Salads and salad dressings

Insalata Caprese

  • 4 large ripe tomatoes, sliced ¼ inch thick
  • 1 lb fresh mozzarella cheese, sliced ¼ inch thick
  • ⅓ cup fresh basil leaves
  • 3 Tbsp olive oil
  • salt and pepper

On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil. Season with sea salt and pepper.

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Sharon’s Sweet and Sour Green Salad

  • 2 types of green/red lettuce, torn into bite size pieces (~ ½ head each)
  • 2 small cans mandarin oranges, drained
  • ¼–½ cup toasted slivered almonds (broil carefully ahead of time in the oven)
  • 1 cup chopped celery

Mix all above and toss with salad dressing. For salad dressing: 2 Tbsp sugar (I use powdered); 2 Tbsp vinegar; ¼ cup oil (I use olive); ½ tsp salt; 1 Tbsp parsley; dash red pepper and black pepper.

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