SALAD FELLOWSHIP

Celebrate NATIONAL SALAD MONTH in May with a women’s afternoon fellowship and ask each person to bring a favorite salad. You will be amazed at what variety there will be to share.

Although the term “salad” originally referred to the edible parts of various herbs and plants according to The Joy of Cooking, salads have come a long way. Iceberg lettuce has been replaced by mesclun greens, tomatoes have been diversified from red to yellow, orange & purple heirlooms, plus fruit, nuts and seeds have been added for new textures. Ingredients are not all raw anymore either – include roasted or grilled veggies as well as meats, fish or poultry for a transformation into a complete meal. Garnished with fresh herbs & edible flowers, salads are a delight to the eye as well as the palate.

Here are a couple of my simple favorites that include dressings made with HERBAL VINEGARS :

GREEN SALAD WITH ALMONDS
1/4c sliced almonds cooked in 1Tbs sugar
1 bunch of mesclun mix or mixed leafy greens
1c chopped celery
1 chopped green onion
1 can drained mandarin oranges
     Mix salad ingredients and add a mixture of the following before serving:
2Tbs sugar
1/4c oil
2Tbs CINNAMON VINEGAR
salt & pepper

ROASTED RED PEPPER SALAD
2 red bell peppers
1 head romaine lettuce
     Roast the peppers with olive oil, cool and slice and marinade in 1/4c olive oil, 2Tbs ROSEMARY VINEGAR, salt and pepper overnight. Top romaine with peppers and dressing before serving.

 

  “Let us not become weary in doing good,
 for at the proper time we will reap a harvest if we do not give up.
Therefore, as we have opportunity, let us do good to all people,
especially to those who belong to the family of believers.””
Galatians 6:9-10