McClellan: It’s almost time for salad season | Barbara Mcclellan

It’s almost time to start talking about salads, like during salad lunches and dinners.

I’ve never met a woman who doesn’t enjoy going there, and I’ve never met a man who does (enjoying salad-only meals, of course.)

Here we go with a handful of really good salad recipes.

I hadn’t seen a Caesar salad recipe that didn’t call for raw egg until I found this one in the cookbook called “HomeGrown” that my dear friend, Jeanie Folzenlogen, lent me .

Now we can make them at home and no longer have to answer “eat out” to get one.

Cesar salad

8 cloves of garlic, minced

3/4 cup mayonnaise

1/2 cup lemon juice

2 tablespoons of olive oil

2 tablespoons of Dijon mustard

2 tablespoons Worcestershire sauce

1 cup grated Romano cheese

1 bag of washed, torn Romaine hearts


Mix the first 6 ingredients well and pour over the romaine lettuce. Top with grated Romano cheese and croutons. The recipe states that grilled chicken or shrimp can be added.

I didn’t use the Romaine in a sachet but I simply bought a bouquet of Romaine. Since it’s our lettuce of choice, I usually keep it in the refrigerator.

The next recipe is really a main course salad. The recipe called for a head of iceberg lettuce, which I’m sure would work, but I also used romaine for this one. I love the crunchy texture of Romaine.

Bacon and egg salad

1 head of iceberg or a bunch of romaine lettuce

6 slices of bacon, crispy, drained and crumbled

4 hard-boiled eggs

1 cup mayonnaise or Miracle Whip salad dressing (I used mayonnaise)

1/4 cup sour cream

1 tablespoon of mustard

2 tablespoons finely chopped green onions (heads included)

Clean the lettuce, drain it (on absorbent paper or in a salad spinner) and break it into pieces. Peel and slice two hard-boiled eggs. Chop the remaining two and mix with the dressing, sour cream, mustard and green onions.

When ready to serve, in a salad bowl, place the lettuce, bacon and sliced ​​eggs and garnish with the vinaigrette. Mix gently and serve immediately. Makes 6 to 8 servings. (I used more bacon – about 10 slices).

It’s hard to beat a delicious fruit salad at a salad lunch or dinner.

I use frozen fruit (like peaches and mixed berries) when fresh fruit isn’t in season and add bananas and maybe fresh or canned pineapple. Mix about 4 tablespoons of honey with about 3 tablespoons of lime juice and drizzle over fruit for a delicious and easy fruit salad.

If you simply don’t have time to make a salad, volunteer to bring some crackers or bread.

— Barbara Richardson McClellan is a longtime food writer. Write to him at or care of the Longview News-Journal, PO Box 1792, Longview, TX 75606.

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