Greek Feta Salad

Historic Queen Creek Olive Mill offers a great tour explaining the process of growing, harvesting and processing olive oil. Shopping in their unique store and restaurant is an additional surprise. You can pick up a copy of Tastes & Treasures there.

Greek Feta Salad

Ingredients:
1 small head of Romaine lettuce, torn into bite-size pieces
3 tomatoes cut up, or grape tomatoes
1 onion, thinly sliced
1 green pepper, seeded and chopped
1 cucumber, peeled and sliced
1 cup green or black olives
1/2 lb. Feta cheese, sliced or cut into chunks

Dressing ingredients:
1/4 cup Greek extra virgin olive oil
2 tablespoons Red Wine Vinegar
1 pinch oregano
salt and pepper to taste

Directions:
Chill lettuce. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing

Ruth Ann Hogan's Romaine Salad with Two Cheeses

Thanks to Ruth Ann Hogan for bringing a delicious salad to the Historical League October meeting. This recipe is from page 169 in Tastes & Treasures cookbook.

Romaine Salad with Two Cheeses

Ingredients:
1/2 cup Shredded Parmesan Cheese
1/4 cup Shredded Romano Cheese
2 avocados
6 green onions chopped fine
Juice of 2 lemons
1/4 teaspoon salt
3/4 cup olive oil
2 teaspoons Beau Monde seasoning
2 heads of Romaine lettuce torn - arrange on top of ingredients above

Directions:
Combine all ingredients in a large bowl and mix well. Arrange the romaine over the top; do not mix.
Chill, covered, for 4-24 hours. Toss just before serving.

Serves 6-8

Shrimp and Corn Fandango Salad

Shrimp & Corn Fandango Salad

Love the spicy dressing, it adds a nice kick.

Tastes & Treasures cookbook has a Green Salad with Shrimp recipe on page 174 but it is a little heavy. My favorite is to combine ingredients from both of these and make it your own special dish.


Ingredients:
3 cups chopped romaine lettuce
1 cup dry coleslaw mix
1/2 cup chopped tomato
1/2 cup chopped cucumber
1/3 cup chopped red onion
2 tbsp. chopped fresh cilantro
1 tbsp. seasoned rice vinegar
1/2 tbsp. lime juice
1 tsp. Mexican hot sauce
1/2 cup frozen yellow corn (or grill some of that wonderful fresh corn on the cob)
3 oz. cooked and chilled ready-to-eat shrimp (since you have the grill on, roast some shrimp for an even better flavor)

Directions:
Combine lettuce and slaw mix in a large bowl. Top with tomato, cucumber, onion, and cilantro. Set aside.

To make the dressing, combine vinegar, lime juice, and hot sauce in a small bowl, and mix thoroughly. Set aside.

Bring a skillet sprayed with nonstick spray to high heat on the stove. Add corn and cook until thawed and slightly blackened, about 5 minutes. Transfer to the large bowl.

Add shrimp to the large bowl and drizzle dressing over the salad.

MAKES 1 SERVING

PER SERVING (1 salad, entire recipe): 260 calories, 2g fat, 622mg sodium, 39g carbs, 8g fiber, 15g sugars, 24g protein

Yummy additional ingredient: Toss 1/4 cup chopped avocado onto this dish. (Adds 320 calories, 7.5g fat, and 10.5g fiber). Recipe from www.hungry-girl.com.

Salad Dressing made Fresh

The hands that chopped the garlic for this salad have done this before. It was like watching an artist at work. After peeling the cloves of garlic, Pete chopped, then flattened the garlic adding sea salt to help make a paste. Putting the paste into a jar, he added dashes of tabasco sauce, Worcestershire sauce, olive oil, and Dijon mustard to taste. Adding juice from a lemon topped it off. The result was a very flavorful dressing for romaine lettuce salad topped with yellow peppers, avocado and parmesan cheese.
Page 169 of Tastes & Treasures cookbook gives you a better list of ingredients. The sea salt is a nice trick to make the job easier.

League Members Bring Cookbook Recipes to Meeting

Lunch is always a great reason to attend the monthly Historical League meetings. Monday, September 14 was no exception with Zona Lorig bringing Romaine Salad with Hearts of Palm and Artichokes pg 160. Yumm. It was delicious and almost all gone by the time I got to the buffet table.

Tobe Daum prepared Blueberry Muffins La Posada pg 62. No wonder the Harvey Girls were so popular, serving such a wonderfully light muffin packed with blueberries. After one taste, I realize why I do not buy muffins in the store.


El Chorro's historic recipe for Tastes & Treasures cookbook for dessert is Chocolate Icebox Cake pg 80. Betsy Davis prepared this 'melt in your mouth' cake and it makes me smile to think of the old Icebox style refrigerators. We have come a long way with convenience appliances but an old fashioned Icebox would still work quite well for this great treat.