Potato and Green Bean Salad with Ale House Dressing

Ingredients

• 1 tablespoon Italian salad dressing mix
• 1/4 cup ale style beer
• 2 teaspoons Dijon mustard
• 2 tablespoons malt vinegar
• 3 tablespoons olive oil
• Salt
• 1 (12-ounce) bag frozen green beans, thawed (recommended: C and W)
• 1 (16-ounce) bag seasoned diced potatoes (recommended: Reser's)
• 1 1/2 cups cherry tomatoes, cut in 1/2
• 1/4 cup real crumbled bacon

Directions

Combine salad dressing mix, beer, mustard, vinegar and olive oil in a jar or container with a lid. Shake vigorously; set aside.

Bring a medium pot of water to a boil. Add salt and 12 ounces cleaned green beans and blanch for 3 minutes. Strain and cool in an ice bath.

Combine potatoes, green beans, tomatoes, and bacon. Toss with dressing and serve.

Citrus Salad with Star Anise Syrup

Ingredients

1/3 cup sugar
1/3 cup water
3 whole star anise
5 large ruby red or pink grapefruit
4 blood oranges

Preparation

Dissolve sugar in water in a small heavy saucepan over medium heat, stirring. Add star anise and simmer 5 minutes. Let stand off heat 30 minutes.
Cut peel, including white pith, from fruit with a sharp knife. Cut segments free from membranes into a bowl. Squeeze juice from membranes into bowl.
Add syrup with star anise to fruit and juice and stir gently. Remove star anise before serving if desired.

Cooks’ note: Citrus salad can be made 1 day ahead and chilled.

Strawberry and Feta Salad

Ingredients

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup vegetable oil

1 head romaine lettuce, torn

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

Preparation

n a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.