Salads

Grandma Mick's Pickled Beets

Recipe By : Grandma Michaelsen
Preparation Time :0:10

2 cans beets, canned
1 cup beets
1/4 c vinegar
1 c sugar
10 whole cloves
1 stick cinnamon
1 shake salt

1. Cube beets and place in jar.

2. Mix other ingredients and heat. Pour over beets.

3. Close jar and let sit 3-4 days.

Roasted Potato Salad

Recipe By : Ed Kasky of Engine Co. No. 28, Los Angeles
Preparation Time :0:45

2 pounds red new potatoes -- washed & quartered
1/2 cup red bell pepper -- diced
1/4 cup olive oil
1 1/2 tablespoons shallot -- minced
1 teaspoon kosher salt
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 teaspoon fresh ground black pepper
1 teaspoon paprika
1/2 teaspoon granulated garlic
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley -- chopped

STEP ONE: Preheat oven to 400 degrees.

STEP TWO: Heat the olive oil in a cast-iron skillet and add the potatoes and salt. Toss to coat the potatoes well and place in the oven until they are slightly soft (approximately 20 minutes). Add the diced peppers, shallot, thyme, rosemary, black pepper, paprika, and garlic and toss well again to coat the potatoes evenly. Return the pan to the oven until the potatoes are soft when pierced with a sharp knife (approximately 10 to 15 minutes.)

STEP THREE: Remove the potatoes from the oven and transfer to a mixing bowl with a slotted spoon and toss well with the lemon juice and parsley. Adjust the salt and black pepper. (For a zestier salad, 1/2 teaspoon cayenne can be added.) Serve warm or at room temperature the same day. This salad does not save well.

Serving Ideas : Suggested menu: California Spring Lunch (see cookbook)

Tabbouleh

Recipe By : The New York Times Cook Book
Preparation Time :0:35

3/4 cup bulgur
1/4 cup olive oil
3/4 cup chicken stock
1/2 cup tomatoes -- peeled/ chopped
3/4 cup parsley -- chopped
1/2 cup mint -- chopped
3/4 cup scallions -- chopped
1/3 cup lemon juice
1/2 cup pine nuts black pepper -- to taste
1 cup lettuce leaves -- chopped
1 clove garlic -- pressed

1. Toast bulgur in 2T oil until begins to darken. Add chicken stock, cover and boil. Reduce heat to very low and let bulgur steam for 15 min. Break up any lumps.

2. Add all other ingredients and season to taste with pepper, garlic lemon juice and mint.

3. May serve over salad greens, mix them in or omit (my favorite).

Warm Spinach Salad

Preparation Time :0:15

1 bunch spinach
1 bunch green onions
2 oz bacon -- crumbled
8 oz mushroom -- sliced
black pepper -- to taste
1 red bell pepper -- sliced
1/3 c olive oil
1/3 c raspberry vinegar
1 lime -- juiced

1. Heat oil in a large skillet, when hot add vinegar and remove from heat.

2. Add veggies, spinach first. Toss until spinach is a deep glistening green (you may need to return the pan to the heat,

3. Toss in the lime juice just before serving