Triple Green Salad

1 cup very roughly chopped flat leaf parsley, plus 1 cup whole leaves
1½ teaspoon finely chopped thyme leaves
1/2 teaspoon lemon zest
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon each sea salt and freshly ground black pepper
3 green onions, thinly cut on the diagonal
2 quarts mixed baby greens

Whirl chopped parsley, thyme, lemon zest, lemon juice, oil, salt, and pepper in a blender with one tablespoon water until very smooth, 1-2 minutes.

Toss parsley leaves, onions, and greens in a large bowl with just enough dressing to coat. Reserve remaining dressing for another use.

Sarah

Layered Mexican Salad

1 15-ounce can black beans, drained
2 cups shredded iceberg lettuce
1/2 cup chopped green pepper
1 avocado, sliced
1 cup shredded Monterey Jack cheese
4 slice lean bacon, cooked and crumbled
1/2 cup chopped red onion
1½ cup chopped tomato
1 cup fresh corn, boiled 2 minutes

Arrange ingredients in a large salad bowl, lettuce on the bottom, other ingredients in layers.

Dressing
3-5 pickled jalapeño peppers
1/4 cup white wine vinegar
1/2 fresh coriander
3/4 cup olive oil
1 teaspoon salt

Combine dressing ingredients in a food processor, then pour over salad. Let stand before serving.

Gran Duddie

Antipasto

2 can boneless skinless sardines
1 large jar pickled cauliflower
1 can button mushrooms
1 jar pickled artichoke hearts
1 14-ounce can whole green beans
1 package salami
1 can white tuna
small cocktail onions
olives
pepperoni

Dressing
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dill seed
1/4 teaspoon tarragon
3 garlic cloves, minced
3/4 cup olive oil

1 8-ounce can tomato sauce

Optional: cayenne pepper

Combine dressing ingredients except olive oil. Add olive oil in a stream while whisking. Add cayenne to increase heat if desired. A the end, add tomato sauce. Toss antipasto with dressing. Mix thoroughly so olive oil does not separate. Serves 12.

Alternate dressing
1 8-ounce can tomato sauce
1¼ cup French or Italian dressing

Gran Duddie

Hayes' Vinaigrette

From Hayes Eilers

1/2 cup red wine vinegar
1/2 cup olive oil
2 tablespoon Dijon mustard
2-4 garlic cloves, minced
freshly ground black pepper
salt to taste
fresh basil, chopped or dried basil

Mix all together. Best to allow at least an hour for the flavors to blend before using.

Martha

Parmesan Balsamic Dressing

1 garlic clove
1/2 tsp salt
2 tbsp balsamic vinegar
1 tsp lemon juice
3 tbsp fresh basil, minced
1/4 cup finely grated parmesan cheese
1/4 tsp pepper
1/2 cup olive oil

Mince the garlic, then mash to a paste with 1/4 tsp of the salt. Whisk together with the vinegar, lemon juice, basil, pepper, and cheese. Add oil slowly, whisking until thoroughly blended. Makes about 2/3 cup

Jim H.

Hayes' Vinaigrette

¼ cup red wine vinegar
½ cup olive oil
2 tsp Dijon mustard
2-4 garlic cloves, minced
Freshly ground black pepper
Salt to taste
Fresh basil, chopped. Or dried basil.

Mix all together. Best to allow at least an hour for the flavors to blend before using.

Aunt Hayes