This salad is fabulous in the summertime when you have fresh tomatoes and basil from the garden or farmers’ market. Combine diced tomatoes, roasted garlic, julienned basil, vinegar, and salt or pepper in bowl and mix well; set aside. Blend 1 pound basil, garlic cloves, olive oil and ½ cup of the Parmesan in a food processor or blender until smooth. Cook and drain pasta. … Continue reading Summer Pasta Salad
Also called seven-layer salad, this showed up at a lot of our (indoor) summer celebrations. Straight from the 1960s, it’s too high in calories and cholesterol to be a good-for-you vegetable salad. But’s it’s delicious. In large glass bowl or trifle dish, layer from bottom: 3 cups lettuce; eggs (stand some on end around the edge of dish to decorate); peas; remaining lettuce; bacon; cheese; … Continue reading 24-Hour Salad
Carla has a late December birthday, and amidst the long, dark days loves to have a bright and sunny salad of butter lettuce, mixed greens, mandarin oranges, sliced almonds, and poppyseed dressing with whatever she picked as this year’s main entree. Mix all ingredients thoroughly, but wait to add the poppyseeds until just before serving. Continue reading Poppyseed Dressing
Around Our Table 