Even More Salads From Kathy's Kitchen

I  got some great responses to my salad blob last week, and I decided to share them.

 

From my friend Nina:

 Salads are so good and one that has been my favorite is only as good with fresh summer garden produce.  Tomatoes and basil grow well in Tucson (though the tomatoes need some shade cloth) so I like lots of chopped, home grown tomatoes, fresh basil, pieces of fresh mozzarella with olive oil and balsamic vinegar.  Some salt and pepper.   

 

We have a tomato plant on the side of the house, growing out of the gravel.  It’s a tangled bunch of stems and it produces tiny tomatoes the size of a thumbnail.  Tiny, but delicious.  We do nothing to care for these wild type tomato plants and yet we can gather handfuls of these tiny gems for salads.  And plain lettuce and tomato salads are good too!

 

From my friend Sherri:

 

We make taco salads pretty often. They are quick to make.

 

Start by creating some type of taco meat. I usually brown ground beef and add my own seasonings. You could use a package of taco seasoning to make it easier. You could also make shredded chicken and season it for your protein. Once you have your protein, it is time to layer your salad.

 

Layer 1: crushed nacho cheese Doritos

Layer 2: chopped or shredded lettuce

Layer 3: taco meat

Layer 4: chopped tomatoes

Layer 5: shredded cheese

 

Top with sour cream, salsa, black olives as desired.

 

And here are two comments that were anonymous:

 

I don't have a favorite salad, but I can tell you about one that I ate way too much of back in the day: Jello mold salads. I've eaten them w/nuts, cranberries, mandarin oranges, and marshmallows. Sorry to say, if I see one at a potluck, it's probably the only thing I'll avoid. Sad but true! :)

 

And:

 

Here’s my go to salad recipe. Every time I bring it to someone’s house, they ask for the recipe.

 

Mandarin Orange Salad

 

Servings: 5

 

Ingredients

 

½ c vegetable oil (I use olive oil)

¼ c cider vinegar (Sometimes I use balsamic vinegar)

¼ c white sugar

2 tsp dried parsley

1 tsp salt

1 pinch ground black pepper

1.2 c sliced almonds (works with slivered almonds too)

¼ c white sugar

1 head leaf lettuce, rinsed, dried and torn

1 red onion, thinly sliced

1 c chopped celery

1 (11-oz.) can mandarin orange segments, drained

 

Directions

 

1. In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.

 

2. In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.

 

3. In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.