Oyster Mushroom Salad

For an incredibly delicious salad, go wild with this recipe.

Ingredients

• Oyster mushrooms 
• Salad greens
• 1 head of garlic
• 1/2 lemon
• 1/3 cup olive oil
• Salt and pepper 
• Parmesan

Procedure

1. Toss mushrooms with olive oil and salt and pepper.

2. Cut off the top of the head of garlic and drizzle with olive oil. Season with salt and pepper.

3. Bake the mushrooms and the head of garlic at 400-450F for 20-30 minutes. Stir mushrooms halfway through.

4. Squeeze roasted garlic out and add to the lemon juice, olive oil, salt, pepper, Italian seasoning, what have you. Shake thoroughly.

5. Dress salad with the vinaigrette and top with shaved parmesan and the mushrooms.

Papa's Bulgarian Salad

This salad is crisp, refreshing and perfect for the summer. It will keep in the fridge for up to a week.

Estimated preparation time: 30 min

Ingredients

• 2 bunches of parsley
• 2 green bell peppers
• 1-2 cucumbers
• 2 tomatoes
• 1 bunch green onions
• 1 cup feta cheese
• Juice of one lemon
• 1/4 cup olive oil

Procedure

1. Chop vegetables to a small or medium dice. 

2. Add lemon juice and olive oil, adding more or less of either if desired. Season with salt and black pepper to taste and toss. 

3. Add feta cheese and serve chilled. 

Strawberry Jello Salad

A Kieffer specialty, described by a guest as a "unique delicacy... mousse, custard, creme brulee, pudding?"  Is it standard How-to-Cook-Minnesotan?

Strawberry Jello Salad

2 8 oz box strawberry jello
8 oz Philadelphia cream cheese
Frozen sweetened strawberries
8 oz Cool Whip

Mrs. Phyllis Kieffer's directions:
"8 oz Box Strawberry Jello.  Just use the hot water requirements.  No cold H2O.

I use the hot jello to melt the 8 oz Philadelphia cream cheese.

Then I put jello mixture, Philadelphia cream cheese in the blender.  Then I add frozen sweetened strawberries. You may need to pour only part of it in at a time.  Then I use the mixer to mix in 8 oz Bowl of Cool Whip.

You can adjust the Amounts to make a smaller salad."

Kale Salad, aka Bitter Herbs

Described as "the best way to eat kale," it's not bad at all.  From MySanAntonio.

Kale Salad

Makes a lot (16 cups, they claim)

2 bunches kale
1/4 c apple cider vinegar
1/4 c canola oil (I use olive)
1/4 c packed brown sugar (or honey or maple syrup)
2 cloves garlic, crushed
2 Tbsp soy sauce
1 Tbsp red pepper flakes

Tear the kale leaves into smaller pieces, omitting the thick stems.  Combine all other ingredients.  I just pour the dressing (cold) over the kale, but the recipe directs that it be simmered for 3 minutes, then poured over the kale, which is mixed and allowed to sit for 10 minutes before serving.  Ginger can also be added.

/HT RhodesLog

Tabouli Salad

Tabbuli

3/4 c. burghul (bulgur wheat, cooked)
2 large bunches of parsley (approximately 1 qt, when chopped), finely chopped
1 cup finely chopped fresh mint or 1/4 to 1/3 c. dried mint
1/2 bunch green onions, finely chopped
1 or 2 large tomatoes, finely chopped
1 small dried onion, finely chopped
1/8 t. cinnamon
2-3 t. salt
pepper to taste
1/2 c. to 2/3 c. fresh lemon juice
1/2 c. olive oil

Rinse burghul (crushed wheat), drain, then squeeze excess water.  Place in large mixing bowl.  First finely chop the parsley, then the green onions and the tomatoes.  Place vegetables in layers with the burghul in the order given, leaving dried onions on one-half of the layer and diced tomatoes on the other.

Add seasonings to the dried onions nad mix thoroughly.  Add lemon juice and toss with spoon and fork.  Just before serving, add the oil and toss thoroughly.

Note: Tabbuli may be prepared 1-2 hours ahead of time, leaving out the tomatoes and oil.  Just cover with plastic wrap and refrigerate.  Add tomatoes and oil just before serving.