VERMONT SALAD DRESSING
Make and share this Vermont Salad Dressing recipe from Food.com.
Provided by Millereg
Categories Salad Dressings
Time 6m
Yield 16 ounces, approximately, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients into your blender.
- Blend on high speed for 1 minute.
- Serve immediately, or refrigerate.
ROSETTA'S GREEN BEAN AND POTATO SALAD
Provided by Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
- Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
- When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.
COUNTRY SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In salad bowl place greens, scallions and cucumber.
- Rinse cheese and crumble over salad.
- Add olives and capers.
- Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.
FRENCH COUNTRY SALAD
For this French-style composed salad, sliced ham and sauteed apple are presented with Gruyere, balsamic onions, rustic bread, and Boston lettuce dressed in tangy Dijon vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 14
Steps:
- Make the dressing: Whisk champagne vinegar, mustard, and 1/2 teaspoon salt in a medium bowl. Gradually add oil, whisking until emulsified. Stir in walnuts. Season with pepper. Set aside.
- Stir onions, balsamic vinegar, and 1/2 teaspoon salt in a skillet; season with pepper. Bring to a boil. Reduce to a simmer. Cook, stirring occasionally, until onions have absorbed most of the liquid, 8 to 10 minutes. Drain. Let onions cool.
- Melt butter in a medium skillet over medium-high heat. Add apple; cook, flipping once, until just beginning to brown and soften, 1 to 3 minutes per side. Remove from heat; set aside.
- To serve, arrange 2 slices of ham on each of 4 plates. Toss lettuce with dressing; divide among plates. Arrange cheese and apple slices on top, evenly dividing among plates. Garnish each plate with 2 onions. Serve with bread.
VERMONT COUNTRY BAKED HAM FROM GOVERNOR HOWARD DEAN, M.D.
I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it!
Provided by Blues
Categories Ham
Time 5h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Simmer ham in cider for 2 hours.
- Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
- Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
- Baste frequently.
- Make thickened gravy of cider raisin drippings.
BIG COUNTRY SALAD
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!
Provided by Sam Sifton
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
- Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
- Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
- Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
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