Cynthia had such a great idea to swap hors ideas - how about we carry it a little further - summer salads? Love the make ahead ones!!
NOTE: I notice I've abreviated extra-virgin olive oil to EVO in lots of recipes - heck of a lot easier to type.
BBQ MACARONI SALAD
16 ozs salad macaroni -- cooked
1/2 c red onion -- minced
8 ozs marinara sauce
1 1/2 c celery -- chopped
1 c sweet pickle relish
4 ozs black olives -- chopped or sliced
1/2 tsp chili powder
1 1/2 c mayonnaise -- or miracle whip
salt and pepper
Mix together the marinara sauce, celery, relish, olives & chili powder. Add the cooked macaroni & onion, combine gently.
Cover and refrigerate a few hours or overnite.
When ready to use mix in the mayo and salt & pepper.
Description:
"Copied this from one of Catherine Sadler's books one early morn."
NOTES : This salad will keep in the frig a week and just gets better & better!
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CHEESE & RICE SALAD
Recipe By :a Chef's Journey
3 c cooked rice
1/2 c sliced green onions
7 ozs can whole kernal corn, w/sweet pepper, crained
1 c finely diced cheddar cheese
Creamy dressing - follows
1/2 -1 cup thawed frozen peas
CREAMY CHILI DRESSING:
1/4 c salad oil
1/2 tsp chili powder
1/4 tsp crushed rd pepper
1/2 c mayonnaise
2 T. red wine vinegar
3/4 tsp garlic powder
1/8 tsp grd. cumin
Stir together the dressing ingredients and set aside.
In a bowl, stir together all the salad ingred plus the dressing.
Cover & chill at least 4 hours or overnight.
Description:
"Started making this salad in Healdsburg, CA ~late 70s"
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I think the corn salad is the best new one from last summer!! Anxious for good corn!
FIRE-ROASTED CORN SALAD
Recipe By :Williams Sonoma Entertaining book
Serving Size : 8
3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed
Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.
Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.
Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.
Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.)
Serving Ideas : ----------
9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée
NOTES : This is a wonderful summer salad!
NOTE: I notice I've abreviated extra-virgin olive oil to EVO in lots of recipes - heck of a lot easier to type.
BBQ MACARONI SALAD
16 ozs salad macaroni -- cooked
1/2 c red onion -- minced
8 ozs marinara sauce
1 1/2 c celery -- chopped
1 c sweet pickle relish
4 ozs black olives -- chopped or sliced
1/2 tsp chili powder
1 1/2 c mayonnaise -- or miracle whip
salt and pepper
Mix together the marinara sauce, celery, relish, olives & chili powder. Add the cooked macaroni & onion, combine gently.
Cover and refrigerate a few hours or overnite.
When ready to use mix in the mayo and salt & pepper.
Description:
"Copied this from one of Catherine Sadler's books one early morn."
NOTES : This salad will keep in the frig a week and just gets better & better!
--------
CHEESE & RICE SALAD
Recipe By :a Chef's Journey
3 c cooked rice
1/2 c sliced green onions
7 ozs can whole kernal corn, w/sweet pepper, crained
1 c finely diced cheddar cheese
Creamy dressing - follows
1/2 -1 cup thawed frozen peas
CREAMY CHILI DRESSING:
1/4 c salad oil
1/2 tsp chili powder
1/4 tsp crushed rd pepper
1/2 c mayonnaise
2 T. red wine vinegar
3/4 tsp garlic powder
1/8 tsp grd. cumin
Stir together the dressing ingredients and set aside.
In a bowl, stir together all the salad ingred plus the dressing.
Cover & chill at least 4 hours or overnight.
Description:
"Started making this salad in Healdsburg, CA ~late 70s"
-------
I think the corn salad is the best new one from last summer!! Anxious for good corn!
FIRE-ROASTED CORN SALAD
Recipe By :Williams Sonoma Entertaining book
Serving Size : 8
3 limes, juice of
2 tsps grd. cumin
1 tsp mild chili powder
6 fl ozs EVO, plus more for brushing
Coarse salt & freshly grd. pepper
6 ears corn, shucked
18 ozs cherry tomatoes, halved
2 ozs diced red onion
3/4 oz chopped fresh cilantro
1/4 - 1/3 lb. feta cheese, diced
2 tsps cumin seeds, toasted & lightly crushed
Whisk together the lime juice, grd. cumin, & chili powder. Stream in the EVO to make a vinaigrette. Season w/s&p.
Prepare grill to med-high heat. Brush a little EVO on each ear. Grill, turning the ears often so that they cook evenly, till lightly charred, ~10 min.
Cut kernels off cob. Put the kernels in a large bowl.
Add the tomatoes, onion, cilantro, feta, & the vinaigrette & toss to coat.
Transfer salad to platter & sprinkle with the cumin seeds.
Serve at once. (this will hold before sprinkling with cumin seeds for a couple of hours.)
Serving Ideas : ----------
9/21/04 - served with Chipotle Baby Back Ribs - Barberra was very good wine with the entrée
NOTES : This is a wonderful summer salad!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com