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Category: Salads

Cucumber Salad

1/3 cup apple cider vinegar
1/4 cup sugar
1 tsp salt
1/4 tsp black pepper
2 tsp water
1 Tbsp fresh dill, minced (1 1/2 tsp dry dill – microwave with 2 tsp water for 10 seconds to refresh dry dill)
3 cucumbers, peeled and sliced thin

Combine first six ingredients, stirring until sugar is completely dissolved.  Pour over cucumber slices, stir, and let sit in refrigerator for at least 2-3 hours. Drain off liquid before serving.

Pear, Walnut, & Gorgonzola Green Salad

3 cups arugula or field green mix
3 cups baby spinach
1/2 cup chopped walnuts, toasted
1 D’Anjou or Bosc pear, thinly sliced
2 oz Gorgonzola or blue cheese, crumbled (about 1/2 cup)

1 Tbsp shallot, minced
2 Tbsp extra virgin olive oil
2 tsp vinegar (white wine, red wine or apple cider)
1/4 tsp salt
1/4 tsp Dijon mustard
1/4 tsp cracked black pepper

Combine all dressing ingredients in a bowl and whisk until emulsified, set aside. Toast walnuts in a small skillet over medium heat for about 3 minutes, set aside. Peel pear, remove core, thinly slice, and immediately toss with some lemon juice & water (to prevent oxidation).

When ready to serve, toss greens with dressing in a large serving bowl. Top with pears, Gorgonzola, and toasted walnuts.

Makes 4 servings.

Pasta Salad

1 cup sugar
1 cup vinegar
1 cup vegetable oil
1 tsp black pepper
1 tsp garlic powder
1 tsp parsley flakes
1 cucumber, sliced
1 red onion, thinly sliced
2 carrots, thinly sliced
1 cup broccoli florets
1 cup cauliflower
1 (16 oz.) package rotini pasta
1/2 cup pepperoni (optional)

Cook noodles according to package and set aside. Mix oil, vinegar, sugar, and seasonings together. Combine pasta and veggies in a bowl and pour dressing mixture in, stir. Store in a non-metallic container overnight in the refrigerator. Drain the excess dressing before serving.