North Carolina-Style Coleslaw

1 large head green cabbage
1 -1/2 Eastern North Carolina-Style Vinegar Sauce
Salt (optional)

Remove the core from the cabbage and discard it. Cut the cabbage
into 8 chunks. Finely chop the cabbage in a food processor using
the metal blade and pulsing the motor (this is a chopped, not
sliced or slivered, slaw). Work in several batches so as not to
overcrowd the processor bowl.
Place the cabbage in a large non-reactive bowl and stir in the
vinegar sauce. Taste for seasoning, adding more vinegar sauce as
necessary. Let stand for 10 minutes, then taste again, adding
more vinegar sauce and/or salt as necessary. The coleslaw can be
made up to 4 hours ahead. Store it in the refrigerator, covered.
We put this slaw on our pork barbecues in NC or eat as a side
with pulled pork.

Yield: 6 to 8 cups

Grilled Veggie Pasta Salad



Makes: 6 servings

Prep: 20 minutes

Cook: 10 minutes

Grill: 18 minutes





* Dressing:

* 1/3 cup white-wine vinegar

* 2 teaspoons Dijon mustard

* 3/4 teaspoon salt

* 1/4 teaspoon black pepper

* 2/3 cup extra-virgin olive oil

* 3 cloves garlic, finely chopped

* 1 tablespoon chopped fresh thyme

* 1 tablespoon chopped fresh oregano

* Vegetables and Pasta:

* 2 sweet red peppers (about 1 pound), cored, seeded, sliced 1

inch wide

* 2 medium-size zucchini (about 1 pound), sliced lengthwise 1/2

inch thick

* 1 medium-size summer squash (about 1/2 pound), sliced

lengthwise 1/2 inch thick

* 1 large red onion, peeled and cut into 1/2-inch-thick wedges

* 3 medium-size tomatoes (about 1-1/2 pounds), cored and halved

crosswise

* 1 pound linguine, cooked following package directions

* 1/4 cup firmly packed fresh basil, rinsed, dried, cut into thin

strips

* 1/2 pound fresh mozzarella, cut into 1/4-inch-thick slices



Directions



1. Dressing: In medium-size bowl, whisk together vinegar, mustard,

salt and pepper. Drizzle in oil, whisking until oil is thoroughly

incorporated. Stir in garlic, thyme and oregano. Set aside half of the

dressing.



2. Vegetables and Pasta: Prepare outdoor grill with medium-hot coals

or heat gas grill to medium-high. Lightly brush grill with vegetable

oil. Generously brush peppers, zucchini, squash, onion and tomatoes

with some of the remaining dressing.



3. Grill vegetables in batches about 3 minutes per side or until

tender, about 18 minutes total. Brush vegetables with additional

dressing halfway through grilling. Remove vegetables from the grill;

keep warm.



4. In large bowl, toss together cooked pasta with reserved half of

dressing and any remaining dressing used for grilling vegetables. Toss

in basil and mozzarella cheese. Arrange grilled vegetables over top.

Serve warm or at room temperature.



4. Stovetop Method: Heat stovetop grill pan over medium-high heat.

Brush pan lightly with vegetable oil. Generously brush vegetables with

some of the remaining dressing as above. Working in batches, cook

vegetables about 3 minutes per side or until fork-tender. Brush with

additional dressing halfway through cooking.

Quick and Easy Steak Salad

5 cups torn Romaine lettuce
2 small plum tomatoes, sliced
1 yellow pepper, grilled, sliced
1 lb. beef flank steak, grilled, sliced across the grain
1/2 cup Kraft natural 2% milk
Colby and Monterey Jack cheese crumbles
1/2 cup Kraft light zesty Italian reduce-fat dressing
Divide lettuce among 4 salad plates. Top with tomatoes, peppers, steak and cheese. Drizzle with dressing.

 

Grilled Sausage and Potato Salad



Traditional German style potato salad is usually served warm. This

recipe calls for grilled kielbasa. If you would prefer to use a

differnt type of sausage, feel free to do so. Be creative and enjoy!



INGREDIENTS:

2 pounds medium potatoes

1/2 pound kielbasa or sausage of choice

1/2 cup viniagrette dressing

1/4 cup Dijon mustard

1 small onion, finely chopped

1 bell pepper, chopped

2 cloves garlic, minced

1 tablespoon sugar

1 teaspoon salt

1/4 teaspoon black pepper



PREPARATION:

Place potatoes in a large pot and boil for 12-15 minutes. Be sure to

add salt while potatoes are cooking. Remove from heat, drain, and

add onion and bell pepper to it. Combine viniagrette, garlic, black

pepper, sugar, and Dijon mustard in a small bowl and set aside.

Preheat grill for medium high heat. Place sausage on grill and cook

for 2-3 minutes per side. Remove from heat and cut into cubes.

Combine sausage with potatoes and dressing in a large bowl. Serve

dish warm.

Grilled Peach Salad

Makes: 4 servings, 3/4 cup each

2 large ripe fresh peaches, halved, pitted

1/2 cup Balsamic Vinaigrette Dressing, divided

1 large heirloom tomato, sliced

Small fresh rosemary sprigs

PREHEAT grill to medium-high heat. Brush peaches with 2 Tbsp. of the

dressing. Grill 5 to 8 min. or until peaches are softened, turning after

4 min. Remove from grill; cut into wedges. ARRANGE tomatoes on serving

plate; top evenly with peaches. DRIZZLE with remaining dressing; top

with rosemary.

Grilled Flank Steak Salad



1/4 cup + 1 TB extra virgin olive oil

2 TB fresh lime juice

1 TB molasses

1 TB honey

1 TB coarsely cracked black peppercorns

1/2 tsp. cayenne pepper

2 garlic cloves, minced

1 tsp. Worcestershire sauce

1 tsp. Dijon mustard

Salt and ground black pepper

2 lb. flank steak

1/2 cup coarse, dry bread crumbs

1/4 cup shredded Parmesan cheese

2 medium hearts of romaine, quartered lengthwise

A handful of red leaf lettuce 



1. In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of

the lime juice.

Stir in the molasses, honey, cracked peppercorns and cayenne.



2. In another small bowl, mix the remaining 1 tablespoon of lime juice with

the garlic,

Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of

olive oil

and season the vinaigrette with salt and pepper.



3. Light a grill or heat a grill pan. Season the steak with salt and pepper

and grill over high

heat for 13 minutes, turning once. Brush the molasses mixture all over the

steak and grill

for 2 minutes longer for medium-rare meat. Transfer to a cutting board and

let stand.



4. In a small bowl, toss the bread crumbs with the Parmesan cheese and season

with

salt and pepper. Thinly slice the flank steak across the grain. Arrange the

romaine and

red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the

bread crumbs

over the salad, top with the steak and serve.



Makes: 4 servings.