Puget Sound Salad Recipes

MARINATED VEGETABLE SALAD

Steps:

• In a small bowl, whisk together the olive oil, vinegar, Italian seasoning, Dijon mustard, garlic, salt, sugar and pepper. In a large bowl, combine the cauliflower, cherry tomatoes, cherry pepper halves, zucchini, carrots and onion.
• Pour the dressing mixture over the vegetables, tossing gently to coat. Cover and refrigerate for at least 2 hours or up to 24 hours, stirring occasionally. Serve with a slotted spoon.

ROASTED ARTICHOKE SALAD

Steps:

• Preheat the oven to 350 degrees F.
• Place the artichoke hearts in a bowl with 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss until the artichoke hearts are coated. Dump the artichoke hearts onto a sheet pan and spread out into 1 layer; roast in the oven for 20 minutes.
• Meanwhile, make the vinaigrette. Place the minced shallot, lemon juice, mustard, 1 tablespoon vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process for 5 seconds. Add the basil leaves and process into a green puree. With the processor running, slowly pour 1/2 cup olive oil into the bowl through the feed tube until the ingredients are finely pureed. Set aside.
• Place the roasted artichoke hearts in a bowl and toss with enough vinaigrette to moisten. Add the capers, red peppers, red onion, parsley, 4 tablespoons vinegar and red pepper flakes, if using, and toss gently. Sprinkle generously with salt and pepper and let stand for 30 minutes for the flavors to blend. Serve at room temperature.

PUGET SOUND POTATO SALAD

Steps:

• Fill a medium pot with water and a bit of salt and bring to boiling; add the potatoes and cook for 4 minutes.
• Add the cut carrots to the pot and simmer until they're crisp-tender, about 4 minutes.
• Drain pot of the hot water, add cold water to halt the cooking of the vegetables, and drain again.
• In a large bowl, combine the cooked potatoes and carrots with the fennel, garbanzo beans, onion, roasted red pepper, and parsley.
• In a separate bowl, whisk together the vinegar, oil, garlic, and salt and pepper to taste to make the dressing.
• Pour dressing over combined vegetables and toss to coat well.
• Cut the peeled hard boiled eggs in half, lengthwise; remove the yolks, discard the yolks from two of the eggs (or feed them to your pets), crumble the remaining yolks, and set aside.
• Chop the egg whites and mix them into the salad, tossing well.
• Pour salad into large serving bowl or platter, garnish with fennel fronds and crumbled egg yolks, and serve.
• Note: serve at room temperature, or salad can be covered and chilled up to 4 hours; also, you can substitute seasoned extra firm tofu for the eggs, if necessary; sometimes I add a teaspoon of Dijon mustard into the dressing.

WATERGATE SALAD FROM DOLE®

Steps:

• Mix dry pudding mix, crushed pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.
• Refrigerate 1 hour or until ready to serve.

PISTACHIO PUDDING SALAD (AKA WATERGATE SALAD)

Steps:

• In a large bowl, add the pudding and well drained crushed pineapple; mix well.
• Stir in the food coloring; mix it in thoroughly.
• Fold in the Cool Whip; be sure to blend it in thoroughly.
• Stir in the marshmallows, and then the walnuts.
• Cover the bowl, and chill in the refrigerator for a while, until ready to serve.
• *Note: I usually make this salad the night/day before I'm going to serve it; this way it chills up nicely in the fridge. Also, I did use one (3.4 oz.) box of instant pudding mix for this recipe. I see Recipezaar would not let me post the exact ounces of pudding I used, when posting this recipe.

FRUIT SALAD PUDDING

Steps:

• Drain pineapple and oranges, reserving juices in a 2-cup measuring cup; set fruit aside. Add enough water to juices to measure 1-1/2 cups. In a saucepan, whisk the juices and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool to room temperature, stirring occasionally., Fold in the strawberries, cherries and reserved pineapple and oranges. Cover and refrigerate. Just before serving, fold in bananas.

PISTACHIO PUDDING SUPREME AKA WATERGATE SALAD

Steps:

• Mix all ingredients in a large serving bowl, until well combined.
• Refrigerate for 1 hour before serving.

PUGET SOUND SALAD

Steps:

• Combine all ingredients.
• Chill all day or overnight.
• Serve on lettuce cups with croissants and fresh fruit.
• Enjoy!