Salad Recipes - KMPH FOX 26 | Central San Joaquin Valley News Source

Tossed Salad (Strawberry Spinach with Sherry Vinaigrette)

• 2 oz Spinach stemmed
• 4 Strawberries sliced
• ½ oz Toasted almonds
• ½ oz Chevre

• 1 Tbs Sherry Vinegar
• 2 Tbs Canola Oil
• 1 Tbs Olive Oil
• ½ tsp Mustard
• To Taste Salt and Pepper

Whisk vinegar, oils and mustard together, season with salt and pepper.

Toss spinach, strawberries, almonds and chevre with the sherry vinaigrette.

Composed Salad (Caprese Salad)

• ½  Roma Tomato
• 1 oz Fresh Mozzarella
• 2 leaves Basil
• A/N Olive Oil in a squeeze bottle
• A/N Balsamic Vinegar in a squeeze bottle
• A/N Pepper

Slice the tomatoes into ¼ inch thick slices.

Slice the cheese into ¼ inch thick slices.

Layer the tomato, cheese, and basil, then repeat.

Drizzle with olive oil and balsamic vinegar, sprinkle with pepper.

Pasta Salad (Greek Pasta Salad)

• 4 oz Bowtie Pasta cooked
• ½ oz Feta Cheese crumbled
• ½ oz Black Olives sliced
• ½ oz Pepperocini sliced into rings
• ½ oz Red Onion julienne
• 1 Lemon
• 3 Tbs Olive Oil
• 1 tsp Fresh Oregano
• 1 tsp Fresh Thyme
• To Taste Salt and Pepper

Juice lemon.

Whisk lemon juice with olive oil, oregano, thyme, salt and pepper.

Toss all ingredients with the lemon vinaigrette.

Bound Salad (Classic Potato Salad)

• 4 oz Yukon Gold Potatoes diced and cooked
• ½ oz Celery diced
• ½ oz Sweet Onion diced
• 1 Hard Boiled Egg sliced
• 2 Tbs Mayonnaise
• 1 tsp White Wine Vinegar
• ½ tsp Mustard
• To Taste Salt and Pepper
• 1 piece Chive Garnish

Mix mayonnaise, vinegar, mustard and salt and pepper together.

Dress all the other ingredients with the mayonnaise dressing.

This will be better after a night in the fridge.