Salad Days . . .

The family joke is that the colder the weather, the more likely I am to make salads! Yeah, I tend to serve hot soup during the summer, too. I woke to an overcast day and my first thought was . . . making a salad! Here are some of my shortcuts to getting a salad on the table and cut some expense in purchasing expensive salad dressings.

Super Simple Dressing
3/4 cup olive or vegetable oil
1/4 cup cider vinegar
3/4 teaspoon salt
Ground pepper to taste
1 tablespoon minced onion or one garlic clove, finely chopped.

Combine all ingredients in a jar or container. Shake well. Refrigerate covered. Shake well before using. Makes approximately one cup.

Olive DressingTo the Super Simple Dressing, add 1/4 cup chopped, stuffed green olives.

Hearty DressingTo 3/4 cup Super Simple Dressing, add:
1 hard-cooked egg, chopped
1 teaspoon minced parsley
1 tablespoon minced pimiento
1 teaspoon minced green onion
Dash of paprika

Mix well and refrigerate until used.

Marinated Green Beans1 to 2 cans of green beans
Your favorite Italian salad dressing
1/4 to ½ cup slivered, toasted almonds

Drain green beans and place in bowl. Toss in dressing. Just before serving, scatter the almonds over each portion.

Cucumber SlicesTwo large cucumbers
Super Simple Dressing to taste
½ teaspoon coarsely ground pepper

Peel and slice the cucumbers. When you are ready to arrange your salad plate, place the slices on the plate. Drizzle with dressing and pepper to taste.

Pickled Beet Salad1 to 2 cans sliced or julienne beets
Salt and pepper to taste
1 tablespoon brown sugar
2 tablespoons vinegar
A sprinkling of caraway seed

Drain beets and place in bowl. Add the remaining ingredients, toss gently and refrigerate.

Tomato/Feta SaladFour to six ripe tomatoes, preferably Roma
4 ounces Feta
½ teaspoon dried dill
½ teaspoon basil
½ teaspoon oregano
1 teaspoon ground pepper
½ teaspoon salt or to taste
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped, red onion, optional

Cut the tomatoes into bite-sized chunks and place in bowl. Mix the olive oil, vinegar, onions, spices and herbs together in a small bowl. Pour over tomatoes, toss gently and let marinate for at least a half hour before serving. Just before using, crumble in the Feta. The room temperature tomatoes make a nice contrast to the chilled cheese.