Ideas for a salad...

[Mystery_Meat]

dried bing cherries
havarti
pepper deli turkey
dressing -- dijon mustard, olive oil, red wine vinegar and whisk in S/P
mix in with arugula and romaine

I think we have the winner.

And who knew there was such a sharp division over the veggie in a tater tot hot dish. Or that a tater tot hot dish existed?

My vote: frito pie.

 

[Chi City 81]

Kentucky hot brown.

Just because.

Is that anything like the Cleveland Steamer or Hot Karl?

 

[slappy4428]

OK... Green Bean, New Potato and Cherry Tomato Salad

1 pound new red-skinned potatoes, well scrubbed and quartered
-- Creamy vermouth vinagrette recipe (below)
1 pound green beans, trimmed and cut crosswise into 2-inch pieces (note, this also works with asparagus)
12 ounces red cherry tomatoes
12 ounces yellow cherry tomatoes (I leave out and add more red.. .bfd)
1 medium red onion, peeled and thinly sliced (It's red onion so it's overwhelming, less is fine)
salt and pepper to taste

Cover potatoes in pot with cold water and bring to boil; cook until they are just tender, six minutes or so. Use a slotted spoon to remove the taters and put in a bowl, leave the water for new.
Take 1/3 cup of vinagrette and coat potatoes in bowl and allow to cool to room temperature.
reheat water to a boil, add green beans and cook until crisp-tender -- 4 to 6 minutes. If you use fresh asparagus, 2-3 minutes. Remove from hot water and put in ice water. When cool, pat dry with paper towel.
When potatoes are at room temperature (you can also prepare them early, just be sure it's room temperature after refrigerating), halve the tomatoes and add them, the beans, red onion and half the vinagrette to the bowl with the potatoes. Season salt and pepper to taste and toss gently. Reserve the rest of the vinagrette for serving.

Vermouth vinagrette
2 large egg yolks (you can leve out, but vinagrette will be thinner)
1 tablespoon lemon juice
1 tablespoon water
1/2 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons dry white vermouth
1/2 teaspoon salt
1/2 teaspoon pepper (freshly ground is best)
1 cup extra-virgin olive oil

Place egg yolks in microwave dish add lemon juice and water, whisk till smooth. Microwave on high 40-45 seconds until mixute rises slightly (NOTE: that's the directions, but you dont want to do it that long. 25-30 is good) Remove from microwave, whisk mixture again, return to microwave, cook for 10 seconds, remove, whisk... three times in all (four if your initial cook time is 25-30 seconds).
Cool mixture 1-2 minutes, then whisk in vinegar, mustard, vermouth, salt and pepper. Then in steady stream whisk in the olive oil. Dressing can be refrigerated for up to 3 days.

---

When I make this I usally make more than the recipe calls for. Usually, I just use the red cherry tomatoes, a bit more potatoes and a full pound of asparagus in addition to the beans. I also make double the vinagrette...
Any vinagrette will work, but I made this recipe for a few years before actually making the vermouth one and it's pretty good.

 

[slappy4428]

or there's my favorite cole slaw recipe


Cajun Cole Slaw


5 Tbsp. Mayonnaise, (heaping)
1 Tbsp. Lea & Perrins
1 tsp. Louisiana hot sauce
Juice of 1 medium size lemon
2 Tbsp. Yellow mustard (heaping)
3 tsp. Salt (to taste)
2 Tbsp. Ketchup
4 ea Bell peppers, sliced
2 Tbsp. Olive oil
2 medium Onions, shredded
1 Tbsp. Wine vinegar
1 Large cabbage, shredded
1 tsp. Garlic salt

Put mayonnaise and mustard in a bowl large enough to hold
complete mixture, but shaped so that the mixture can be beaten
with a fork. Beat mayonnaise and mustard until combined. Add
olive oil slowly, beating all the time. Beat until mixture has
returned to the thickness of original mayonnaise. Add Louisiana
hot sauce, continuing to beat. Add ketchup and keep beating.
Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly,
adding the lemon juice as you do so. Taste for salt and pepper.
Place shredded cabbage, peppers, and onions in a large salad bowl.
pour sauce over and toss well. This should be done about an hour
before serving.

(Note: one bag of store-bought coleslaw is just perfect instead of shredding all this nonsense...) Also, 1 tsp of salt works fine, since it's to taste. And you can tinker with mustard (like dijon or brown) and sub out BBQ sauce for ketchup if you want, but I usually go 1 tablespoon of ketchup and one of BBQ sauce)

 

[Tom Petty]

OK... Green Bean, New Potato and Cherry Tomato Salad

1 pound new red-skinned potatoes, well scrubbed and quartered
-- Creamy vermouth vinagrette recipe (below)
1 pound green beans, trimmed and cut crosswise into 2-inch pieces (note, this also works with asparagus)
12 ounces red cherry tomatoes
12 ounces yellow cherry tomatoes (I leave out and add more red.. .bfd)
1 medium red onion, peeled and thinly sliced (It's red onion so it's overwhelming, less is fine)
salt and pepper to taste

Cover potatoes in pot with cold water and bring to boil; cook until they are just tender, six minutes or so. Use a slotted spoon to remove the taters and put in a bowl, leave the water for new.
Take 1/3 cup of vinagrette and coat potatoes in bowl and allow to cool to room temperature.
reheat water to a boil, add green beans and cook until crisp-tender -- 4 to 6 minutes. If you use fresh asparagus, 2-3 minutes. Remove from hot water and put in ice water. When cool, pat dry with paper towel.
When potatoes are at room temperature (you can also prepare them early, just be sure it's room temperature after refrigerating), halve the tomatoes and add them, the beans, red onion and half the vinagrette to the bowl with the potatoes. Season salt and pepper to taste and toss gently. Reserve the rest of the vinagrette for serving.

Vermouth vinagrette
2 large egg yolks (you can leve out, but vinagrette will be thinner)
1 tablespoon lemon juice
1 tablespoon water
1/2 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons dry white vermouth
1/2 teaspoon salt
1/2 teaspoon pepper (freshly ground is best)
1 cup extra-virgin olive oil

Place egg yolks in microwave dish add lemon juice and water, whisk till smooth. Microwave on high 40-45 seconds until mixute rises slightly (NOTE: that's the directions, but you dont want to do it that long. 25-30 is good) Remove from microwave, whisk mixture again, return to microwave, cook for 10 seconds, remove, whisk... three times in all (four if your initial cook time is 25-30 seconds).
Cool mixture 1-2 minutes, then whisk in vinegar, mustard, vermouth, salt and pepper. Then in steady stream whisk in the olive oil. Dressing can be refrigerated for up to 3 days.

---

When I make this I usally make more than the recipe calls for. Usually, I just use the red cherry tomatoes, a bit more potatoes and a full pound of asparagus in addition to the beans. I also make double the vinagrette...
Any vinagrette will work, but I made this recipe for a few years before actually making the vermouth one and it's pretty good.

great, but are there beans in that?

 

[slappy4428]

1 pound green beans, trimmed and cut crosswise into 2-inch pieces (note, this also works with asparagus)

 

[Tom Petty]

1 pound green beans, trimmed and cut crosswise into 2-inch pieces (note, this also works with asparagus)

so, you're saying yes to the beans?

 

[Write-brained]

This thread is so unintentionally funny.

 

[slappy4428]

No. No beans. When I say beans, I mean arugula

 

[Tom Petty]

i think i'd try using corn instead of beans.

 

[Tom Petty]

No. No beans. When I say beans, I mean arugula

man, it's all crystal ****ing clear now, slap.

 

[slappy4428]

Oh. And it doesn't work with beets. Boy, fool me once

 

[Tom Petty]

Oh. And it doesn't work with beets. Boy, fool me once

****. i'm making you break the news to mrs. petty. she's been peeling beets since you posted the ...

 

[Football_Bat]

What kind of salad is the most popular in Arizona?

 

[Tom Petty]

What kind of salad is the most popular in Arizona?

tossed.

 

[Football_Bat]

I was cue-ing Doc / AQB .... ;)

 

[Rosie]

And the winner was...

Ramen noodle salad!

Thanks to JayFarrar who suggested that recipe. It was a hit, and most important, the teen Rosebud liked it. The reason it made the grade was I knew all the ingredients would be available at our tiny local grocery store. Although I do plan on trying many of the recipes suggested (when I can get to town where things like feta cheese are available. :) )

Thanks again to everyone who came up with suggestions.

Hot dish at my place tomorrow night.

 

[Tom Petty]

I was cue-ing Doc / AQB .... ;)

at least i didn't make you wait.

 

[Football_Bat]

Sigh ...

Do I have to do everything around here?

http://cctvimedia.clearchannel.com/kfan/gm%20winning%20td.mp3

 

[Rosie]

:o >:(

Go to your room, FB!!!