Blue Cheese Potato Salad
Salads February 7th, 2009
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.
Dilly Potato Salad
Salads February 7th, 2009
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.
Ingredients:
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.
Berkshire Blue Cheese Salad
Salads, Vegetarian February 7th, 2009
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:
* Romaine
* Red onions
* Strawberries
* Blue cheese
* Walnuts
* Balsamic vinegrette
Toss together in a bowl.
Black Bean & Orzo Salad
Pasta, Salads, Side Dish, Vegetarian February 7th, 2009
• 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
Oriental Cole Slaw
Salads March 8th, 2008
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)
Dressing:
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.