Swiss Cheese Salad
Submitted by:
Barbiel |
|
300 g any
semi-hard cheese carefully smoked
400 g tomatoes
500 g fresh
broccoli
200 g red peperoni
|
1/2 cucumber
250 g spring bulbs
2 cloves garlic, minced
mint leaves
and parsley for garnish
|
|
Seasoning:
fresh ground peper to taste
Cayenne pepper to
taste
Cajun seasoning to
taste
Sauce:
200 gr natur
yougurth
50 gr Sour cream
2 tablespoons
lemon juice
50 ml vegetable
oil
Sauce: Mix all ingredients together,
drop over salad.
Cut cheese in not too small dices.
Wash broccoli, cut in small pieces and blanch in a pan
with some water. Remove, let it cool and reserve. Peel and
dice cucumber. Dice tomatoes and peperonis. Cut spring
bulbs in rings and then in thin strips. Make Sauce.
Combine all Seasoning and Sauce. Mix cheese dices and
vegetables (broccoli, tomatoes, cucumber, peperonis and
spring bulbs). Garnish with mint leaves and parsley. Makes
4 servings.
Note: You my substitute semi-hard cheese
for any other cheese your preference (Emmental, Gouda,
Gruyère, etc... spicy or not... its your choice...).
You may also substitute spring bulbs for green onions...
|
Strawberry and Spinach Salad
Submitted by:
Barbiel |
1/2 teaspoon toasted
sesame seeds
6 cups fresh spinach leaves, torn |
2 cups fresh strawberries,
rinsed, dried, hulled
Dressing (recipe below) |
Dressing:
1/4 cup salad oil
2 tablespoons red wine vinegar
1 1/2 tablespoons sugar
1/2 teaspoon dried dill weed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
1/8 teaspoon dry mustard
In a large bowl, toss spinach with sesame seeds. Prepare
strawberries, cutting large ones in half. Add strawberries to
salad. Cover and refrigerate. Combine dressing ingredients in a
screw-top jar or shaker; shake well then refrigerate to chill.
Pour chilled dressing over strawberry and spinach salad mixture
in bowl and toss gently to distribute well. |
Corn Bread
Salad
Submitted by: Barbiel |
1 skillet or pan of
cornbread, baked and cooled
7 to 9 slices bacon, cooked until crispy, drained and crumbled
1/2 cup chopped onion
1/2 to 1 cup green bell pepper, chopped |
2 large tomatoes, chopped
1 to 2 hard-cooked eggs, chopped
1 cup mayonnaise, or to moisten
salt and pepper, to taste |
|
Crumble corn bread; add
bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently
stir in mayonnaise until well moistened, as much or as little as
desired. Taste and add salt and pepper, to taste. Chill for at
least a few hours, until serving. Serves 6 to 8. |
To submit your favorite recipes to be included in the
Garden of Friendship Recipe Book, please email them to Barbiel
 
Background graphics made especially for the Recipes
Committee of the Garden of Friendship by Valatine
|