Cook potatoes until tender, about 10 minutes. Drain and set aside. Keep warm. Line a large salad bowl or platter with torn lettuce leaves. Pour dressing and half of the cheese over potatoes, tossing to coat. Spoon potatoes over lettuce. Top with remaining cheese, bacon and croutons.

-DRESSING (OPTIONAL – 1/3 c Olive oil 2 tb Vinegar 1 tb Finely chopped coriander,opt Serves: 6-8 Cooking time: 35-50 minutes Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on beetroot. Select the tender, undamaged leaves of the beetroot, discarding remainder. Boil beetroot in salted water to cover until tender […]

Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 2 of 2 1 Green pepper, chopped Italian salad dressing Cook hamburger, green pepper and onions together – drain well. Put in a large kettle and add beans and mixed sauces – saving about 3/4 cup. Make tossed salad of lettuce, tomato, green onion and avocado […]

(note: If serving uncooked egg is worrisome, substitute 1/4 cup “Simply Eggs” for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 […]

IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add […]

-HERB DRESSING- 1/4 c Lwmon juice 1/4 c White wine vinegar 1 ts Basil (1 tb. if fresh) 1/2 ts Thyme (1 1/2 ts. if fresh) 1 tb Honey 1 tb Dijon-style mustard 1/2 ts Grated lemon peel 1/2 ts Salt 1 Clove garlic, minced 1/8 ts Pepper 1/2 c Olive or vegetable oil Combine […]

-DRESSING – 1/4 c Cider vinegar 1 tb Grainy mustard 2 ts Dijon mustard 1 cl Garlic; minced 1/2 ts Salt 1/2 c Olive oil In large pot of boiling salted water, cook penne for 7 minutes. Add green beans; cook for 3 minutes or until tender-crisp and pasta is tender but firm. Drain and […]

MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender. Makes 1 Cup

Puree everything together in a blender or food processor. Yield: 2 3/4 cups.

Toss spinach and basil in a large bowl. Heat oil in a skillet over medium heat and add garlic and pine nuts. Saute until nuts begin to brown slightly. Stir in prosciutto and cook another minute. Season to taste with salt and pepper. Toss the salad with warm dressing and sprinkle with Parmesan cheese.