GardenSMART :: Odds and Ends Salad is a Dinner Party Hit
Odds and Ends Salad is a Dinner Party Hit
By Tommy C. Simmons, an enthusiastic cook
Photograph by Tommy C. Simmons
Former neighbors Ted and Judy Nesbitt invited us to a last-minute, savor-the-summer dinner party at their house. Judy had picked end-of-season figs, blackberries and tomatoes and wanted to share them with friends.
We sat outside on their newly finished patio and enjoyed a delightful late summer repast. My contribution to the meal was an Odds and Ends Salad, which included a handful of Lady Peas, sliced peaches, okra, chunked gouda and greens topped with a drizzle of a sweet vinaigrette.
I don't have a recipe for the salad. Use what's in the refrigerator. The vinaigrette has a fruity taste and can feature whichever fruit preserve you prefer.
Peaches, Lady Peas and Greens delight dinner guests.
Home-Kitchen Tested Recipe
Fruit Preserve Vinaigrette
Makes 1 ¼ cups. Adapted recipe is by Tommy Simmons.
1 tbl. fruit preserves (peach, blueberry, raspberry, strawberry, etc.)
2 tbls. plus 2 tsps. apple cider vinegar
½ tsp. Creole mustard
¼ tsp. sea salt
1/8 tsp. black pepper
Dash of Tabasco hot pepper sauce
½ cup vegetable oil or olive oil
Combine all ingredients in a blender or food processor and process until smooth.
Pour into a salad dressing bottle, cover or cap and let sit for 1 hour to meld flavors. Drizzle over salad greens, fruit and cheese of choice. Store leftover vinaigrette in the refrigerator.
Testing note: If leftover vinaigrette solidifies in the refrigerator, place salad dressing bottle on top of stove and let the dressing return to room temperature. It will liquefy again in about an hour.
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By Joan Casanova, Bonnie Plants,
Photographs courtesy of Bonnie Plants
Temperatures are rising and high heat can wreak havoc in the vegetable garden. When temps climb to the upper 80's and sometimes soar into the 90's and 100's, plants need some assistance in fending off the Fahrenheit.
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