Caesar Salad

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From the kitchen of Brad Betts

Originally this was called Senior’s Caesar Salad but I have changed the ratios so now it is B-RAD’S Caesar Salad. GLUTEN FREE

Ingredients:

3 heads of romaine lettuce.

Parmesan cheese (grated)

Dressing:

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 or 2 garlic cloves

1/2 c. parmesan cheese (grated)

Directions:

Cut bottom off romaine lettuce and hold cut end under water to wash through. Slice into bite-size pieces and place in a large salad bowl.

In a small bowl, mush together and blend dressing ingredients with a fork (can also prepare in a blender).

Consistency should be a thick liquid. Add a little water if too thick; add more parmesan cheese if too runny.

Pour over romaine lettuce and toss. Top with fresh grated parmesan and fresh ground pepper.

Notes from the chef:

Everyone loves this salad, even Bri.

Jackson Salad

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From the kitchen of Chris and Betsy Betts*

This salad has bacon, what more can we say! GLUTEN FREE

Ingredients:

1/2 lb. bacon (well cooked and crumbled)

3 heads romaine lettuce, washed and chopped

7-1/2 oz. can hearts of palm (drained and quartered)

8-1/2 oz. can artichoke hearts (drained and quartered)

4 oz. blue cheese (crumbled)


Dressing:

1/4 small onion, finely chopped

3 T. olive oil

3 T. balsamic vinegar

2 t. spicy brown mustard

1/2 t. sugar

1/2 t. salt

1/2 t. pepper

Directions:

Place lettuce in a large salad bowl.

In a small bowl, mix dressing ingredients with a fork.

Pour over lettuce. Add remaining ingredients and toss well.

Notes from the chef:

*We originally received this recipe from Betsy, but apparently she got it from Jenny. We do not know where Jenny got it from. Maybe the Jackson House in Jackson NH?

Jane's Rice Salad

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From the kitchen of Jane Vvedensky

This is a quick, easy to make salad, particularly when you have leftover rice and peas! GLUTEN FREE.

Ingredients:

1/2 head of iceberg lettuce

3/4 c. cooked and chilled rice

1/2 c. cooked and chilled peas

Handful of medium cheddar, shredded

Dressing:

Best served with a basic vinaigrette (olive oil and vinegar) or see Strawberry Salad dressing recipe)

Directions:

Wash and slice lettuce into bite-size chunks. Place in a medium salad bowl and toss with remaining ingredients. Serve and enjoy!


Strawberry Salad

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From the kitchen of Brad Betts

A fresh summery salad that is great with most meals. GLUTEN FREE, DAIRY FREE, VEGAN

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Ingredients:

Salad greens (a fresh mesclun mix is best)

A handful of strawberries, washed and sliced.

1/2 avocado, sliced

A small handful of nuts or seeds (crushed walnuts, pumpkin seeds, sunflower seeds, etc.)

Goat cheese, crumbled (omit for V, DF)

Croutons (omit for GF)

Dressing (e.g., the famous Gravlox):

Juice from 1/2 lemon

2 T. olive oil

2 T. white balsamic vinegar

1 t. dijon mustard

2 t. sugar

Pinch of salt and pepper

1 t. dill, dried (optional)

Directions:

This is a one-bowl salad!

In a large salad bowl, mix dressing ingredients with a fork.

Add the strawberries, avocado, nuts or seeds.

Add washed lettuce (we use 1 box of pre-washed mesclun or spring mix) and toss well with dressing mix below.

Optional: sprinkle with goat cheese and croutons.

Notes from the chef:

In lieu of strawberries, you can substitute grapes (sliced in half), sliced apples or sliced beets from a can (drained and rinsed).

It is because of this delicious salad that Danielle decided to one day carve Brad’s gravestone with the following: “HE MADE A GREAT SALAD”.

Credit to Chris Betts for his original famous Gravlox dressing, which he used as a topping for salmon.