Moosewood Lemon Tomato Salad Recipes

MOOSEWOOD CAESAR DRESSING

Steps:

• In a small bowl or ramekin, cover the sun-dried tomatoes with 1/4 cup boiling water and set aside to soak for 10 minutes. Drain and roughly chop the softened sun-dried tomatoes.
• Place all ingredients in a blender and whirl until smooth.
• Drizzle dressing on romaine lettuce and toss with optional croutons and Parmesan.
• Note: I didn't have a lemon so used 3 tablespoons of the tomato water and a couple additional capers.

MOOSEWOOD WHITE BEAN AND TOMATO SALAD

Steps:

• Combine all ingredients in a bowl. Serve at room temperature.

MOOSEWOOD LEMON TOMATO SALAD

Steps:

• Combine the ingredients in a serving bowl.
• Serve immediately.

TOMATO KACHUMBER

Steps:

• Combine the tomatoes, scallions, mint, ginger, and lemon or lime juice in a medium bowl.
• Heat the vegetable oil in a small pan or skillet and add the mustard seeds. When the seeds begin to pop (have a lid handy to contain them), remove the pan from the heat. Pour the oil and seeds over the tomato mixture, add salt to taste, and lightly toss. Let the salad marinate for about 30 minutes before serving.

MOOSEWOOD FRENCH RICE SALAD

Steps:

• Place the cooked rice in a large bowl. Steam the carrots, peppers, mushrooms and peas separately until tender but still firm (please don't overcook).
• Add the steamed vegetables, celery, and parsley to the rice. Whisk the olive oil, vegetable oil, lemon juice, garlic and herbs together. Pour the marinade over the vegetable rice mix and toss gently.
• Refrigerate until well chilled, stirring occasionally, so the marinade will flavor the rice.
• When ready to serve, garnish with tomato wedges and green olives along with any of the optional ingredients above.
• (Note: 1 have also topped with parmesan cheese but I have no idea how much I used - it was good!).