Recipe: Salads (4)

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10-14-99 Recipes Using Fresh Vegetables: Salads

Gina,.Fla (12:12:08) : Popeye's Favorite Spinach Salad

1 bag of spinach
4 strips bacon, cooked crisp and crumbled
2 hard-boiled eggs, peeled and chopped
1 c. sliced fresh mushrooms

Dressing:
1 c. veg. oil
1/4 c. red wine vinegar
1/4 c. lemon juice
1 t. salt
1/2 t. pepper
7 t. sugar
1 t. dry mustard
1 garlic clove, minced

Chill spinach with other ingred. layered, Before serving, add all dressing ingred. in a jar, shake and drizzle over.

Gina,.Fla (11:59:33) : Spinach and Pears Salad

serves 3 (can easily be doubled)
5 ozs. spinach, washed and dried
1 med. pear, peeled and cut into wedges
1/3 c. golden raisins
1/3 c. slivered almonds

Dressing:
1/4 c. olive oil
1 T. cider vinegar
1/2 T. grated Parmesan cheese
1/2 t. salt
1/4 t. Worcestershire sauce
1 slice of med. onion
pinch sugar
pinch dry mustard
pinch of basil, oregano, and black pepper

In a large salad bowl, gently toss spinach, pears, raisins and almonds.
Mix all dressing ingred. in the blender.
Pour dressing over salad, toss and serve.

Gina,.Fla (11:58:40) : Appletree Salad
This salad is the creation of my dear Aunt Edith in Pennsylvania. She is an avid fan of Adele Davis and all her teachings. While vacationing in Amish land last summer, she served us this wonderful salad and my taste buds exploded!! What an odd but tantalizing combination...
This is stunningly delicious!!
Serves 2

1 Granny Smith Apple, peeled, cored and cubed
1 broccoli stem, grated
2 lettuce leaves
Newman's Own Salad Dressing
1/2 cup golden raisins

Combine the cubed apple, broccoli, and raisins in a bowl. Mix with Newman's Own just until nicely combined (about 1/3 cup) serve in a mound on a lettuce leaf. Yummy!! (Can be easily doubled or tripled for company)Gina,.Fla (11:54:29) : Fresh Green Bean Salad With Dill and Roquefort

Cool and crunchy salad....

Dressing:
1 c. veg. oil
1/4 c. vinegar
3 T. lemon juice
1/2 t. black pepper
1 T. dried dill
1/4 t. paprika
1/2 t. dried mustard
1 clove garlic, minced
Combine in a glass jar and shake well. Refrigerate for later use.
Salad:
2 lbs. whole green beans, trimmed
1 t. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 c. mayonnaise
2 T. sour cream

Bring a pot of water to a boil and cook beans till tender with salt, garlic and onion slice. Drain and cool. Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayonnaise and sour cream. Chill before serving. Use more dressing if needed before serving.