Poppy Seed Vinaigrette

As I browsed the grocery aisle for poppy seed dressing, I discovered with horror that most of them contained High Fructose Corn Syrup as the first ingredient!  :O  One brand, however, did not contain that poisonous ingredient.  But as I read the short, simple ingredient list on the most expensive bottle of poppy seed dressing, a thought occurred: I can make this myself.

At home, I searched the Internet for a recipe.  But it took reading one recipe to remember that Ratio has a chapter about vinaigrette, and to my book I went.  Michael Ruhlman came through, and inspired me to create my own recipe for my favorite salad dressing.  Time will only tell whether this actually tastes good on salad.  :)

1/3 c. vinegar and orange juice (fill to 1/4 c. with vinegar and then to 1/3 c. with juice)
3 T. honey and 1 T. sugar, or another variation of sweetness (I had to add extra sugar because I used apple cider vinegar--which I do not recommend)
A little bit of onion powder--I don't remember measuring this
Salt to taste--Mr. Ruhlman said to use 1/4 t.
1 T. poppy seeds (this much makes a dark dressing; you could use less)
1 c. oil (I used mostly canola, but I ran out and had to add vegetable. Mr. Ruhlman says that olive oil contributes a strong flavor, so I didn't try using it.)

Whisk together everything except the oil.  While whisking continually, add the oil in a slow and thin stream until emulsion is complete.

Mr. Ruhlman says that if all the oil is added at once, it will quickly separate.  He also says that the harder the oil is whisked, the thicker the dressing will be.

This will keep for one week in the refrigerator--according to Ratio.

Vegetarian Taco Salad

vegetarian chili beans
lettuce, washed and torn to small pieces
tomatoes, washed and chopped
cucumbers, washed and chopped
minced onion
shredded cheeese, any variety
salsa
tortilla chips
sour cream

Combine or layer in any order on serving plates or in one large bowl.  All ingredients may be substituted or omitted as desired.

This is a delicious no-cook meal which even my meat-loving Dad enjoyed!

Chilled Cucumber Salad

2 c. sliced cucumbers (about 2 small cucumbers)

2 thin slices onion, separated into rings (or 1 slice if you dislike onion more than I, or none if you really detest it)

1/4 c. water

1/4 c. white vinegar

1 T. sugar

1/2 t. dill weed

1/4 t. black pepper

1 dash cayenne pepper

Combine water and vinegar; stir in sugar until dissolved. Add dill and peppers. Chill for a few hours or overnight. Wash, peel, and thinly slice cucumbers. Slice onion and separate rings. Place cucumber slices and onion rings in a glass serving bowl; sprinkle with salt. Pour dressing over the top; chill for 30 minutes or until serving time.

Speedy Fruit Salad

1 pint fresh strawberries, sliced

1 lb seedless grapes, halved*

3 bananas, peeled and sliced

1 8-oz. container strawberry yogurt (or flavor of your choice)

*fresh blueberries may be substituted--my preference at least

Combine and serve. Serves 12

Grape Salad

2 lb. grapes
8 oz. cream cheese
8 oz. sour cream
1 c. white sugar
1 t. vanilla
brown sugar
pecans

Beat cream cheese and sour cream; blend in white sugar and vanilla. Fold in grapes. Place in a serving bowl. Sprinkle brown sugar and pecans on top.

Serve chilled.

This recipe was given me by my boss.