Flo's Standbys

Eggless Caesar Salad

Servings: 6

2 oz Can anchovies	1 Clove garlic
2 T Dijon mustard	1 T Oregano leaves
Pepper to taste	1/4 t Salt
2 T Red wine vinegar	1 c Olive oil

Put all in food processor and blend well.

This is a recipe from "Back Porch Cookbook" from Ocracoke, NC.  This is substitute for using raw eggs as in traditional Caesar salad dressing. - Flo Leighton 1993

Tortellini Salad

Servings: 6

Dressing:

liquid from 6 oz jar artichoke hearts (artichoke hearts reserved)	Salad oil
1/3 c red wine vinegar	1 T Dijon mustard
1 t dry basil	2 t lemon juice
1/2 t pepper

Make dressing by mixing liquid from can of artichokes with salad oil to make 1/3 cup. Add red wine vinegar, Dijon mustard, dry basil, lemon juice, and pepper.

Salad: 

1 qt Broccoli flowerets	4 c Cheese filled tortellini
reserved artichoke hearts	1 1/2 c Sliced mushrooms
1 1/2 c Quartered cherry tomatoes	6 oz Can ripe olives, drained
salt, to taste

Bring 2 qts water to a boil in 4 to 5 quart pan. Add broccoli and cook uncovered until tender crisp--one minute. Drain and immerse in cold water. If made ahead cover and chill overnight. Cook and drain tortellini. In a bowl mix tortellini with artichokes, mushrooms, tomatoes, olives, and dressing. Cover and chill up to overnight. Add broccoli and salt to taste.

This is a recipe Ceci also brought me. - Flo Leighton 1993

Japanese Chicken Salad

Servings: 6

2 T Salad oil	3 oz Pkg Ramen
1/2 c Chopped green onions	1/2 c Chopped almonds (see note)
2 c Shredded cooked chicken breast	2 T Sesame seeds
4 c Chopped cabbage	1/3 c Salad oil
1/3 c Rice or white vinegar	5 t Sugar
1/2 t Pepper

 

Heat oil in 10 to 12 inch frying pan over medium high heat. When hot add almonds and noodles. Stir fry until lightly browned. Add sesame seeds just at the last. Drain on paper towel if necessary. Combine noodle mixture, chicken, cabbage, onions and dressing. Salt to taste. Combine oil, vinegar, sugar and pepper in small jar and shake well to make dressing.

Note: I think chopped whole almonds with skins on give more flavor and color.  

Ceci Hart brought this recipe with her when she visited Minneapolis last spring. It is a recipe she got from her sister Jamie. - Flo Leighton 1993

Ranch Style Dressing

Servings: 10

1 c Buttermilk	1 c Mayo
1 1/2 t Parsley	1/2 t Salt
1/2 t Chives	1/4 t Basil
1 x Garlic	1/4 t Pepper
1 1/2 t Lemon juice

Combine all ingredients in quart jar and shake to combine. This dressing  is better if used in a few days.

Christie found this recipe. - Flo Leighton, 1992

 

Warm Broccoli Salad

Servings: 6

2 T Sesame oil	1 T Vegetable oil
2 T Rice vinegar	2 t Soy sauce
1 T Lemon juice	1 t Minced fresh ginger
1 Garlic clove, minced	1/4 t Dried red pepper flakes
1 1/2 lb Broccoli	1 Red bell pepper
3 Scallions, diced

In a medium-size serving bowl, whisk together the oils, rice vinegar, soy sauce, and lemon juice. Whisk in ginger, garlic, and pepper flakes, and set aside.

Peel stems of broccoli and cut into 1 inch pieces, florets separated into bite-sized pieces. Bring water to boil in the bottom of a vegetable steamer. Place broccoli stems in the basket and steam until they are nearly soft, 6 to 8 minutes. Add the florets and steam until they are nearly tender but still bright green, about 3 minutes (no longer than 4 minutes). Meanwhile core, seed, and dice the red pepper.

Transfer the steamed broccoli to the serving bowl and toss thoroughly with the dressing. Adjust seasoning as needed, adding more lemon juice or soy sauce. Let the broccoli cool slightly; then add the bell pepper and scallions, and toss. Serve immediately. After 45 minutes the broccoli loses its bright green color. However, it still tastes good.

This recipe is from the Farm House Cookbook by Susan Hermann Loomis. - Flo Leighton, 1992

Mushroom Salad

Servings: 8

1 lb mushrooms, trimmed and sliced
1 red bell pepper, thinly sliced
3-4 green onions, chopped
3 T chopped fresh parsley
1/2 c olive oil
4 T red raspberry vinegar
salt and freshly ground pepper, to taste 

Put mushrooms in a bowl. Add red bell pepper, green onions and parsley. In a small bowl combine olive oil, raspberry vinegar, salt and pepper. Whisk until well blended and combine with mushrooms. Toss until thoroughly coated. Serve as first course or in buffet.

I usually put dressing ingredients in small jar and shake to combine. This is a recipe from a Williams Sonoma catalogue. - Flo Leighton, 1992 

Blue cheese celery

Mix 2 parts softened cream cheese with one part blue cheese. Use to fill celery stalks.

© Flo Leighton, 1992

Andy's Tomatoes

Cut cherry tomatoes in two. Dress with one part vinegar to 3 parts olive oil. You may add some shallot and/or dry or fresh shredded basil.

This is Andrew Leighton's recipe. - Flo Leighton, 1992

Oriental Cuke Salad

Servings: 4

2 Cucumbers	3 Scallions
6 T Vinegar	1 1/2 T Sugar
6 T Light soy sauce	4 T Oil
1 Slice fresh ginger, shredded

Peel cucumber, cut in half, seed and slice.  Slice scallions.  Combine other ingredients.  Add salt and pepper to taste.  May also add sesame oil to taste.  Mix with cucumber and scallions.  Cover and refrigerate for one hour before serving. 

This recipe is from the Washington DC Cuisinart Cookbook sent to me by [my daughter] Christie.
- Flo Leighton, 1991 

Spinach and Boston Lettuce Salad

Servings: 6

4 c Torn spinach	3 c Torn Boston lettuce
1/2 c Walnuts	2 T Raspberry vinegar
1/4 c Walnut oil	2 T Sugar
1/2 t Salt	1 x Pepper
1 box Fresh raspberries

Refrigerate prepared greens to chill and crisp.Combine greens in a large bowl,sprinkle with walnuts.  [I keep walnuts in freezer for freshness and crunchiness.] Combine vinegar, oil, sugar, salt, and pepper in screw top jar, shake to combine.  Drizzle over salad, toss to combine; arrange on salad plates or serve in bowl.  Garnish with fresh raspberries.

© Flo Leighton, 1991