Living with the Webers - Salad

Italian Tomato Salad

Sarah — Fri, 05 Nov 2010 02:25:25 +0000

This is my favorite tomato salad, and trust me, that is no small feat: I LOVE tomatoes and eat them by the pound when they are in season (preferably fresh-picked from the garden). This is a true Italian recipe out of a cookbook Mom bought in Italy. With recipes that are this good, let's hope she continues practicing her Italian by translating recipes from it into English for all of us!

2 tablespoon red wine vinegar
4 garlic cloves, peeled and crushed*
1 teaspoon salt
5 tablespoons olive oil
chopped basil (chopped green onions are also good)
cubed tomatoes

Marinate vinegar, garlic, and salt for 1/2 to 1 hour. Take out garlic and pour the dressing over cubed tomatoes. Add olive oil and basil or green onions. Mix and serve.

*To crush garlic, hold a knife with a wide blade flat and use one hand to press it down on the garlic cloves.

Roasted Yams Summer Salad

Pia — Sat, 04 Sep 2010 21:58:33 +0000

This is a potato salad I love. I am not a potato salad person, but I had a big potato and yams I had to use up. Since it was a very nice and warm summer day I decided to try out a new recipe which I found in Barbara Kingsolver book "Animal, Vegetable, Miracle". Off course, because it is me, I can't let a recipe stand how it is, I had to change it. It is very yummy!

Serves:

2 pounds of yams, which also includes 1 big potato
2 tablespoons olive oil for the roasting
1 red bell pepper
1 corn on cob

dressing:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 - 1/2 teaspoon salt
fresh ground pepper

1. Wash the yams and potatoes and cut into 1 inch cubes. Spread them on the with 2 tablespoons oiled baking sheet. Roast the yams and potato cubes for 30 minutes in 450 F oven.
2. Cut bell pepper into cubes and add to the yams. Oil the ear of the corn and place onto the yams. Bake for another 10 minutes.
3. Cut corn kernels of the cob.
4. Combine all ingredients for the dressing and the roasted veggies in a bowl. Serve still warm or cold.

Mixed Salad

Sarah — Sun, 22 Aug 2010 17:33:33 +0000

Don't get stuck on salads with just lettuce. When making salads, let your imagination go wild. Use whatever ingredients you have and which strike your fancy! The more colorful, the better!

Try mixing some of these:
Lettuce (Romaine, Iceberg, Mixed Baby Greens, Arugula, etc.)
Spinach
Tomatoes
Mushrooms
Sprouts (farmer's markets sometimes have wonderful ones not seen in supermarkets such as onion, broccoli, and fennel)
Green onions
Carrots
Cucumbers
Avocado
Corn
Hardboiled Eggs
Cooked beans
Zucchini
Bell Peppers
Beets
Apples
Pears
Toasted Nuts/Seed (I particularly like sesame, sunflower, and walnuts)
Pomegranate Seeds
Grapes
Olives

Cut up all necessary ingredients. Mix in a large bowl with salad dressing of choice.