In 1976 and ’78 Cuisinart provided a wonderful little wire-bound cookbook called “New Recipes for the Cuisinart Food Processor and it was written by James Beard and Carl Jerome. Unfortunately, it is out of print and my copy (I lost my original) came from a garage sale.  Buy it if you can find it; the recipes are magnificent.  And here is the wonderful Green Goddess Recipe.  If you are squeamish about making your own mayonnaise, substitute with Best Buy’s, Trader Joe’s or another good mayonnaise.  This recipe needs to be made in a food processor, not in the SaladSuccess shaker.

Green Goddess Salad Dressing – makes 2 cups

1 ¾ cups mayonnaise

6 anchovy fillets

3 green onions (scallions) chopped roughly

2 shallots halved

2 tbsps of a good white vinegar such as tarragon, balsamic or apple

10 sprigs parsley with stems removed

2 sprigs fresh tarragon leaves or 1 tsp dried tarragon leaves

Salt & Pepper to taste

Directions

With the metal blade in place, add mayonnaise, anchovy fillets, green onions, shallots, vinegar, parsley and tarragon to the beaker.  Process until mixture is evenly chopped, about 30 seconds.  Taste and season with salt & pepper.  Process for 5 seconds.

Optional ingredients: A bunch of chives (coarse chop), 1 tsp of Worchestershire sauce, chopped fresh cilantro, lime (for Southwestern Cobb Salad) dash of cayenne pepper.

Salads: Cobb, Southwestern Cobb (add freshly cooked corn, black beans and taco strips), Spinach with Egg, and Mixed Greens.

Green Goddess Dressing recipe courtesy of James Beard and Carl Jerome

Looking for something different and spring-like, but don’t want to indulge in off season produce?  Try this salad for a change of pace.  Warm and delicious, this will tempt the most demanding palates.

INGREDIENTS

2 red onions finely sliced

Olive oil

2 tsp cumin seeds

2 crushed, pressed or finely chopped garlic cloves

2 tsp grated ginger root

1 ½ cup split lentils – I use the common red lentils that you can find in any grocery store

3 cups vegetable stock or bouillon

2 tbsp chopped fresh mint

2 tbsp chopped cilantro

4 – 5 cups spinach

2 avocados, pitted and sliced

1 tsp hazelnut or walnut oil

4 tbsp Greek or strained plain yogurt – greek has a richer texture

Fresh ground pepper

DIRECTIONS

In a large skillet over medium heat with enough olive oil to cover the bottom, sauté onions until soft, for about 10 minutes.  Add cumin seeds, garlic and ginger root.  Sauté for 2 minutes, constantly stirring.

Stir in lentils; add stock at a ladleful at a time and constantly stirring, until the stock is absorbed – about 20 minutes.  Remove from heat and stir in herbs.

Toss spinach in hazelnut or walnut oil, then divide among 4-6 salad plates or one large serving plate

Mash goat cheese with yogurt in a small bowl (you can also use a stick or mini-blender but don’t puree) and season with fresh ground pepper.

Place lentils among salad plates or serving plate and top with avocado slices and goat cheese mixture.

Courtesy of Salad by Love Food

INGREDIENTS

Mayonnaise

Buttermilk or sour cream

4 large spoonfuls of parmesan cheese

4 large spoonfuls of lime juice

4 large spoonfuls of pureed chipotle peppers

1 large spoonful of cilentro

1 spoonful of minced dried onion

1 spoonful of cumin

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of cayenne

DIRECTIONS

Mayonnaise to the ½ blue marks on the SaladSuccess Shaker

Buttermilk or sour cream to the top of the blue vinegar line

Add the rest of the ingredients

Shake vigorously and chill for ½ hour or more.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

INGREDIENTS

Mayonnaise

Buttermilk or Sour Cream

4 large spoonfuls of taco seasoning

1 clove of garlic, pressed or minced

2 dashes of salt

2 dash of cayenne pepper

DIRECTIONS

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Buttermilk/sour cream to the top of the blue vinegar line

Add taco seasoning, garlic, salt & cayenne pepper

Shake vigorously and chill for ½ hour.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad .

Fried Chicken with Ranch Dressing, it’s an American classic.  Here is a simple and wonderful way to make Ranch Dressing for chicken or for a mixed salad.  I especially love it over beets.  If you want it with a  richer taste, then replace the buttermilk with sour cream.  Delightful, either way.

INGREDIENTS

Mayonnaise

Buttermilk

4 large spoonfuls of Parmesan cheese

2 large spoonfuls of dried parsley

1 spoonful of minced dried onion

1 clove of garlic, pressed or minced

2 dashes of salt

1 dash of pepper

DIRECTIONS

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Buttermilk to the top of the blue vinegar line

Add Parmesan cheese, dry parsley, minced dry onion, garlic, salt & pepper

Shake vigorously and chill for ½ hour.

Reshake before serving

Once again, don’t squeeze out the dressing through the poppet top; just unscrew the top and pour over your salad.

I love poppy seed dressing over tart apples such as Pippin or Granny Smith, various finely sliced cabbages, and a couple handfuls of chopped walnuts.  However you might try it on baby spinach leaves, paper-thin slices of red onion, mandarin oranges, dried cranberries and almond slivers.  It’s that sweet/sour mix that is so exciting for our palates

INGREDIENTS

Oil – canola or vegetable

White wine vinegar

4 large spoonfuls of honey or sugar

2 spoonfuls dry mustard
2 large spoonfuls poppy seeds

A dash or two of salt

DIRECTIONS

Oil to the ½ blue mark of the SaladSuccess shaker

White wine vinegar to the ¾ blue oil mark

Add honey or sugar, dry mustard, poppy seeds and salt

Shake vigorously in SaladSuccess shaker

Chill and shake again before serving (you’ll need to open the top or else the poppy seeds with clog the poppet top)

Right now, in the autumn, the cabbages are in every store and market.  And it is a good time to start making coleslaw salads using the SaladSuccess Shaker.  For the next several weeks, I’m going to be posting slaw dressing recipes that you can also use over other salads.  Usually these dressings are sweeter and they also can be made with low fat ingredients.

INGREDIENTS

1 head green cabbage

½ head red cabbage

4 carrots

½ spoonful of celery seed

Mayonnaise

Sugar

White Vinegar

1 large spoonful white horseradish

1 small spoonful of paprika

Sprig of parsley

DIRECTIONS

Using the food processor, chop the cabbages using the thin slicing disc and the carrots with the shredding disc.  This is enough salad for several days, so place extra shredded salad in a plastic bag.

Mayonnaise to the ½ blue mark on the SaladSuccess Shaker

Sugar to the ¾ blue line

White vinegar to the top blue vinegar line

Add horseradish

Shake vigorously in the SaladSuccess Shaker

Pour over salad with celery seed, and toss

Add paprika and sprig of parsley as a garnish or decoration

INGREDIENTS

Apple juice

Pineapple juice

Olive Oil

3 large spoonfuls Mayonnaise

2 spoonfuls of Honey

1 heaping spoonful of Dijon Mustard

½ spoonful of

Tumeric or cumin (sometimes I’ll add a little curry)

DIRECTIONS

Apple juice to the 1/3 orange line

Pineapple to the 2/3 orange line

Mix in the SaladSuccess Shaker and pour into a heavy medium sauce pan.

Boil for 10 minutes - Mixture should coat the back of a spoon

Cool completely

Olive oil to the 1/3 orange line

Add honey, mayonnaise, Dijon mustard, and spice

Shake vigorously in Salad Success Shaker

Add cool juice mixture

Shake again vigorously in Salad Success Shaker

From Bon Appetit December 2007 edition, page 50.  Originally from Crew Restaurant in Scottsdale, AZ.

Thousand Island dressing is always my first choice when eating salads with avocado or  eggs.  To really dress it up, add some shrimp on top of your salad and presto, it becomes dinner. Use low or no-fat mayonnaise for a healthier choice.

INGREDIENTS

Mayonnaise

Ketchup

2 large heaping spoonfuls of sweet pickle relish

2 large spoonfuls of Worcestershire sauce
2 large heaping spoonfuls finely chopped green pepper
2 large spoonfuls of finely chopped onion
1 small spoonful of  paprika

2 dashes of salt

1 dash of pepper

DIRECTIONS

Mayonnaise to the oil blue line

Ketchup to the top blue vinegar line

Add sweet pickle, Worcestershire, paprika, green pepper & fine onion

Salt & Pepper

Shake vigorously in the SaladSuccess Shaker ^TM

Due to the thickness of the dressing and the ingredients, you’ll need to spoon this dressing on to your salad.

For a change of pace, replace green pepper and onion with chopped celery & parsley.

INGREDIENTS

Sour Cream

Mayonnaise

Catsup or Chili Sauce

2 spoonfuls of finely grated Horseradish

4 spoonfuls of Caviar – if you have some on hand

2 spoonfuls of Worcestershire sauce

3 dashes of Tabasco

1 minced Kosher Pickle

1 stalk of minced Green Onion

½ spoonful of Sugar

Salt & Pepper

Paprika

DIRECTIONS

Sour Cream to the 1/3 orange line of SaladSuccess  Shaker

Mayonnaise to the 2/3 orange line

Catsup or Chili Sauce to the top orange line

Add horseradish, caviar, Worcestershire sauce, Tabasco, pickle, green onion, and sugar

Salt & Pepper to taste

Shake vigorously in the SaladSuccess Shaker

Arrange salad, pour dressing on the greens, and add paprika.