red, green, and/or yellow bell pepper, seeded, cut into 1-in. chunks
1 red onion, cut in half and thinly sliced
small bunch of basil leaves, coarsely chopped

Vinaigrette:
1/2 - 1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. Olio Santo or other good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat enough oil to cover surface of a large pan. Add the bread; cook over low to medium heat, tossing frequently for about 10 minutes, or until nicely browned. More oil may be needed to coat bread cubes. Remove bread cubes to paper towel or brown paper and salt lightly.

Whisk together the ingredients for the vinaigrette in a bowl large enough to hold all the salad ingredients. Add the tomatoes, cucumbers, peppers, basil and bread cubes to the blended vinaigrette and toss to coat. Season with salt and pepper to taste. Let stand, at room temperature, for about 30 minutes (or longer, if necessary) for the flavors to blend before serving. Excellent for a light supper with grilled chicken, fish, or shrimp and a fresh fruit dessert!

SWEET POTATO SALAD

1/3 cup sugar

1 teaspoon dry mustard

1/2 teaspoon kosher salt

2 tablespoons finely grated onion

1/3 cup cider vinegar

1 cup light olive oil

1 tablespoon celery seed

2/3 cup chopped toasted, chopped pecans

4 large sweet potatoes

1/3 cup (3 oz.) dried tart cherries

In a small bowl, mix sugar, dry mustard, and kosher salt.  In another bowl, add grated onion to vinegar and mix well and then add to sugar mixture. Slowly add in oil, whisking until completely blended.  Stir in celery seed.  Dressing should be made and allowed to sit at room temperature, while other ingredients are assembled, to allow time for the sugar to dissolve.

Preheat oven to 350 degrees.  Place chopped pecans on a baking sheet and bake for 4 minutes; remove from oven and stir.  Return the pecans to the oven and toast for about 4 more minutes, until they begin to brown slightly.  Remove from oven and cool.  (Do not allow them to overcook or they will be dry and bitter.)

Clean and dry sweet potatoes.  Pierce each sweet potato with the point of a sharp knife a few times.  Microwave on high for 8 minutes and check for doneness – they should still be firm with just a little give when squeezed gently.  Return to microwave, if more cooking is required, but be careful not to overcook or they will be too mushy to cut!  Cool, peel, and cut into small bite-size cubes.  Add dried cherries, pecans, and dressing to sweet potatoes and toss gently to mix.

STRAWBERRY TOSSED SALAD

1/2 cup vegetable oil

1/3 cup sugar

1/4 cup cider or red wine vinegar

1 clove garlic, minced

1/4 teaspoon each salt and paprika

1/8 teaspoon pepper

6 cups torn mixed greens

2 1/2 cups sliced strawberries

1 cup croutons

1/2 cup chopped toasted walnuts

Mix first seven ingredients in jar with lid; shake well to make dressing. Toss remaining ingredients with dressing.  Serves 6-8. This is my most favorite summer salad.  I have substituted other fruit for the strawberries - blueberries, peaches, and mandarin oranges.

Nancy Martin Gonzenbach

SPINACH SALAD WITH HOT BACON DRESSING

fresh spinach, stemmed, washed and dried

3/4 pound bacon, cut up

1 cup chopped Vidalia onion

1 cup cider vinegar

1 cup mayonnaise

Fry bacon; reserve 1/2 cup grease in pan and drain bacon on paper towels.  Fry onion in bacon grease until transparent.  Add vinegar and bring to a boil.  Add bacon and sugar.  Add mayonnaise, one spoonful at a time, and stir until smooth. While dressing is still hot, spoon over fresh spinach salad and toss.  Serve immediately.

SPINACH, RADISH AND MUSHROOM SALAD

2 tbsp. sherry vinegar

1 1/2 tsp. fresh lemon juice

1 tbsp. coarse-grain mustard

1 tbsp. local honey

1 tsp. finely minced fresh chives

3/4 c. light olive oil

1/2 c. thinly sliced radishes

1/2 c. thinly sliced button mushrooms

1 shallot, finely minced

Kosher salt and freshly ground pepper

4 cups baby spinach leaves, rinsed and dried

Whisk together the vinegar, lemon, juice, mustard, honey, and chives in a bowl.  Season to taste with salt and pepper.  Slowly drizzle olive oil whisking it into the vinegar mixture until thoroughly blended. Place the radishes, mushrooms and shallot in a small bowl and season with salt and pepper. Toss the radish and mushroom mixture with 1 tbsp. of the vinaigrette mixture; set aside about 10 minutes.  In a bowl, sprinkle spinach leaves with vinaigrette and toss to coat lightly.  Place a mound of spinach on individual plates; top with a spoonful of the radish and mushroom mixture and serve immediately.

SARAH ROBINSON’S CRANBERRY SALAD

1/2 lb. fresh cranberries

1/2 lb. fresh apples

1 c. sugar

1 large box strawberry Jell-o

1/2 c. celery, finely diced

1/2 c. pecans, chopped

Grind cranberries and apples, mix together and add sugar; mix well and let set over night or several hours.  Mix in Jell-o; when it begins to thicken, add other ingredients; chill until firm.  Serve and enjoy.  Delicious with turkey or ham.

RICOTTA SALATA PASTA SALAD

8 ounces bow-tie pasta

1 can cannelini beans, rinsed and drained

1 pound cherry tomatoes, halved

1/2 pound ricotta salata

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped chives

1 tablespoon fresh chopped mint

1 teaspoon fresh chopped oregano

1 teaspoon fresh chopped thyme

1/2 cup olive oil

1/4 cup balsamic vinegar

1/2 teaspoon kosher salt

Coarse salt and freshly ground black pepper

Cook and drain the pasta according to the package instructions. In a large bowl combine the pasta, beans, and tomatoes; set aside.

Crumble the ricotta salata in a small bowl. Add the basil, chives, mint, oregano and thyme and mix together until all of the herbs are coated on the crumbled cheese. Reserve.

In a small bowl, whisk together the olive oil, vinegar and salt. Pour the vinaigrette over the pasta, bean, and tomato mixture and toss to coat evenly. Add the herbed cheese to the pasta, beans, and tomatoes and toss again.  Season with salt and pepper to taste.  Serve immediately.

POMEGRANATE, BEET, AND BLOOD ORANGE SALAD

4 medium beets

3 tbsp. vegetable oil

1 tsp. salt

1/2 tsp. ground black pepper

1/4 c. water

1/4 c. blood orange juice  (about 1 blood orange)

1 tbsp. pomegranate molasses*

1 tbsp. white wine vinegar

1 medium red onion, thinly sliced

3 blood oranges, peeled, cut into 1/4-inch thick slices

1 cup pomegranate seeds (from one 11-ounce pomegranate)

Preheat oven to 400 degrees. Place beets in roasting pan and toss with 1 tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper. Add 1/4 c. water. Cover pan with foil; roast beets until knife easily pierces center, about 50 minutes. Cool. Peel beets and cut into 1/3-inch thick wedges.  Whisk orange juice, pomegranate molasses, vinegar, and remaining 2 tbsp. oil in large bowl to blend. Season vinaigrette with salt and pepper.  Place onion in small bowl; cover with cold water. Soak onion 1 min., drain, and squeeze dry in kitchen towel. Add beets, onion, orange slices, and pomegranate seeds to vinaigrette in bowl; toss. Season salad with salt and pepper. Note:  Blood oranges are usually available around February, but just substitute the sweetest orange you can find when they are unavailable.

PANZANELLA

3 tablespoons good olive oil

6 cups good Italian bread cut into 1-inch

1 teaspoon kosher salt

2 large ripe tomatoes cut into 1-inch cubes

1 whole cucumber, unpeeled, seeded, cut into 1/2-inch chunks

1 whole red pepper, seeded, cut into 1-inch cubes

1 whole yellow pepper, seeded, cut into 1–inch cubes

1/2 red onion, thinly sliced

1/4 cup coarsely chopped fresh basil leaves

3 tablespoons capers, drained  

    

For the vinaigrette:     

1 teaspoon finely minced garlic     

1/2 teaspoon Dijon mustard     

3 tablespoons champagne vinegar   

1/2 cup good olive oil   

1/2 teaspoon kosher salt    

1/4 teaspoon freshly ground black pepper

Heat the oil in a large sauté pan.  Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed.  For the vinaigrette - whisk together the ingredients.   In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil and capers.  Add the bread cubes and toss with the vinaigrette; season liberally with salt and pepper.   Serve, or allow the salad to sit for about half an hour for the flavors to blend.

ORZO SALAD

8 ounces of orzo pasta, cooked and drained according to directions

1 can black beans, drained

1 1/2 cups corn

1 red pepper, diced

1/2 cup red onion, diced

4 ounces wild rice, cooked according to directions

Note – if using fresh corn, remove from cob and blanch in boiling water and drain before adding to salad mixture.  To easily remove fresh corn from the cob, rest cob on the center of an angel food cake pan and cut down the cob, so it falls and collects in the pan.

Mix all salad ingredients in a large bowl.  Add dressing and refrigerate for several hours or overnight.  Drain excess dressing before serving.

Dressing 

1 cup salad oil

1/4 cup sugar

1/3 cup rice vinegar

1 teaspoon salt

1 – 1 1/2 teaspoons ground cumin

Mix all ingredients until thoroughly blended and sugar is dissolved.

NELLENA’S MACARONI SALAD

1 box elbow macaroni

1 cup chopped green pepper

1 cup chopped celery

1 cup bottled French salad dressing (the creamy orange kind!)

1 cup sour cream

1 cup mayonnaise

Cook macaroni according to package directions; drain and pour into a large bowl.  Add green pepper and celery to macaroni and toss.  Mix together French dressing, sour cream and mayonnaise; pour over macaroni mixture and stir to blend evenly.  Refrigerate overnight.  Drain excess dressing, if necessary, before serving.

MOTHER’S “PURE SIMPLICITY” POTATO SALAD

8 – 10 whole potatoes

1 cup chopped celery

1/2 cup chopped green onion

1/2 cup chopped green pepper

Hellman’s mayonnaise

Salt

Boil whole potatoes in salted water until just cooked through – test with a fork.  Drain potatoes and cool slightly.   While still hot (but cool enough to handle) peel and cut into bite size pieces in a large bowl.  Add remaining ingredients and blend with enough mayonnaise to moisten completely; add salt to taste.  Refrigerate for several hours until serving.

LOTSA PASTA SALAD

1 box rotini noodles prepared according to package directions

1 cup pitted sliced black olives

1/2 cup sliced green olives

1 jar marinated artichoke hearts, chopped

1/2 diced red pepper

2 tomatoes, diced

1/4 purple onion, thinly sliced

2 cups broccoli flowerets, blanched and cooled

1 can kidney beans, rinsed and drained

1 cup pepperoni slices, sliced in half

4 ounces mozzarella cheese, cubed

1 bottle Italian or vinaigrette  dressing

In a large bowl, mix all ingredients and refrigerate overnight to marinate.  Drain dressing, if necessary, before serving.

LEMON VINAIGRETTE

1/8 cup lemon juice

1⁄2 cup extra virgin olive oil

1⁄2 tsp. Dijon mustard

1 clove garlic minced

1 tsp kosher salt

1/8-tsp. fresh ground pepper

Spring mixed greens for six.

Combine the olive oil, garlic and lemon juice. Slowly add the olive oil whisking vigorously. Add the salt and pepper to suit your taste. Just before serving your dinner, toss a small amount of the vinaigrette with the greens.

HOT AND HOT FISH CLUB TOMATO SALAD

6 large red tomatoes

4 large yellow tomatoes

Balsamic Vinaigrette, divided

3/4 cup cooked lima beans

2 cups cooked corn

10 slices thick-sliced smoked bacon, cooked and diced

Wash, core, and slice red and yellow tomatoes.  Drizzle tomato slices with 1/2 cup Balsamic Vinaigrette; set aside.  Combine beans and corn with remaining 1/2 cup Balsamic Vinaigrette.  Arrange tomatoes slices on a salad platter.  Top with corn mixture and diced bacon.

Balsamic Vinaigrette:

3/4 cup olive oil

1/4 cup balsamic vinegar

2 green onions, thinly sliced

6 fresh basil leaves, chopped

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Combine all ingredients in a jar; cover tightly and shake vigorously.  Store in refrigerator.

HERBED GOAT CHEESE SALAD

4 ounces unsalted butter, softened

8 ounces goat cheese, softened

2 teaspoons Herbs de Provence

1/4 teaspoon black pepper

1 cup panko (Japanese bread crumbs)

2 egg whites

2 tablespoons olive oil

Mix butter, goat cheese, Herbs de Provence, and black pepper using a hand mixer. Roll into a log two inches in diameter and wrap tightly in plastic wrap. Refrigerate for at least two hours.  Remove from refrigerator, unwrap and slice into discs with dental floss.  Blend egg whites with a fork in a small bowl.  Pour panko into another small bowl.  Dip each goat cheese disc into the egg white and then coat with panko. Heat olive oil in a heavy pan and sauté goat cheese discs about 2 minutes per side until golden brown. 

Toss lemon vinaigrette sparingly with watercress or mesculun greens.  Place greens on individual salad plates and top each with a piece of goat cheese.