Summerchoppedsaladwitharugulavinaigrette Food

SUMMER CHOPPED SALAD WITH RANCH DRESSING

Steps:

• For the ranch dressing: Smash the garlic clove, sprinkle with 1/2 teaspoon salt and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl. Add the mayonnaise, buttermilk, vinegar, chives, parsley and scallions and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days. (Makes about 1 1/3 cups.)
• For the salad: Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.
• Bring a medium saucepan of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry and add to the bowl of potatoes along with the tomatoes and cucumber. Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)
• When ready to serve, toss the salad with the greens and the sprouts if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

SUMMER SALAD

Steps:

• Heat sugar and vinegar until sugar dissolves.
• In a large bowl, combine rest of ingredients.
• Pour sugar/vinegar mixture over cucumber mixture. Mix well.
• Allow to set overnight or for at least 8 hours.

SUMMER SALAD

Steps:

• Toss vegetables with dressing, and chill for at least 1 hour. Season with salt and black pepper, and serve.

SUMMER FRUIT SALAD

Steps:

• In bowl, stir lime juice, water and sugar until sugar dissolves. Add sliced bananas and set aside.
• In large serving bowl, preferably glass, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, banana, watermelon and grapes.
• Garnish with reserved 1/2 cup blueberries, the kiwi and dark black cherries.
• Pour lime-sugar syrup over fruit, cover loosely and chill before serving.
• If listed fruits are not available, substitute as desired.

SUMMER'S BEST SALAD

Steps:

• Combine tomatoes and bell pepper in a large bowl. Pour in the olive oil; stir gently to coat the vegetables. Sprinkle with the oregano and garlic salt to taste. Cover, and refrigerate before serving.

SUMMER SALAD

Steps:

• Arrange salad ingredients in a large bowl or platter that has been rubbed with the garlic clove.
• Combine the dressing ingredients in a bowl and beat until well blended.
• Pour the desired amount of dressing over the salad.
• Let sit for 10 minutes, toss gently and serve.

CHOPPED SALAD & BALSAMIC VINAIGRETTE DRESSING

Steps:

• Cook pasta to package instructions.
• Cook bacon until crisp, cool then chop.
• Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
• Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
• Immediately before serving top & toss with vinaigrette dressing.