Category Archives: 04. Salads and Dressings

“1905” Salad and Dressing

042

“1905” Salad and Dressing

Makes 2 Full Salads

 

4 cups iceberg lettuce, ripped into bite size pieces

1 ripe tomato, cut into chunks

1/2 cup baked ham or other lunch meat, cut into strips

1/2 cup Swiss cheese, cut into strips

1/2 cup pimiento-stuffed green olives

 

“1905” Dressing (see recipe below)

1/4 cup Romano cheese, grated

2 tablespoons Worcestershire Sauce

Juice from 1 lemon or 2 tablespoons bottled lemon juice

 

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl Before serving, add “1905” Dressing, Romano cheese, Worcestershire and lemon juice Toss well and serve immediately

This 1905 Salad from the Columbia House restaurant is a meal in itself Loaded with Meat, Cheese, Olives and all the goodies of a satisfying salad

 

“1905” Dressing

1/2 cup olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

1/8 cup white or red wine vinegar

Salt and pepper to taste

 

Mix olive oil, garlic and oregano in a bowl with a wire whisk

Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper

For best results, prepare 1 to 2 days in advance and refrigerate

 

Advertisements

Potato Salad

047

Potato Salad

Makes about 4 servings

 

1 1/2 cups cooked Potatoes

1/4 Mayonnaise or Salad Dressing (Start with less, you can always add more)

2 Tablespoons Mustard

1 Hard Boiled Egg, chopped

1 Tablespoon Relish or chopped Pickles

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

2 teaspoons Sugar

Salt and Pepper to taste

 

Chopped Onion (Optional)

Chopped Celery (Optional)

Dash of Horseradish (Optional)

 

Mix all the ingredients together and let it set for 30 minutes so the flavors can blend before serving.

Enjoy!

Caprese Stuffed Avocado

070

Caprese Stuffed Avocado

 

1/2 cup grape or cherry tomatoes, halved

4 oz baby mozzarella balls

2 tablespoons basil pesto

1 teaspoon minced garlic

1/4 cup olive oil

Salt and pepper to season

2 ripe avocados peeled, seeded and halved

Fresh basil leaves to serve (optional)

2 tablespoons balsamic glaze reduction to drizzle

2 tablespoons fresh basil chopped

 

Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl.

Toss well to evenly combine all of the flavors.

Arrange prepared avocado halves onto a plate with fresh basil leaves.

Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.

Top with chopped fresh basil.

 

How to make Balsamic Glaze

1 cup of balsamic vinegar

 

Pour balsamic vinegar into a small saucepan.  Turn heat to medium high and bring vinegar to a boil.

Once boiling, reduce to simmer and let simmer for about 10-20 minutes until vinegar has reduced down.

Stir occasionally. (Be sure to keep an eye on it because it can burn quickly) You will know it is done if it coats the back of spoon.

Remove from heat.  Let reduction cool and serve or transfer to an air tight container and store in refrigerator.

Makes about 1/2 a cup

Marinated Green Beans with Olives, Tomatoes, and Feta

122

Marinated Green Beans with Olives, Tomatoes, and Feta

Makes about 4 servings

 

1/2 pound fresh green beans, trimmed

2 tablespoons olive oil

1 clove garlic, minced

1/2 cup kalamata olives, pitted and sliced

1 tomato, seeded and chopped

2 tablespoons red wine vinegar

 

1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1/2 (8 ounce) package crumbled feta

 

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 3 to 5 minutes

Immediately drain the green beans and plunge into ice water to stop the beans from cooking further

Drain the beans and set aside

In a mixing bowl, stir in the garlic, olives, tomatoes, vinegar, oregano, salt, and pepper

Add green beans

Toss together until beans are evenly coated

Chill before serving

Sprinkle feta cheese over the top

 

This recipe is best to be eaten fresh.  Leftovers are not as enjoyable as when it is first made.

Mediterranean Quinao Salad

129

Mediterranean Quinao Salad

Makes about 6 servings

 

2 cups chicken or vegetable broth

1 clove garlic, chopped

1 cup uncooked quinoa

 

1 large cooked chicken breast cut into bite size pieces (optional)

1/2 teaspoon onion powder

1/2 cup chopped tomatoes

1/2 cup chopped kalamata olives

1/2 cup crumbled feta cheese

1/2 teaspoon salt

Fresh chopped parsley and chives, to taste

 

1/4 cup fresh lemon juice

1 tablespoon balsamic vinegar

1/4 cup olive oil

 

 

Bring the chicken or vegetable broth, and garlic to a boil in a saucepan

 

Stir in the quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the broth has been absorbed, about 15 minutes.  Fluff with a fork

 

Scrape the quinoa into a large bowl

 

Gently stir the chicken, onion powder, tomatoes, olives, feta cheese, parsley, chives, and salt into the quinoa

 

Drizzle with the lemon juice, balsamic vinegar, and olive oil

 

Stir until evenly mixed

 

Serve warm or refrigerate and serve cold

 

*Chick Peas can be used in place of the chicken

 

 

Quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley.