Spinach Salad

¼ cup wine vinegar
2 tsp soy sauce
½ tsp curry powder
2/3 cup oil
2 Tbsp dry white wine
1 tsp sugar
1 tsp dry mustard
½ tsp salt
½ tsp pepper
¼ tsp crushed garlic

Source: John

· Mix all. Beat to combine

To Serve:

Spinach
Mushrooms; sliced
5 sliced crisp bacon; crumbled
2 hard boiled eggs; chopped

· Combine with dressing

Potato Salad

4 cups cooked potatoes; cubed
3 cups cooked ham; cubed
4 hard poiled eggs; chopped
1 cup celery; sliced
½ cup onions; chopped
1 cup mayonnaise
Salt
Pepper
Cherry tomatoes or radishes

Source: Elizabeth

Serves 6

· Combine potatoes, ham, eggs, celery, onions, and mayonnaise.
· Mix lightly and season to taste

To Serve:
· Place into 2 6 ½ cup ring molds.
· Lightly brush with more mayonnaise
· ChillDecorate with radishes or cherry tomatoes

Cole Slaw I

1 small cooking onion
½ cup sugar
Salt
1 tsp dry mustard
1/3 cup vinegar
1 cup oiyl
1 Tbsp celery seed
1 cabbage
2-3 carrots
1 apple
Raisins

Source: Elizabeth

· In a food processor, finely dice / puree onion
· Add sugar, mustard, salt, vinegar.
· Mix again
· With food processor running, slowly poor in oil. This should form an emulsion
· Stop machine and add celery seed
· Pulse to mix but do not crush the seeds

To Serve:
Shred cabbage, carrots, apple
Mix in raisins
Poor on dressing
Marinate overnight
Stir before serving

Salad Dressing

2-3 cloves garlic; minced
½ cup oil
1 tsp salt
¼ tsp pepper
1 Tbsp Worchester sauce
10-12 anchovey fillets
¼ cup parmesean cheese
3 Tbsp lemon juice
2 Tbsp vinegar
1 egg, slightly beaten
Romaine lettuce and other salad vegetables
2 cups croutons

Source: John

· Mash anchovies and mix together all but salad and croutons

To Serve:
· Pour over salad and serve with croutons

Caesar Salad

1 head of lettuce
6-8 Tbsp olive oil
6 Tbsp ground parmesan
2 Tbsp. white vinegar
1-2 fat cloves garlic; mashed
Salt
Pepper
Lemon juice
1 tsp. Worchester sauce

Source: Isabelle

· Combine all but lettuce

To Serve #1:
· Combine dressing with lettuce

To Serve #2:
2 slices of bread; dices
2 Tbsp butter
½ clove garlic; mashed
½ lb cooked ham
6 anchovy fillets
2 egg yolks

· Sauté bread, butter and garlic
· Toss yolks with lettuce
· Combine all

Vegetable Sald Dressing

¼ cup oil
2 Tbls vinegar
½ Tbsp lemon juice
1 Tbsp parmesan
½ tsp salt
¾ tsp Worchester sauce
¾ tsp dry mustard
¾ tsp basil
¾ tsp oregano
¾ tsp sugar
¾ tsp black pepper
1 avocado; chopped

Source: Isabelle

· Combine
· Replace / vary the herbs. 1 ½ tsp of dried tarragon can replace the basil and oregano


To Serve 1: Mixed Vegetable

1 red pepper; chopped
1 yellow pepper; chopped
1 mild onion; chopped
1 stalk celery; chopped

· Combine with dressing
· Marinate overnight

To Serve:
Serve with a crusty bread and a compound butter with herbs that match the dressing.

To Serve 2: Butter Lettuce

1-2 heads of butter lettuce
Combine with dressing