Papaya Avocado Salad

Papaya Avocado Salad

(originally from The Best of the Best-- the The Best of Bridge series)

 1 head of romaine lettuce (I've also used leaf)
1 ripe papaya (when they are yellow skinned)
1 large ripe avocado, peeled and sliced
red onion sliced into rings

Dressing
1/4 - 1/2 cup sugar
1/2 tsp. dry mustard
2 tsp. salt (too much -- I use maybe 1/2 tsp)
2 Tbsp papaya seeds (scooped from the fruit)
1/2 cup white wine vinegar
1/2 cup salad oil (I use olive oil)
2 green onions, finely chopped

Combine dressing ingredients in blender until papaya seeds look like ground pepper.

Prepare lettuce for salad. Halve and peel papaya. Scoop out seeds and save 2 Tbsp. Just before serving, add papaya, avocado and red onion slices to lettuce.

Pour dressing over salad and toss. (The amount is generous so it can make a very large salad). Serves 6-8.

Enjoy!

Sicilian Salad

I first saw the recipe for this Sicilian Salad in an older issue of the Hello! magazine.  They did a feature on California chef David Tanis, who had just published his newest food book Heart of the Artichoke and Other Kitchen Journeys.

If the samplings they shared in the magazine, of which this is one, is any indication of what else is in the cookbook, I want this for my own kitchen.

Michael Pollan, author of In Defense of Food, describes it as “A book of great beauty and, much more rare, real wisdom about food, one that manages to instruct and delight in equal measure.”

Sicilian Salad

In a salad bowl add:

1 fennel bulb, trimmed and thinly sliced

Sprinkle with salt and pepper

Whisk together:

1 garlic clove, smashed into a paste with a little salt

3 tbsp olive oil

Juice of 1/2 lemon

Pour over the fennel

Add to the bowl:

1 small bunch radishes, thinly sliced

2 scallions, thinly sliced

2 heads tender lettuce, torn into large pieces

large handful of arugula

 Sprinkle lightly with salt

Toss gently to coat

Top salad with:

2 navel oranges, peeled and sliced into rings

a few mint leaves, chopped

Enjoy!

Mango Pepper Salad

This is a refreshing summer salad

In a bowl:

1 mango (or 2 nectarines), matchstick-size pieces

1 sweet red pepper, ditto

1/3 cup sweet or red onion, sliced

1 tbsp fresh coriander (I've used mint too), chopped

Whisk together:

1 tbsp lime or lemon juice

1 tbsp vegetable oil

dash hot pepper sauce

Pour over the other ingredients.

Goes nicely with grilled steak or chicken.

Enjoy! 

Matt's Greek Salad Dressing

One day my teenage nephew, who likes Greek salad, went in search of a great recipe he could make at home. When he found this dressing, we were delighted he decided to share it with his aunties and grandma. He even made the salad for us on Christmas Day. Deee-lish!

Matt's Greek Salad Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lemon juice
1 tsp salt (or to taste)
1/2 tsp Greek oregano
1 clove garlic, finely chopped

Combine all ingredients and whisk or shake until blended. Serve over a mix of cucumbers, ripe tomatoes and finely chopped onion. Add green pepper, kalamata olives and feta cheese for a more authentic Greek salad.

Enjoy!