Salad & Dressing Recipes

Serves 8 to 10.

Ingredients:

• 2 pounds small red potatoes, not peeled
• Salt and fresh ground black pepper
• 1/4 cup white wine vinegar
• 1/4 cup mayonnaise
• 1/2 cup sour cream (or plain Greek style yogurt)
• 1 tablespoon Poupon mustard
• 1 packet Green Onion Dip Mix
• 2 stalks celery, diced

Recipe Directions:

1. Bring potatoes to a boil in salted water, boil 12 to 15 minutes, depending on size. Test for doneness by inserting a fork into potatoes.
2. Drain and place in large bowl.
3. Use a sharp knife and cut potatoes into smaller chunks.
4. Sprinkle with vinegar and salt and pepper to taste.
5. In a small bowl blend together the mayonnaise, sour cream, mustard and dip mix.
6. Pour mixture over the potatoes, add diced celery and stir until potatoes thoroughly coated.
7. Refrigerate until ready to serve.

Ingredients:

• 1 package Frontier Soups Flageolet Beans
• 4 bouillon cubes
• 1/2 cup chopped parsley
• 2 cups sliced celery
• 2 bunches scallions, white part only, sliced

Dressing Ingredients:

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon coarse ground mustard
• 1 teaspoon hot pepper sauce (optional)

Optional Ingredients:

• 8 ounces artichoke hearts, cut up
• 1 yellow pepper diced
• 4-6 slices bacon, cooked, drained and cut up

Preparing the Beans:

Soak beans in water at room temperature for minimum 4 hours or overnight.

Recipe Directions:

1. Drain beans and place in saucepan with fresh water.
2. Add bouillon cubes and bring to a simmer for 1-1/2 to 2 hours. Beans should be tender–firm but soft inside.
3. Drain beans and place in medium salad bowl or container.
4. Add chopped fresh additions.
5. Whisk together all dressing ingredients and pour over salad.
6. Stir and serve at room temperature or cover and refrigerate until ready to serve.

A delicious chicken salad served on bread squares or Belgium endive lettuce for an appetizer. This salad recipe is one of our office favorites and a huge hit whenever we make it.

Ingredients:

• 4 chicken breast halves, simmered gently 15 minutes and cooled
• 1 cup sliced celery
• 1/2 cup golden raisins
• 1 small yellow pepper diced
• 1/4 cup sliced almonds
• 6 pieces bacon fried crisply and crumbled

Dressing Ingredients:

• 1 cup mayonnaise
• 2 tablespoons fresh lime juice
• 2/3 cup mango chutney
• 2 teaspoons of Chipotle Dip Mix blended together  (Optional)

Recipe Directions:

Cut up chicken breast, add additional ingredients and stir in dressing.

Ingredients:

• 1/4 cup fresh orange juice
• 2 tablespoon white wine vinegar
• 1 tablespoon Dijon mustard
• 2/4 cup olive oil
• 1 tablespoon peeled, finely chopped ginger root (or crystallized ginger)
• 1 tablespoon chopped, fresh dill
• 1 tablespoon chopped, fresh tarragon

Recipe Directions:

Combine all recipe ingredients in a jar with tight fitting lid and shake to blend.

Orange Vinaigrette Dressing

It’s not red, white and blue, but it’s fantastic for a picnic!

Ingredients:

• 2 cans black beans, drained
• 1 tablespoon brown sugar
• 1 teaspoon cumin
• 2 cups chicken broth
• 6 ears fresh corn, shucked
• 1 large red bell pepper, diced
• 1/2 cup chopped fresh Italian parsley

Recipe Directions:

1. Drain the black beans and place in a saucepan with broth, brown sugar and cumin.
2. Heat to a boil for about 2 minutes, turn off heat and let stand until ready to add to recipe.
3. Bring pot of water to a boil, drop in corn and boil 2 to 3 minutes.
4. Remove from boiling water, drain and cool.
5. Stand each ear in the bottom of a bowl with high sides and cut the kernels from the cob and letting kernels fall into the bowl. Separate kernels with a fork if needed.
6. Stir in the diced red pepper and parsley.
7. Drain excess broth from beans and mix with corn mixture.
8. Pour orange vinaigrette dressing into salad, toss and serve or refrigerate until ready to serve.

Salad Ingredients:

• 8 cups mixed greens: spring greens, arugula, baby spinach, romaine, or other
• 1 pint grape or sweet cherry tomatoes, cut in half
• 1 medium red onion, diced
• 1 package Appalachian Trail or Santa Fe Trail Cornbread Mix
• 4 ears fresh corn, boiled about 6 minutes or grilled (optional)
• 1 cup Asiago cheese, cubed (optional)
• 1 avocado, peeled and cut up (optional)

Vinaigrette Ingredients:

• 1/2 cup extra virgin olive oil
• 1/2 cup red wine vinegar
• 1/2 packet Pesto Dip Mix
• Salt and freshly ground pepper to taste
• 1 teaspoon minced garlic (optional)

Recipe Directions:

1. Prepare corn bread according to directions on package. Allow to cool.
2. Remove corn bread from pan. Heat barbecue grill to high, brush each side of corn bread with olive oil and grill just until grill marks appear, 1-2 minutes per side.
3. Remove cornbread and cut into 1-inch cubes. (This can be done a day ahead, cover cubes loosely and allow to dry.)
4. Combine all vinaigrette ingredients in jar with tight fitting lid. Shake and set aside.
5. In large salad bowl combine lettuce greens, tomatoes, and onion.
6. Shake and add vinaigrette, gently toss salad.
7. Add cornbread and any optional additions. Mix gently and serve.

Note: If making ahead, add the cornbread just before serving so it doesn’t get soggy.

Salad Ingredients:

• About 12 ounces of arugula and/or baby spinach leaves
• 1 firm red pear with skin on, cut up into pieces
• 4 ounces crumbled blue cheese
• 4 ounces carmelized almonds or walnuts or pecans

Dressing Ingredients:

• 1/4 cup vinegar
• 2 teaspoon grated orange rind
• 1/2 cup orange juice
• Juice of 1 lemon
• 1/4 cup sugar
• 1/2 teaspoon each: dry mustard, salt
• 1 cup oil, either vegetable or canola

Salad Directions:

1. Place 2 tablespoons of sugar in small skillet, add nuts, stir continuously until sugar melts and coats nuts.
2. Remove and cool.

Dressing Directions:

1. Combine all ingredients in a 1 pint glass jar, make sure lid securely attached, and shake.
2. Use as needed to lightly coat salad greens.
3. May keep in refrigerator for weeks.

Great on top of hamburgers or as a salad dressing.

Ingredients:

• 1 cup mayonnaise
• 1 cup sour cream
• 1/2 cup fresh cilantro, chopped
• 6 tablespoon fresh lime juice
• 4 green onions, chopped (optional)
• 1 to 2 tablespoons Chipotle Dip Mix

Recipe Directions:

1. Whisk all ingredients to blend.
2. Season with salt and pepper to taste.