Chef Tony from the Smith's Park City location shares two of his favorite fresh summer salad recipes, plus brings some cheesecake in for tasting! For more information on Smith's go here.
Smith`s Summer Slaw
Ingredients
6 cups shredded cabbage
1 cup shredded carrot
1 cup Julienne cucumbers
1 cup julienne tomatoes
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper
Directions
In a large bowl, combine cabbage, cucumbers, tomatoes and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve
Nona`s Green Bean Salad
Ingredients
2 pounds fresh green beans, trimmed and cut into 1-1/2-inch pieces
1/4 cup olive oil
3 tablespoons lemon juice
3 tablespoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 large red onion, chopped
4 cups cherry tomatoes, halved
1 cup (4 ounces) ricotta salata cheese
Directions
1. Place beans in a 6-qt. stockpot; add water to cover. Bring to a boil. Cook, covered, 8-10 minutes or until crisp-tender. Drain and immediately place into ice water. Drain and pat dry.
2. In a small bowl, whisk oil, lemon juice, vinegar, salt, garlic powder and pepper. Drizzle over beans. Add onion; toss to coat. Refrigerate, covered, at least 1 hour. Just before serving, stir in tomatoes and cheese
