Salads & Dressings

Breads -  Main Dishes   - Salads & Dressings
Soups -  Sweets -  Vegetables   (Index)

Dressings: Balsamic Vinaigrette -  Cashel Blue Cheese Dressing -  Honey Mustard Dressing

Salads: Egg Salad -  Meat Salad -  Picnic Salad - Traditional Cold Irish Potato Salad

Balsamic Vinaigrette

1/2 cup plus 2 tablespoons olive oil
1/3 cup balsamic vinegar
1 tablespoon diced shallot
1 teaspoon chopped marjoram

Combine all ingredients in a food processor. Process 20 seconds.
 

Cashel Blue Cheese Dressing

2 cups mayonnaise
1 cup sour cream
2 tablespoons grated Parmesan cheese
2 cloves garlic, crushed
1 teaspoon Worcestershire sauce
1/2 cup buttermilk
1/4 teaspoon salt
2 tablespoons finely diced onion
3 ounces Cashel blue cheese, crumbled (other blue cheese may be substituted)

1. In a medium bowl, combine all ingredients, except blue cheese.
2. Whisk ingredients until smooth (about 3 minutes). Fold in blue cheese. Serves 8

Honey Mustard Dressing

1 cup mayonnaise
1 tablespoon honey
1 tablespoon prepared mustard
2 teaspoons lemon juice
1 tablespoon sugar
salt and white pepper
Tabasco sauce, if desired

1. Combine all ingredients in a small stainless steel mixing bowl. Whisk until well blended (about 5 minutes).
2. Refrigerate until ready to use. Makes 1 cup.

Egg Salad

8 hard-boiled eggs
3 tablespoons butter
1/3 teaspoon dry mustard
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
3 tablespoons mayonnaise

Crush with a fork the hard-boiled eggs. Stir into the eggs the butter, dry mustard, lemon juice, and Worcestershire Sauce.  Add the mayonnaise and mix well. Mould with 2 tablespoons.
For each serving, place greens tossed with French dressing on plate. Place a thick slice of tomato in centre. On each tomato slice place a mound of egg mixture. Sprinkle with chopped chives.

Meat Salad

Dice any cooked meat, or flaked, firm cooked fish. Add about half as much cooked diced
potatoes. Add chopped onion to taste and a sprinkling of chopped parsley. Bind with
mayonnaise or season well with French dressing. Serve on dressed lettuce or other greens.

Picnic Salad

Mix equal quantities of cubed cucumbers, tomatoes, onions and cold boiled potatoes.
Marinate lightly in French dressing, then bind with mayonnaise.

Traditional Cold Irish Potato Salad

1 to 6 peeled, cooked potatoes (about 6 ounces, total), chilled
1 tablespoon finely diced chives
1/2 cup mayonnaise
14 teaspoon salt
1 tablespoon finely diced onion
1/4 teaspoon freshly milled black pepper
1 teaspoon chopped parsley
1 cup mixed salad greens

1. Cut potatoes into 1/2 inch dice.
2. Mix potatoes with chives, mayonnaise, onions, salt, pepper.
3. Correct the seasoning with salt and pepper. Sprinkle with chopped parsley. Refrigerate before serving. Serves 2.