Salad Plate

[mos]

This is the perfect dish for those get-togethers on the deck around the grill. It’s a smorgous bord to fit anyone’s tastes!
Salad Plate
Five different salads are prepared and arranged in an alternating pattern on your largest platter. Although the salads are all easy to make, it will take some time to make all five.

Plan to make them a day in advance.
Rice and Tuna Salad:
1 cup uncooked long grain white rice
1/4 to 1/2 cup finely chopped colored bell peppers
1/4 to 1/2 cup tuna
4 tbs vegetable oil
1/4 cup mayonnaise
2 tbs lemon juice or vinegar
3/4 tsp salt
1/2 tsp pepper
Cook the rice according to the directions. Allow the rice to cool thoroughly before mixing the salad.
Place the cooled rice in a large bowl with the tuna and vegetables. In a small bowl, mix the mayonnaise with the oil, lemon juice, salt and pepper and add it to the rice.

Gently stir to mix everything well.

Refrigerate the salad for about two hours before serving.
Cold String Bean Salad with Vinaigrette:
1 lb fresh green beans
1 small roasted red pepper, seeded and finely chopped
2 tbs finely chopped parsley
1 tbs finely chopped onion
2 tbs vegetable oil
1 1/2 tbs vinegar or lemon juice
salt
hot paprika, cayenne pepper, or black pepper
Remove the ends from the green beans and cut them into 1/2 inch pieces.

Wash and drain the beans, place them in a pot, and cover with cold salted water.
Bring the beans to a boil over high heat. Reduce the heat to medium-low, partially cover the pot, and simmer the beans about 10 to 12 minutes, or until they are crisp-tender.
Immediately drain the beans, and cover with cold water to stop further cooking. Allow the beans to sit in the water for a minute, then drain again.
When the beans have cooled completely, gently press the beans to squeeze out excess water.

Put the beans in a large bowl with the remaining ingredients, and season to taste.

Toss gently to mix, cover tightly, and refrigerate several hours or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Potato Salad with Vinaigrette:
2 lbs potatoes
2 tbs chopped parsley
2 tbs chopped red onion (optional)
2 tbs vegetable oil
1 1/2 tbs vinegar
2 to 3 tbs mayonnaise (optional)
salt
pepper
cumin (optional)
Peel the potatoes and cut them into evenly sized cubes.

The cubes should be quite small, about 1/4″. Wash the cubed potatoes in a bowl of water to remove the starch and drain.
Place the potatoes in a pot of cold salted water and bring to a boil. Reduce the heat and simmer the potatoes until tender, about 7 to 9 minutes.

Test the potatoes frequently to avoid overcooking.
Drain the potatoes, then immediately cover them with cold water to stop further cooking. Allow the potatoes to sit in the water for a minute, then drain again. Leave the potatoes in the colander to cool completely.
In a small bowl, whisk together the oil, vinegar, mayonnaise (if using) and seasoning.

Transfer the cooled potatoes to a large bowl and add the parsley, onions and vinaigrette. Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, stir the salad and adjust the seasoning if desired.
Cold Carrot Salad with Vinaigrette:
1 1/2 lb fresh carrots
1 1/2 tbs lemon juice
1 1/2 tbs vegetable oil
1 tbs chopped fresh parsley
1 tsp cumin
salt
pepper
Peel the carrots and cut off the tops. Cut the carrots into small cubes about 1/4″ thick.

Wash the carrots and drain them.
Place the carrots in a pot, cover them with cold water, and bring to a boil. Reduce the heat to medium-low and simmer the carrots about 10 minutes, or until desired tenderness.
Drain the carrots, then immediately cover them with cold water to stop further cooking. Allow the carrots to sit in the water for a minute, then drain again.
When the carrots have cooled completely, mix them in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper.

Toss gently to mix, cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Beet Salad with Vinaigrette:
2 lbs beets
2 tbs chopped fresh parsley
2 1/2 tbs lemon juice
2 tbs vegetable oil
salt
pepper
minced or slivered red onion, to taste (optional)
Rinse the beets. Place in a pot or pressure cooker, and cover with water. Boil or pressure cook the beets until tender.

This can take up to an hour and half when boiling, and up to 40 minutes when pressure cooking. How long depends on how large the beets are.
Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4″ cubes.
Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper.

Cover tightly, and refrigerate at least an hour or overnight.
Prior to serving, taste the salad and adjust the seasoning if desired.
Place the above salads on a large platter, garnishing with deviled eggs (my favorite thing to jazz up any meal). Or you can place each salad in it’s own serving bowl for guests to scoop up as much as they want! The salad platter makes a wonderful presentation, but sometimes it’s more practical to set up the individual salads for your guests.

In any event, YOU will ‘set’ the standard for entertaining on your deck around the grill and everyone will want your recipes. Go ahead…share it as your own…I’ll never tell
:spam1:

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