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This recipe for SALADS, by , is from The Kiernan-Lewis Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Susan Kiernan-Lewis


Smashed Cucumber w/Tahini Dressing

1/2 Cucumber, smashed with a heavy pot
1/4 pint cherry tomatoes
3-oz mixed lettuces
1/4-cup olives
1/8-tsp cumin
1/8-tsp dried oregano
1/8-tsp smoked paprika
1 tsp sesame seeds

Tahini dressing

Dry lettuces with paper towel and add to bowl with cucumber and tomatoes. Add spices and olives and divide between plates. Drizzled with Tahini dressing. Garnish with sesame seeds.

Rich Bitch Salad

JP's dear saintly grandmother named this delicious coleslaw salad! The recipe was given to me at one of the many rich tennis housewives Moms luncheons at John Patrick's private school in Dunwoody. The salad is fabulous nonetheless.

1 3-oz package ramen noodle soup mix
1/4-cup sliced almonds
1/3-cup canola oil
1/4-cup cider vinegar
2-1/2 TBs sugar
1 small green cabbage, shredded
1 small grated carrot
3 green onions, sliced

Set oven to 350 degrees
Remove flavor packet and reserve. Break noodles into pieces and place on a lightly greased baking sheet. Add sliced almonds.
Bake, stirring occasionally, 5-10 minutes until toasted. Set aside.

Whisk together reserved flavor packet, oil, vinegar, and sugar in a blow. Chill 1 hour.

Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture and top with almonds.

Red Pepper Salad

2 Red bell peppers
2 tsp olive oil
1/4-tsp salt
2-oz baby spinach leaves
1/8-oz cilantro
2 scallions, sliced thinly

Arrange peppers on a baking sheet and toss with oil and salt and pepper. Roast until softened, 15-18 minutes.

Transfer peppers to big salad bowl along with spinach, scallion greens, cilantro and juice of 1/2 lime.

Toss to combine.




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