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| Potato & Bean Salad 1 16 oz. can white potatoes, rinsed, drained and sliced 1-1/4 c cooked or canned chickpeas (garbanzo beans), rinsed and drained 1/2 c sliced celery 1/4 c sliced pitted black olives 2 tbls sliced green onion 1/4 c Italian salad dressing 1/2 c cherry tomatoes, quartered 2 yellow or red sweet peppers, halved and seeded, or lettuce leaves (optional) In a large bowl combine the potatoes, chickpeas, celery, olives, and green onion. Add the salad dressing; toss gently to coat the vegetables. Cover and chill at least 2 hours. At serving time, stir in the cherry tomatoes. Spoon salad mixture into the sweet pepper halves or serve on lettuce leaves, if desired. Makes 4 side-dish servings. Make-Ahead Tip: Stir vegetables and salad dressing together. Cover and refrigerate for 2 to 24 hours. |
| Garlic Mashed
Potatoes 6 - 8 medium size potatoes  5 - 8 garlic cloves, peeled2 tbls butter or margarine milk 1/2 tsp dried rosemarysalt & pepper to taste Peel and cube potatoes. Place potatoes and garlic cloves in a large sauce pan and cover with water. Boil on high heat till potatoes are tender. Drain. Add butter and mash well. Add enough milk, a little at a time, that when mashed, mixture is creamy and fluffy. Mix in rosemary, salt & pepper. Serves 6. Note: Use how much or how
little you like. Rosemary
can be substituted for your favourite dried herb. |
| Spinach and Mushroom Salad Dressing 1/2 c cottage cheese 4 tsp white vinegar 1/8 tsp dried dill 1/8 tsp sugar Blend all ingredients in blender till smooth. Salad 5 c torn spinach, lightly packed 2 hard boiled eggs, chopped 1 c sliced mushrooms 1/2 c croutons 2 tbls parmesan cheese Toss all ingredients in a large bowl. Drizzle dressing over salad. Lightly toss. Serves 6. |
| Greek Salad Dressing 1/4 lb feta cheese 2 tbls red wine vinegar 3 tbls olive oil 1/4 c milk 1/2 tsp basil 1/4 tsp pepper 1 crushed garlic clove Crumble feta into food processor using metal blade. Pulse until feta is in small bits. With Machine running, pour vinegar down feeder tube, then oil and finally milk. When mixture is creamy, stop and add basil, pepper, and garlic. Pulse until combined. Salad 1 head leaf or iceberg lettuce 2 tomatoes or 1 pint cherry tomatoes 1/2 english cucumber 1/2 sweet onion 1/2 c sliced black olives Tear lettuce into bite size pieces. Chop cucumber and regular tomatoes into chunks. Slice onion into rings. Toss all ingredients in a large bowl. Drizzle dressing over salad. Serves 6. |
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If you have a recipe you'd like to see on
Durham Central, or you've tried one of ours and would like to comment, please email us!
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