Salads

Cold Pasta Salad

- ingredients -
3 cups cooked pasta
1 can tuna
1 small can black olives, diced
1 stalk of celery, diced
6 to 20 cloves of Pickled Garlic, diced (We like a lot of these little things)
1 1/2 cups Italian Scallion Dressing (Or a good Italian)
1 tbs. Garli Ghetti
1/2 cup fresh Parmesan cheese

- directions -
Drain tuna. Combine all ingredients. Sprinkle with Parmesan cheese.


 
Creamy Garlic Dressing with Dill (or without)

- ingredients -
1/2 cup white wine vinegar
6 cloves garlic, peeled
1/2 tsp. Garli Garni Seasoning (or your second best garlic seasoning.)
1 tbs. sugar
1/8 tsp. Tabasco Sauce
1 tsp. Garlic Festival Sweet & Spicy Mustard (or a sweet & spicy mustard.)
2 tbs. chives, chopped
1/3 cup fresh parsley
1/3 cup fresh dill weed (optional)
1/2 cup extra virgin olive oil
1/4 cup canola oil
1/2 cup sour cream

- directions -
Put the vinegar, garlic, salt, sugar, Tabasco, and mustard into a blender. Pulse on and off a couple of times, then turn to high and blend for 30 seconds.
Then add the fresh chives, parsley and dill weed. Pulse on and off to chop coarsely, then blend for 10 seconds. Turn the blender on, then slowly add the olive oil, canola oil and finally the sour cream.
Blend just until the sour cream is incorporated.
Note: This may be kept in the refrigerator for 7 to 10 days.


 

Caesar's Salad - Garlic Guru Style!

- ingredients -
1 1/2 heads of Romaine Lettuce
20 to 30 cloves of fresh garlic
1/2 to 1 cup extra virgin olive oil
1 tbs. of sweet & spicy mustard
the juice of 2 lemons
1 tin of anchovies
1 1/2 cups of Parmigiano Reggiano cheese
1/4 tsp. of fresh cracked pepper

- directions -
Prepare to make your dressing by cleaning and mincing your garlic. Not too small and not too large here. I have found that putting the cloves into a small food possessor and running it for a few seconds works best. Drain and chop the anchovies. Grate your cheese.
In a bowl, put in olive oil, mustard and lemon juice. Whip until smooth. Then add garlic, anchovies, pepper and 1 cup of the cheese. Stir until blended.
Wash and dry the lettuce. Cut or tear the lettuce into 1 inch wide strips. Place lettuce into a large bowl and add 2/3 of the dressing and toss until the lettuce is coated. Add more dressing if you want.
Sprinkle the remaining cheese on the top. Serve immediately.
If you have some dressing left over use it within 24 hours to get the most benefit from all that fresh garlic. I have used the dressing to cook shrimp and chicken.
This is one of the most flavorful salads that you will ever serve your family. It will make your breath stink, and as Martha says, "It's a good thing..."



Apple Spinach Salad with Garli Glaze Dressing

Dressing
- ingredients -
1/2 jar Garli Glaze
1/4 Cup water
1/4 Cup apple cidar vinegar or wine vinegar
1/4 Cup olive oil

- directions -
Shake in Jar or whirl in blender.

Salad
- ingredients -
Baby spinach and crisp greens (your choice)
Thin sliced red onion
Crisp bacon - crumbled (I use turkey bacon)
Toasted pecans - chopped
Sliced thin tart apple such as Granny Smith or Fuji
Chopped hard boiled egg (optional)

- directions -
Toss greens, onion (to taste), apple and pecans with enough dressing to thinly coat. Garnish with bacon and egg. (optional, but tastes good.)