We were grateful to Sydney Rombola for hosting our second get together! She really made everything beautiful and even had a little "take home" from Penzey's Spices for each of us! Yeah!
Once again, everything was scrumptious - and since it was salads - no one felt too guilty about indulging a little!
Sheryl Garrison made Criss Cross Salad
and some yummy muffins!
Kristin Robertson brought this nice twist on a fruit salad - coconut!
Sydney made this awesome salad - "Aunt Patti's."
Kami Matthews tried a new recipe from Giada de Laurentiis' new cookbook, Weeknights with Giada:
Couscous with watermelon, watercress and feta cheese. (Weird, I know!)
Criss- Cross Salad
Provided by Sheryl Garrison
Dressing (3/4 C)
1 lb. broccoli, chopped ½ C vegetable oil
½ red onion, diced 1/3 C red wine vinegar
2 tomatoes, diced (or grape tomatoes
1 can kidney beans drained (16 oz.)
1 C shredded cheese ½ tsp. Dijon mustard
¼ tsp. sugar
May also add:
Crumbled bacon ¼ tsp. garlic salt
Red bell pepper, diced
Cauliflower, chopped
Raisens
Toss all ingredients with dressing and refrigerate 24-48 hours.
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Coconut Fruit Salad
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Aunt Patti's Salad
Aunt Patti's Salad
Salad:
2 heads Romaine lettuce
1 lb. cooked, chopped bacon
2 C cherry tomatoes, halved
1 C grated Swiss cheese
2/3 C slivered almonds
1/3 C grated Parmesan cheese
1 C croutons
Dressing:
Juice of 1-2 lemons, strained
3-4 cloves garlic, crushed
1 tsp salt
1/2 tsp pepper
While beating with a whisk, slowly add
3/4 C vegetable oil
Mix lettuce, bacon, tomatoes, Swiss cheese, and almonds in a large bowl.
Just before serving add the Parmesan cheese and croutons.
Chill the dressing for at least 3 hours before serving. Mix again and toss over salad just before serving.
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Couscous with watermelon, watercress, and feta cheese
Kosher Salt & Ground Pepper
1 C Israeli couscous
Grated zest & juice of 2 lemons
1/4 C. extra virgin olive oil
2 Tbsp honey
1 (4 lb) piece of watermelon, rind removed, flesh cut into 1/2 in. cubes
2 (4 oz) blocks of feta cheese cut into 1/2 in cubes (I used crumbled)
2 packed cups (2 oz) watercress or arugula
*** In a med. saucepan, bring 3 cups of water and 1 tsp. salt to a boil over med-high heat. Stir in the couscous and reduce heat so that the mixture simmers. Cover the pan and cook for 8-10 min, until couscous is tender. Drain and set aside to cool for 15 min.
In a salad bowl, whisk together the lemon zest, lemon juice, olive oil, honey, 1 tsp salt, and 1/2 tsp pepper. Add the cooled couscous, watermelon, feta, and greens. Gently toss until all the ingredients are combined. Season to taste with salt and pepper. Serve immediately. Serves 4 (I think it serves about 8!)
1/4 C. extra virgin olive oil
2 Tbsp honey
1 (4 lb) piece of watermelon, rind removed, flesh cut into 1/2 in. cubes
2 (4 oz) blocks of feta cheese cut into 1/2 in cubes (I used crumbled)
2 packed cups (2 oz) watercress or arugula
*** In a med. saucepan, bring 3 cups of water and 1 tsp. salt to a boil over med-high heat. Stir in the couscous and reduce heat so that the mixture simmers. Cover the pan and cook for 8-10 min, until couscous is tender. Drain and set aside to cool for 15 min.
In a salad bowl, whisk together the lemon zest, lemon juice, olive oil, honey, 1 tsp salt, and 1/2 tsp pepper. Add the cooled couscous, watermelon, feta, and greens. Gently toss until all the ingredients are combined. Season to taste with salt and pepper. Serve immediately. Serves 4 (I think it serves about 8!)
