Salad Day no. 3

The final recipe of this week's salad trifecta comes courtesy of one of my uncles. He didn't give me the recipe; he provided the main ingredient. He is this household's primary source of fish, and by jove, do we have loads of catfish in the freezer.

The original recipe can be found at UScatfish.com. We sandwiched the salad between kaiser rolls. It also makes a mild dip for artisan breads or crackers.



Catfish Salad

3/4 cup ricotta cheese
1 tablespoon lemon juice
1 1/2 cups chopped cooked catfish (about ½ pound)
1/4 cup finely chopped celery
2 tablespoons finely shredded carrot
2 tablespoons ranch salad dressing
Salt and pepper, to taste

For sandwiches:
6  hamburger buns
6  tomato slices
6 lettuce leaves
Dijon mustard
sharp cheddar cheese, shredded or sliced

Place ricotta cheese and lemon juice in a blender or food processor. Cover and blend for about 30 seconds or until smooth.  Mix cheese mixture, fish, celery, dressing, salt, and pepper. Place ½ cup fish mixture on each bun bottom, and add tomato, lettuce, and other condiments. Top with bun top. Serves 6.

Salad Day no. 2

I first feasted on this tortellini pasta salad at a friend's house, insisted she email me the recipe, couldn't wait for that and looked it up online for myself when I got home. It's that good: tangy, savory mouthfuls of joy . The dressing alone is worth drizzling on other veggie concoctions.



Again, we've altered the original recipe just a tad. We're not fond of olives, so those are out. Also, we drain the oil from the sun-dried tomatoes and keep it in reserve for the dressing, then add enough olive oil to make up the difference for the total amount called for.

Tortellini Pasta Salad

Salad Ingredients:
24 ounces cheese tortellini
2 cups celery, chopped
14 ounces artichoke hearts
3/4 cup green onion
1/2 cup sun-dried tomatoes in oil, drained and oil reserved
1/2 cup freshly grated Parmesan cheese

Dressing Ingredients:
1/2 cup mayonnaise
Oil from tomatoes + olive oil to make 1/2 cup
1/4 cup red wine vinegar or champagne vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon oregano, ground
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried basil or 1 teaspoon minced fresh basil
1 clove garlic, minced or finely chopped

Cook and drain tortellini according to package instructions. Allow it to cool. If desired, slice or chop sun-dried tomatoes.  Combine tortellini, celery, artichoke hearts, onion, sun-dried tomatoes, and cheese in a large bowl. In a separate small bowl, whisk together dressing ingredients and pour over salad. Serve immediately or cover and chill for 3 hours. Best if chilled overnight.