Tag Archives: salads

Coleslaw – Old South Slaw Dressing

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2 tablespoons salad oil
3 tablespoons apple cider vinegar
2.5 tablespoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed garlic
1 tsp celery seed

It is a sweet sour mix. If you like the tart, sweet taste on your slaw, you’ll love this. Nice thing about it is that you can’t “over extend” this dressing. If you apply too much, it does’t just stick to everything and make it too wet as does a creamy dressing. It just drains down to the bottom. It will keep a couple of days or more on the slaw before crispness is gone. Don’t let the simplicity fool you. I’ve always said some of the best cooking comes from simple recipes. This is one of them. Just takes a couple of minutes to fix. Also, don’t let the looks of it fool you. Just try it and let me know what you think.

Mix well and pour over slaw. This is a small recipe and makes enough for a package of slaw.

Coleslaw – Memphis Style

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IMG_54821/2 cup mayonnaise
1 tbsp cider vinegar
2 tablespoons sugar(maybe a tad more, taste first)
3/4 tsp celery seed
salt and fresh ground pepper to taste
1 tbsp dijion mustard
1 bag coleslaw mix

Mix together the first six ingredients in a large bowl, add coleslaw mix. Refrigerate until ready to use.

Arugula, Pear and Stilton Salad

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3/4 cup vegetable oil
6 tablespoons white wine vinegar
2 tablespoons minced shallots
8 cups lightly packed arugula (about 8 ounces), stems trimmed
6 small Bosc or Comice pears, halved, cored, thinly sliced
8 ounces Stilton cheese, crumbled

Whisk oil, vinegar and shallot in medium bowl to blend. Season dressing with salt and pepper.
(Can be made 6 hours ahead. Let stand at room temperature.)

Combine arugula, pears and cheese in bowl. Add dressing and toss to coat.

Serves 8.

Caribbean-style black bean and rice salad

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½ c. olive oil
¼ c. cider vinegar
1 tbsp. Dijon mustard
1 tsp. Cumin
1 tsp. Minced garlic
1 15-ounce can black beans, drained
¾ c. chopped red pepper
¾ c. chopped yellow pepper
¾ c. chopped green onions
2 c. cooked rice (about 1 c. raw) cooled

Whisk oil, vinegar, mustard, cumin, and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.

Combine rice, beans, pepper and onions in a large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate)

6 Servings.