Even MORE Summer Deliciousness

While the kids were smacking down corn dogs and coleslaw, I was having this:

Cilantro Peach Tomato Salad

So very simple, yet so very good.

We're talking tomatoes and peaches (or in this case, nectarines), a few slivers of onion, a few red pepper flakes (I used powdered cayenne), and CILANTRO!

(No one is on the fence when it comes to cilantro. You either love it or you...don't.)

Drizzle with olive oil and splash with lemon or lime juice.

Enjoy!

**Recipe from Mark Bittman's 101 Simple Salads for the Season

(You may not be on the fence when it comes to Mark Bittman.)

(You must love him, and that is that. )

Silverglade Spinach Salad

From the Crème de Colorado Cookbook

6 cups spinach leaves, rinsed & dried & all of that
6 oz. Swiss cheese, cut into julienne strips
6 oz. Cheddar cheese, cut into julienne strips
2 C. seedless grapes, halved

Dressing:

¼ C. cider vinegar
½ C. vegetable oil
2 tsp. light brown sugar
4 slices bacon, fried crisp & crumbled
2 T. sliced green onions

You will probably have more dressing than you need, but I'll let you be the judge of that.

In any case, this was so easy and so good. (It's the unlikely combination of colors, tastes & textures that won me over, I think.)

Oh, and nibbling on the cheese while you’re julienne-ing it is permitted.

Having a glass of wine on the side, even better.

Authentic French Vinaigrette

“Authentic” because my host family in France made this twice a day nearly every day during the six months that I stayed there.

For Tina and Tanya

Mix:

• 1 generous tablespoon of Dijon mustard with
• 1 generous tablespoon of vinegar. (I like the red wine and balsamic varieties.)
• Add 1 tablespoon of olive oil &
• 2 tablespoons of vegetable oil; stir until emulsified.

Add salt & freshly ground pepper to taste. Sometimes when the mood strikes me I like to add a generous shake of sweet curry powder.

That’s it! This little recipe has served me well over the years. It’s great with shredded carrots or—if you sweeten it up considerably—as a dressing for spinach salad.