Small Side Salads

For dressing

1 T.           fresh lemon juice

½ t.          salt

1 t.            honey

1/3 cup     olive oil

For Salad

1 pkg         mixed greens

2 cups       baby spinach

½ cup       chopped fresh dill

¼ cup       fresh flat-leaf parsley

¼ cup       sliced scallion

Make dressing:

Whisk together lemon juice, salt, and honey in a large salad bowl and add oil in a slow stream, whisking until blended.

Make salad:

Add salad ingredients to dressing and toss to coat. Season with salt and pepper.

Source unknown

1/3 cup     white balsamic vinegar

¼ cup       packed brown sugar

1 ½ tbsp   walnut oil

½ tsp        salt

3 cups       chopped apple

½ cup       golden seedless raisins

1 16 oz      package cabbage and carrot coleslaw (or make your own)

Combine first 5 ingredients, stirring with a whisk until sugar dissolves.

Combine apple, raisins, and coleslaw. Drizzle with vinaigrette; toss well to combine. Chill for up to 3 hours. Yield: 8 servings (serving size:about 1 cup).

Adapted from Cooking Light  March 2005

Serves 8 as small side salad

3/4 cup white sugar

1 tsp celery seed

1/2 tsp ground pepper

1 cup distilled white vinegar

1/4 cup canola oil

1 tsp salt

2 cups cucumbers, peeled, cut in half, seeded, and sliced

1 onion halved and then sliced into thin slices (sweet onion preferred)

2 cups thinly sliced carrots (about 4 carrots)

1/2 cup thinly sliced celery

Combine sugar, celery seeds, black pepper, vinegar, oil,and salt in a screw top jar. Shake well to mix. Combine vegetables in bowl. Pour dressing over vegetables and stir gently. Cover and refrigerate several hours or overnight.

As the veggies marinate, liquid is drawn out of them and they become crunchy. You will want to pour off excess liquid before serving. The salad will keep several days in the refrigerator.

28 oz canned sliced beets

1/2 red onion

1/2 cup golden raisins

2 tbsp olive oil

3 tbsp red wine vinegar

salt and pepper to taste

Drain beets and cut slices into quarters.

Chop onion.

In a large bowl whisk olive oil, vinegar, and salt and pepper together. Add and mix in remaining ingredients.

Refrigerate at least 20 minutes.

Can be served over a bed of lettuce.

Let salad come to room temperature before serving to allow olive oil to return to its normal consistency.

Serves:10 as part of buffet

2 burpless hybrid cucumbers

1/2 cup white wine vinegar

3 tbsp sugar

1 tbsp finely chopped fresh mint leaves

1 tbsp finely chopped fresh parsley

1/2 tsp salt

1/4 tsp pepper

Cut cucumber in half, remove seeds, and then slice into thin slices (preferably using a manual slicer). In a bowl whisk together remaining ingredients until sugar is dissolved and add cucumber, tossing to coat. Marinate cucumbers covered and chilled,stirring occasionally at least 4 hours.

Adapted from Gourmet June 1997

3 naval oranges

Small amounts of finely chopped red onion and green pepper.

Cut the ends off the oranges and then remove peel, cutting down from the top end then flipping over to remove remainder of peel. Slice the oranges crosswise into thin slices. Arrange slices on a plate.Sprinkle with onion and green pepper. Drizzle with French Dressing.

FRENCH DRESSING

Combine in a jar and shake to blend:

4 tbsp cannola oil

1 tbsp red wine vinegar

1 tbsp lemon juice

1/2 tsp sugar

1/4 tsp salt

1/4 tsp paprika

Dash of cayenne

Serves 6

1 19 oz can chick peas, drained and rinsed

2 tbsp finely chopped green pepper

2 tbsp finely chopped onion

1/4 cup vegetable oil

1/4 cup sugar

2 tbsp white vinegar

1 tbsp diced pimiento

1/8 tsp pepper

Combine first 3 ingredients. Combine remaining ingredients in a jar, cover tightly, and shake vigorously. Toss pea mixture with dressing. cover and chill 8 hours.

Yield: 4 servings