|
|
Summertime
entertaining is one of my favorite things, but I love to get plenty of the cooking done in advance of the party, so I can
spend lots of time with our dinner guests! These salads are all easy to make the day before, if not to completion, at
least to the point of drizzling on the dressing! This combination of salads was designed as a "Salad Supper from
Around the World" ... but each one will stand alone as a fabulous side dish. Enjoy!
|
| |
 |
|
 |
| |
Italian Garden
Pasta Salad Cook
one pound of your favorite pasta, rinse it and let it come to room temperature. Combine a jar of
marinated Jardiniere , marinated artichoke hearts and marinated olives. Drain the liquid and save
it for another use. Cut the vegetables into smaller pieces and combine them with the cooled pasta.
Add a small package of pepperoni and toss with your favorite Italian dressing. Refrigerate until
ready to serve. UK Festive Beef, Stilton & Pear Salad with Fig Vinaigrette
For the salad dressing, mix ¼
cup pomegranate vinegar with ¼ cup of olive oil and ¼ cup of water. Blend in an eight-ounce
jar of fig spread and blend thoroughly. Compose the salad by topping a large bed of mixed salad greens with rolls of cold roast beef, sliced pears, chunks
of Stilton cheese, dried cranberries and walnuts. Drizzle the Fig Vinaigrette over the salad and
serve immediately.
|
|
 |
|
 |
|
|
|
| |
 |
|
 |
| |
Scallops & New Potatoes from Scotland Boil 2 pounds of new red potatoes; cool and cut in quarters. Saute
1 pound of scallops in 2 Tablespoons of butter until they are done. Drain them and place them in the bowl
with the potatoes. Add salt and pepper to taste. Make a creamy vinaigrette dressing by combining 3 Tablespoons olive oil, 3 Tablespoons
of white vinegar, 1 teaspoon hot English mustard, 1 teaspoon Dijon mustard, ½ cup mayonnaise and 1 Tablespoon of sour
cream. Stir in 3 Tablespoons of finely chopped fresh chives. Pourthe dressing over the potatoes and scallops and refrigerate serving. This salad can also be served over a bed of salad greens.
|
|
 |
|
 |
|
| |
|
|
|
| |
Moroccan Fennel
and Orange Salad Grate
the rind of one big orange. Finely slice one fennel bulb, 2 peeled navel oranges and 8 large red radishes.
Toss the ingredients with the orange rind; sprinkle ¼ cup of sugar over the ingredients;
add a dash of sea salt and 1/8 cup of orange infused olive oil. Mix the ingredients and let the
salad steep refrigerated for several hours or overnight.
Mexican Corn & Black Bean Salad Mix 2 cans of Mexican
corn, 1 large can of black beans (rinsed), ½ cup of chopped green onions, half a green pepper diced, 2 tomatoes cut
in bite size chunks and 1 avocado cut in chunks. Make a dressing by blending 1 Tablespoon chopped
cilantro, 1 Tablespoon sun-dried tomatoes in oil, 2 Tablespoons chopped roasted red pepper in oil, ¼ cup of olive oil,
¼ cup cider vinegar and ¼ cup water. This salad is best if made a few hours before serving.
It can be used as is or tossed with salad greens.
Russian Beet Salad There is nothing better than fresh beets.
Wash them and trim off the ends. Place the beets in a roasting pan with a little water (for steam)
and cover the pan with foil. Roast at 425 degrees for 45 minutes. Let the beets cool,
then peel them under running water. The skins will pull right off. Cut
them in chunks or slices. Finely
slice one rib of celery, a small red onion and a peeled and seeded cucumber. Add these to the beets.
Cover with a sweet vinaigrette made by combining ½ cup of blueberry vinegar and 3 Tablespoons of honey.
Refrigerate several hours before serving. German Sauerkraut
Salad Combine
4 cups of sauerkraut with 1 cup thinly sliced celery, ½ cup thin strips of green pepper, 1 cup of thin slices of carrot
and ½ cup of thin slivers of onion. Cover and let this stand in the refrigerator for at least twelve
hours before serving. African Peanut and Cabbage
Salad Slice
a small Napa cabbage into shreds. Finely slice 3 apples and 1 seeded cucumber. Combine
the vegetables and sprinkle with 2 Tablespoons of fresh lemon juice. Add 1 cup of plump red raisins and
½ cup of honey roasted peanuts. Prepare the dressing by combining 1 cup of mayonnaise, 1 Tablespoon
of pomegranate vinegar and ¼ cup of sugar. Mix the dressing with the salad and refrigerate until
serving.
|
|
|
|
|
|
|
