Ingredients

• 1/2 to 3/4 pound leftover cooked roast beef, cut in strips
• 2 tablespoons fresh lemon juice
• 2 tablespoons minced onion
• 1-1/2 cups sour cream
• 1 garlic clove, minced
• 2 teaspoons Dijon-style prepared mustard
• Salt and pepper to taste
• 4 to 6 ripe beefsteak tomatoes, sliced

Directions

In a large bowl, combine the beef with the lemon juice, onion, sour cream, garlic, mustard, and salt and pepper. Arrange the tomatoes on a large serving platter and spoon the beef mixture on top.

Ingredients

• Fresh basil – 50g (2 oz), chopped
• Fresh mint – 50g (2 oz), chopped
• Fresh coriander – 50g (2 oz), chopped
• Fresh flat leaf parsley – 50g (2 oz), chopped
• Tomatoes – 2, chopped
• Rustic bread – ½ small loaf, cut into chunks
• Red pepper – ¼, diced
• Garlic – 2 cloves, peeled
• Fresh chives – 50g (2 oz)
• Red wine vinegar – 2 tbsp

Directions

Place the fresh herbs in a salad bowl. Add the tomato, bread and pepper.

Place the garlic, chives, vinegar and olive oil in a hand processor. Blitz until smooth.

Drizzle garlic herb oil over the salad. Toss well and serve.

Ingredients

• 1/4 cup chopped green stuffed olives with pimento
• 3 hard boiled eggs
• 4 green onions chopped fine
• 1 Bunch broccoli
• 1/2 cup chopped ham
• 8 Tablespoons mayonaise
• 1 Tablespoon lemon juice

Directions

Steam the broccoli until tender. Cut into small pieces when cool. Mix all ingredients together and mix throughly. This salad will keep up to one week refrigerated and taste best after two days. It is the best salad I have ever tasted and have been asked for many times. Great for potlucks because it can be made ahead.

Ingredients

• 1 cup raisins
• 1/2 small red onion, chopped fine
• 2 bunches broccoli
• 1 tablespoon cooking oil
• 6 slices bacon

Directions

Cut off the broccoli heads, and separate into small florets.

Steam in a microwave for four minutes. Bite a piece. it should be crispy-tender and bright green. Microwave for 1 minute at a time for 1 or 2 minutes more if required. Dump immediately into icy cold water to stop the cooking process. Remove into a colander and set aside to drain.

Put cooking oil in a skillet. Chop bacon into tiny cubes and sauté on medium heat until crispy. Drain and spread onto a paper towel to blot grease. (You may fry bacon whole if you wish, drain, cool and then crumble fine.)
Make up the dressing. Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.

If you have a salad strainer, spin broccoli to remove more water. Place broccoli in a bowl, pour *dressing over it and mix lightly.

Refrigerate for 3 hours or more to chill and develop the flavors. This salad will keep well in the refrigerator for three days.

*Dressing can be found under Salad Dressings

Ingredients

• 1 bunch broccoli, chopped
• For the salad:
• 1 bunch cauliflower, chopped
• 1/2 cup bacon bits
• 2 cups grated cheese
• 1 small onion, diced
• For the sauce:
• 1 cup sour cream
• 1 cup salad dressing
• 1/2 cup sugar
• 1/2 teaspoon salt

Directions

For the salad: Put all ingredients into a bowl and mix.

For the sauce: Mix sauce ingredients together and pour over salad.

Note: This is a cold salad and requires no heating.

Makes 4 servings.

Source: The Times Online – The Amish Cook