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Layer the ingredients in one large bowl. Place the dressing at the bottom, then add the sturdy vegetables (cut-up bell peppers, cucumbers, etc) and last put the lettuce on the top!
Cover it with a damp paper towel and place in the fridge for up to 12 hours.
Right before mealtime, remove the paper towel, add any delicate items like cut up tomatoes and/or croutons, and toss!
When ready to toss, I like to dump it all in a great big bowl, toss and
dump it back into the serving bowl.
Greek Salad Dressing
½ cup whole buttermilk
½ cup olive oil
2 cloves garlic, minced (or see Note)
1 tsp. Greek Seasoning
¼
tsp. sea salt
¼ tsp. black pepper
4-oz. feta cheese, crumbled
Combine every thing except the feta cheese. Then place in blender and then give it 6 pulses. Then gently stir in the feta cheese. Pour in container and refrigerate till ready to serve.
Note: I keep a jar of minced garlic in my fridge. It’s in the grocery produce dept.
½ tsp. = 1 clove garlic
Our Favorite Ranch Salad Dressing
This is really good. The extra seasonings make it!
1 oz. envelope
1 cup mayonnaise
½ cup whole fresh buttermilk
1/8 tsp. seasoned black pepper
1/8 tsp. paprika
½ tsp. garlic powder
Mix all together well. Chill 30 minutes before serving.
In the 1960’s, we called this type of slaw, “3-weeks” slaw, because it would keep well in the fridge for 3 weeks.
2 1-lb. packages coleslaw mix
Marinade:
1 medium sweet onion, chopped
¾ cup sugar
2 Tbsp. salt
1 Tbsp. garlic powder
1 cup
apple cider vinegar
Place slaw mix in medium size bowl: set aside. Combine marinade ingredients in a small saucepan and bring to a rolling bowl; stirring with a whisk. Pour over slaw mix; cover and let sit on the kitchen counter for 2 hours (important), then refrigerate.
This salad is also good as a side vegetable. I served it often at Horseshoe
2 (10-oz.) pkgs. frozen green peas
1 cup sour cream
½ tsp. dried dill weed
1 tsp. chopped fresh
chives or ½ tsp. dried
½ tsp. curry powder
Salt and black pepper to taste
Fresh lemon juice to taste
Cook peas 5 minute on stove in saucepan; drain. You want them still crunchy (important). In medium size bowl combine the rest of ingredients together; carefully fold into the peas. Refrigerate till ready to serve. Makes 8 servings
Mother’s “Seasoned Salt”
She called it “Chef Salt” She kept it handy, in a shaker near the stove. A lot of recipes call for “seasoned
salt” so this is what she used.
1 cup sea salt
1 Tbsp. paprika
1 tsp. black pepper
1 tsp. white pepper
¼
tsp. celery salt
¼ tsp. garlic salt
Process in blender or food processor until well mixed. Pour in an empty salt shaker. Good added to flour when frying chicken, pork chops, etc. Makes about 1-1/8 cups
Breakfast Tea Muffins
A delicious delightful little muffin to go with your salads, soups or breakfast.
Quick & easy!
1 cup self-rising flour
2 Tbsp. sugar
4 Tbsp. vegetable oil
½ cup whole milk
1 large egg
Sift dry ingredients together in a bowl; add milk and oil slowly. Then beat in the egg. Fill greased muffin tins and bake 400º for about 15 minutes.
Makes 8-10 regular size or 24 small mini muffins. Serve with lots of softened “real” butter!