2017-05-19 / Home & Garden

Star Chefs

Broccoli Salad

8 slices bacon
2 heads fresh broccoli,
chopped
1-1/2 cups sharp Cheddar
cheese, shredded
1/2 large red onion,
chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 tsp. ground black
pepper

1 tsp. salt
2/3 cup mayonnaise
1 tsp. fresh lemon juice

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Mexican Bean Salad

1 (15 ounce) can black
beans, rinsed and
drained
1 (15 ounce) can kidney
beans, drained
1 (15 ounce) can cannellini
beans, drained and
rinsed
1 green bell pepper,
chopped
1 red bell pepper, chopped
1 (10 ounce) package
frozen corn kernels
1 red onion, chopped
1/2 cup olive oil

1/2 cup red wine vinegar
2 Tbsp. fresh lime juice
1 Tbsp. lemon juice
2 Tbsp. white sugar
1 Tbsp. salt
1 clove crushed garlic
1/4 cup chopped fresh
cilantro
1/2 Tbsp. ground cumin
1/2 Tbsp. ground black
pepper
1 dash hot pepper sauce
1/2 tsp. chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Greek Salad

3 large ripe tomatoes,
chopped
2 cucumbers, peeled and
chopped
1 small red onion,
chopped
1/4 cup olive oil
4 tsp. lemon juice

1-1/2 tsp. dried oregano
Salt and pepper to taste
1 cup crumbled feta
cheese
6 black Greek olives,
pitted and sliced

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Harvest Salad

1/2 cup chopped walnuts
1 bunch spinach, rinsed
and torn into bite-size
pieces
1/2 cup dried cranberries
1/2 cup crumbled blue
cheese
2 tomatoes, chopped
1 avocado—peeled, pitted
and diced
1/2 red onion, thinly sliced
2 Tbsp. red raspberry jam

(with seeds)
2 Tbsp. red wine vinegar
1/3 cup walnut oil
Freshly ground black
pepper to taste
Salt to taste

Preheat oven to 375 degrees. Arrange walnuts in a single layer on a baking sheet. Toast in oven for five minutes, or until nuts begin to brown.

In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.

In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Thai Cucumber Salad

3 large cucumbers,
peeled, halved
lengthwise, seeded,
and cut into 1/4-inch
slices
1 Tbsp. salt
1/2 cup white sugar
1/2 cup rice wine vinegar
2 jalapeno peppers,
seeded and chopped

1/4 cup chopped cilantro
1/2 cup chopped peanuts

Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.

Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Creamy Spiced Coleslaw

1 cup mayonnaise
2 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
1/2 tsp. garlic powder
1/2 tsp. onion powder

2 Tbsp. cider vinegar
1 (16 ounce) package
shredded coleslaw mix

In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least one hour before serving.

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