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Blackberry Spinach Salad

3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts
1/2 cup edible flowers

In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

Makes 8 servings


Salad Greens with Nasturtiums

1/3 cup olive oil
3 tablespoons balsamic vinegar
1 shallot, minced
1 tablespoon water
1 1/2 tablespoons raspberry mustard
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cups torn assorted salad greens
Edible nasturtiums (optional)

Whisk together first 8 ingredients in a large bowl; add salad greens, tossing to coat.

Makes 8 servings

Source: Southern Living® magazine

Strawberry Romaine Salad

1 head romaine lettuce
1 red onion, sliced
1 pint fresh strawberries, sliced
1 (11 ounce) can mandarin oranges
1 cup mayonnaise
2 tablespoons maraschino cherry juice
2 tablespoons honey
1 tablespoon poppy seeds
1/8 teaspoon lemon juice

In a large bowl, mix the romaine lettuce, red onion, strawberries, and mandarin oranges. In a medium bowl, whisk together the mayonnaise, cherry juice, honey, poppy seeds, and lemon juice. Pour over the lettuce mixture, and toss to coat.

Makes 6 servings

Mixed Greens with Sun-Dried Tomato Vinaigrette

1/4 cup sun-dried tomatoes, packed without oil (about 6)
1/2 cup boiling water
1 cup tomato - peeled, seeded and chopped
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
12 cups mixed salad greens
1 cup shredded carrot

Combine sun-dried tomatoes and boiling water in a bowl; let stand 30 minutes. Drain, reserving water; chop sun-dried tomatoes. Combine sun-dried tomatoes, 1 cup chopped tomato, vinegar, and garlic in a blender; process until smooth. Add reserved tomato liquid, oil, salt, and pepper; process until smooth. Combine greens and carrot in a large bowl; add vinaigrette. tossing well. Makes 8 servings

CALORIES 44 (41% from fat); FAT 2g (sat 0.3g, mono 1.3g, poly 0.3 g); PROTEIN 1.9g; CARB 5.5g; FIBER 2.2g; CHOL 0mg; IRON 1.2mg; SODIUM 118mg; CALC 38mg

Source: Cooking Light Magazine

Rice Salad w/ Marigolds

8 oz long grain brown rice
1 pt water
˝ teaspoon sea salt ˝ teaspoon ground tumeric
2 lb fresh green peas
1 mint sprig
4 fl oz buttermilk
4 tablespoons olive oil
2 tablespoons chopped mint
Petals from 4 marigold heads

Put the rice into a saucepan with the water, salt and tumeric. Bring it gently to a boil. Cover and simmer for 40 minutes, or until the rice is tender and all the water has been absorbed. Drain the rice, run cold water through it and drain again. Shell the peas. Steam them, with the mint sprig, for 15 minutes, turning them once during cooking. Fold it into the rice and peas while they are still warm. Leave the salad until it is completely cold. Jest before serving, fold in the chopped mint and the marigold petals, reserving a few petals to scatter on top.

Strawberry Spinach Salad

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup blanched and slivered almonds

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Makes 4 servings

Broccoli Salad

2 handfuls of broccoli flowerets
2 cups of red grapes, cut in half (raisins might be used instead)
1 onion, chopped
1 handful sliced almonds
2 slices of bacon, cooked and crumbled
1 cup mayonnaise
1/3 cup sugar
1 Tblsp poppy seeds
1 Tblsp balsamic vinegar

Combine first five ingredients in a large bowl. In a separate bowl blend next four ingredients. Toss salad with dressing and chill. Flavor improves if allowed to sit overnight.

Sunwise Salad

This salad is filled with yellow and orange fruits and vegetables arranged to look like the sun.

2 sweet yellow peppers, cut into rings...cook rings in a covered skillet in boiling water for 1 to 2 minutes, drain and cool.
1/2 teaspoon finely shredded orange peel
3 Tablespoons orange juice
2 t. fresh snipped chives
1/2 t. honey
1/8 t. salt
1/8 t. fresh ground pepper

stir together orange peel, juice, chives, honey, salt and pepper to make marinade. Set aside. Set pepper rings in a plastic bag and add marinade to coat. Chill for 4 to 24 hours, turning bag occasionally.

lettuce leaves
6 to 9 plum tomatoes or 2 to 3 medium tomatoes, sliced
1 medium orange, sliced
1 cup red cherry tomatoes, halved
1/2 cup yellow cherry tomatoes, halved (optional)
freshly ground pepper (optional)

To serve, line a large platter with lettuce leaves. Arrange tomato and orange slices around the edge. Drain pepper rings, reserving marinade. Arrage pepper rings in an overlapping circle inside the circle of tomatoes and oranges. Fill center with red cherry tomatoes. Garnish with yellow tomatoes and extra ground pepper, and drizzle with reserved marinade.


Salad of Wordly Desires

1/2 head of purple cabbage
about 1 hand full of lace lettuce
3 romaine tomatoes
Black olives (to taste, about 15)
1/2 purple onion
1 Eggplant
3 Tbl. of Olive oil
1 or 2 (depending on how much you like garlic) cloves of garlic

Cut your eggplant diagonally into 1/2 inch strips. Take the oil and place in a pan over medium high heat.When the oil is hot add eggplant and garlic into the oil. You are going to want to just brown the eggplant a little. Take out and drain on napkins and place in the fridge. Make sure to wash your lettuce well. Gather the purple cabbage in your hand on a cutting board and cut into thin horizontal pieces. Do the same to the lace lettuce. Cut the tomatoes in vertical slices. Start right under the green stalk and bring your knife through to the end. Repeat with all of the tomatoes. cut the olives and the onion any old way you please. Take the eggplant and line the bottom of the plate with it. Layer the cabbage and the lettuce on top of the eggplant in the middle of the plate. Place the olives and the onions on top of the lettuce so it looks like a pile. Take your tomatoes and with your fingers fan them out without breaking them from the stalk. Add one or two on the edge of the pile and your done! try the dressing below as a topper!

Dressing of Worldly Desires

1 C. Oil, Pref. Olive
1 1/2 tsp. of Worcestershire sauce
2 cloves of crushed garlic
1 egg
3/4 C. Parmesan Cheese
3 drops of red food coloring

Take the Worcestershire sauce, garlic, egg and food coloring and mix together vigorously! Add the oil and the cheese, mix as roughly as your little hands can until mixed well. Place in fridge for 30 min, or until chilled, Mix once again and pour onto salad.

Midsummer Salad Recipe

Marinate in a French dressing, made with equal parts of oil and vinegar, seasoning to taste, two cold boiled potatoes cut in dice and four hard cooked eggs, Just before serving, pare two cucumbers until all the white fiber is removed, cut into dice and add to the marinade. Cover with a thick mayonnaise. It may be garnished with lemon, pimolas, olives or red peppers, or it may be served in tomato cups.


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