POTATO SALADS THAT LOVE SUMMER’S HEAT

All over the U.S., patios, decks, outdoor furniture and grills are cleaned and ready for us to begin spending more time outside enjoying the warm weather and longer days. That means it’s time to break out the summer menus, most of which usually include a potato salad.  (Eliminate potatoes’ bad diet ‘rep’ about weight, read my June 6, 2013 posting.) For years, this opened the door to concerns about keeping it stable in the heat, but that isn’t the case anymore. In the past few years I’ve discovered lots, even created a few, options for potato salads which will stay safe on hot days and, better still, most of the dressings can be used in Cole Slaw and pasta salads as well. They’re healthy and, mainly, based on vinaigrette dressings which give them plenty of flavor.

In fact some of these alternative potato salad recipes might be more in sync with the rest of the menu than the traditional one with mayonnaise dressing. The sweet potato salads are great with chicken, the Tex-Mex version just fits barbequed meats and the German salad is goes well with burgers. The other dressings compliment seafood, cold meats and egg dishes. 

I’ve also discovered, along the way, (July 19, 2018) that using sweet potatoes, in place of white, adds flavor. They have a slightly stronger taste which contrasts with the other ingredients, and can be more easily cooked to crisp-tender which holds up better. No one can argue that they make a colorful presentation either.

Serving them in a salad, especially with grilled meat can be a pleasant surprise. Moreover, since these recipes stay stable at room temperature, they can extend into the fall and be acceptable as a Thanksgiving ‘portable’ side. Remember, however in summer, these dishes must be kept cold from the time they’re made and served chilled.

So have some fun and explore all your choices. Below are some general tips on making potato salads, some ideas for alternative ingredients to personalize your creations and two recipes which can be adjusted to any menu.

Suggestions for Making Traditional Potato Salad ‘Summer’ Safe:
1)Choose flavorful potatoes like red skins, Yukon Gold and/or fingerlings, not Idaho or Russet potatoes which bake but don’t boil well. Mixing different types can add taste and to keep all the flavor and nutrition as well as to add color to the salad, don’t peel them.
2)The options for additional ingredients are endless. A few of the most frequent, sliced or chopped, are olives, celery, onions (red ones add color), scallions, cucumber, radishes, peppers( fresh, cooked or jarred), mushrooms, corn, cut green beans, broccoli, peas, green as well as sugar snap and snow peas, baby spinach leaves, zucchini, yellow squash, jicama, a variety of beans and of pasta shapes. Exploring other cuisines opens even more options.

3)Nutritional values can be changed by substituting a portion of the potatoes for beans, sugar snap peas, snow peas, carrots or cauliflower. The first two vegetables should be quickly blanched and the last two cooked to crisp-tender to render their texture compatible with the potatoes.

The options for the dressings are equally open. They are generally oil based using one of the nut or seed oils such as walnut or olive, and include a vinegar or citrus juice. The flavor is built through adding other condiments like mustard, and/or seasonings such as smoked paprika or curry and seeds like fennel, celery, or poppy. Herbs play a major role too. The favorites are basil, rosemary, oregano and dill. I also like lemon balm. The usual proportion for 4 cups of salad is:
1/3 cup oil
3 Tbs. vinegar of choice or citrus juice or a combination
Salt and pepper to taste
3 Tbs. chopped fresh herbs or 1Tbs. dried
If using:
2 tsp. of a condiment
1 tsp. of a seasoning
2 tsp. of a seed

Cheese can also be an option; Feta, Blue and Parmesan are favorites. A chef I knew created an “Italian” potato salad served on red leaf lettuce, with Parmesan blended into the dressing and leaves of oregano and basil tossed in. The colors of the Italian flag with a taste to match; it was a big success with her clients. The important thing to remember when making the dressing is to blend the ingredients, except fresh herbs and seeds, adding the oil in a stream to create an emulsion. This sets the taste and gives the dressing a creamy smoothness that won’t ‘break’ or separate. Then toss with the potatoes adding the herbs or seeds and allow at least 30 min for the flavors to meld.

Potato Salad with Summer Coleslaw Dressing: Makes 2/3 cup vinaigrette, covers 5-6 cups salad Serves 6-8
½ cup oil
2 Tbs. white or white wine vinegar.
3 Tbs. honey
1 tsp. Dijon or brown mustard
1 ½ tsp. celery seed
Salt and pepper to taste
¼ tsp. paprika for garnish
Whisk first 5 ingredients. Add salt and pepper to taste. Chill and allow flavors to meld for at least 30 min. Stir again and pour over cabbage in a bowl. Toss well. Garnish with paprika before serving.

German Potato Salad: Serves 6 *
2 lbs. small potatoes- cut in bite sized pieces and boiled to crisp tender with skins on
1 medium onion – thinly sliced
2 Tbs. oil
4 slices turkey bacon
1 Tbs. cider vinegar or to taste
½ Tbs. sugar or to taste
Drain potatoes. Gently sauté bacon until crisp, remove, drain, crumble and reserve 1 Tbs. Cook onion in oil until soft, then add vinegar and sugar until taste is pleasantly sweet-sour. Add potatoes, non-reserved bacon and toss. Allow to marinate at room temperature for at least 2 hrs. Serve warm in winter or at room temperature during summer, garnished with reserved bacon.
*NOTE: Traditionally this salad is made with regular bacon, preferably a thicker, fattier slicing and the grease is used in place of the oil. This is a healthier, less caloric version which I think works well, but the original is always a tasty choice.

Tex-Mex Potato Salad: Serves 6- Recipe adapted from one by Bon Appetit.
2 lb. red skinned potatoes- cooked to crisp-tender and cut in ½ inch round slices
6 green onions-white and light green parts sliced on an angle
1 small jicama peeled and in small dice
(1) 15 oz. can golden hominy-drained
¾ cup chopped fresh cilantro-divided
½ cup olive oil
6 Tbs. lime juice
3 ½ tsp. dried cumin
3 cloves garlic
2 Tbs. chopped jalapenos- jarred is fine
1 tsp. dried oregano
Puree the last 6 ingredients taste for salt and pepper and marinate the jicama, hominy, green onion and ½ cup cilantro for 30 min.at room temperature. Gently add and toss in the potatoes and remaining cilantro. Allow to stand at room temperature for at least 2 hrs. before serving.

French Potato Salad: Serves 4*
1 lb. Yukon Gold potatoes- cooked to crisp-tender, in large dice, well drained and chilled
2 lemons—juiced
2 bunches of Arugula- washed and tough stems removed, spun dry and chilled
¼ cup extra virgin olive oil
2 Tbs. crumbled blue cheese
Chopped or dried parsley flakes for garnish
Whisk the lemon juice and oil until well mixed. Optionally add the cheese and whisk until dissolved*, or save it for garnish. Toss the arugula with ½ the dressing, and line 4 plates. Divide the potatoes among the plates and drizzle with the remainder of the dressing. Garnish with the cheese, if separate from the dressing, and sprinkle with parsley. Serve cold or room temperature.
*The lemon juice and olive oil with the blue cheese whisked in is the recipe for French Blue Cheese Dressing, and can be used on any salad that suits a blue cheese dressing.

Jul 19

SWEET POTATO SALADS
Quick Sweet Potato Salad: Serves 2

1 large sweet potato in 1inch dice
2 sliced scallions-white and light green parts only
2 Tbs. oil
2 tsp. maple syrup
1 tsp. cider vinegar

Few drops of hot sauce-to taste
1 Tbs. chopped fresh mint
1 Tbs. chopped fresh oregano
1 tsp. lemon thyme or 1/8 tsp. lemon pepper
Cook the potato in ½ cup water in the microwave for 4-5 min. until crisp tender. Rinse with cold water and drain. Add the scallions and mix the oil, syrup, vinegar and hot sauce, if using, Toss dressing with the potatoes and scallions and chill. Add the herbs 30-60 min. before serving, toss lightly and chill.

Sweet Potato Salad with Lime: 4 servings
2 lbs. sweet potatoes
1/3 cup fresh lime juice
1 Tbs. minced fresh ginger
1 jalapeno minced
2Tbs. brown sugar
¼ cup oil
Salt to taste
1 Tbs. lime zest
2 Tbs. chopped fresh mint
1/3 cup toasted cashew pieces—OR wasabi coated peanuts roughly chopped
Cut the potatoes in half if necessary to fit in a single layer in a deep skillet with a lid. Add water to depth of ½ inch. Cover and simmer about 15 min. or until crisp tender—not mushy—check by pricking them. Peel skins off while warm. Blend the next 4 ingredients adding oil in a stream to make vinaigrette, season with salt to taste. Pour 1/3 of the vinaigrette in a shallow bowl. Diagonally slice potatoes in ½ inch rounds. Put into the serving bowl and drizzle with the rest of the vinaigrette. Toss gently with a rubber spatula or wooden spoon and marinate for 2 hrs. Mix mint and lime zest and gently toss with potatoes just before serving. Garnish with about 1 Tbs. of nuts, and pass the rest on the side.

A simpler rendition of this salad is:

Island Sweet Potato Salad: Serves 6
2 lbs. sweet potatoes, unpeeled
3 Tbs. oil
½ tsp. lime zest
1 Tbs. fresh lime juice
¼ tsp. cayenne pepper
¼ cup chopped cilantro
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Boil potatoes until crisp tender, then cut in half and into thick slices. Alternatively, slice, toss in 1 Tbs. oil and roast at 400 deg. for 20 min, turning once. Whisk remaining oil, lime zest, juice and cilantro. Gently toss with potatoes. Chill until ready to serve. Serve at room temperature garnished with nuts.

Sweet Potato Salad with Maple Dressing: Serves 4—from justalittlebitofbacon.com

3 medium sweet potatoes, peeled and cut into 1 inch dice

¼ cup thinly sliced red onion

½ cup chopped pecans, toasted
½ cup dried cranberries
4 oz. goat cheese
1 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh parsley

Mustard Maple Dressing

3 Tbs. extra virgin olive oil1 ½ Tbs. lemon juice1 tsp. Dijon mustard1 tsp. maple syrup½ tsp. kosher saltSteam the sweet potatoes. Add about 2 inches of water to the bottom of your steamer. When it comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool comes to a boil, add the potatoes to the top and steam for 7-9 minutes. Let the potatoes cool until just warm, about 15 minutes.Put the potatoes in a large serving bowl. Pour the dressing over and toss to combine. Let the potatoes finish cooling. Add the onion, pecans, cranberries, and goat cheese and mix them in. Sprinkle the rosemary and parsley over the top. To toast the pecans, bake for 5 minutes at 350F.
The salad is best eaten soon after assembling it. If you want to make it ahead, cook the sweet potatoes and mix them with the dressing. Then prep the rest of the ingredients, but hold them separate, and toss it all together before serving.

Sweet Potato Salad with Black Beans:

Serves 4-6-from naturallyella.com (adapted from the N.Y. Times)
1 lb. sweet potatoes
1 small red onion
3 Tbs. olive oil, divided
1/4 tsp. salt
Juice and zest from 1 lime
1 clove garlic, minced
1/2 tsp. chili powder
1 cup cooked black beans, drained and rinsed if using canned
1/2 cup cilantro
1/4 cup pepitas
Preheat oven to 400˚ F. Peel sweet potatoes, cut into 1/4 inch cubes and place on a sheet tray. Chop onion into 1/4 inch pieces and add to the tray. Drizzle 1 tablespoon olive oil on top and add 1/4 teaspoon of salt. Toss until sweet potatoes are well coated. Spread into a single layer and roast until sweet potatoes are tender and starting to brown, 35 to 40 minutes.
While the sweet potatoes are roasting, combine remaining 2 tablespoons olive oil in a jar with the lime juice, 1 teaspoon lime zest, minced garlic, and chili powder. Shake well.
Once sweet potatoes are done, transfer to a bowl. Add in the black beans, pepitas, and cilantro. Drizzle with the dressing and toss until salad is combined. This is best done with the sweet potatoes are still warm.
While this salad is already a slight variation of the original recipe, the best variations are in how you can use it (besides just eating it). One note, if you’re in a hurry, you could always steam the sweet potatoes. But roasting them is really key to bringing out the flavor!
Tacos: Heat up a few tortillas, fill with this salad and top with avocado, cheese, and hot sauce. Instant dinner!
Eggs: Make scrambled eggs or an omelet and use this salad as filling (omit the pepitas for this variation).
Grain Bowl: Serve this salad atop grains. Then drizzle with an avocado cream sauce or a few dashes of hot sauce.

Grilled Peach and Sweet Potato Salad with Honey Balsamic Vinaigrette:

Serves 2-from droolworthy.com
1 medium sweet potato, cubed
1 Tbs. olive oil
¼ tsp. garlic salt
1 ripe peach
1 Tbs. butter
4 cups arugula
1 cup yellow grape tomatoes, halved
¼ cup shelled pistachios
¼ cup chopped celery
4 ounces goat cheese, crumbled

½ cup olive oil

Honey Balsamic Vinaigrette: 

½ cup olive oil
2 Tbs. balsamic vinegar
½ Tbs. lime juice
½ Tbs. honey
Salt and pepper
In a bowl, whisk together all vinaigrette ingredients.
Heat olive oil in a skillet over medium heat. Add sweet potato; cook, stirring occasionally, for 10 minutes or until sweet potato is softened and cooked through. Remove the sweet potato and set aside.

IF SAUTEING THE PEACHES:

Cut peach into slices. Melt butter in the skillet over medium heat. Lay peach slices flat in the skillet and cook 3-4 minutes per side or until slightly charred and golden.

IF GRILLING THE PEACHES:

Cut peach in half. Heat grill to high. Brush peaches with butter (you won’t need the full tablespoon) and grill cut-side down until golden brown and cooked through. 
To assemble the salad, layer salad bowls with arugula, grape tomatoes, pistachios, celery, goat cheese, warm peach slices and sweet potatoes. Drizzle with dressing. Serve warm immediately or chill for later Salad can be served warm or cold.

Spicy Roasted Sweet Potato and Kale Salad with a Maple Tahini Dressing: Serves 4–from—asaucykitchen.com

1 medium sized sweet potato, peeled and cut into cubes
2 Tbs. extra virgin olive oil
1 Tbs. cumin powder
1 tsp. cayenne pepper
sea salt
1 large bunch of kale
½ cup chopped cilantro
½ cup (55 grams) pecans, chopped
¼ cup (30 grams) dried cranberries
2 Tbs. tahini
¼ cup (60 ml) extra virgin olive oil
2 tsp. white wine vinegar
1 tsp. maple syrup
½ tsp. kosher salt
Preheat your oven to 400°F/205°C. Add the diced sweet potato to a baking sheet. Drizzle with 1 tablespoon of olive oil then sprinkle the cumin and cayenne over the top. Mix with your hands until the sweet potato is well coated. Sprinkle with salt and bake for 15-20 minutes or until potato is tender. Cut out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Pour 1 tablespoon of extra virgin olive oil over the kale and massage the leaves with your fingers until the leaves become tender and soft. Add the chopped cilantro and toss to combine.
Add the dressing ingredients to a small jar. Shake to mix and taste for more seasoning if desired. Transfer the sweet potato to the bowl of kale. Add the pecans and dried cranberries and drizzle with the tahini dressing.

Sweet Potato, Pomegranate & Crispy Quinoa Salad: Serves 6- from Wendy Polisi.com

2 large sweet potatoes peeled and cubed
1 Tbs. olive oil
½ tsp. salt
½ tsp. paprika
½ tsp. fresh ground black pepper
½ cup quinoa rinsed
1 ½ Tbs. extra virgin olive oil
1 tsp. sea salt
½ tsp. fresh ground black pepper
Salad
1 small green apple diced
1 Tbs. fresh lemon juice
5 ounces Baby Spinach
1/3 cup pomegranate seeds
1/3 cup walnuts toasted
½ cup balsamic vinegar
1 Tbs. sweetener of choice.
1 Tbs. Dijon Mustard
1 tsp. minced garlic
½ tsp. sea salt
¼ tsp. cayenne pepper
½ cup extra virgin olive oil
Preheat oven to 400 degrees. Toss sweet potatoes with olive oil, paprika, salt and pepper. Place on a parchment-lined baking sheet in a single layer, and roast for 45 minutes, stirring after 20 minutes. Allow to cool slightly.
Meanwhile, in a large skillet combine quinoa, olive oil, 1/2 cup water, salt and pepper. Cook, stirring occasionally, over medium heat for 10 to 16 minutes. Drain on paper towels and allow to cool.
Make the dressing by combining balsamic vinegar, sweetener, Dijon mustard, garlic, sea salt and cayenne pepper in a blender. Add oil in a steady stream and process until emulsified.
Toss apple and lemon juice in a small bowl.
In a large bowl combine spinach, pomegranate seeds, walnuts and apple. Add roasted sweet potatoes, crispy quinoa and toss with the desired amount of dressing.

Tips & Variations:

If you want to crisp the quinoa ahead of time, keep it in a glass jar at room temperature.
1) In place of the pomegranate use dried cranberries.   Dried chopped figs are also nice.
2) If you don’t feel like making this with crispy quinoa, don’t sweat it!  This Sweet Potato Quinoa Salad is great with cooked quinoa.
3) In place of walnuts try pumpkin seeds or chopped hazelnuts.

SUMMER VEGGIE SALAD SIDES

Outdoor meals and/or cold or semi-cold ones, in general, have a “fun” connotation. We look forward to sampling side offerings, ideally lively combinations, which add zing by providing a sharply contrasting taste. These dishes often make you remember that meal.  I’m talking about a healthy vegetable or fruit based dishes with low impact on the caloric intake. Perhaps that fact increases our enjoyment, but most accompanying sides are eagerly anticipated, and quickly consumed.

The funny thing about cold or semi-cold meals, especially if served and/or cooked outdoors, is that we get the featured item on our plates, a burger for example, and immediately look around for other foods to add on. If we were inside, we’d probably calculate the carbs and protein in the burger, and limit portions of the other offerings, focusing on veggies. Outdoors, we think nothing of second helpings. This is why these accompaniment recipes are so helpful. They can satisfy that desire to eat more.

Accompaniments have other attributes too.  Many pickled and made into salads, simply dressed with oil and vinegar will remain stable and safe in hot weather.  Most have a pleasant, crunchy texture and chilled, provide a nice contrast to the other foods being served.  All the recipes below are easily prepared and can be made ahead.

Moreover, they are rather inexpensive to make and I’ve included the shelf life for most. Anyone who’s shopped for produce recently knows that the prices per pound now rival that of many meats. Add a large tomato to a head of lettuce and the “simple “salad costs than most cuts and the individual item pricing is topsy-turvy. Easily grown, prolific ‘garden’ vegetables like cucumbers are at ’boutique’ cost, nor are prices projected to lower by summer.

So what’s a meal planner to do to keep interesting fresh side dishes on the menu without it costing? One solution is to study the produce section and try to find things that haven’t skyrocketed. Regular carrots, for example, cost little, are tastier, more versatile than the dwarf variety and make a great slaw. Compare the prices on all greens that are salad friendly. They’re usually interchangeable. For advice see my post for April 23, 2020. Try to find new uses for other items too. One small zucchini, for instance, sliced paper thin goes a long way as an ingredient.

Another solution is to cut down the amount of lettuces or bedding greens, by using frozen vegetables to form the base of the salad. They cost less and go much further. Cut green beans, and broccoli are good selections. Snow peas and edamame are great “fillers”. Canned beets or asparagus are useful salad bases too. Properly presented side salads built around these ingredients, with harmonious dressings, become clever creations, not economic measures.

I’m listing favorite suggestions for these kinds of salad solutions below, with dressing suggestions but please don’t forget all foods have limited tolerance for amount of time they can sit outdoors. Stay safe-check the dishes frequently and don’t save any leftovers which seem ‘iffy’.

RECIPES
Mushroom Salad: Serves 6
1 lb. button mushrooms
2 Tbs. oil
2 Tbs. white vinegar
2 Tbs. olive oil
2 tsp. red wine vinegar
2 tsp. honey
2 tsp. Dijon mustard
Clean the mushrooms by wiping with a damp cloth and snap off stems. Save for another use or cook with caps. Toss mushrooms with the next 2 ingredients and bake on a foil lined sheet in a 350 deg. oven until they release their juice, about 5 min. Mix the other ingredients.to make a marinade. Drain the mushrooms, cool and toss with the marinade. Allow flavors to meld in the refrigerator several hours or overnight. Serve at room temperature. Keeps for several days chilled, but discard after serving.

Chinese Cucumber Pickle: Serves 4
1 lg. (at least 10 oz.) cucumber
1 jicama about 3/4 lb.
1 small carrot in 2 inch matchsticks
2 Tbs. sugar
2 Tbs. vinegar—preferably rice but white or cider will do
1 clove garlic-chopped
¼ tsp. each cayenne pepper and salt
Cut the cucumber in half lengthwise, seed it and slice in ½ inch pieces. Peel and cut the jicama in ½ inch dice. Spray or heat oil in a skillet over medium heat until sizzling; add vegetables and toss until cucumber is bright green. Add other ingredients and stir to incorporate. Chill in glass or plastic for at least 3 hrs. before serving. Keeps for several days chilled, but discard leftovers.

Melon Salsa: Serves 4- 6
½ cantaloupe- meat cut in 1 inch cubes
½ green bell pepper in ½ inch dice
1 small onion halved lengthwise and thinly sliced
½ tsp . lime zest
1 Tbs. fresh lime juice
1 Tbs. chopped fresh min.
1 Tbs. fresh mint leaves—a few extra for garnish
Toss all the ingredients in a salad bowl and chill for 30 min. before serving to let flavors meld
NOTE: Especially good with other meats than beef. Serve at once.

Pickled Red Beet Salad; Serves 4
15 oz. can sliced beets– drained, juice reserved
1 small onion halved lengthwise and thinly sliced
2 Tbs. cider vinegar – or to taste
1 tsp. sugar- or to taste
4 large leaves of red leaf lettuce or baby spinach
Dressing of choice*
Pour beet juice into a saucepan. Add vinegar and sugar tasting and adjusting until desired sweet-sour flavor is reached. Add beets and onions, heat through and let cool. Place in a covered container and marinate at least 2 days. Tear lettuce into bite-sized pieces, divide among plates and mound drained** beets and onions on top. Drizzle or dollop dressing, depending on consistency, over all.
*Suggested dressings; a Raspberry-nut vinaigrette drizzled over OR topped with dollops of
1/3 cup sour cream with 1Tbs. vinegar and 1 tsp. sugar –or quantities to taste-mixed in
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Onions Rosemary: Serves 4-6
14oz. bag frozen pearl onions thawed OR 1 lb. fresh, skinned
1 Tbs. oil
2 tsp. powdered rosemary
Fresh rosemary for garnish – optional
If using fresh onions drop into boiling water for about 2 min, until water returns to a boil; drain and dry. Pour oil on a foil lined baking sheet; roll onions in oil to cover and sprinkle with rosemary, rolling to make sure they’re covered. Roast in a preheated 400 deg. oven for 15 – 20 min until beginning to brown. Serve at room temperature. If making ahead, store chilled. Add to salads or serve alone. Serve within 2 days and discard leftovers.

Pickled Baby Corn: Serves 4-6
(2) 12 oz. jars of baby corn cobs
1 whole roasted red pepper (from a jar) halved crosswise and julienned
1/3 cup green “salad” or chopped olives
1 Tbs. oil
1 tsp. white vinegar
½ tsp. Dijon or spicy brown mustard
½ tsp. honey
Pinch turmeric—optional

Fresh ground black pepper to garnish
Place first 3 ingredients in a salad bowl; whisk next 5 together and pour over the corn mix. Toss gently and add a bit of the reserved corn juice if dressing seems stiff. Chill to marinate, tossing occasionally until ready to serve. Garnish with pepper. Keeps for weeks chilled, but discard after serving. Can be served with/on a lettuce.

TOMATOES 2 WAYS
Tomatoes Basil: Serves 4
2 large “beefsteak” tomatoes OR 3 medium ones—ripe
1 Tbs. oil
1 tsp. garlic powder – or to taste
Salt to taste
2 tsp. dried basil OR
1 Tbs. chopped fresh basil leaves
Core and cut tomatoes in 1 inch dice . Toss gently with the other ingredients and ½ the fresh basil, if using.  Marinate, chilled, for at least an hour, tossing occasionally. Serve garnished with the rest of the fresh basil. Serve at once.

Pennsylvania Dutch Tomatoes: Serves 4
2 large “beefsteak” tomatoes or 3 medium ones
1 ½ Tbs. cider vinegar
1tsp. sugar
½ tsp. salt
½ tsp. black pepper
Peel tomatoes by plunging in boiling water for a few seconds. Remove the cores and cut each tomato into 4 thick slices. Begin layering slices in a flat bottomed dish or soup plate and top each layer with a bit of vinegar, then salt pepper and sugar, ending with the seasonings . Chill for several hours to marinate. Serve at once.

Carrot Slaw; Serves 4
4 medium-small carrots
1/3 cup raisins dried cranberries or blueberries—optionally plumped in water
¼ cup chopped toasted walnuts- optional
¼ head of iceberg lettuce
Choice of dressing*
Peel carrot skins and using a vegetable peeler, slice them one half the length at a time, into a “slaw”. Toss with the dried fruit and set aside. If not using right away, keep chilled Cut the

lettuce into very thin slices and then cut them in half lengthwise, removing the tough core pieces . Arrange the lettuce equally on 4 plates. Toss the carrots with choice of dressing and divide among the plates. Garnish with nuts.
*This salad goes well with several dressings. French, Peppercorn Ranch, Vadalia Onion, Cole Slaw, Caesar Raspberry vinaigrettes.

Green Bean and Mushroom Salad: Serves 4
8oz. frozen cut green beans
4 oz. sliced raw button mushrooms or a 4oz. can mushrooms sliced or stems and pieces-drained
1 small onion halved and thinly sliced – optional
4 large Romaine leaves, optionally torn into bite-sized pieces
¼ cup balsamic vinaigrette dressing OR 3 Tbs. balsamic vinegar + 1 Tbs. oil
Cook the beans as per package directions until just crisp-tender; drain and toss with mushrooms, onions if using, and balsamic dressing Marinate chilled for at least 2 hours . Toss with the Romaine pieces and serve or optionally line each plate with a Romaine leaf cut in half and mound bean mix on top. Garnish with chopped chives, fresh or dried parsley, cilantro or dill.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing*
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
*Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.