Salad Index

• Christmas salad with cranberry vinegarette
• Crunchy coleslaw
• Dill pickles - Nadola Redel
• Dill pickles - Anna Degner

Chirstmas Salad with Cranberry Viniagrette

Cranberry Viniagrette
1/3 c. olive or vegetable oil
3 Tbs. cranberry flavored white wine vinegar (can subtitute regular white wine vinegar...I did0
2 Tbs. sugar
1 tsp. Dijon mustard
1/4 tsp. salt

1/2 cup pecan halves (2 ounces)
2 Tbs. sugar
1 bag (10 oz) romaine and leaf lettuce blend (about 6 cups)...I used 6 cups of fresh romaine torn
1/2 c. dried cranberries
1 can (11 ounce) mandarin orange segments, drained
1/3 c. thinly sliced red onion

1.  Make Cranberry Viniagrette.  Grease sheet of waxed paper
2.  Heat pecans and sugar in a 6-inch nonstick skillet over medium heat about 5 minutes, stirring constantly,
     until sugar begins to carmelize.  Transfer pecans to waxed paper.  Let cool; break apart.
3.  Toss dressing and remaining ingredients.  Sprinkle with pecans.

6 Servings

Crunchy Coleslaw - this is a hit at parties and anytime

• 6 oz slivered almonds (toasted in the oven and cooled)
• 1 Beef ramen noodles (do not substitute)
• 6 to 8 oz package roasted sunflower seeds (salted)
• 1 bundle onion greens chopped - about 1 cup
• 16 oz shredded cabbage (1 package)
• Dressing: 1/2 cup olive oil, 1/2 cup white sugar, 1/2 cup apple cider vinegar, 1 seasoning package from beef ramen noodle pack - you can mix this up in advance

Method: mix up dry ingredients and dressing just before serving (otherwise it gets soggy)

Dill Pickles – Nadola Redel

Brine
            4 c vinegar
            16 c water
            ¾ c pickling salt

Each jar
            2 cloves garlic, 1 bay leaf, ¼ tsp pickling spice.
            Pack cucumbers into jar when half full place a sprig of dill on top, then finish packing with cucumbers, leaving a bit of space.  Pour the heated brine to top of jar and seal.  Do not tighten lids too tightly.

Place jars on cookie sheet and bake at 300F for about 10 minutes (or until jars are very hot – do not have to boil).  Remove from oven and tighten lids completely.  This will seal the jars.

Dill Pickles by Aunt Anna Degner

Boil these:

• 4 quarts water
• 1 quart vinegar
• ¾ cup pickling salt

In jars put 1 bay leaf, mixed spicse and a little bit of dried pepper and 2 cloves garlic for 1 quart.  Put cucs into jar with a layer of dill.  You can also put in a small piece of root from horse radish.  For sweet pickles add 1 cup sugar to the brine.

Put 1 quart jar that is filled with above stuff other than brine for 1 minute on high in microwave, remove and fill with boiling brine and seal.