Salads & Dressings
Italian Salad Serves 4 2 cucumbers, peeled, cut, and quartered 1 red bell pepper 1 green bell pepper 3 ripe plum tomatoes 3 cloves garlic 2 tablespoons olive oil 1 tablespoon oregano salt and pepper to taste
Cut cucumbers, peppers, and tomatoes into bite-sized (not very small) pieces. Peel and chop garlic cloves and add to cut-up veggies in a bowl. Drizzle with olive oil, sprinkle with the spices, and toss. Let sit in refrigerator for several hours or overnight before serving. Jane Kinney
Layered Salad Serves 8 Lettuce leaves, torn ½ cup celery, chopped ¼ cup onion, chopped ¼ cup lemon juice 1 package frozen peas 3 hard-boiled eggs, chopped 1 pint jar Hellman’s mayonnaise 1 jar bacon bits Parmesan cheese
Layer in the following order: torn lettuce, celery, onion, lemon juice, peas, eggs. Seal all with mayonnaise; top with bacon bits and Parmesan cheese. Refrigerate several hours. Toss and serve. Lucille Sineath
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