B and B’s World

From Bunni’s Kitchen – Salad Recipes

Basil-Tomato Salad

Ingredients:
2 tablespoons Dijon mustard
Juice of 1 lemon
1/2 cup extra virgin olive oil
4 large ripe tomatoes, 1 inch dice
1 small red onion, 1/4 inch dice
1 cup basil leaves
Salt and Pepper to taste

Directions:
In a large bowl, whisk together the Dijon mustard and lemon juice.
Drizzle in oil.

Add the tomatoes and onion and season to taste.
Can be stored in an air tight container for up to 4 hours before serving.
Just before serving, toss with the basil leaves.

Yield: 4 servings.

Bunni’s Mom’s Caesar Dressing

Ingredients:
1 cup Helman’s Light Mayonnaise
3 tablespoons Milk
2 tablespoons Cider Vinegar
2 tablespoons ground Parmesan Cheese
1/2 teaspoon Sugar
1/8 teaspoon garlic powder

Directions:

Mix all ingredients together.
Cover and Chill.

Yield: 1-1/4 cups of dressing for your Caesar salad.
Most tasty!! Enjoy!!

Cheddar Broccoli Salad

Ingredients:
6 c. fresh broccoli florets
1-1/2 c. (6 ounces) shredded cheddar cheese
1/3 c. chopped onion
1-1/2 c. mayonnaise
3/4 c. sugar
3 tablespoons red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled

Directions:
In large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar.
Pour over broccoli mixture and toss to coat.
Refrigerate for at least 4 hours.
Just before serving, stir in bacon.

Yield: 8 servings