Dinner Salads: recipes

Nancy’s Traditional Chef’s Salad


1/2 head iceberg lettuce

1 ripe tomato, cored and quartered

4 hard boiled eggs, peeled and sliced into 4 wedges

1 carrot, peeled and grated

4 slices cooked ham, julianned into 1/2 inch strips

4 slices turkey breast, julianned into 1/2 inch strips

4 slices Swiss cheese, julianned into 1/2 inch strips

4 slices of yellow American or Cheddar cheese, julianned into 1/2 inch strips

crumbled bacon or bread croutons (optinonal)

Wash and core lettuce, removing outer leaves. Slice whole lettuce into 1 to 2 inch sections, lengthwise. Slice long sections crosswise into 1 to 2 inch square pieces. Divide in half and place in two large soup dishes or on dinner plates. Sprinkle carrots over each serving. Add tomato wedges on four sides. Place two egg quarters each, on opposite sides of the plate. Lay two slices Swiss lengthwise, and two slices of yellow cheese, crosswise. Lay 2 slices ham lengthwise and two slices turkey crosswise. If desired, sprinkle crumbed bacon or croutons over top. Pour your favorite salad dressing over it and serve. Serves 2.



Nancy's Montreal Salad Bowl w/Lemon-French Dressing



1 small head iceberg lettuce

1 small cucumber, peeled

1/2 cup carrot, peeled and shredded

3 small scallions or new wild onion tops

6 radishes

5-6 firm ripe cherry tomatoes, halved

1 clove garlic, peeled and halved

1 large slice stale French bread

1 cup lemon-French dressing (recipe below), or bottled poppy seed dressing


Rinse vegetables and drain. To remove core from lettuce, carefully smash bottom of lettuce onto a clean cutting board—this way the core just pops out without cutting. From the core out, Tear lettuce into bite size to medium size pieces.

Run the tines of a fork neatly down all sides of the cucumber and slice cucumber 1/4 to 1/2 inch thick. Remove tops and bottoms from radishes and slice thin. Slice scallions into 1/4 inch lengths.

Take 1/2 clove garlic and rub around the inside of the bowl. Take the other half and thoroughly rub it on both sides of the bread. Place bread inside of bowl.

Drizzle approximately 1-2 TBLS of the dressing over the bread. Place lettuce, carrots, and scallions in a separate bowl and toss with a fork. Drizzle remaining dressing over this, and toss again. Place lettuce/dressing mixture over bread. Add tomatoes and cucumbers, and allow family members and/or guests to serve themselves. If desired, serve with soup and fresh French bread. Serves 4-6.


LEMON-FRENCH DRESSING



1/3 cup fresh lemon juice
2 TBLS clover honey or granulated sugar
1/2 cup vegetable oil
1/2 tsp celery seed
1/2 tsp table or sea salt
1/4 clove garlic, very finely minced


In a bowl, combine all ingredients, briskly blend together with a wire whisk, or place in container and shake until well blended. (NOTE: This dressing can also be used as a marinade for chicken.)


Nancy's Adirondack Tomato and Onion Salad


4 large ripe tomatoes, cored, sliced 1/2 inch

1 large sweet or yellow onion, very thinly sliced

1/2 to 3/4 cup Adirondack salad dressing or oil and vinegar dressing


In a serving bowl, arrange tomato and onion in alternate layers. Drizzle Adirondack (or substitute your favorite bottled) salad dressing over top and serve. Serves 4-6.

ADIRONDACK SALAD DRESSING

/2 cup vegetable oil
1/8 tsp Worcestershire sauce
1/3 cup cider vinegar
1/8 tsp garlic powder
2 tsp granulated sugar
1/2 pinch dry mustard
1/8 tsp onion powder
1/2 pinch salt



Add all ingredients to a mixing bowl. Briskly whisk by hand, until well blended. Serve immediately.


Old-fashioned Cucumber, Tomato & Onion Salad


1 medium cucumber

2 small ripe vine tomatoes

1 sweet onion

½ regular size bottle sour cream ranch or Italian salad dressing


Peel cucumber and onion. Take a fork and run the tines down all sides of the cucumber. Slice cucumber and onion, and place in a bowl. Core tomatoes and slice into quarters. Add to bowl. Pour Salad dressing over vegetables and toss until thoroughly blended. Chill at least 30 minutes. Serves 4.


Panetta’s Antipasto


2 cups salami, cubed

½ cup anchovies

2 cups American cheese, cubed

1 cup yellow onion, diced

1/2 cup black olives, sliced

2 small ripe tomatoes, cored and diced

3 cups spiral pasta–plain or mulit-colored, cooked

1/4 small bottle red wine vinegar dressing or Italian dressing

½ tsp salt

¼ tsp black pepper


Toss all ingredients together in a large bowl, until thoroughly blended. Cover and chill 1 to 2 hours. Serves 2 to 4.


Nancy's Tuna-Stuffed Tomato Salad


1 can solid white tuna in water, drained
1 raddish, top and bottom removed, very finely minced*
1 green onion (or regular onion), finely chopped
1 large sprig fresh dill, very finely chopped
3 Tablespoons Mayonnaise
1/2 Tablespoon sour cream
Dash each: salt, onion powder, garlic powder
A few drops lemon juice
4 large very ripe tomatoes
Cottage cheese (optional)
Leafy green lettuce (optional)


NOTE; *If you don't like raddish, you can substittue a similar amount of diced red bell pepper

In a bowl, thoroughly combine tuna with all ingredients except tomatoes. Cover and refrigerate for 1 hour. Cut tops off tomatoes and scoop out seeds; turn upside down to drain. Fill with tuna salad. If desired, serve on a bed of green lettuce leaves, with a scoop of cottage cheese. Serves four.