Salads
Beet Salad
Serves 6
4 medium cooked beets, peeled and cut into wedges or cubes
1 cup mandarin orange segments, drained if using canned
1/2 cup crumbled feta cheese
2 to 3 tablespoons fresh mint, chopped
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
Optional: 1 teaspoon honey or maple syrup, if you want it a little sweeter
In a large bowl, combine the cooked beets and mandarin orange segments.
In a small bowl, whisk together the balsamic vinegar, olive oil, salt, pepper, and honey or maple syrup if using.
Pour the dressing over the beets and oranges and toss gently to coat.
Add the fresh mint and half of the feta, then toss very lightly.
Transfer to a serving dish and top with the remaining feta.
Let the salad sit for 10 minutes before serving so the flavors can meld.
Serving suggestions
Serve chilled or at room temperature.
If you want a fuller salad, serve it over arugula or mixed greens.
The first of three generations of the same name, this is Cally Dalton Carpenter Sr and his wife Edna Marie Ourso.
Ceasar Salad Dressing
Serves 12
1 pt. mayonnaise
3 raw eggs
½ tsp curry powder
¼ tsp garlic powder
½ pack Lipton® Onion Soup Mix
½ c parmesan cheese
1 tsp anchovy paste
Mix all ingredients well. Refrigerate several hours before serving. Serve over romaine. Add croutons. I usually make my croutons - butter slices of bread, sprinkle with garlic powder, cut into cubes, toast slowly in oven at about 300°F
This recipe is from Ramoa's, a restaurant in Cocoa Beach that my mom and I frequented. Mother begged for the recioe. Delicious! -Karen McElveen
Layered Salad
Serves 8
6 cups lettuce, shredded
1 medium onion, chopped
1 medium green pepper, chopped
6 hard boiled eggs, sliced
2 cans peas, drained or frozen
½ lb bacon
1 c cheddar cheese, shredded mayonnaise to cover
parmesan cheese and paprika to trim salt and pepper to taste
Place lettuce in a 9x13 inch casserole or trifle dish. Fry bacon until crisp and crumble. Layer on onion, pepper, peas, cheese, bacon and ending with eggs. Add salt and pepper. Cover with mayonnaise, sealing all sides. Top with parmesan and paprika, if desired. Cover well and refrigerate overnight.
Photo: Matt's Mom Kathy and Grandmother Catherine Furlow in Abeline, TX
Tropical Fruit Salsa
Serves 6
½ fresh pineapple
1 mango, peeled and diced
2 kiwi fruit, peeled and diced
1 small tomato, peeled and diced
2 tbsp brown sugar
4 sprigs fresh cilantro, finely chopped
1 tbsp virgin olive oil
juice of 1 lime
Remove seeds from tomato and kiwi. Slice pineapple in 1/4" slices lengthwise, and grill. Then dice the pineapple. Blend all ingredients and allow time for flavors to marry. Serve chilled or at room temperature.
This is a great accompaniment with grilled or nut encrusted fish. -Karen McElveen
Photo: Steve and family as the Magic first arrives to America
Watergate Salad
Serves 8
12 oz. Cool Whip®
16 oz. can crushed pinapple, drained
1 small bag miniature marshmellows
1 pkg. instant pistachio pudding mix
1 c milk
½ c pecans
Mix pudding and milk. Add Cool Whip. Add the other ingredients and mix. Refrigerate.
Tracy's favorite!
Photo: Steve with his brother and sisters
