Salsa

This is our go-to salsa recipe. We usually make several batches each summer, and they don't last very long! If you like a chunky salsa, you can dice all the ingredients by hand. Or, if you like a saucier salsa, you can put them in a food processor.

Salsa
Yield: 1 large bowl salsa

3-4 anaheim chili peppers (seeded)
2 green bell peppers
1 bunch cilantro
1 medium yellow onion
1 bunch green onions
10 smallish tomatoes (roma work well)
2 jalapenos (seeded)
juice of one lime
1 TBSP salt

Either chop vegetables by hand, or pulse in food processor (in batches) to desired consistency. Put in large bowl. Add lime juice and salt. Mix well.

Will keep in refrigerator for a few days.

Fiesta Citrus Jicama Salad

Jicama is a fun vegetable. It's crisp, cool and refreshing, with a very mild flavor. This is a great potluck recipe because it makes a good amount and it's different than the typical potluck salads.

Fiesta Citrus Jicama Salad - adapted from Better Homes & Gardens Annual Recipes 1999
Yield: 8-10 side-dish servings


3 cups shredded cabbage
1 cup shredded carrot
2 cups jicama, sliced into thin bite-size strips
1 small green bell pepper, sliced into thin bite-size strips
1 small red bell pepper, sliced into thin bite-size strips
1/3 cup chopped red onion


2/3 cup Italian salad dressing
1 medium orange, peeled, cut up, and seeded
1/2 jalapeno pepper, seeded and chopped
1/2 tsp chili powder


In a large bowl combine cabbage, carrots, jicama, peppers, and onion. Set aside. In a blender or food processor combine dressing, orange, jalapeno, and chili powder. Cover and process until nearly smooth. Pour over cabbage mixture. Toss to combine. Cover and chill 4-6 hours. Serve with a slotted spoon.

Salad Dressings

We like to make our own salad dressings because we always know what goes into them. Have you looked at the ingredients of many bottled dressings or dressing mixes? The ones that are pronounceable are things you wouldn't want to eat, anyway, like sweeteners, preservatives, or flavor enhancers. As we come up with new recipes we like, I'll try to keep this page updated.

Balsamic Vinaigrette - adapted from Emeril Lagasse
Yield: about 1 cup

1/3 cup good balsamic vinegar
1 TBSP chopped garlic  (less if you use a garlic press)
1/2 tsp salt
1/2 tsp pepper
2/3 cup extra virgin olive oil

Place all ingredients in a jar. Shake to combine. Adjust seasonings to taste. Store in refrigerator.


Italian Dressing
This is the same dressing we use on the Greek Salad.
Yield: a little less than 1 cup

1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1 tsp italian seasoning
a few cracks of a pepper grinder
1/8 tsp salt
1 clove garlic, presses

Place all ingredients in a jar. Shake to combine. Adjust seasonings to taste. Store in refrigerator.

Greek Salad

This salad is a combination of a bunch of different recipes I've seen. It's easy to throw together, and tastes great! It's also good without the spinach.

Pictured without feta so it would be dairy-free

Greek Salad
Yield: 6 side dish servings

2 cups spinach, chopped
1 cucumber, seeded
1/4 large red onion
1-2 red peppers
8 oz. grape tomatoes, halved
1/2 cup pitted green and/or black deli olives
1/3 cup crumbled feta cheese

Place spinach in a large bowl. Dice cucumber, onion and red pepper. Add to spinach. Add tomatoes. Chop olives and add to bowl. Add feta cheese and stir well.

Dressing
1/2 cup olive oil
1/3 cup red wine vinegar
1 tsp. Italian seasoning
a few cracks of a pepper grinder
1/8 tsp. sea salt
1 clove garlic, pressed

Combine all ingredients. Mix well and pour over salad. Stir to coat salad evenly.