Salad Bar – Ensalada Sencilla

•2 hard-boiled eggs
•1 head romaine or iceburg lettuce
•3 medium size ripe tomatoes
•1/2 white or yellow onion
•1 (6 oz) can tuna in oil
•2 oz (50 gr) green olives
•2 oz (50 gr) black olives
•3 Tbsp (1.5 oz) red wine vinegar
•6 Tbsp (3 oz) extra virgin olive oil
•salt to taste


Thought for the Day

“Thankfully, dreams can change.
If we’d all stuck with our first dream,
the world would be overrun
with cowboys and princesses.”

~ Stephen Colbert

Salad Bar – Cucumber Salad

2 cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Slice the cucumber lengthwise, remove the seeds, and slice thinly. Thinly slice the onion.

In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes. Press the liquid out of the vegetables and rinse well with cold water.

In a medium bowl combine the vinegar and sugar and stir well. Add the cucumber mixture and toss to coat. Stir in the dill.

Salad Bar – Spinach and Strawberry

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach – rinsed, dried and torn into bite-size pieces
1 quart strawberries – cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered


1.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2.In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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