October 11, 1999
In a large bowl, combine salad greens, 1 c. cheese, ham and turkey strips, eggs, tomato, and croutons. Add dressing; toss salad well. Arrange on four serving plates. Top with bacon, if desired and remaining 1/2 c. cheese. Variation: Salad ingredients may be arranged attractively on four serving plates and served with the dressing on the side.
In a large bowl, combine the wild rice, corn, scallions, dill, mint, nuts, and onion. Add the vinegar and oil, and toss to combine. Season to taste with salt and pepper. If possible, cover and refrigerate 30 minutes before servings. Keeps 24 hours. Note: for the corn, cut the kernels off 1 leftover ear of cooked corn, or used defrosted frozen, or canned corn. Yellow and white corn are equally good. Makes 4 servings.
Cook green beans in salted water until barely tender; cool. In a shallow bowl, layer green beans, tuna, cucumbers, olives and potatoes. Drizzle dressing over top. Refrigerate until served. Toss salad when ready to served. Toss salad when ready to serve. Makes 6 servings.
Sauté onion in oil until onions are tender. Add vinegar, sugar, salt, mustard, and pepper; mix well and bring mixture to boil. Add potatoes, bacon and parsley; toss gently. Serve warm. Makes 4 to 6 servings.
Cut the radish or radishes into the thinnest possible slices, using a vegetable slicer or very sharp knife. Place them in a plastic container with a lid, or in a self-sealing plastic bag. Cut the carrots diagonally into the thinnest possible slices. Add them to the radish. Add the rice vinegar, sugar, and salt to the vegetables. Pour in 1/4 c. water. Seal the container and shake until the sugar is dissolved. Refrigerate 2-4 hours. Peel the cucumber. Halve it lengthwise and seed it. Cut the cucumber lengthwise into the thinnest possible slices. Cut these crosswise, making 1/1/2-inch strips. Add the pickled radish mixture. Shake with the dressing. Drain off the dressing. Arrange the salad in a serving dish. Cut the scallion into 1/1/2 inch-long pieces. Cut these lengthwise into fine strips. Sprinkle the scallion over the salad. Serve chilled or at room temperature. This salad should be served the day it is made. Makes 4 servings.