Salads

BUTTER LETTUCE WITH WALNUT

VINAIGRETTE

GEEZER MUSHROOM SALAD

lb fresh mushrooms, sliced

sweet pickles, finely diced

tbs onion flakes, hydrated

garlic clove, minced

tomato, finely chopped

/2 cups olive oil

/2 cups red wine vinegar

tsp sugar

head lettuce

head butter-leaf lettuce

tbs Dijon-style mustard

tbs red wine vinegar

/2 cups olive oil

/2 cups walnut pieces

tbs parsley flakes

salt & pepper to taste

Rinse and tear lettuce leaves into bite-sized pieces.

Put into gallon double zip-lock in cooler until ready to

serve. Combine mustard and vinegar in small pot

until mixed well. Slowly add oil and beat until very

well mixed. Then add nuts and parsley and beat

again. Cover and put into cooler until ready to

serve. Beat well just before pouring over salad.

Combine mushrooms, pickles, onion, garlic clove,

and tomato. Toss. Add oil, vinegar, and sugar.

Rinse and tear lettuce into bite-sized pieces and

divide into bowls. Divide mushroom mixture into

bowls and toss with lettuce. Serve.

TOMATO AND ONION SALAD

WILTED SPINACH AND BACON

SALAD

green onions

fresh tomatoes

small red onion

bunch fresh spinach

bacon strips

/2 cups toasted sesame seeds

hard cooked eggs, finely chopped

DRESSING

tbs red wine vinegar

/2 tsp sugar

tsp Dijon mustard

tsp garlic powder

tsp onion powder

VINAIGRETTE DRESSING

/4 cups olive oil

tsp red wine vinegar

tbs water

tsp dry mustard

tsp oregano

tsp basil

tsp black pepper

In small pot, combine dressing ingredients. Slice

tomatoes and red onions very thin. Slice green

onions in 3/4in pieces. Spread veggies on large pot

lid, pour on dressing. Toss lightly and serve.

Rinse and drain spinach leaves, remove stems and

break into bite-sized pieces. In small pot, combine

vinegar, sugar, mustard, garlic and onion powder to

make dressing and set aside. Cook bacon crisp in

skillet over medium heat. Remove bacon with

slotted spoon and drain on paper towels. Add half of

spinach to bacon drippings and cook for about 30

SECONDS. Add rest of spinach and cook for

another 30 SECONDS. Toss gently while cooking.

Remove from heat, add vinegar dressing and

sesame seeds. Divide into serving bowls and

sprinkle crumbled bacon

APPLE COLESLAW

cup sour cream

tbs cider vinegar

tsp mustard

/2 tsp onion powder

/2 tsp salt

/8 tsp pepper

cups shredded cabbage

cup diced apple

and chopped eggs over top.

tsp celery seed

Combine first six ingredients in a medium pot and

mix well. Add next three and mix again. Place in

double gallon zip-lock and chill in cooler until ready

to serve.

The Geezer Cookbook

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Dwayne Pritchett