Salads and Dressings
The word ‘salad’ is derived from the Latin, ‘sal’ (salt) because the main ingredient in the dressing was salt. ‘Sal’ became ‘salata,’ meaning ‘salted things’ and referred to salted, raw vegetables. The Romans liked salads with greens and raw vegetables, very much like today. Their dressing was usually oil and vinegar or some kind of salty brine.
4 medium Cucumbers, peeled, sliced thin
½ cup Water
6 tablespoons White vinegar (or use apple cider vinegar or rice vinegar)
2 teaspoons Sugar (for sugar free, use 2 packets Stevia blend, or 2 teaspoons Agave nectar)
½ teaspoon Salt
¼ teaspoon Black peper, freshly ground
Place cucumbers in a bowl.
Combine remaining ingredients.
Pour over cucumbers.
Cover and refrigerate for at least 1 hour, stirring occasionally.
Green Goddess Dressing
Adapted from an unknown edition of Vegetarian times
8 ounces Thick yogurt
3 tablespoon Lemon juice
½ teaspoon Salt or to taste
½ teaspoon Garlic, minced
½ teaspoon Fresh basil, minced
¼ cup Fresh parsley
1 large Spring onion
3 tablespoon light olive or sesame oil
2-4 tablespoon Water
Combine all ingredients except oil and water in a food processor. Blend until creamy.
With machine running, very slowly add oil through feeder.
Add water the same way.
Process until creamy but pourable.
Dawn's Avacado & Seafood Salad
½ cup Celery, chopped
½ medium Cucumber, peeled and chopped
1 large Hard boiled egg, chopped
1 tablespoon Fresh cilantro, chopped
1 large Artichoke bottom, chopped
½ cup Salad shrimp or use larger if you want, cooked and chilled
½ cup Crab meat, chopped or use imitation crab
2-3 large Avocados, halved and peeled
12-18 large Fresh shrimp, cooked, peeled, and cleaned
12-18 strips Red and green bell peppers, sliced thin
12-18 Ripe olives
12-18 large Red lettuce leaves (or use Romaine)
1 ½ cups Blue cheese salad dressing
Salt and black pepper to taste
12-18 Fresh spears asparagus, cooked and chilled
3 tablespoon Lemon juice or vinegar
Combine all ingredients except avocados, large shrimp, olives, lettuce, asparagus, and lemon or
Line plates with lettuce.
Place one avocado half on each plate and fill with salad mixture, spilling over.
Garnish wiht bell peppers, large shrimp, and olives.
Sprinkle asparagus with lemon or vinegar and place on the plate at the side of the avocado salad with a little extra dressing.