Recipes » Salads
August 29th, 2011
Aunt Jo’s Dill Potato Salad
6 new or red potatoes, cooked in skins, cooled and sliced
1 med. Vidalia or white Onion, sliced thin
¼ cup extra virgin olive oil
¼ cup lemon juice or cider or wine vinegar
2 tsp. seasoned salt
2 tsp. dried dill weed
½ tsp. basil
1/8 tsp. dry mustard (optional)
Slice Potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. Makes 6-8 servings.
August 29th, 2011
Greek Salad
3 medium heads romaine lettuce, washed and torn
3 roma tomatoes, diced
½ large, red bell pepper
½ long cucumber
½ red onion
½ cup garbanzos (save fluid)
12 Greek olives
1 pkg tofu, extra-firm, cubed into ½ inch pieces
1 cup Greek Salad Dressing:
3 tbsp olive oil
2 tbsp bean fluid
½ garlic clove, minced
¼ cup lemon juice
½ tsp oregano
¼ tsp thyme
Mix together dressing ingredients. Pour dressing over tofu and marinate 2-3 hours. Place prepared tomato, cucumber, peppers, olives, onions, and tofu into a salad bowl. Toss gently. Pour dressing and tofu onto salad and mix gently. Chill in refrigerator ½ hour prior to serving.