*salad season

I'm part of a recipe exchange and tomorrow night we are meeting and exchanging recipes with the topic of "Grilled, sides & salads". It's the best time of year for some really good salads topped with homemade dressings. I like keeping fresh dressings in the fridge and all the fixin's for good salads prepped and ready in the crisper.


Here are the few that I am exchanging. Hope you enjoy. (thanks for including me in the blog!)

PARMESAN BALSAMIC VINAIGRETTE
(you should double this recipe of you want it to serve more than four small salads)
1 garlic clove ½ c. olive oil ½ t. salt ¼ t. freshly-ground black pepper 2 T. balsamic vinegar


¼ c. finely grated parmesan cheese 1 t. fresh lemon juice 3 T. minced fresh basil (optional)


Using a large heavy knife, mince and mash garlic to a paste with salt. Whisk garlic paste with vinegar, lemon juice, basil, cheese and pepper in a bowl. Add oil in a slow stream, whisking until well blended. Add more salt and pepper to taste. This will keep for a week or more covered in the refrigerator.



GREEK HOUSE DRESSING
(Similar to Olive Garden dressing)
6 Tbsp. Extra Virgin Olive Oil ¾ tsp. Onion powder
8 Tbsp. vinegar ¾ tsp. Dijon mustard
1 tsp. Garlic ¾ tsp. Salt
1 tsp. Dried oregano ¾ tsp. Pepper
1 tsp. Dried basil
Put all the ingredients in a blender and mix until well blended.
* I like to serve it on romaine & baby spinach with tomatoes, whole olives, sliced Red Onion, canned whole Pepperocini peppers, croutons and fresh grated Parmesan cheese.

SWEET & SAVORY DRESSING/MARINADE
This is my very favorite dressing AND marinade in the world. It works great to marinade chicken in. It’s lovely on a green salad and even more delicious on a pasta chicken salad.


Whisk together:
4 T. Red Wine Vinegar
1/3 cup Extra Virgin Olive Oil
Continue whisking and add:
4 T. sugar
1 tsp. salt
¼ tsp. pepper
1 Tbsp. "McCormick: Grill Mates Montreal Chicken" spice (use this only for a marinade)
*Marinade for chicken: Slice chicken into strips and marinade overnight. Broil for 6 minutes on one side and 4 minutes on the other. Great with rice, as Kabobs, on a salad, in a wrap, on a brick! To use this as a salad or pasta salad dressing (it’s original purpose) then omit the McCormick spice.

HOMEMADE CROUTONS
Cube or tear day-old bread into small pieces. You can use a nice crusty European-style loaf, but honestly, if you use the Wheat Sandwich Bread that will taste great too.Place the bread cubes on a baking sheet and toss with olive oil and season with salt and pepper. (You can get fancy with herbs or parmesan cheese or such, but it really isn’t necessary.) Bake in a 400 degree pre-heated oven for about 10 or 15 minutes (or until slightly crisp and golden). Give the croutons a stir or two while they are baking.Let cool completely before tossing with your salad.
Store the cooled leftovers in a sealed Tupperware container.