Lettuce Eat Salads

When I attended culinary school one of the things I loved learning about was the history of food and how it evolved.  I couldn't seem to get enough information and was always fascinated to learn how a recipe came about or culinary history.  You wouldn't think too much could be said about the salad, but if you thought that you would be wrong.  Food historians say the Babylonians and Romans were the first to eat greens with dressings of vinegar and oil almost 2,000 years ago.  I guess the Romans were quite enthusiastic eaters of salads too.  Although the ancient Greeks and Romans did not use the word "salad" they enjoyed a variety of dishes with raw vegetables dressed with vinegar, oil and fresh herbs. The medical practitioners, Hippocrates and Galen believed that raw vegetables easily slipped through the system and did not create obstructions therefore they should be served first - very smart in their thinking.  Others reported that vinegar in the dressing destroyed the taste of wine, therefore they should be served last.  When Rome fell, salads were less important in western Europe, although raw vegetables and fruit were eaten on fast days as medicinal correctives.  The term salade derived from the Vulgar Roman herba salata, which translates to "salted herb"  It remained a feature of Byzantine cookery and reentered the European menu via medieval Spain and Renaissance Italy. At first salad referred to various kinds of greens pickled in vinegar or salt.  The word salade later referred to fresh cooked greens of raw vegetables prepared in the Roman manner.

"It takes four men to dress a salad; a wise man for the salt, a madman for the pepper, 

a miser for the vinegar and a spendthrift for the oil" - anonymous

In 1699 John Evelyn was a Brit who published the green salads recipe book called "Acetaria: A Discourse on Sallets.:"  Royalty also experimented with salad and Scottish queen Mary ate salad made from celery roots, hard-boiled eggs, chervil, truffles and mustard dressing.  Sounds quite delicious to me!

During the 19th century the above salad became popular in the United States.  In the 20th century, the salad became the favorite dish of the whole world, including fast food chains.  Of course today there is every type of salad imaginable, just use your imagination and you can create exciting salads.  This is one area I thrive in, the creation of recipes really excites me.

By the end of the decade, a salad called the Candle Salad was being promoted as a time honored tradition on part with Santa and his reindeer.  In December 18, 1921 in the Los Angeles Times, the recipe for a decorative Christmas Salad made it's debut and as the years progressed the salad gets more complicated.  The recipes states place half of a small banana in the center of a ring of pineapple and add some red cherries.  By 1923 the salad is; 6 pieces of lettuce, 6 slices of pineapple, 3 bananas, 6 red cherries, 6 strips of green pepper and 1/2 cup of mayonnaise.  Arrange lettuce leaves on salad plates.  Place a slice of pineapple on each serving.  Insert half of a banana upright to represent the candle.  Top with a red cherry and place some mayonnaise on the side to represent dripping candle grease.  Arrange the strips of green peppers on the sides of pineapple to form handles to the candle stick.

Salad dishes are very popular throughout the world.  They usually include raw vegetables and fruits.  Most types of common salads are; vegetable salad usually made with tomatoes, onions, avocados, celery, cucumbers, mushrooms, carrots, radishes and peppers.  Many also include hard-boiled eggs, palm hearts, green beans, cheese, seafood, olives, artichoke hearts, bell peppers, croutons and meats.

Green salads also known as the garden salad.  Made up of green leafy vegetables like spinach and varieties of lettuces.  This salad is also known as the tossed salad because of all the vegetables tossed together to make this salad.  Bound salads - these comprise of mayonnaise based tossed ingredients; such as; potato salad, egg salad, chicken, pasta, and tuna are just a few of the bound salads.  They usually have a creamy consistency and often hold their form when placed on the plate.  They are also commonly used for sandwich fillings.  These salads are a favorite for picnic and barbecues.  Dessert salads - are the sweetest variety of salads.  They usually don't contain green vegetables.  They are usually composed of whipped cream and gelatin.  Some varieties are pistachio salad, ambrosia, rice and jello salad.  These types of salads are more popular in the United States than other areas of the world.  Fruit salads; contain all combinations of fruits, some dressed in a sweet dressing, other just eaten tossed together without dressing.  And finally entree salads; salads that contain seafood or pieces of grilled or poached meats, such as chicken, beef, turkey, shrimp, salmon, etc.  Some of the entree salads are; Chef salads, Greek salad, Cobb salad, Caesar salad and many pasta salads.

"If you have a complete set of salad bowls and they all say Cool Whip on the side, 

you might be a redneck." - Jeff Foxworthy

There is a salad dressing many of you might not be familiar with called the Mayfair salad dressing.  This dressing is an anchovy based salad dressing (some consider similar to the Caesar salad dressing) created at the downtown Mayfair Hotel in St Louis, Missouri.  The location was the first five-star restaurant in Missouri.  The Mayfair Room which featured an Elizabethan inspired decor and Chef Fred Bangerter is believed to have created this dressing in 1935.

Mayfair Salad Dressing

2 garlic cloves
1 rib celery, chopped - remove celery strings (either us a vegetable peeler or just peel them off)
1/2 medium onion
1 (2 oz.) can anchovies
3 whole eggs
1 Tbl. coarse ground black pepper
3/4 Tbl. prepared horseradish
2 cups oil
1/2 cup champagne

Into a blender all all ingredients except oil.  When well blended slowly add oil. Serve over romaine greens and sliced vegetables tossed with dressing.

When I taught at a college in the culinary arts department one of the things I wanted my students to learn was the art of making amazing salads and perfect from scratch dressings/vinaigrette's.  After all salads can be a money maker in your restaurant or catering company.

"The West wasn't won on salad." - North Dakota Beef Council

Years ago I used to own the perfect large wooden salad bowl along with the large wooden    servers that accompanied it.  I loved tossing my salads, especially the perfect Caesar salad at the table in front of my guests.  Somewhere along the way, my wooden salad bowl got misplaced and I never purchased a new one.  Back when I was growing up all the "fancy" restaurants came to your table and with a lavish show of display creating lovely salads to be served from the wooden salad bowl which seems to be passé now.

I hope you enjoy the recipes listed below and enjoy your salads they are good for you!  Note; make sure you always rinse your lettuces in cold water and either spin dry or use paper towels, even if you purchase bagged lettuces.

Greens and Fresh Peaches

6 cups mixed baby greens
3 ripe juicy fresh peaches, peeled, seeded and rough chopped
1 cup pecans, lightly toasted
1/2 red onion, thinly sliced
1 cup goat cheese, crumbled
1/2 cup fresh parsley, rough chopped
Poached chicken, shredded (optional)
Dressing
3 Tbl. fresh orange juice
2 Tbl. red wine vinegar
2 tsp. honey
1 tsp. Dijon
salt and freshly ground black pepper

Dressing; into a blender add half of chopped peaches, half of pecans, orange juice, vinegar, mustard, salt and pepper, cover and process until smooth and with blender running add oil slowly to combine.  Add greens to a platter, top with peaches, onions, cheese, parsley, chicken if desired and pecans and pour over dressing.

Mediterranean Style Potato Salad

2 lbs. small red potatoes, quartered
1/2 lb. fresh Haricot verts, trimmed and sliced on diagonal in half
2 Tbl. capers, drained and rinsed
4 hard boiled eggs, peeled and cut into wedges
1 cup grape tomatoes, sliced in half
1/2 red onion, thinly shaved
1 large roasted red bell pepper, sliced into strips
1/2 cup large pimento stuffed green olives
1/4 cup fresh basil leaves, chiffonade cut
1/4 cup fresh Italian parsley, chopped
salt and freshly ground black pepper
Dressing
1/3 cup olive oil
1 tsp. fresh thyme, chopped
3 Tbl. fresh lemon juice
2 tsp. lemon zest
2 tsp. anchovy paste
2 garlic cloves, finely minced
salt and freshly ground black pepper

Steam the potatoes and beans (beans should be crisp/tender).  Place potatoes and beans into a large bowl drizzle with a touch of olive oil and let cool.  Dressing; into a jar with a lid add dressing ingredients and shake to combine, taste and adjust flavorings to your liking. Add some of the dressing to the bowl with potatoes and beans tossing to combine.  Place the beans and potatoes onto a serving platter and add remaining ingredients artfully to platter.  Shake dressing again and drizzle dressing over salad, garnish with extra parsley.

"A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands." - Lord Byron (1788-1824)
  (oh my Lord Byron you were so pompous, although 
I do love lobster salad and Champagne - Julia")

Apple and Rice Salad

3 cups crisp/sweet apples, cored and diced medium size (you can peel or leave peal on)

3 Tbl. pineapple juice

3 cups white rice, cooked and cooled

4 celery stalks, chopped

1 cup walnuts, chopped (lightly toasted) or use pecans

1/2 cup raisins

1/4 cup shredded carrots

1/2 cup red seedless grapes, sliced in half

Dressing

1/2 cup mayonnaise

2 Tbl. sour cream

1/4 cup plain Greek yogurt

1 tsp. fresh lime juice

1/2 tsp. lime zest

2 Tbl. honey

salt 

Into a bowl add pineapple juice and apples, stir to combine.  Add rice, celery, nuts, raisins, carrots and grapes stirring to combine.  In another bowl, add mayonnaise, sour cream, yogurt, lime juice, zest and salt, stir well and taste.  Add more salt if desired.  Stir some of the mayonnaise into salad, add more dressing as desired.   Sometimes I like to add crumbled blue cheese (Maytag is my favorite) to this salad.

Strawberry, Spinach and Beet Salad

2 cups fresh roasted beets,  cooled
2 cups fresh baby spinach
2 cups romaine lettuce, torn or cut into pieces
2 cups baby arugula
2 1/2 cups poached chicken, shredded
1 1/2 cups fresh strawberries, sliced
3 scallions, sliced on diagonal including green part
1 cup feta cheese, crumbled
1/2 cup hazelnuts, rough chopped and lightly toasted
croutons, if desired (homemade are best)
Strawberry Vinaigrette
1 cup fresh strawberries, sliced or you can use frozen
1 Tbl. champagne vinegar
2 Tbl. strawberry preserves (I like using the natural version sweetened with fruit juice)
salt and freshly ground black pepper
3 Tbl. canola oil

Cut roasted and cooled beets into wedges.  Place greens onto a serving platter, arrange beets, chicken, strawberries, scallions, feta, and nuts, drizzle over dressing and add croutons if desired.  Dressing; place ingredients into a blender except oil and process until smooth.  Slowly add oil and process to combine.

Simple, Sweet and Lovely Fresh Citrus Salad

2 large ruby red grapefruits
4 navel oranges
4 blood oranges
1/2 red onion, julienned thinly
1 cup walnuts, halved and lightly toasted
1/4 to 1/2 cup blue cheese (I like Maytag)
Dressing
1/2 cup canola oil
1 fresh orange, juiced
1 fresh lemon, juiced
2 Tbl. honey
1 Tbl. poppy seeds
pinch of salt
pinch of paprika

Dressing; into a jar with lid combine all ingredients and shake well, taste and adjust seasonings.  Peel all the fruit, removing skin and pith.  With a sharp knife, slice about 1/4-inch thick.  Artfully arrange slices on a platter including onions, top with walnuts and blue cheese.  Drizzle over dressing.  Note:  I've added thinly sliced Haas avocados before.

Easy Kidney Bean and Summer Tomato Salad - love this

2 cups small cherry tomatoes
1/2 red onion, thinly sliced
3 (14 oz.) cans red kidney beans, drained and rinsed
1/4 cup fresh parsley, chopped
pinch of red pepper flakes
2 Tbl. extra virgin olive oil
2 Tbl. red wine vinegar
salt and freshly ground black pepper

In bowl combine, onions and vinegar, let stand for about 2 hours.  Halve the tomatoes and place into bowl, sprinkle with salt and pepper.  Add drained and rinsed beans, parsley, red pepper flakes, onion mixture (including vinegar) and oil, toss to combine.  Taste and adjust flavorings if desired.  

Panzanella Salad - one of my all time favorites, this salad is great using summer fresh vegetables and works well for a summer potluck or picnic

4 slices of 1-inch thick crusty Italian bread
1/4 lb. fresh green beans, trimmed and sliced on diagonal in 2-inch pieces
3 large ruby red summer tomatoes, peeled and cut into 1-inch chunks
1 English cucumber, peeled, halved and sliced 1/2-inch thick on diagonal
1 large red bell pepper, seeded and roasted and cut into strips
1 small red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
1/2 cup fresh basil leaves, torn
1/4 cup fresh Italian parsley, rough chopped
Dressing
1/4 cup olive oil
3 Tbl. red wine vinegar
2 tsp. Dijon
2 garlic cloves, finely minced
salt and freshly ground black pepper
pinch of red pepper flakes

Into a large saucepan of boiling salted water add beans and boil about 3 minutes.  Drain well and place into an ice bath to cool, drain well again and pat dry with paper towels. Brush bread with 2 Tbl. of olive oil and place onto a grill, turning to get golden brown and grill marks.  Cool slightly and tear into 1-inch pieces.  Into a large serving bowl or onto a large platter (I like platters best) add beans, bread, tomatoes, cucumber, peppers, red onion, olives, basil and parsley.  Dressing; into a jar with lid add ingredients and shake well, taste and adjust flavorings in desired.  Pour half of the dressing over bean mixture and toss to combine, then pour over remaining dressing.  Cover with plastic wrap and let stand for 30 minutes.  To serve; toss again before serving.

Cherry Slaw - this is so good and refreshing you will love it.  I also like it on grilled pork burgers

1/2 cup dried cherries
1 Granny Smith apple, cored and coarse chop
1 cup watercress, stems removed
2 cups baby spinach
4 cups red cabbage, shredded
2 scallions, thinly sliced on diagonal including green part
1/3 cup pecans, lightly toasted and chopped
1 carrot, peeled and shredded
Dressing
1/3 cup vegetable oil
3 Tbl. white wine vinegar
3 Tbl. orange juice
1 Tbl. honey
2 tsp. Dijon
pinch of freshly ground nutmeg
salt

Dressing; place ingredients into a jar with lid and shake well, taste and adjust flavorings.  Salad; into a large bowl combine ingredients and toss with some dressing, toss again and sprinkle with nuts.  Serve immediately.

"To make a good salad is to be a brilliant diplomatist - the problem is 

entirely the same in both cases.  To know how much oil one must mix with one's vinegar" - Oscar Wilde (1854-1900)

Chicken Avocado Salad

2 1/2 cups poached chicken breasts, chopped (or you can use prepared deli roasted chicken)
3 celery stalks thinly sliced on diagonal including leaves
1/4 cup fresh parsley, chopped
4 scallions, thinly sliced including green part
1 large Haas avocado, seeded and chopped (spritz with fresh lemon juice)
1/4 cup fresh Parmesan cheese, shredded
Dressing
1/2 cup mayonnaise
2 Tbl. fresh lemon juice
2 tsp. lemon zest
salt and freshly ground black pepper
1 garlic clove, finely minced
OR - another dressing I like on this salad
1/2 cup mayonnaise
3 Tbl. sour cream
3 Tbl. honey
2 Tbl. apple cider vinegar
1 Tbl. fresh dill, chopped
salt and freshly ground black pepper

Into a bowl add chicken, celery, Parmesan, scallions, parsley, salt and pepper.  Into a small bowl, combine mayonnaise, lemon juice, zest, garlic, salt and pepper, mix to combine, taste and adjust flavorings.  Pour dressing into chicken mixture and mix to combine.  Gently add in avocado and gently mix.  Place into a pretty serving bowl or onto a platter lined with red leaf lettuce.

Simple Romaine Salad with Lemon Buttermilk Dressing

2 heads of hearts of romaine, torn
1 bunch red radishes, thinly sliced
2 Tbl. fresh chives, chopped
1/2 cup pear tomatoes, sliced in half
Dressing
1 garlic clove, finely minced
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/4 cup buttermilk
2 Tbl. extra virgin olive oil

Onto a platter, add torn lettuce, top with radishes, tomatoes and chives.  Dressing; into a bowl whisk the lemon juice, garlic, salt, pepper, olive oil and buttermilk, taste and adjust seasonings.  Drizzle over salad.

Italian Rice Salad

3 cups cooked, white or basmati rice
1/2 cup red bell pepper, seeded and chopped
1/2 cup yellow bell pepper, seeded and chopped
1 can artichoke hearts, drained and chopped (don't use the marinated ones)
1/2 cup red onion, chopped
1/4 cup golden raisins
1/4 cup pine nuts, lightly toasted
1/4 cup fresh parsley, chopped
1 cup garbanzo beans, drained and rinsed
2 Tbl. capers, drained, rinsed and rough chopped
Vinaigrette
1/2 cup canola oil
1/4 cup white wine vinegar
3 Tbl. fresh dill, snipped
salt and freshly ground black pepper
2 tsp. fresh basil, chopped
1 tsp. fresh oregano, chopped
2 garlic cloves, finely minced

Into a bowl add salad ingredients and stir in some of the vinaigrette to combine.  Cover and chill for about 1 hour.  Vinaigrette; into a jar with lid add ingredients and shake well, taste and adjust flavorings.  To serve; remove salad from refrigerator, add some more dressing and stir to combine.  Garnish with whole fresh basil leaves.

Easy Wedge Salad - I have always loved wedge salads and I remember back as a kid on vacation there was a place in Nebraska that served them

1 large head of iceberg lettuce, rinsed in cold water and patted dry
2 1/2 cups poached chicken breast, chopped
5 slices thick bacon, sliced
3 celery stalks, thinly sliced on diagonal
3 scallions, thinly sliced on diagonal including green part
1 cup blue cheese, crumbled (I love Maytag)
1/4 cup fresh parsley, chopped
1/2 cup ranch dressing
1/4 cup buffalo hot sauce (as you would use on wings)
Croutons, homemade are best

Slice the iceberg into four to six wedges and remove core, make sure wedges are patted dry with paper towels so no water is left from rinsing them.  Place onto salad plates.  Into a saute pan, add bacon and cook until browned and crisp.  Remove to paper towels to drain.  Into a bowl mix ranch dressing and hot sauce to combine.  Onto each lettuce wedge, add some chicken and letting some of it fall to sides of lettuce, add bacon, celery, scallions and drizzle with dressing.  Garnish with parsley and croutons.

"To remember a successful salad is generally to remember a successful dinner; at all events, the perfect dinner necessarily includes the perfect salad." - 

George Ellwanger (1848-1906) "Pleasures of the Table": - 1902

Fresh Shrimp Salad With Remoulade Dressing

2 lbs. fresh large to jumbo shrimp, cleaned and tails left on

1 bay leaf

1 sprig fresh thyme

1 lemon, halved

salt and freshly ground black pepper

6 hard boiled eggs, chilled and sliced into quarters
4 scallions, thinly sliced on diagonal including green part
4 stalks celery, sliced on diagonal including leafy green part

2 fresh lemons, quartered (garnish)

Fresh watercress, rinsed, spun dry

Dressing

1 cup creme fraiche

2 Tbl. Dijon

1/4 tsp. cayenne

3 Tbl. prepared horseradish

1 Tbl. capers, rough chopped

1 Tbl. fresh tarragon, chopped

3 Tbl. fresh parsley, chopped

1 Tbl. fresh dill, chopped

1 fresh lemon, halved and juiced

Into a pot of boiling salted water, add bay leaf, thyme, half lemon and black pepper, turn to a simmer and add shrimp and cook about 2 or 3 minutes or until the shrimp turn a pinkish color. Remove shrimp to an ice bath and let chill, drain well and pat dry.  Dressing; whisk together the creme fraiche, mustard, cayenne, horseradish and capers.  Add some salt, pepper, tarragon, parsley and dill, stir to combine and refrigerate about 1 hour and just before pouring over salad stir in lemon juice (halved lemon).   To serve;  place watercress onto platter and arrange shrimp on top and around platter, arrange hard boiled eggs and lemon wedges.  Pour over dressing and serve.  Note;  this can also be served as an appetizer, you can add dressing into a small pretty bowl, place in center of platter and dip shrimp into dressing.  

Pasta Corn Salad

1 lb. package bow tie pasta
4 ears of fresh corn, husks and silk removed
3 to 4 cups medium sized fresh cooked cleaned shrimp
2 large summer ruby red tomatoes, seeded and chopped
3 scallions, sliced on diagonal including green part
1 large yellow bell pepper, seeded and thinly sliced
3 celery stalks, sliced on diagonal including leaves
1/2 cup fresh basil, sliced into chiffonade
Dressing
1/4 cup olive oil
3 Tbl. white wine vinegar
3 Tbl. fresh pesto
salt and freshly ground black pepper
pinch of red pepper flakes
3 Tbl. fresh Parmesan cheese, grated

Into a pot of boiling salted water, add pasta and cook al dente about 3 minutes before pasta is done add ears of corn, drain well and refresh corn and pasta in ice cold water, drain again and pat dry with paper towels.  Place pasta into large bowl and toss with a touch of olive oil.  With a sharp knife remove kernels from corn and place into bowl with pasta.  Add shrimp, tomatoes, bell pepper, scallions, celery to bowl with pasta and corn.  For dressing; into a jar with lid add ingredients and shake well to combine, taste and adjust flavorings.  Pour dressing over pasta and toss to combine.  Cover bowl and chill for about 2 hours.  To serve; remove and see if pasta salad needs more dressing, if so add and toss, pour onto serving platter and garnish with Parmesan and fresh basil.

"Salad is never more appetizing than when served in a large wooden bowl." - 

Dorothy Draper, "Entertaining is Fun" - 1941

Delicious Watermelon, Cantaloupe, Honeydew and Avocado Salad - We really enjoy this salad

2 cups seedless watermelon, cubed
2 cups cantaloupe, peeled, seeded and cubed
1 cup honeydew melon, peeled, seeded and cubed
2 large Haas avocados, peeled, seeded and cubed
1 large lime juiced
salt and freshly ground black pepper
pinch of red pepper flakes
1/4 cup fresh cilantro, finely chopped

Into a bowl, add watermelon, cantaloupe, honeydew, add lime juice, salt, pepper, pepper flakes and cilantro, mix to combine, add avocados and gently mix.  Turn out onto serving platter.  

Southern Corn Bread Salad - this is very good

1 (8x8) pan of prepared cornbread - use your favorite recipe, cool it down after taking out of oven and cut into small pieces.  I also like adding corn and cheese to the cornbread.
2 cups sharp Cheddar cheese, shredded
2 (15 1/2 oz.) cans kidney beans, drained and rinsed
2 cups frozen corn, thawed and patted dry with paper towels
10 slices thick cut bacon, sliced into pieces
2 cups pear tomatoes, sliced in half
1/2 cup large black olives, sliced in half
1 red bell pepper, seeded and chopped
4 scallions, sliced thinly on diagonal including green part
1/4 cup fresh parsley, chopped
Dressing
1 cup mayonnaise
2 tsp. fresh lemon zest
1 Tbl. fresh lemon juice
1/2 cup sour cream
1 (1 oz.) package dry ranch salad dressing mix
Tabasco - I like a lot

Dressing; into a bowl combine dressing ingredients and mix well.  Into a saute pan, add bacon and cook until brown and crisp.  Remove to paper towels.  Into a large glass salad bowl, add a 1/2 of the corn bread and 1 cup of cheese, scattering of scallions, add some of the dressing.  Next layer beans, corn, olives, scallions, some parsley, remaining cheese, remaining corn bread, bacon, tomatoes, and bell pepper, then add more dressing.  Or layer however you want to layer it.  Cover and refrigerate for about 4 hours, remove and add remaining parsley.

Asian Salad

2 lbs. baby bok choy
2 1/2 cups fresh pineapple, small dice
2 carrots, peeled, sliced in half lengthwise and thinly sliced on diagonal
1 English cucumber, sliced lengthwise and thinly sliced on diagonal
1 cup fresh cilantro, rough chopped
1/2 cup salted cashews
4 scallions, thinly sliced on diagonal including green part
1 lb. ground pork
Dressing
1/4 cup smooth peanut butter
2 Tbl. fresh lime juice
2 Tbl. soy sauce
2 tsp. dark brown sugar
2 tsp. fish sauce
1 garlic clove, finely minced
2 tsp. chili garlic paste
2 Tbl. toasted sesame oil
pinch of red pepper flakes

Into a saute pan, add pork season with salt and pepper and brown, remove to paper towels to drain and cool.  For dressing; place ingredients except oil into blender and blend on high until smooth, with motor running add oil in slow stream, remove to a bowl.  Salad;  cut the bok choy in half lengthwise, rinse in cold water and pat dry with paper towels.  Cut the leaves into 1-inch wide strips.  Add to a large bowl and add remaining ingredients.  Pour over dressing and toss to combine.  Place the mixture onto a serving platter and garnish with extra scallions.

Blueberry Salad

8 cups mixed salad greens
2 1/2 cups fresh blueberries
1/3 cup Gorgonzola cheese, crumbled
1/4 cup lightly toasted walnuts, rough chopped
Blueberry Vinaigrette
1/4 cup canola oil
1/4 cup blueberry preserves (I like using the type that has not sugar added, but is fruit juice sweetened)
2 Tbl. pure maple syrup
2 Tbl. balsamic vinegar
1/4 tsp. dry mustard (such as Coleman's)
salt and freshly ground black pepper

Onto a platter add greens, top with berries, cheese and nuts.  Dressing; into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings.  Pour over salad.

Easy Refreshing Red Salad

3 cups fresh raspberries 
1 container, fresh strawberries, hulled and sliced
3 cups Bing or Rainier cherries, pitted and sliced (Rainier cherries, a little bit of heaven in each bite!)
1 1/2 Tbl. fresh basil, chopped
2 Tbl. sugar
1 large lemon, juiced

Into a large serving platter add berries and cherries.  Into a bowl combine basil, sugar and lemon juice, mix to combine and drizzle over fruit and gently mix to combine.  

"What is more refreshing than salads when your appetite seems to have deserted you, or even after a capacious dinner - the nice, fresh, green, and crisp salad, full of life and health, which seems to invigorate the palate and dispose the masticating powers to a much longer duration." - Alexis Soyer, 19th century French chef

Bacon, Chicken, Tomato, Avocado and Pasta Salad

1 lb. large elbow macaroni or shells
8 slices thick cut apple smoked bacon, sliced
2 1/2 cups poached chicken breast, chopped
1/2 cup red onion, chopped
1/2 cup pear tomatoes, halved
3 celery stalks, thinly sliced on diagonal
1/4 cup fresh parsley, chopped
2 large Haas avocados, peeled, seeded and chopped - spritzed with some fresh lemon juice
Dressing
1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp. garlic powder
juice of 1/2 lemon
salt and freshly ground black pepper

Dressing; into a bowl, whisk ingredients and taste.  Into a pot of boiling salted water, add pasta and cook al dente, drain well and refresh in cold water, drain again and pat dry with paper towels.  Add to large bowl, drizzle with a touch of oil and toss.  Into a saute pan, add bacon and cook until brown and crisp, remove to paper towels to drain.  To bowl, add cooked chicken, onion, tomatoes, celery and parsley.  Mix in dressing, taste and season with salt and pepper. Gently mix in avocados.

Corn and Fresh Tomato Salad

3 cups fresh corn or you can use frozen, thawed and patted dry with paper towels
4 ruby red Roma tomatoes, seeded and diced
2 cups jicama, diced
1 or 2 jalapenos, seeded and chopped
4 scallions, thinly sliced on diagonal including green part
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Dressing
1 large Haas avocado, peeled, seeded and flesh scooped out
1/4 cup cold water
2 limes, juiced
3 Tbl. vegetable oil
3 tsp. chipotles in adobo sauce
1 garlic clove

Dressing; into a blender add the dressing ingredients and blend until smooth and pourable, remove to a bowl.  Salad; add ingredients to a large bowl and season with salt and pepper.  Pour over some of the dressing and toss to coat.  Either place into a serving bowl or onto a platter lined with green leaf lettuce and garnish with extra scallions and cilantro leaves.

Summer Pea Salad

4 cups fresh or frozen peas, if using fresh cook just for a couple of minutes then refresh in cold water, drain and pat with paper towels
7 strips of bacon, sliced
1 1/2 cups Pepper Jack cheese, shredded
1 (8 oz) can water chestnuts, sliced
1 red bell pepper, seeded and finely chopped
1 small red onion, finely chopped
3 celery stalks, finely chopped
4 scallions, thinly sliced on diagonal including green part
fresh dill, chopped
salt and freshly ground black pepper
fresh whole chives, for garnish
Dressing
1/4 cup sour cream
1/2 cup mayonnaise
2 Tbl. chopped fresh dill
splash of rice wine vinegar
Tabasco, to taste
salt and freshly ground black pepper

Dressing; into a bowl whisk ingredients and taste.  Salad; into a saute pan, add bacon and cook until brown and crisp, remove to paper towels.  Into a large bowl, add salad ingredients and fold in dressing, taste and adjust seasonings.  Cover and chill for about 2 hours. To serve; either place onto a serving platter or into pretty serving bowl and garnish with fresh whole chives.

Fresh Fruit with Honey Lime Dressing

2 cups cubed seedless watermelon
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 cup fresh raspberries
2 large fresh sweet peaches, peeled, pitted and sliced
Dressing
1/3 cup honey - I place in microwave for just a minute to melt
1/4 cup fresh lime juice

Dressing; into a bowl whisk honey and lime juice.  Into a bowl add fruit and drizzle with dressing, gently mix to combine.

Bon Appétit

"The mountains and the hills shall break forth into singing before you, and all the trees of the field shall clap their hands." - Isaiah 55:12  When sin is pardoned, our greatest sorrow ends, and our truest pleasure begins.  Such is the joy that the Lord bestows upon His reconciled ones that it overflows and fills all nature with delight.

"He shall cover you with His feathers, and under His wings you shall take refuge; His truth shall be your shield and buckler." - Psalm 91:4

"If anyone serves Me, let him follow Me; and where I am, there My servant will be also.  If anyone serves Me, him My Father will honor." - John 12:26