SALAD COURSE, the thing that keeps MEAT from being toxic, smelly and carcinogenic inside you!
You know what greens are. Anything green, tasty, sweet and hopefully, organically grown as real compost gives the final salad 14 times the minerals, (say scientific tests), compared to factory farm grown salad. We donít eat head lettuce as itís glorified water with soporific tendencies, just eat dark greens. Always chop some surprise greens, (cress or arugula) in at the end, as its an oddball taste. Cilantro is good, so add that to the list. Cilantroís gift is that it detoxes the body of heavy metals. All salads are alike in the dark, but not with the addition of surprise greens and of course, a thrilling dressing that you do by yourself, inexpensively --your salads aren't going to be like ANYBODY's!
ĎNot so Plainí OLIVE OIL AND GARLIC
Secret is anchovies, mashed into the oil, raw avocado mashed right into the oil, finely sliced onions in the oil and raw garlic, all crushed into the oil. Season with soy sauce, worceshire sauce, and to make it sour, fresh raw lemon juice. Never vinegar. (Keep anchovies frozen in saran wrap as you only need one fishie each time you make dressing.)
THOUSAND ISLAND DRESSING
1 1/4 cups mayo, (or half yogurt half mayo) 1/4 cup ketchup, 1/4 cup chili sauce, tbsp pickle relish, salt, pepper. Serve on romaine with capers, avocado.
GREEN GODDESS DRESSING
1/2 cup mayo, 1/4 cup sour cream, 4 anchovy fillets, crushed so they disappear into the mayo and cream, 1 1/2 tsp red wine vinegar 1 1/2 teaspoons lemon juice 1 tbsp finely chopped fresh parsley, 1 tsp finely chopped fresh tarragon, salt, pepper, Blend, season. Pour over salad thatís comprised of:
l head romaine, red lettuce or curly green lettuce; l bunch cress, 2 lg tomatoes, l small, yellow onion, thinly sliced, 12 med shrimp, cooked chilled.
For a sensation, toast pignolas, throw all over saladís top. And big avocado crescents.
POPULARITY EARNING STARCHES- To make the gang dig in with relish, throw toasted bible bread into the toaster oven with garlic butter and parmesan cheese. Use foil so you don't ruin the oven. Get it crisp. Another yummy starch, a stack of fire heated corn tortillas that are really OVER heated. Stack them on the plate so they keep each other warm. In Mexico, cooks keep heating them while guests eat.
KFC STYLE COLE SLAW
8 cups fine chopped cabbage (1 head)
1/4 cup shredded carrot, l med carrot
1/3 cup gran sugar
1/2 tsp salt
1/8th tsp pepper
1/4 cup milk
1/2 cup mayo
1/4 cup buttermilk
1 1/2 tbsp white vinegar
2 1/2 tbsp lemon juice.
Fridge 2 hrs. Serves 8
For KFC and other secret recipes go to http://www.topsecretrecipes.com
2 avocados, peeled, seeded, mashed
1/4 cup pitted black or green olives roughly chopped
l tbsp extra virg. olive oil
ltbsp fresh lemon or lime juice
1/4 cup diced, roasted red pepper
1/4 cup basil leaves, chopped,
salt, pepper garlic, grated onion to taste.
MUHAMMARAH, MOROCCAN WALNUT PEPPER SALAD DIP
A great use for fresh walnuts. Use as dip on bread.
Popular thru out North Africa, great outdoor appetizer
1/2 cup walnuts (roast 3 min in skillet)
2 red bell peppers, roasted, peeled, seeded, chopped
2 tbsp dry bread crumbs
2 tbsp olive oil
2 tbsp raspberry vinegar
1 tsp cumin
1/2 tsp cayenne
1/2 tsp ground black pepper
1/4 tsp salt
GRIND in food processor, sprinkle w. chopped parsley. Make your own
pita breads, or visit an Iranian MARKET. These are so GREAT!
CUCUMBER AND SWEET-ONION SALAD
. 3 English cucumbers, halved lengthwise and thinly
sliced on the diagonal
. 1 medium sweet onion, such as Vidalia, halved and
. 1/2 c. fresh dill, coarsely chopped
. 3 tbsp. olive oil
. 3 tbsp. fresh lemon juice
. 2 tbsp. white-wine vinegar
. Coarse salt and ground pepper
Directions: In a large bowl, toss together cucumbers, onion, dill,
oil, lemon juice and vinegar; season with salt and
GRANNY'S PICKLED BEETS. SO DELICIOUS KIDS WILL EAT 'EM!
* 1 bunch (4 or 5) beets
* 1/4 cup cider vinegar
* 1 Tbsp sugar
* 1 Tbsp olive oil
* 1/2 teaspoon dry mustard
* Salt and pepper
1 Remove greens from beets, save for future use (see beet greens recipe). Cut beets to uniform sizes so they will cook evenly. Steam or boil around 30 minutes or until done. (Alternatively, you can roast them by wrapping them whole in foil and cooking them in a 350°F oven for about an hour.) A fork easily inserted into the beet will tell you if the beets are done or not.
2 Drain the beets, rinsing them in cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Slice the beets.
3 Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
And last, my favorite, "HOME MADE RANCH DRESSING, FAST/ CHEAPO STYLE"
half mayo, half yogurt, minced onions, seasoning salt.
I can't afford buttermilk or Happy Valley powder so I do it this way. Parmesan on top of salad.
FAST EASY FREEBIE CROUTONS - I freeze heels of bread, all bread slices go together in a plastic bag. When I get a few, I make croutons and all salads that day have em. My iron frying pan may have just done a dozen yam slices, but now I put the broken up bread in it, salt/ pepper then cover. Turn heat off. It's still plenty hot. I go watch some TV. I come back and put parmesan on them. Really sparks a salad.
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