Country Salad Wkahlua Vinaigrette Dressing Recipes

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

COUNTRY SALAD W/KAHLUA VINAIGRETTE DRESSING

Steps:

• For the Kahlua Vinaigrette:.
• Blend Kahlua, corn syrup, celery salt, paprika and hot pepper sauce together.
• Beat in vinegar and oil. Cover and allow to stand 1 hour or longer to mellow.
• Stir 2 tablespoons dressing into mushrooms.
• When ready to serve, toss mushrooms, apples and cheese in with the mixed salad greens and just enough dressing to moisten.
• Serve & enjoy.
• Variation: Halved seedless grapes or sliced fresh winter pears may be substituted for the apple slices.

COUNTRY SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
• Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

EASY SALAD DRESSING

Steps:

• Spoon the mustard into a bowl and slowly whisk in the oil with a small whisk. Gradually add the vinegar and 1 tsp of water to make a creamy looking dressing. Season with the sugar and a generous pinch of salt. Will keep in a sealed jar for up to a month, but must be whisked again before serving.

SALAD WITH VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

SEASONAL COUNTRY SALAD WITH SPICED WALNUTS

Steps:

• Make the spiced walnuts:
• Preheat oven to 350°F. In a medium bowl, stir together the sugar, spices, and salt. Toast the walnuts lightly on a sheet pan in the oven, for about 4-5 minutes. While the nuts are toasting, heat the spiced sugar in a 10-inch skillet over medium heat. When the sugar just begins to melt around the edges, toss in the warm nuts, straight from the oven. Shake the pan vigorously over the burner until all the nuts are coated in sugar - it will cling in somewhat uneven patches, but that is the effect I like. Pour the nuts onto a plate or baking sheet to cool - don't be tempted to try one until they have really cooled down, since sugar at this temperature will give you a burned tongue to remember!
• Make your salad:
• Toss the salad greens with the spiced walnuts and the vinaigrette and top with a generous slice of ham and 1 ounce of cheese per person, according to the seasons (see Weighing Your Options).
• Weighing your options:
• Spring: Grilled Asparagus with Serrano Ham and Maytag Blue Cheese (to grill asparagus, blanch the asparagus to halfway tender, brush with a little olive oil, season with salt and pepper, and grill until lightly brown)
• Summer: Fresh Black Mission Figs with Smithfield Ham and Aged Goat Cheese
• Fall: Lightly Roasted Seckel Pears with Pecorino Romano and Prosciutto
• Winter: Blood Oranges and Fennel with Feta and Prosciutto

CURRY VINAIGRETTE DRESSING

Steps:

• Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.