Lemon Vinaigrette

There are only a couple bottled salad dressings I really like.  Newman's Own Original is a family favorite that I use in pasta salads.

But for years I've tried to perfect a homemade vinaigrette which both my husband and I liked.  Then I saw this recipe used by a TV chef and decided to try it that evening.  It was wonderful, just enough lemon for me but not overpowering as when I've tried to use just lemon for him.

It's also very simple:
Juice of two lemons
Vinegar equal to the amount of lemon juice (I now use all lemon juice since my husband became sensitive to vinegar.)
Two to three times oil to the amount of the combination of lemon and vinegar (to taste)*
Salt and pepper (optional: Italian blend herbs)**

I mix mine up in a canning jar or jelly jar and just give it a shake before using it.  Yum... I have been using it on a lettuce salad but this would also work great with an Israeli type salad of just tomatoes and cucumbers with perhaps some parsley.

*  I like to use all non GMO canola oil if it is to be refrigerated.  I use half canola oil and half olive oil if I'm going to use it right away.  I probably use 2 1/2 times the oil to the lemon-vinegar mixture.  The less oil you use, the more acidic the vinaigrette will be.

** Always add your extra ingredients like salt to the vinegar before adding the oil.  It "melts" into the vinegar easier.

Jerusalem Salad

I started doing a web search for the Jerusalem Salad recipes when the price at my son's favorite restaurant nearly doubled.  This is a wonderful recipe to use when tomatoes and cucumbers are in season.  In the winter, I use plum tomatoes.

Jerusalem Salad
1 English cucumber, sliced (if large, I take out the seeds)
6 firm plum tomatoes, seeds squeezed out and diced
1 cup (more or less to taste) of parsley, chopped
3 or 4 Tbs. tahini sauce (to taste)
Pepper
Salt if needed

Optional:  Sprinkle with ground sumac

Tahini Sauce*
5 Tbs. tahini (more or less to taste but start with 5)
1 Tbs. olive oil
1 Tbs. vinegar
1 or 2 lemons (to taste)
zest of 1 lemon (both if you love lemon)
salt to taste

Blend ingredients until smooth.  If needed, add just a tablespoon of water at a time to thin from paste into a thick sauce.  You don't want it too thin.  Can be made ahead and chilled.

I found by taking the seeds out of cucumbers and tomatoes, it helps the salad to not become as watery (such as shown in the photo).  Use any tomato or cucumber in season.

This is one of those recipes that you can definitely tweak to your liking by adding more or less of any of the ingredients, adding spices, etc.

*This sauce makes more than you would need for the listed vegetables.  You can reserve it in the frig for another time or double the amount of veggies, which you would have to for a larger family, anyway.

Note:  I prefer the Joyva brand of tahini, sold in a can.  I store in the frig once it has been opened in hot and humid weather.  Otherwise, I use it so quickly that I keep it on the pantry shelf.

Lentil Salad

My friend, Sheila (of Sheila's cake fame) served me this salad many years ago and I thought it a wonderful way to serve lentils. She said it came from one of the Frugal Gourmet cookbooks.

Lentil Salad

• 1 1/2 Cups lentils (Added: I use French lentils for salads)
• 1/2 teaspoon salt
• 1/2 Cup chopped parsley
• 6 green onions
• 8 Tablespoons Olive Oil
• Juice of 2 lemons
• 2 garlic cloves, crushed
• Black pepper (to taste)
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin

The original recipe says to soak lentils a few hours. I have no idea why one would do that since lentils (unlike beans) do not have to soak. I just rinse the lentils and look for any rocks masquerading as lentils.

Cook lentils about 30 minutes, until tender but not mushy. Drain and cool.

Mix the salt, parsley, and onions (I actually add salt later).

Combine olive oil, lemon juice, garlic, black pepper, coriander, and cumin.

Toss with lentils, best made at least a few hours before serving.

Heloise's Mom's Potato Salad

This is a delicious potato salad. I've been using it since I first found the recipe in one of Heloise's columns perhaps as long as twenty years ago! It was the original Heloise's "go to" potato salad recipe and her daughter was reprinting it for a request.

This is the way it was printed in the paper.  There are no specifics but through the years, I've developed my own amounts.

Read the entire recipe first for there are ingredients all the way through.

Heloise's Potato Salad

Boil potatoes in their jacket, cool slightly, peel and cube.   I usually use about five pounds of potatoes.   (The potatoes should still be warm when you combine them with the dressing.)

Mix together:

Mayonnaise (I start with one cup and always use Hellmann's Real Mayo), cider vinegar (to taste), celery salt (or celery seed if you are watching your salt), Lowry's seasoned salt (if you do NOT use celery salt), a jar of chopped pimento, ground pepper.  Mix in a little mustard (to taste).

The jar of chopped pimento adds a lot to the flavor, I pour out most of the liquid in the jar but keep just a little and then add everything to the mayo mixture.  These jars are located where one finds pickles and relish.  A small jar adds less flavor, a large jar adds more... entirely your preference but it is an important part of this recipe.

Mix well and pour over warm potatoes when possible.  It does work over cold potatoes, too.

Fold in chopped boiled eggs and chopped onion.


I find this is best made the day before and refrigerated overnight. Although it is good as long as it can sit in the frig for the flavors to "marry" at least a few hours... but overnight is best.

Oriental Slaw

This is from Laine's Letters. It makes a good hot weather side dish.

Oriental Slaw

6 Tablespoons Rice Vinegar
4 Tablespoons Brown Sugar
2 Tablespoons Soy Sauce (you may want to start with 1 Tablespoon... to taste)
1/2 Cup Olive Oil (or any vegetable oil)

Shredded Cabbage
Shredded Carrots
(or one package cole slaw mix)

Sliced Green Onions

Mix vinegar, brown sugar, oil, and soy sauce together.

Pour over veggies and let marinate about an hour or so, tossing frequently.