Mexican Salad & Tomatillo Dressing

Some of you asked for the recipe for the salad and dressing from Sunday dinner.  The dressing comes from a Cafe Rio Style Pork Salad and is the closest thing I've found to the real Cafe Rio dressing.  For the salad, I used 3 Costco heads of romaine lettuce and substituted 3 large roma tomatoes for the cherry tomatoes.  For the dressing, I used 1/2 tsp cayenne pepper.  Be sure to use the ranch buttermilk dressing mix (I accidentally used the regular ranch mix once and it did not turn out the same!).

MEXICAN SALAD:

2 - 3 heads romaine lettuce

1/2 cup cherry tomatoes, halved

1/2 red onion, sliced

1 cucumber, sliced

1 cup sliced black olives

2 avacados, peeled and sliced

Toss all ingredients in a large salad bowl.

TOMATILLO DRESSING (Cafe Rio Style):

1 package ranch buttermilk dressing mix

3 tomatillos

1 cup mayonnaise

1 cup buttermilk

1 cup cilantro, chopped

2 cloves garlic

1 tsp cayenne pepper (optional)

Combine all ingredients in a blender; process on high.  Chill before serving.

Ina Garten's Roasted Root Vegetable Salad

18 red pearl onions, peeled
2 -3 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted

Preheat the oven to 400 degrees.

In a large bowl, combine the onions, carrots and parsnips.  Add the oil, herbes de Provence, salt and pepper; toss to coat evenly.  Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes.  Turn the vegetables over and roast until tender and beginning to brown and caramelize, 15-20 minutes longer.  Set the vegetables aside.

In a salad bowl, combine the arugula, pear slices and roasted vegetables.  Add the Apple Cider Vinaigrette and toss until coated.  Sprinkle with the chopped walnuts and serve.

Apple Cider Vinaigrette:

3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

In a medium bowl, whisk the vinegar, honey, salt and pepper until blended.  Gradually whisk in the oil.  Yield:  about 2/3 cup.

Orzo Pasta with Roasted Vegetables

Ingredients:

• 1 small eggplant, peeled and 3/4-inch diced (I like zucchini better)
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo or rice-shaped pasta

For the dressing:

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To assemble:

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis (pine nuts), toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into julienne

Directions:

Preheat the oven to 425 degrees F.

Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

Mandarin Orange Salad

We had this salad with Shea and Emily awhile ago and Emily asked for the recipe.  No more secrets about how much sugar is in the candied almonds!

Donna Jenkins

Serves: 4-8

1/4 head lettuce 

1⁄2 cup celery 

2 chopped green onions 

1 can mandarin oranges 

3⁄4 cup slivered almonds 

1⁄2 cup sugar

Brown almonds & sugar in pan on the stove then set aside when done.

Salad Dressing: 

2 tablespoons sugar

2 tablespoons vinegar 

1 tablespoon parsley 

1⁄2 teaspoon salt 

1⁄3 cup oil

Mix together dressing.  Mix all ingredients together and mix dressing in with the salad.