Vermont Country Salad Recipes

Steps:

• To prepare the vinaigrette, combine the syrup, vinegar, mustard, and garlic in a small bowl.
• Add the oil in a steady stream, whisking constantly.
• Season with the salt and pepper and set aside.
• Place the bacon in one layer in a skillet and set over medium heat.
• Cook, turning once or twice, until crispy, 5 to 7 minutes.
• Transfer to paper towel and let cool slightly.
• Crumble.
• In a large mixing bowl, combine the greens, cheddar cheese, croutons and the bacon.
• Pour the vinaigrette over the top and toss to combine.
• Place a neat mound on each plate and serve immediately.

Steps:

• Put the potatoes in a large pot; add water to cover by 2 inches. Cover the pot and bring to boil over medium-high heat. Cook until the potatoes are cooked through, about 30 minutes. Drain and let cool slightly.
• Meanwhile, bring another large saucepan of water to a boil; salt generously. Blanch the green beans until crisp-tender, 2 to 3 minutes. Drain and then shock in an ice water bath to stop cooking.
• When cool enough to handle, cut the potatoes into 1 1/2-inch chunks and place in a large serving bowl. Add the green beans, red onions and tomatoes and toss together. In a small bowl, whisk together the vinegar, olive oil and dried basil. Pour about three-quarters of the dressing over the salad and toss to combine. (The potatoes should break up a bit and coat the salad.) Add salt and pepper to taste. Serve at room temperature, garnished with torn basil.

Steps:

• Combine salad ingredients in a large bowl and toss.
• Combine vinaigrette ingredients in a cruet and shake well.
• Just before serving, pour vinaigrette over salad, toss and serve.

Steps:

• Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
• Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
• Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
• As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
• Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
• Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
• Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
• Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Steps:

• Place all the ingredients into your blender.
• Blend on high speed for 1 minute.
• Serve immediately, or refrigerate.

Steps:

• Simmer ham in cider for 2 hours.
• Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
• Place in baking pan, pour cider over it, add raisins to pan, and bake 2-1/2 hours at 325 degrees.
• Baste frequently.
• Make thickened gravy of cider raisin drippings.