Nancy's Chopped Salad

https://smittenkitchen.com/2014/06/nancys-chopped-salad/

Like a deconstucted Italian Sub~seriously SO good!

Oregano dressing
4 cloves garlic
1 to 2 tablespoons dried oregano (Nancy recommends 2; I got nervous and used 1, but might not have minded more)
2 teaspoons kosher salt
Freshly ground black pepper
2 tablespoons lemon juice, or juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup olive oil, ideally extra-virgin

Salad and assembly
1 (15-ounce) can chickpeas or 1 3/4 cups cooked chickpeas, drained
1 small red onion, peeled and sliced into paper-thin rings
1/2 pound provolone (see Note about varieties), sliced 1/8-inch thick then cut into 1/4-inch ribbons
1/2 pound salami, peeled, sliced 1/8-inch thick then cut into 1/4-inch ribbons
4 medium or 8 small pickled pepperoncini, sliced into rings
3/4 pound cherry tomatoes
Sea salt
1 head iceberg lettuce (see Note about size), halved, cored, and cut in 1/2-inch ribbons
1 head radicchio, halved, cored and cut in 1/4-inch ribbons
2 tablespoons dried oregano for garnish (optional)

Make dressing: Roughly chop the garlic and then add the oregano, salt and up to 1/2 teaspoon ground pepper. Chop the mixture together and use the side of a knife or a mortar and pestle to make a grainy herb paste. Transfer the paste to a large salad bowl, and add the lemon juice and vinegar. Mix with a fork allowing the salt to dissolve, then add the oil and whisk with a fork until well combined. The dressing should be thick with garlic and oregano. If you’re using a small head of iceberg, transfer 1/3 the dressing into a small bowl to be used only if needed. For a larger head of iceberg, you’ll want it all.

Assemble salad: Gently fold the chickpeas, red onion, provolone, salami, pepperoncini (including seeds and juice) into the dressing, one at a time. Halve the tomatoes lengthwise and season with 1 1/2 teaspoons sea salt. Set aside until ready to serve.

To serve: When ready to serve, gently add the tomatoes, lettuce and radicchio to the salad bowl, along with a couple of generous pinches of oregano, and toss to combine with the dressing. Adjust seasonings to taste, adding any reserved dressing if needed. Serve immediately.

Mint Chimichurri

http://www.simplyrecipes.com/recipes/mint_chimichurri/

We served this with lamb for Easter dinner, but would be great with any grilled meat (or up the oil & vinegar and serve as a salad dressing)

Ingredients

• 2 cloves garlic, chopped (about 2 teaspoons)
• 1 cup fresh mint (spearmint) leaves, packed
• 1 cup fresh Italian parsley leaves, packed
• 1 Tbs honey
• 2 Tbsp red wine vinegar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon red pepper flakes
• 6 Tbsp olive oil

Method

1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Read more: http://www.simplyrecipes.com/recipes/mint_chimichurri/#ixzz4eXNwLi8G

Bloody Mary Steak Salad

From Rachael Ray

For Vinaigrette:

2 Tbs tomato paste

Juice of 1 lemon

1 Tbs horseradish

1/2 Tbs worcestershire sauce

1/2 cup olive oil

1 Tbs chopped parsley

lots of black pepper (to taste)

For Salad:

1 head of romaine lettuce, washed & chopped

1 endive, chopped

3 celery stalks, thinly sliced

1 1/2 pound flank steak, grilled to preference and sliced in thin strips across the grain

1 cup green olives with pimiento

MOPS salad dressing

By Jamie Hensley

Serves 8

1/2 cup Mayo (or Greek Yogurt)

1/3 cup white vinegar

1 Tbs fresh lemon juice

1 tsp Olive Oil

2 Tbs sugar

2 Tbs grated Romano cheese

2 Tbs grated Parmesan cheese

1/4 tsp dried garlic flakes

1/4 tsp garlic salt

1/2 tsp Italian seasoning

1/2 tsp parsley flakes

1 pinch of crushed red pepper

Best over a salad of:

Romaine lettuce, tomato slices, olives, red onions, yellow peppers, and a few strips of parmesan cheese.

Whisk together all the ingredients. Pour contents into a jar and shake vigorously for 30 seconds. Refrigerate for at least 2 hours before serving. Lasts for a few days in the fridge

Creamy Cucumber Salad Dressing

1/2 cup cucumber, coarsely chopped
1 tablespoon dill
1/2 teaspoon jalapeno pepper
1 large garlic clove
1 tablespoon lemon juice
3/4 cup yogurt (or, combine yogurt & sour cream)
1 -2 tablespoon olive oil
1/4 teaspoon salt
1 teaspoon sugar (optional)

Combine all of these ingredients in a blender, process for a few seconds and it’s done

Lemongrass Dressing

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=671463

• 1/2 cup coarsely chopped fresh mint
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup thinly sliced shallots
• 1/4 cup fresh lime juice
• 2 tablespoons chopped green onions
• 2 tablespoons chile paste with garlic
• 1 1/2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 teaspoons finely chopped peeled fresh lemongrass