4 small-to-medium red skinned potatoes
4 slices of bacon
1 ½ oz crumbled blue cheese
¼ cup diced red onion
½ cup olive oil
3 tbsp balsamic vinegar
1 tbsp white vinegar
2 dollops of low-fat sour cream
½ tsp salt
1 tsp pepper
1) Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2) Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop, leaving skins on.
3) In a large bowl, whisk together the oil, vinegar, red onions, salt and pepper. Add the potatoes, bacon, sour cream, and cheese and toss to coat.
Note: The measurements on this aren’t totally exact (I don’t really measure the mayo and sour cream when I make it, I just eyeball it), so please alter the recipe to your taste. Also, this is really best if you start the recipe the night before.
4-5 medium red potatoes
3-4 tbsp. red wine vinegar
1/3 cup diced red onion
1/3 cup mayo
2/3 cup sour cream
2-3 tbsp. dill weed
1 tbsp. parsley
The night before:
1. Boil potatoes for about 15 minutes, until tender but firm.
2. Rinse under cold water to stop the cooking.
3. Remove skins (easily done by rubbing with a tea towel) and slice (egg slicer makes this easy) or chop into large chunks.
4. Put potatoes in a large Ziplock bag and add red wine vinegar. Allow to sit in fridge overnight.
The next day:
1. In a large bowl, combine mayo, sour cream, red onion, dill, and parsley. Mix well. Add salt if you want it.
2. Add potatoes and mix gently.
3. Refrigerate for at least 1 hour before enjoying.
This is my version of the Berkshire Blue Cheese salad I had at The Publick House (in Sturbridge, Mass.) a few summers ago. I don’t think they serve it any longer, but it’s really quite delicious. I made substitutions for ingredients I didn’t actually have (pecans and field greens). But still a yummy salad:
* Red onions
* Blue cheese
* Balsamic vinegrette
Toss together in a bowl.
• 1 can black beans, rinsed and drained or 2 cups cooked black beans (tender)
• 1/4 cup ripe olives, sliced, drained
• 1 medium tomatoes, seeded & chopped
• 1/2 red pepper, chopped
• 1 cup canned or frozen corn
• 1/4 cup green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil, or vegetable oil
• 2 tablespoons lime juice
• 2 tablespoons white wine vinegar
• 1-2 cloves minced garlic
• 1 teaspoon cumin, ground
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1cup cooked orzo
• Optional: avacado, shredded cheddar cheese
Mix beans, olives, tomatoes, onions, corn, peppers and cilantro in large bowl. Mix oil, lime juice, vinegar, cumin, garlic, pepper and salt; toss with bean mixture. Stir in pasta. Let stand for 1 hour to blend flavors. If desired, top with shredded cheese and cubed avacado before serving
1 pkg beef Ramen Noodles
1/2 cup salted sunflower seeds
1/2 cup toasted almond slivers
1 batch chopped scallions
1 pkg cole slaw cabbage.(you can buy it in a bag like salad)
1/2 cup salad oil
1/4 cup sugar
3 tbsp. white wine vinegar
flavor packet from noodles
Combine everything except noodles-put those in at last minute.
Combine dressing ingredients and put over top.
I also like to add shredded red cabbage to give this dish extra color.