Three Ring Salad Recipes

Steps:

• Gather your ingredients.
• For the beef salad: In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.
• For the deviled ham: Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10 to 12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chopped celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.
• For the chicken salad: Preheat broiler.
• Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and Dijon mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.
• To serve: Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toasts from corner to corner. Quarter the eggs lengthwise. Cut cheese into portions.
• Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.

Steps:

• Place all ingredients in salad bowl. Toss gently, season with salt and pepper, cover and refrigerate for 1 hour. Serve in a family style bowl.

Steps:

• Cut the fresh green beans into 1-inch pieces, then steam and let them cool. Dice the red onion. Whisk the vinegar, oil and salt and pepper together in a bowl with a tight fitting lid, then add the green beans, garbanzo beans, red kidney beans, and onion and seal with the lid. Shake gently to coat the beans and then refrigerate overnight. Serve chilled as a salad or side dish.

Steps:

• To prepare salad dressing: Microwave lemon in a small bowl to release essential oils and set aside briefly until it has cooled off just enough to handle. One at a time through the feed tube of a running blender, add garlic clove, eggs, Worcestershire sauce, and anchovies. While the blender is still running, squeeze the lemon juice from the microwaved lemons through the feed opening, and add extra-virgin olive oil in a thin stream.;
• To make croutons: Preheat oven to 250 degrees F. In a mixing bowl, toss bread cubes with olive oil, sprinkle with garlic powder, salt and pepper, and toss again to coat thoroughly. Place bread cubes on a baking sheet and toast for a few minutes. Remove from oven and let cool.
• Remove large "spines" from the lettuce leaves and tear tender portions of leaves into bite sized pieces. In a mixing bowl, toss dressing over romaine lettuce. Transfer to serving dishes and sprinkle with croutons.

Steps:

• Cook the corn briefly.
• Drain and let cool.
• Chop the tomato and prepare the remaining vegetables and herbs.
• Rinse and drain the beans.
• Mix the vegetables, herbs and beans togather in a large bowl.
• Mix the oil, vinegar and spices.
• Toss into the salad.
• Serve chilled.

Steps:

• Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.