Uncle Louie’s Marinated Veggie Salad

veggie salad

I figured it was time to dust off the ol’ blog.  This easy, delicious salad comes from my late great uncle and makes a great addition to a summer BBQ.

Ingredients:

  • 1 cup sugar
  • 3/4 cup apple cider vinegar
  • 1/2 cup veggie oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 (16 oz) can French-style green beans, drained
  • 1 (16 oz) can small-sized sweet English peas, drained
  • 1 (14 oz) can shoepeg corn, drained
  • 1 (2 oz) jar diced pimento, drained
  • 1 cup chopped celery
  • 1/2 green bell pepper, diced
  • 1 bunch green onion, chopped

Preparation:

Mix sugar, vinegar, veggie oil, pepper and salt in sauce pan; bring to a boil. Cool. Toss dressing with remaining ingredients.  Chill.  Best if made the day before to let veggies marinade longer.

Uncle Louie’s Marinated Veggie Salad

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

This delicious recipe was a 10.  Yummy, healthy, and a great one for entertaining vegetarian friends.  It’s from Bobby Flay and he gets it right.

  • 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds

1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds.

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds

Susan’s Spinach Salad

Posted by Amy

This spinach salad is a family favorite and very delicious. I made it for a picnic last weekend, and as always, people really liked it. The dressing makes a ton, so try a half recipe if you don’t want some to keep. Experiment with it to get it the flavor you want.

Susan’s Spinach Salad

1 large bag fresh baby spinach leaves
1/2 lb. fresh button mushrooms, sliced
2 hard-boiled eggs, chopped
1 large can mandarins oranges, drained well and dried in paper towels to absorb moisture
approx 2 cups of bean sprouts
cashews
real bacon bits

DRESSING: Make in blender:

1 c. salad oil
1 t. salt
1/4 c. sugar
1/4 c. vinegar
1 small onion, quartered so it will blend into miniscule pieces
1/3 c. ketchup

This salad works well when you dress it for everyone. Put the cashews and bacon bits in at the last minute so they’ll be crunchy. Enjoy!

Susan’s Spinach Salad

Grilled Shrimp Tostada Bites

These are my favorite appetizer from the beloved Z Tejas Grill in Austin, Texas.  I’ve made them twice in the last month, and they were total hits both times, but I neglected to take pictures.  Z Tejas is vague in their directions, so I’ll clarify what I did.

Grilled Shrimp Tostada Bites

The guac recipe rocks.  Use it.

Cilantro pesto = cilantro, salt, pepper, parm cheese, garlic and olive oil in the food processor.   I didn’t use pine nuts, but I’m sure they’re great too.

Chipotle Puree = 1 can of chipotle peppers in adobo in the food processor + a bit of olive oil.  Watch out.  This stuff is hot.  Use only a titch for the wimpy mouthed.

The shrimp were best when I marinated them overnight.  I pan fried them since i’m grill-less, but broiling would work well too.

Enjoy!

Grilled Shrimp Tostada Bites