Salads

Being thrifty, I think it's a good idea to add a salad to the dinner table.  This way you can spend less on meat.  When shopping, shop price per pound.  A pound of ground beef is more than say a pound of lettuce.  Add up how much you are paying per dinner and you'll see the savings when you add in a good salad.


Depression Salad

1 can yellow hominy, drained
1 can black-eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 celery ribs, diced
1/4 cup vegetable oil
1/4 cup vinegar
Salt and pepper to taste

Mix all.  Best served cold.

Mediterranean Salad

10 cherry tomatoes
4 tablespoons balsamic vinegar, divided
5 tablespoons olive oil, divided
1 pound brick mozzarella cheese, cubed
1 bunch arugala
1 red onion, sliced
2 tablespoons thyme, chopped
juice of 1 lemon
salt and pepper to taste

Preheat oven to 350°.  Lay the tomatoes on a baking sheet and sprinkle with salt and pepper, 2 tablespoons balsamic vinegar, and 2 tablespoons olive oil.  Roast about 1/2 hour and then set aside.  Pulse blend the lemon juice, 2 tablespoons balsamic vinegar, and 3 tablespoons olive oil until emulsified.  Add salt and pepper.  Set aside.  In a serving bowl, combine arugula and thyme, roasted tomatoes, and cheese.  Toss together with vinaigrette and serve immediately.

Mustard Green Salad

2 tablespoons buttermilk
2 tablespoons mayonnaise
2 teaspoons lemon juice
2 teaspoons olive oil
1 scallion, trimmed and minced
1/8 teaspoon Worcestershire sauce
Salt and pepper to taste
12 cups chopped greens

Whisk together dressing and toss salad.

Cucumber Yogurt Salad

4 cucumbers, peeled and sliced thin
1 1/2 pints plain yogurt
2 tablespoons salt
1 tablespoon fresh mint
1 clove garlic

Place cucumbers in strainer and sprinkle with  salt.  Set aside.  Crush garlic and mash together with  mint using a mortar and pestle or wooden spoon.  Combine yogurt and garlic mixture.  Stir well.  Fold in cucumber slices and serve cold.  Add mint as garnish to the top.

Green Wild Thyme Salad

1 bunch green wild thyme or wide-leaf oregano
1 very small onion, yellow or white, finely chopped
1/3 bunch green onions, finely chopped
Juice from 1 lemon
2 teaspoons olive oil
Dash of salt

Rinse then dry the wild thyme well.  Handpick its tiny green leaves, especially those at the top of the stems.  Mix all together.  Serve with pita.

Collard Slaw

1 pound collard greens
1 cup julienned carrots
1 cup sliced scallions
1/2 cup chopped pecans, toasted
4 strips thick=sliced bacon, diced and cooked (reserve drippings)
1/2 cup cider vinegar
1 tablespoon sugar
1 tablespoon garlic, minced
2 teaspoons dry mustard
Salt and pepper to taste

Discard ribs from greens.  Roll several leaves together and slice into thin strips and repeat with remaining leaves.  Rinse strips in several changes of hot water til clean.  Dry leaves well.  Transfer to a large bowl and add carrots, scallions, and pecans.  Heat drippings on medium-high.  Combine vinegar, sugar, garlic, and dry mustard and pour into drippings.  Boil 2 minutes to dissolve sugar.  Pour over slaw and chill at least 30 minutes.  Add bacon; toss again.

Herbed Buttermilk Romain Salad

1/2 cup buttermilk
2 tablespoons sour cream
2 tablespoons cider vinegar
1 tablespoon honey
1 tablespoon chopped fresh parsley
1 tablespoon chopped chives
Salt and cayenne to taste

Whisk together ingredients and toss with 10 ounces chopped romaine lettuce.

Cucumber Melon Salad

2 cups cubed cantaloupe
2 cups cubed watermelon
1 cup thinly sliced cucumber
1/4 cup lime juice
2 tablespoons brown sugar
1 tablespoon minced lime zest
1/2 cup chopped fresh mint or basil
Coarse salt to taste

Whisk dressing ingredients together.  Add mint just before serving.

Avocado Lettuce Salad

1 pound bacon, diced and cooked
4 avocados
6 tablespoons mayonnaise
1/4 cup lime juice
1/4 cup lemon juice
Salt and pepper to taste
8 cups shredded lettuce
4 Roma tomatoes, diced
2/3 cup sliced scallions
2/3 cup chopped fresh cilantro
1/4 cup minced jalepenos

Mash avocados til smooth.  Add mayonnaise and juices.  Season with salt and pepper.  Stir lettuce, tomatoes, scallions, cilantro, jalapenos, and bacon into avocado mixture until combined.