Monday, August 13, 2007

SALADS

Haven’t you noticed that over the past few years, salads have become more than just lettuce and a few vegetables? They have become works of art. Our family has some true masterpieces that will make your mouth water.

Wet Salad
A summer would not be complete with out the ubiquitous Wet Salad. The Clark Family has been doing it for years and soon we found out the Fordonski’s also made their own version adding in Crème Fraiche (or sour cream)

2 Large Tomatoes
1 Large Vidalia Onion
1 Cucumber (the Fordonski’s use a French Cucumber)
Red Wine or Balsamic Vinegar
Salt & Pepper to Taste

Slice tomatoes, onion and cucumbers in the bite size chunks. Add your Vinegar, Salt and Pepper. Let chill

If you want to make the Fordonski version, drain the salad in a strainer and right before serving, add Crème Fraiche or your Sour Cream.

Crunchy Oriental Salad

Diane, Mamma Dee, Dee Dee (whatever you want to call her) first brought this salad to the dinner table back in 1997. People go NUTS over this salad. Get ready to chop some cabbage folks because you will feel like you are chopping for days (it’s not too bad). It is worth all the chopping because you will have a crowd-pleasing salad on your hands.

Salad:
1 Head of Napa Cabbage
2 Packages of Ramen Noodles (crushed in bag)
1 Small package of slivered almonds
2 tsp Sesame Seeds

Dressing: 1/2 Cup Rice Vinegar 1/2 Cup Sugar 1/2 Cup Vegetable Oil 2 Tbs Soy Sauce

5 or 6 Diced Green Onion Stalks
1/2 Cup of Margarine

Step 1: Chop Cabbage (fine). Add chopped green onion.
Step 2: Brown crushed noodles, almonds and 1/2 cup margarine—drain on paper towel.
Step 3: Put your oil, soy Sauce, Rice Vinegar and sugar in a dressing container and shake till blended.

VERY IMPORTANT! KEEP ALL THREE STEPS SEPARATE UNTIL READY TO EAT AND THEN MIX ALL TOGETHER!


Mom’s Waldorf Salad

A great way to get rid of fruit. Mom always made this for us and it served as the fruit section of the FOUR BASIC FOOD GROUPS (you always gave us such well-rounded meals! Thank you! ). I have no idea if this is the original Waldorf Astoria recipe, but it sure is good!

2 bananas 2 apples
1 cup raisins Nuts (Grandma used walnuts)
2 tablespoons Mayonnaise A splash of milk.

Chop fruit in bowl. In separate bowl, mix mayonnaise and milk. Pour over fruit and chill.


Sarah’s Cranberry Relish

This is a Thanksgiving favorite for our family. Sarah has been bringing the cranberry dish for years and this, by far, is her very best. It is SO fresh and tangy. A very nice palate cleanser!

1 Package (12 oz) fresh or frozen cranberries
1 Cup or more sugar
1 cup chopped dried apricots
1 cup golden raisins
1 cup orange juice
1 tsp orange peel

Mix in pan to dissolve sugar and simmer until berries pop (“Simma down now!”). Chill in refrigerator and …..SCENE…..


Cornucopia Salad

Those two words will send chills down the spines of most women. This salad has been prepared at many showers, luncheons, ladies parties and became the “talk of the town” when it was first introduced. Even the men will admit they LOVE this salad. You will eat this again and again and again and NEVER get sick of it.

Salad:
1/2 cup slivered almonds
3 tablespoons sugar
1 Medium Head Green Leaf Lettuce, torn
4 green onions, chopped
1 can mandarin oranges 1 avocado
1 Granny Smith apple, sliced
1/4 cup dried cranberries or cherries
1/2 cup crumbled bleu cheese

Dressing: 1/4 Cup Vegetable oil 2 tablespoons white wine vinegar 1 tablespoon finely chopped fresh parsle 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper

Combine the almonds and sugar in a small skillet. Cook over medium heat until the sugar dissolves and the almonds are browned, stirring constantly. Remove to foil to cool. Combine the lettuce, green onions, mandarin oranges, avocado, apple, cranberries, cheese and toasted almonds in a salad bowl. Add oil and vinegar dressing and toss to mix. Yield: 6 servings.

Also good topped with sliced grilled chicken.

Broccoli Salad

We may actually get Dad to eat this. IT IS SO GOOD. Crunchy, sweet and satisfying. 1 lb Bacon 4 cups broccoli florets


5 green onions 1/4 cup sunflower seeds
1/4 cup golden raisins 1 cup mayonnaise
1/2 cup white sugar 6 tablespoons red wine vinegar

Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble and set aside. In a large bowl, toss together broccoli, green onions, sunflower seed, raisins and bacon. In a small bowl, mix together mayo, sugar and red wine vinegar. Toss with vegetables to coat. Cover and chill until serving.

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