Tuesday, June 16, 2009

Salad Plate

I enjoy making all kinds of salads, in warm weather, as much as I love to make soups and stews in the winter. After I made a few, to go along with other meals, I realized it was time to eat them up. So I served salad plates for supper, which we enjoyed with whole grain crackers and ice tea, at the backyard picnic table.

Sweet Potato Salad
(adapted from Bon Appetit)

3 pounds sweet potatoes, peeled and cubed
2 Tbsp. vegetable oil
1 Tbsp. toasted sesame oil
1 tsp. ground cumin
1 tsp. salt
3 crisp apples, cored and cubed
2 cups green grapes
1 cup dried cranberries
1/2 cup sliced, toasted almonds

3 Tbsp. apple cider vinegar
1 Tbsp. Indian curry paste
1 Tbsp. honey
1 tsp. Dijon mustard
1/2 cup vegetable oil

Toss sweet potatoes with the next 4 ingredients in a large bowl, until well combined. Spread out on a large, rimmed baking sheet, which has been lightly oiled. Bake at 375 degrees for about 1 hour, until potatoes are tender and beginning to brown. Remove from oven and set aside to cool.

To make the dressing, mix together the first 4 ingredients and gradually whisk in the oil. Add salt and freshly ground black pepper to taste.

Place apples, grapes, and cranberries in a very large bowl. Add yams, scraping in any juices from baking pan. Add dressing and toss lightly to mix all together. Sprinkle with the almonds and serve.

Sweet and Tangy Slaw
1 head cabbage, shredded
2 medium carrots, shredded
1 tsp. celery seed
1/2 cup vegetable oil
1/2 cup sugar
1/2 cup apple cider vinegar
1 medium onion
salt and pepper, to taste

Roughly chop the onion and place into a blender; add oil, vinegar, and sugar. Blend until emulsified. In a large bowl, toss together the cabbage, carrots, and celery seed. Pour the dressing over the cabbage mixture, cover, and chill for at least 1 hour. Serve with a slotted spoon.

I haved made this slaw many, many times, and it is always popular. It is a good picnic salad (not a potentially hazardous food).

The Greek style tuna salad is not an actual recipe. I cooked about 8 oz. small pasta, added a pouch of tuna, some sliced calamata olives, about 1/2 cup chopped Vidalia onion, 6 oz. feta cheese, cubed, and about 1/2 cup fresh chopped herbs from the yard--parsley, basil, and oregano. I tossed with a very light vinaigrette.

Pimiento Cheese

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