Time 20m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables. Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is “to taste” for you. Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately. Note: Your first couple salads may not be perfect. If you find that you didn’t add enough salt or pepper, let diners add more as served - you can’t get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Time 15m Yield 4-6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Pour over salad and toss to coat. Top with bacon.
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. Photography by Kate Sears
Number Of Ingredients 10 Steps:
Dressing: Shake Dressing in a jar. Taste and adjust - more oil for creamier/less tang, vinegar for more tang, sugar if you want touch of sweet. Toss: Place all Salad ingredients in a big bowl. Pour over Dressing. Toss well. Serve: Transfer to serving bowl and serve immediately!
Time 20m Yield 6 servings Number Of Ingredients 13 Steps:
For the dressing: Combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, vinegar and a pinch of salt and pepper in a bowl. Stir to combine. Taste and adjust the seasoning as needed. Transfer to a ramekin. For the salad: Place the ramekin in the center of a platter. Arrange the lettuce around the dressing. Layer the tomatoes, cucumbers and bell peppers on top of the lettuce and serve.
Yield 8 Number Of Ingredients 12 Steps:
In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside. Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
Time 30m Yield 12 Number Of Ingredients 9 Steps:
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing. In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Time 3h30m Yield 3/4 cup servings, 20 serving(s) Number Of Ingredients 7 Steps:
In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes. In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix. Refrigerate 3-24 hours before serving.
