Potato Salad

2 1/2 pounds potatoes- red or white

1 lb. bacon, fried and crumbled

6 hard boiled eggs, chopped

1/2 c. red onion, diced

1 cup mayonnaise

3 Tbls. apple cider vinegar

1 tsp. ground mustard

salt and pepper to taste

Scrub potatoes, leaving skins on. Place whole potatoes in a large pot, cover with cool water, and cover. Bring to a boil. Remove lid and reduce heat. Simmer until potatoes are fork tender. Drain well. Cut and quarter potatoes.

While potatoes are cooking, mix mayonnaise, vinegar, ground mustard and salt and pepper.

Add hard-boiled eggs, crumbled bacon, and onion to the potatoes. Pour dressing over all, and stir well. Serve warm.

Refrigerate leftovers and serve cold.

Carrot Salad

slightly adapted from Sally Fallon's Nourishing Traditions to use what I had in my cupboards

12 medium carrots, peeled and grated

1 cup fresh pineapple, chopped

1/2 cup toasted pecans

1 Tbls. fresh Italian flat-leaf parsley, chopped

1/2 c. raisins (optional-I left them out)

dressing:

1 teaspoon Dijon mustard

2 Tbls. plus 1 teaspoon red wine vinegar

1/2 c. extra virgin olive oil

1 Tbls. expeller-expressed flax oil

Mix all ingredients together and chill until serving. Tastes very good sprinkled with salt and pepper. Even for breakfast!

Bean and Barley Salad

As found by Janelle Lee in the April/May 2010 issue of Taste of Home.

Obviously, you can use regular barley, and soak and cook your own beans rather than using canned if you prefer to do so.

Salad:

3/4 cup quick cooking barley

1 can (16 oz. ) kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (11 oz.) whole kernel corn, drained

1 large sweet red pepper, finely chopped

6 green onions, chopped

1/3 cup fresh cilantro, chopped

Dressing:

3/4 cup olive oil

1/3 cup red wine vinegar

2 garlic cloves, minced

1 1/2 tsp. chili powder

3/4 tsp. salt

3/4 tsp. cumin

1/4 to 1/2 tsp. crushed red pepper flakes

1/4 tsp. pepper

Prepare barley according to package directions. Transfer to a large bowl; stir in beans, corn, red pepper, onions, and cilantro.

In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Chill until serving.

Quinoa Taboule

1 c. quinoa

1 c. chopped flat leaf parsley

4 chopped scallions

1 clove garlic, minced

1/2 tsp dried basil

1/2 cup freshly squeezed lemon juice

1/4 c. olive oil

1/4 tsp. salt

1/8 tsp. black pepper

In a medium saucepan, bring 2 cups water to a boil. Add in 1 cup quinoa. Return to a boil, cover, with lid ajar, and cook on medium heat for 12 minutes, until all water is absorbed. Cool.

Toss all ingredients together. ( I like to eat it at this stage!) Chill for at least one hour to marry all of the flavors.

Mediterranean Barley Salad

I've had this salad bookmarked in my Bloglines for 6 months, and I finally got around to trying it. Heather from Beauty that Moves, gave her permission for me to share it here. It was delicious, and I can't wait to try the other recipes in the same post.

Dressing

• 2 Tbls fresh lemon juice

• 1 Tbls Dijon or stoneground mustard

• Pinch of sea salt

• 1 Tbls apple cider vinegar

• 1 Tbls umeboshi vinegar

• ¼ cup olive oil

• 1 Tbls shallot if you like

Salad

• 5 cups water

• 2 cups hulled barley

• ½ teaspoon sea salt

• 2 bay leaves

• 2 Tbls chopped fresh oregano or 2 tsp. dried

• 1/3 cup pitted and chopped Kalamata olives

• 1/3 cup drained capers (I rinse them too)

• ½ cup pine nuts

• ¼ cup chopped green onions (scallions)

• ¼ cup chopped fresh parsley

Combine all the ingredients for dressing and set aside.To make the salad, bring water to a boil. Add the barley, sea salt and bay leaves. Simmer for 1 hours, adding a little more water if needed. Cook until barley is tender, drain excess water if there is any. Let the grains cool, add the dressing and oregano, stir. Then add the other ingredients, combine gently. Chill, serve cold.

Sourdough Croutons

3-4 c. cubed sourdough bread

3 Tbls. olive oil

1 Tbls. butter, melted

2 cloves fresh garlic, minced

1/2 tsp. freshly ground pepper

1/2 tsp. thyme

1/4 c. parmesan cheese

Preheat oven to 325 F. Place bread cubes in a bowl; set aside. Combine olive oil, melted butter, garlic, thyme, and pepper. Drizzle over bread crumbs, sprinkle with parmesan cheese, and toss to coat evenly. Arrange croutons on baking sheet, and bake for 10 minutes, turn with a spatula, and bake 10 minutes more. Cool.

Grape Salad

2 lbs. green grapes

2 lbs. red grapes

8 oz. cream cheese, softened

8 oz. sour cream

1/2 cup granulated sugar

1 tsp. vanilla

Topping:

1 cup brown sugar

1 cup chopped pecans

1. Wash and stem grapes.
2. Set aside.
3. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
4. Stir grapes into mixture, and pour in large serving bowl or a large rectangular baking dish.
5. For topping: Combine brown sugar, and crushed pecans.
6. 
   Sprinkle over top of grapes to cover completely. Refrigerate overnight.

This recipe could easily be halved.

Oriental Salad

3# bag of coleslaw mix, OR large head of Napa cabbage

Crunchies:
1 stick butter
2 pkgs. ramen noodles, with seasoning, broken into small pieces
2 T. sesame seeds
1 small pkg. almonds

Melt butter and brown all crunchy ingredients. Cool.

Dressing:
3/4 c. vegetable oil
2 T. sesame oil
1/2 c. rice vinegar
1/2 c. sugar
2 T. soy sauce

Bring to a boil and simmer for 1 minute. Cool.

Toss cabbage, crunchies, and dressing together just before serving.

Orzo Salad

I found this recipe at Carrie's blog, With All that I've Been Given. She graciously gave me the okay to share it with you here. This salad is light and delicious, and is wonderful all on its own as well as an accompaniment to any meal.

Orzo, in case you aren't familiar with it, is a small rice-shaped pasta.


4 c. chicken broth
1 1/2 c. orzo
1/3 can black beans, drained and rinsed
1 c. diced Roma tomato
1/4 c. diced red onion
1 tsp. dried basil
salt and pepper
red wine vinaigrette (recipe below)

Bring broth to a boil in a covered saucepan. Cook for 8-9 minutes until orzo is tender. Drain and cool. Toss the orzo with remaining ingredients.

red wine vinaigrette:

1/4 c. red wine vinegar
1/8 c. lemon juice
1 tsp. honey
1 tsp. salt
1/8 tsp. black pepper
1/2 c. olive oil

Mix ingredients well using a whisk or blender.

Tomatoes Vinaigrette

Tomatoes
Red Wine vinegar
salad oil
oregano

Cut tomatoes. Drizzle with Red wine vinegar, and oil. Sprinkle with oregano. Salt and pepper to taste.

*You can substitute apple cider vinegar if you choose to do so.

Sour Cream Cucumbers

Thinly slice 1 cucumber. Sprinkle with 1 tsp. salt. Let stand 30 minutes. Drain and squeeze water out. Combine 1/2 c. sour cream, 4 teaspoons of apple cider vinegar, and a dash of pepper. Pour over cucumbers and chill for at least 30 minutes. Double if you want more.

Vinegar Cucumbers

Thinly slice 1 cucumber. Sprinkle with 1 teaspoon of salt. Let stand 30 minutes. Drain, and squeeze the water out. Add about 1/4 cup apple cider vinegar, and a dash of salt and pepper.. If you want onions, thinly slice 1 medium onion and add to the cucumbers.

Pasta Salad

If you are like me then you're looking for some quick and satisfying summer meals. I have a recipe to share with you today for one such meal.



Pasta Salad

2- 16 oz. boxes of Tri-colored rotini
broccoli florets
2 cans black olives, sliced
8 0z. pepperoni, pieces halved
16 oz. bottle Wish Bone Robusto Italian salad dressing
1/2 jar of Salad Supreme seasoning

Cook pasta as directed on package. Rinse under cold water & drain well. Toss all together. Chill and enjoy. This salad is delicious if you add cucumber, tomatoes, cheese, etc. Fix it to your liking. A WORD OF CAUTION: The reason I omitted all of these extras is that the ingredients that I listed keep well for several days. The extras do not. They become slimy, therefore I prefer to add them individually at the time of serving.

Pear Salad

Pear Salad

Canned pear halves (chilled)
8 oz. Cream Cheese
Maraschino Cherries

Soften cream cheese. Whip with mixer. Little by little, add juice from the pears, mixing all the while. Add enough juice to make the consistency of a very thick gravy. Mix until smooth. Place two pear halves into individual serving bowls, pour cream cheese sauce over halves,and top with a cherry.