Caprese Salad

So last night we had scones, which in Utah is the term used for fried dough, usually stretched out like a pancake, but fried in oil.  Some people might call it fry bread or whatever the local term is.  Here we call them scones.  Typically served hot with honey and butter on them, but also used for savory flavors too.  Last night I made a caprese salad to go on top of them, and it was a pretty tasty combo.  For the recipe for the dough we used, see the pizza dough recipe I posted here (referencing the "basic pizza dough").  Caprese is super easy to make and very tasty.  Enjoy!

Caprese Salad

2 large beefsteak tomatoes, either sliced or wedged
10-12 fresh basil leaves (important to use fresh basil, not the dried)
about a cup of fresh mozzarella, diced
2 tbsp olive oil
salt and pepper

Roll the basil leaves together into a log shape, and slice thin.  Toss tomatoes, basil, and diced FRESH mozzarella with the olive oil, salt, and pepper.   Let stand in fridge for about 20 minutes minimum.  Serve on the side of pasta, with garlic bread, or whatever else you like.  You can also slice the tomatoes, slice the cheese and then place the tomato, cheese, and basil on a piece of toasted bread, and drizzle with the oil and sprinkle the salt and pepper before eating...good open face sandwich for lunch!  We put this on top of our scones and ate it like an open faced sandwich.

NOTE:  It's important you use the fresh herbs and the fresh mozzarella.  Fresh mozzarella is softer and says specifically on the package.  Mostly the difference is more moisture and not aged at all.  You might have to look in the special cheese kiosk in your grocery store, rather than just the cheese section near the lunch meat because its slightly more specialty than regular mozzarella.

Tabbouleh....

Yeah, I hear you saying it already...what's tabbouleh?  It doesn't sound like something to eat for dinner...but it is!  It's a recipe I got from my grandma (a self taught gourmet cook) and it's very tasty.  It uses wheat bulgar, which is like cracked wheat.  Try it, you'll like it!

Tabbouleh

2 c wheat bulgar
2 c cold water
1 c chopped parsley (I actually used spinach, didn't have any parsley)
1 c finely chopped bell pepper, any color
1 c finely sliced scallions
1/2 c chopped mint leaves
1/2 c feta cheese crumbles (or the block stuff cut into small pieces), optional
1/2 c lemon juice
1/2 c olive oil
1/2 tsp salt

In a large bowl, combine bulgar and water, and let stand for 1 hour.  Add vegetables and cheese and stir to combine. Whisk together lemon juice and olive oil and salt.  Pour over salad and stir well to combine.   Let stand in refrigerator overnight.  Stir well again before serving.

Tri-Color Pasta Salad

This one wasn't my particular favorite, but Jeff liked it, and when I took it to a potluck some people said they enjoyed it too.  So maybe you will like it more than I did.   It has some good ingredients and it sounded good to me, but just didn't do it for me when I tried it.  I got it off the salad dressing wrapper, and thought I would try it...and we all have some that weren't perfect, right?  And though I didn't enjoy it, you just might like it a lot!

Tri Color Pasta Salad

1 lb tri color pasta (I used "wacky mac"-- different colors and shapes)
1/4 c parsley, chopped
1/4 c black olives, sliced
1/4 c sweet onion, sliced or diced
1 c chopped bell pepper (I used red)
1 tsp black pepper
1 c Vidalia Onion Vinegarette Salad Dressing (the brand I got it from was called Virginia Brand)

Cook pasta to pkg directions.  Drain and rinse in cold water, or plunge into ice water and drain again.  Add other ingredients, then toss and refrigerate for at least an hour.

Grape Salad

Another wonderful contribution from Cathy.  I love this salad and it has been a hit at family parties and church functions.  It's very simple to make and everyone (except my husband because hates grapes) loves it!  Best when you make it a day ahead and refrigerate it, and easy to make in large quantities for parties!  Love it!

Grape Salad

4 lbs assorted seedless grapes, washed and taken off the stems (leave whole, do not cut in half)
8 oz cream cheese, softened
8 oz sour cream
1/4 c sugar
1-2 tbsp brown sugar
1 tsp vanilla extract
4 oz chopped toasted pecans

In a mixer, or using hand mixer, blend together cream cheese and sour cream.  Add sugar and brown sugar, and then vanilla.  Stir in grapes in a large bowl, til well coated.  Just before serving add pecans and stir again.  Best made a few hours ahead so it can get all of that yummy flavor!

**Note** The recipe originally called for all green grapes, but we like the assorted grapes best...green, red, dark purple or black...so good.  Just make sure they are seedless grapes.

Oriental Salad with a twist!

This one was an experiment my husband and I came up with a couple weeks ago, and it turned out great! We wanted pot stickers for dinner, but also felt we needed some vegetables in our meal, so it became a salad. We have since experimented again with the recipe and decided what we liked in the salad and what didn't work so well. You can try what ingredients you like, and change it if you want, this is just what worked for us. Oh, and you can substitute the pot stickers for chicken or beef too, we just thought they were tasty and fancy.

Asian Pot Sticker Salad

1 head romaine lettuce
1 head napa cabbage
2 scallions, or green onions
2 carrots, grated
1/4 c finely chopped celery
1 pkg dry ramen noodles, seasoning pkg removed
12 potstickers of your choice (we use chicken, but whatever you like)

Asian dressing

1/4 c soy sauce
1/2 c olive oil
1 tbsp honey
1 tsp honey mustard
1/2 tsp ground ginger
2 drops of sesame oil
1/4 c white or rice wine vinegar

Whisk together all ingredients for dressing, then stream in oil as you whisk. Set aside. (You can make this ahead and keep it in the fridge for up to 2 weeks.)

Cut head of lettuce into 1/2 inch slices, then place in bowl. Add sliced cabbage, celery, carrots, and scallions, toss together. Cook Potstickers according to pkg directions. Right before serving, break up ramen noodles and toss into salad, then add dressing and toss again. Serve salad with 3 potstickers on top of each salad serving. Makes approximately 4 servings.

One of these days it should be noted that I intend to get a real Chinese recipe for dumplings, but making them from scratch is kind of involved so I'm content buying them for now.

Salad to go with that fantastic Mostaccioli.

Grandma came up with this salad dressing from I think Gourmet magazine. She might correct me on that, but I am pretty sure it's from Gourmet magazine. Either way its the best Caesar dressing I have ever had, and anyone who has had it. All you need is a blender and the ingredients listed, and you are done in about 5 minutes.

Caesar Salad dressing

3 cloves garlic
2 eggs
1 can of anchovies, squeezed dry in a paper towel
1/2 tsp Worcestershire sauce
cayenne and black pepper to taste
1 tbsp balsamic vinegar
1 lemon, juiced
3/4 c extra virgin olive oil
1 1/2 c parmesan cheese

add everything to blender or food processor except oil and cheese. Blend well. Add cheese, and stream oil in as you blend. Makes enough for 1 very large salad, or several small salads. Keeps up to 2 weeks in airtight container in the refrigerator.

Serve over romaine lettuce, parmesan cheese, and croutons. If you like you can add grilled chicken, fish or thinly sliced steak if desired as a meal. Toss well, til lettuce is coated.

**this does have raw eggs in it, so if you are opposed to that, you can boil the eggs for one minute and they will be safe, and still liquid to the point you can use them in this dressing.**