Salad Recipe

Salad recipe (from Erica Schultz)

Romaine lettuce (60/40 ratio of the lettuce to spinach)
Spinach
Grape tomatoes
Small purple onion (sweet)
Small can of sliced ripe olives (4oz.)
Container (around 10 oz. of marinated artichoke hearts)
1/2 oz. of Romano cheese (sometimes hard to find...have used combination of Romano and Asiago in a can-like Parmesan grated cheese)

1. Cut grape tomatoes in 1/2 using almost all of the package (if for 10 people). 2. Cut very thin slices of the onion and add to the salad. 3. Drain olives and cut artichoke hearts into small pieces, removing the woody, tough parts. 4. Put dressing on salad and mix. (see recipe below) 5. Sprinkle cheese on top.


Dressing---easy way is to buy "Good Seasons Italian" or make salad dressing as follows:
Pinch of salt
pinch of basil
pinch of pepper
pinch of thyme
pinch of oregano.
1 tsp. of dry mustard
1 pt. of olive oil,
1/2 pt. of red wine vinegar

Put in a bottle and shake well.

Super Apple Salad (Kelly M. Brown)

Super Apple Salad
2 bags Garden Salad Mix
2 Granny Smith apples (chop shortly before serving)
4 oz. crumbled Blue Cheese
1/2 bag Sea Salt bagel chips (comes in small bag)
1 sm. can sugar roasted pecans (I make my own by putting 1/2 c. chopped pecans
and 1T. sugar in dry skillet on medium high heat. Stir until sugar dissolves)

Dressing:
1/2 c. sugar
1/4 c. apple cider vinegar
1/2 c. vegetable oil
1 T. poppy seeds
1&1/2 t. finely minced onion
1/4 t. Worchestershire sauce
1/4 t. paprika
Mix sugar and vinegar first, shaking or stirring to dissolve. Add remaining ingredients.

Combine all salad ingredients. Shake dressing and add to salad just prior to serving. Toss well.