OLD SALT'S TABLE! |
Wilted Lettuce SaladIngredients:1 head - butter lettuce (shredded) 1 head - raduccio (shredded) 1 bunch shallots- (green onions) chopped. 6 slices - bacon 1 cup - vinegar 1 cup - honey Directions: Fry or microwave bacon until extra crispy, (crumble). Combine lettuce, raduccio, shallots, and bacon. Toss. Mix vinegar and honey in sauce pan over low heat, when thoroughly mixed pour hot dressing over vegetables and serve. Calico ColeslawIngredients:8 Oz - sour cream 1/4 cup - mayonnaise 6 Oz - vegetable garnish seasoning 2 Tbsp - brown mustard 1 Tbsp - cider vinegar 1/8 tsp - ground black pepper 1/4 tsp - salt 1 small cabbage, shredded 1 small red onion, peeled and thinly sliced 2 Tbsp - fresh chopped parsley 2 - carrots, grated 3 -radishes, grated 3 Oz -pimentos, chopped Directions: In a large bowl, whisk together sour cream, mayonnaise, vegetable seasoning, brown mustard, cider vinegar, salt, and pepper. Toss with cabbage, red onion, carrot, radish, pimento, and parsley. Chill until served. Asparagus SaladCut fresh asparagus into equal size pieces. Steam in microwave until soft. Add lemon pepper, a pinch of Potassium salt, and dill to 1 TBS olive oil and 1 TBS balsamic vinegar.Mix well. Heat in microwave for 15 to 20 seconds. Shred 1 or 2 heads of butter lettuce. Put asparagus, 4 to 6 grape tomatoes, mandarin orange slices, shredded coconut, and or pineapple tidbits over lettuce. Pour seasoning mix over fruits and vegetables and serve. Apple-Jicama SlawIngredients:3 - apples, peeled, cored and diced 1 -jicama, peeled and cut into matchsticks (julienne) 1 or 2 -medium red onion (diced) 6 tbsp -rice vinegar 3 tbsp -honey 3 tbsp -malt vinegar 1 tbsp -chopped fresh parsley 1/4 tsp -crushed dried tarragon 1/4 tsp -salt 1/8 tsp -white pepper Directions: Combine roasted onion, apples, jicama, rice vinegar, honey, malt vinegar, parsley, tarragon, salt and white pepper in a large mixing bowl. Toss until well mixed. Serve chilled. NOTE: Roast onion by placing under the broiler or roasting on the stovetop in a cast-iron skillet until charred. Under the Broiler: Preheat broiler; place onion on broiler rack and broil, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer into a paper bag; close bag and set aside until cool, about 15 minutes. In a Cast-iron Skillet: Heat large cast-iron skillet over medium-high heat, using no oil; when hot, place peppers in skillet and roast, turning frequently, until bubbly and blackened on all sides, 15 to 20 minutes. Transfer peppers into a paper bag; close bag and set aside until cool, about 15 minutes. DIJON PASTA SALADIngredients:1 pound tricolored pasta 2/3 cup canola oil 2 tablespoons cider vinegar 2 teaspoons dijon mustard 2/3 cup lite mayonnaise or yogurt 2 large celery ribs, chopped 6 extra lean turkey bacon strips cooked extra crisp and crumbled 2 hard cooked egg substitutes, chopped 1/2 to 1 teaspoon lite salt Directions: Add after mixing, paprika, pepper, thyme, and dill to taste Cook pasta in boiling water just until done, usually11 to 13 minutes. Drain. Cool pasta, run cold water over until cool to touch. In a large bowl, wisk together oil, vinegar, mustard, and mayonnaise. Add all other ingredients to dressing, mix carefully, and adjust spices to taste. Chill throughly before serving. Makes 8 to 10 servings. Marcy's Clam DipIngredients:1 (10oz.) can Orleans Chopped or Minced Clams 2 (3oz.) packages cream cheese or 1 large package 1/4 cup mayonnaise 1/4 tsp. salt 1tsp. Worcestershire sauce 3 drops Hot sauce 2 tsp. lemon juice 1 tsp. chopped parsley Pepper to taste Directions: Drain clams saving juice. Soften cheese at room temperature. Mix with mayonnaise and combine all ingredients, blending well. Gradually add 1/4 cup clam juice. If thinner dip is desired. Chill and serve with chips
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