Salad Recepies

Cranberry Apple Salad

1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup lemon juice
2 tablespoons sugar
1/8 tsp. salt
1 cup ginger ale
1/3 cup crushed pineapple
1/3 cup apple, cut in thin slivers
1/2 cup jellied cranberry sauce, cubed

Place gelatin in cold water; allow to stand for 2 minutes. Dissolve by placing over hot water
Add the lemon juice, sugar, salt and ginger ale. Allow to cool until it begins to thicken; fold in
pineapple, apple and cranberry cubes. Pour into a mold. Place in refrigerator until firm. Serves 4-6.

Vine Ripened Tomato Salad

Serves 4 as a first course

1 large, ripe tomato (yellow, orange, red or heirloom)
8 ounces Maytag Blue Cheese
Three Vinegar vinaigrette
Fresh Basil leaves

For the: Balsamic Vinaigrette

1/3 cup sherry vinegar
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon chopped shallots
? tablespoon garlic
1 tablespoon chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped thyme
2 cups olive oil

Mix all ingredients together.

To assemble the salad:
Slice tomato into 4 slices. Arrange each slice on a plate, drizzle with the vinaigrette. Crumble 2 ounces of the blue cheese onto each serving and garnish with fresh basil leaves.

Vine Ripened Tomato Le Caprese Salad

1 beefsteak tomato
3 oz fresh "buffalo" mozzarella
5 leaves fresh basil
Pinch of coarsely ground black pepper
1/4 tsp white wine vinegar
1 tsp extra virgin olive oil

Slice the tomato to about 1/4 inch thickness and arrange on plate. Slice the mozzarella about the same width and layer it between the tomatoes. Arrange the basil between the layers of cheese and tomato. Season with pepper. Drizzle with olive oil and vinegar. Serves 1.

Tuna Salad

ingredients for 8 servings:
3 ea Eggs, hard-boiled, chopped
2 tb Mayonnaise
2 tb Dill relish (heaping)
2 ts Poupon mustard
1 ea 6 1/2 oz can tuna, drained

Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich.

Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help"

TOMATO, MOZZARELLA & BASIL VINAIGRETTE

3 lg. ripe tomatoes, sliced
1 lb. mozzarella, sliced
1/2 c. olive oil
2 tbsp. wine vinegar
2 tbsp. finely chopped fresh basil
Salt & pepper to taste

In a large serving dish, alternate slices of tomatoes and mozzarella cheese. Sprinkle with oil, vinegar and basil. Season with salt and pepper. Serves 6 people.

Tomato Cajun Chicken Salad
(makes 6 servings)

1 1/2 Tbsp. lemon juice
2 cloves garlic, minced
1/2 tsp. thyme
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. cayenne pepper
1/2 cup non-fat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 lbs.) seeded and diced fresh California tomatoes

Combine lemon juice and next five ingredients. Beat in yogurt. Gently fold chicken and next 3 ingredients into dressing. Chill. Just before

Tomato Basil Pasta Salad

12 ounces (about 5 cups) bow tie pasta
1/2 cup vegetable oil
1/4 cup balsamic vinegar
2 teaspoons Dijon-style mustard
1 teaspoon salt
1/8 to 1/4 teaspoon pepper
2 cups lightly packed fresh basil leaves, snipped
3 large tomatoes, coarsely chopped (about 3 cups)
1/2 cup toasted pine nuts (optional)
1 cup mozzarella, cubed or shredded (optional)

Step 1: Cook pasta according to package directions. Drain and cool.

Step 2: In a small mixing bowl, whisk together vegetable oil, balsamic vinegar, Dijon-style mustard, salt and pepper.

Step 3: In a large mixing bowl, combine pasta, basil and tomatoes. Pour vinaigrette over top and toss together. Cover and chill at least 1 hour.

Step 4: If desired, add pine nuts and cheese just before serving, tossing again to combine. Makes 12 servings.

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