Ingredients:
Strawberries
Red onion
Spinach
Slivered almonds, toasted
Dressing:
½ c. sugar
2 T. white vinegar
½ c. mayonnaise
¼ c. milk
poppy seeds
Directions: Mix all dressing ingredients. Toss with salad!
(Submitted by Tara Romney)
Showing posts with label Tara Romney. Show all posts
Showing posts with label Tara Romney. Show all posts
Wednesday, July 22, 2009
Black Bean Salad
Ingredients:
1 can black beans
1 large tomato
1/3 c. red onion
1 can corn (or 1 c. frozen corn)
½ c. chopped cilantro
1-2 avocados, chopped
Monterey Jack cheese, cubes
Dressing:
1 clove garlic
1 T. lime juice
2 T. olive oil
Salt & pepper to taste
Directions: Put all ingredients in large mixing bowl. Mix dressing ingredients and toss with salad.
(Submitted by Tara Romney)
1 can black beans
1 large tomato
1/3 c. red onion
1 can corn (or 1 c. frozen corn)
½ c. chopped cilantro
1-2 avocados, chopped
Monterey Jack cheese, cubes
Dressing:
1 clove garlic
1 T. lime juice
2 T. olive oil
Salt & pepper to taste
Directions: Put all ingredients in large mixing bowl. Mix dressing ingredients and toss with salad.
(Submitted by Tara Romney)
24-Hour Vegetable Salad
Ingredients:
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed
Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!
4 c. torn lettuce of your choice (I like green leaf)\
1 c. sliced fresh mushrooms
½ c. frozen peas
1 c. broccoli flowerets
1 c. shredded carrot
2 hard-cooked eggs, sliced
6 slices bacon, crisp-cooked, drained & crumbled (1/4 lb.)
¾ c. shredded Swiss or cheddar cheese
2 green onioins, sliced
¾ c. mayonnaise
1 ½ tsp. lemon juice
½ tsp. dill weed
Directions:
Place lettuce in the bottom or a bowl about 8 inches in diameter (ideally, for presentation’s sake, a clear glass bowl, but I’ve also used a glass 9x13 pan as well). If desired, sprinkle with salt and pepper. Layer mushrooms, broccoli and peas on top of lettuce. Then layer carrots. Arrange egg slices and bacon over vegetables. Top with ½ c. of the cheese and green onions. For dressing, combine mayonnaise, lemon juice, and dill weed. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with remaining cheese. Cover and chill for 2 to 24 hours. Before serving, toss to coat vegetables. Makes 6-8 side-dish servings. I’ve also put in fresh diced tomato and sometimes cauliflower. Really, anything goes! Enjoy!
Feta Apple Salad
Ingredients:
Green leaf, red leaf, or Romaine lettuce
red onion, sliced
1-2 apples, cut into bite-sized chunks
craisins
feta cheese, diced or crumbled
Dressing:
1 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. red wine vinegar
1 T. dried onion
2 c. salad oil
1 T. poppy seeds
Combine all ingredients for dressing and mix well. Toss with salad right before serving or add to individual servings.
(Submitted by Tara Romney)
Green leaf, red leaf, or Romaine lettuce
red onion, sliced
1-2 apples, cut into bite-sized chunks
craisins
feta cheese, diced or crumbled
Dressing:
1 c. sugar
2 t. dry mustard
2 t. salt
2/3 c. red wine vinegar
1 T. dried onion
2 c. salad oil
1 T. poppy seeds
Combine all ingredients for dressing and mix well. Toss with salad right before serving or add to individual servings.
(Submitted by Tara Romney)
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