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Summer Luncheon BuffetMarinated Roast Beef SaladPrintable Version Ingredients: Dressing Printable Version Ingredients: Directions: In food processor, combine all the dressing ingredients except the olive oil. Pulse once or twice to blend. With food processor running, slowly add oil through top opening. Blend. Place beef, peppers, mushrooms, and cherry tomatoes in large plastic storage container. Pour dressings over and marinate in refrigerator overnight. Before serving, arrange beef, peppers, mushrooms, and tomatoes on serving platter. Drizzle with remaining marinade. Serve chilled. Serves sixteen. Mixed Baby Greens with Balsamic Vinaigrette Printable Version Ingredients: Directions: In food processor bowl, combine vinegar, green onion, dill, parsely, and tarragon. Pulse until blended. With food processor running, slowly add oil to vinegar mixture until emulsified. Salt and pepper to taste. may be refrigerated up to two weeks. Just before serving, drizzle desired amount over greed salads and toss lightly. Serves eight to ten. The Green Grocer Pasta Salad Printable Version Ingredients: Directions: Carefully wash greens. Shake off excess water and blot with paper towel, if necessary. Gently tear leaves into large bite-size pieces. Store plastic bag with several holes poked in it so the greens can "breathe" until ready to use. Bring 2 quarts of water to a boil in large pot on range. Add pasta and dash of salt. Cook to al dente. Drain. Place pasta in large salad bowl nd immediately pour 1 1/2 cups of bottled Italian dressing over hot pasta. Toss. Slice cheese and salami into 1/2 inch julienne strips. Chop green onions, including white and green parts. Toss cheese, salami, green onions, and drained artichoke hearts into pasta. May be made to this point 24 hours in advance. Before serving, toss pasta mixture and greens together. Dress with additional Italian vinaigrette, if desired. Sprinkle generously with crotouns * Example Salad Greens: Curly Endive, Butter Lettuce, Red Leaf Lettuce, Escarole, Belgium Endive |
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