SALADS FOR THE HOLIDAY

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Aug 31, 2001

Well, Folks, for the past couple of weeks I've been giving you some recipes to use on your grill for the upcoming Labor Day weekend--or any other time--and it occured to me that no meal would be complete without a Salad to go along with the main dishes. It's just always seemed to me that no meal is complete with a Salad and maybe some of you feel the same way.

If those happen to be your feelings, here are a few recipes that you might like to try.

Let's get cooking! <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

CRISPY POTATO SALAD

1 1/2--2 Pounds Small New Red Potatoes

3 Tablespoons Red Wine Vinegar

2 teaspoons Dijon Mustard

1 teaspoon Salt

1/8 teaspoon Dried Marjoram

1/8 teaspoon White Pepper

2-3 Cloves Garlic (Peeled and Minced)

1/3 Cup Cooking Oil 1/2 Cup Fresh Radishes (Trimmed and Sliced)

1/2 Cup Fresh Cucumber (Peeled and Chopped)

1 Medium Sweet Onion (Peeled and Chopped)

1 Large Red, Yellow, or Green Bell Pepper (Seeded and Chopped)

1 Medium Carrot (Finely Chopped)

2 Stalks Celery (Finely Chopped)

1/4 Cup Fresh Parsley (Chopped)

2 Hard Boiled Eggs (Peeled and Sliced)

1/4 Cup Mayonnaise

1/4 Cup Sour Cream

1/4 Cup Bleu Cheese (Crumbled)(Optional)

Tomato Wedges (As Needed For Garnish)

Cook the Unpeeled Red Potatoes in boiling, salted water until they are just tender--approx 25 minutes. Drain and slice into 1/2 inch thick slices while still warm. Place the slioces into a large bowl and set aside. While the Potatoes are boiling, mix together the Vinegar, Mustard, Salt, Majoram, Pepper, and the Minced Garlic. Using a whisk, or slotted spoon, gradually beat in the Cooking Oil and mix until everything is completely mixed. Pour the mixture over the warm Potatoes and stir gently to coat the Potato slices. Cover and refrigerate for at least 2-3 hours. Lightly mix in the Radishes, Cucumber, Onion, Bell Pepper, Carrot, Celery, Parsley and the Hard Boiled Eggs. In a bowl, mix together the Mayonnaise and Sour Cream and mix until smooth. Stir in the Bleu Cheese. Fold the Mayonnaise/Sour Cream mixture into the Sliced Potatoes. Cover and refrigerate for 2-3 hours. Serve garnished with Tomato Wedges. <<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<

AVOCADO, TOMATO AND PEPPER SALAD

3 Tablespoons Fresh Lemon Juice

6 Tablespoons Olive Oil

Salt and Pepper (To Taste)

1 Tablespoon Fresh Cilantro (Minced)

1 Large Red Onion (Peeled and Chopped)

2 Cups Fresh Tomatoes (Peeled and Seeded)(Coarsely Chopped)

1 Large Avocado (Peeled and Seeded)(Coarsely Chopped)

1 teaspoon Jalapeno Pepper (Minced)

Mix together the Lemon Juice, Olive Oil, Salt, Pepper, and the Cilantro and whisk to combine completely. Combine all the other ingredients and toss to mix well. Add the Oil mixture and toss to coat everthing. Chill before serving.

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