Question:

salad recipe

Spinach & Mushroom Salad

This Spinach salad has a wonderful creamy dressing that is one of my favorites.

7 ounces fresh spinach, washed & chopped
3 ounces lettuce, washed & chopped
1 cup fresh mushrooms, sliced
2 large eggs, hard-boiled & chopped
6 slices bacon, cooked & crumbled
1/4 cup parmesan cheese, grated
1/2 cup olive oil
1/4 cup sour cream
1/4 cup red wine vinegar
1 Tablespoon dried chives
1/2 teaspoon dry mustard
1 Tablespoon sugar
1/2 Tablespoon salt
1/4 teaspoon black pepper

Toss spinach, mushrooms, chopped egg, and crumbled bacon.

Whisk remaining ingredients together. Toss with vegetables to coat spinach.

Sprinkle with parmesan cheese, and toss well. Re-season with salt and pepper as needed.

Corn Salad

Add freshly chopped herbs of your choice to this versatile corn salad.

2 1/2 cups corn kernels (fresh or frozen)
1/2 cup chopped cucumber
2 tablespoons minced green bell pepper
1 tablespoon minced red bell pepper
1 tablespoon chopped chives
3 tablespoons raspberry vinegar (or cider)
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Toss corn, cucumber, peppers and chives gently together in a bowl.

Mix vinegar, oil, salt, pepper and paprika together and whisk vigorously. Pour the vinegar mixture over the corn mixture and toss to mix.

Serve on top of a green salad, or roll up in lettuce leaves for an excellent buffet item.

Greek Salad with Feta Cheese

This flavorful Greek salad is excellent served with homemade Hummus and warm pita bread.

1/2 small green bell pepper, chopped 1/4 seedless cucumber, chopped
1/2 small red onion, thinly sliced
1 cup cherry tomatoes, halved 1/3 cup Kalamata olives
1/2 head lettuce, torn
***Dressing***
2 teaspoons finely chopped fresh oregano
2 Tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, pressed
4 ounces feta, crumbled

Whisk together the dressing ingredients in a bowl.

Toss together all ingredients except feta, toss with dressing and adjust salt and pepper to taste.

Sprinkle crumbled feta on top of salad and serve.

Avocado, Artichoke & Shrimp Salad

This is a fabulous salad. The combination of three wonderful
ingredients with a tangy homemade dressing. The crunch of the
croutons make for a nice contrast.

Avocado, Artichoke & Shrimp Salad

2 heads leaf lettuce, chopped
14 ounces canned artichoke hearts, quartered
1 avocado, chopped
8 ounces cooked shrimp
Dressing
2 Tablespoons fresh lemon juice
1/3 cup vegetable oil
1/2 teaspoon dijon mustard
1/4 teaspoon sugar
1/4 teaspoon dried tarragon, or fresh
salt and pepper, to taste
2 green onions, finely chopped
1/2 cup sourdough croutons

Whisk together dressing ingredients.

Toss with salad ingredients in a large bowl.

Top with croutons and serve.

Dilly Cucumber Salad

This Cucumber Dill salad reminds me of a dish my Great Grandmother made frequently. It's got a wonderful fresh, sweet and sour taste combination.

1 large English cucumber, peeled and sliced
1 small red onion, thinly sliced
1/2 cup white vinegar
1/4 cup sugar
1/4 cup water
2 Tablespoons vegetable oil
1 Tablespoon fresh dill, chopped
Freshly ground black pepper
1/4 cup sour cream

In a small, non-reactive bowl combine vinegar, water, sugar, dill and oil. Whisk to combine.

Add sliced cucumber and onion to vinegar mixture; toss to coat.

Cover and let marinate in the refrigerator for at least 2 hours.

You can serve this salad as is or drain off the vinegar marinade and toss cucumbers with sour cream.

Season to taste with salt and freshly ground pepper.