BASQUE SALAD

~ allrecipes magazine (I think it was the June/July 2014 issue, but I can't remember)

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium tomatoes, seeded and thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced
1 Spanish onion, halved lengthwise and thinly sliced crosswise
1/3 c. red wine vinegar
3/4 c. olive oil
1 t. salt
1/2 t. pepper
1 t. sugar
1/4 t. oregano
1/4 t. basil
1/4 t. marjoram
chopped parsley for garnish (optional)

In a large bowl, toss peppers, tomatoes, cucumber, and onion together. In a small bowl, whisk vinegar and oil. Whisk in salt, pepper, sugar, oregano, basil, and marjoram until well blended. Pour over vegetables and toss gently. Cover and marinate at room temperature for 1-2 hours. Garnish just before serving, if desired. 

Notes: This is really good! I use half of a large yellow onion instead of a whole Spanish one, only use 1/2 cup of oil, and shake all the dressing ingredients in a lidded canning jar. Speaking of dressing, this is an absurd amount and you could easily use half, or maybe even a third, of what's called for. 

SPICY ASIAN ZUCCHINI SLAW

~ Grant Butler, undated Oregonian clipping

SALAD
1 large zucchini, julienned or shredded
1 orange bell pepper, cut into thin 1-inch long slices
2 green onions, thinly sliced
1 c. bean sprouts
1/3 c. raw cashews

DRESSING
3 T. rice wine vinegar
1 T. tamari or soy sauce
1 T. dark sesame oil
1 t. grated fresh ginger
1 1/2 t. toasted sesame seeds
1/4 t. crushed red pepper flakes

In a large bowl, toss the salad ingredients together.  In a small bowl, whisk the dressing ingredients together. Pour dressing over salad just before serving and toss to coat.  

Makes about six cups, though the size of the zucchini and bell pepper will cause that to vary a little.

Notes: I don't think this is spicy at all, but you can adjust the amount of red pepper flakes to increase or decrease the spice level to suit your taste.

BROCCOLI TOMATO SALAD

~ unknown source

SALAD
1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 c. sliced fresh mushrooms
2 green onions, sliced

DRESSING
3/4 c. olive or vegetable oil
1/3 c. tarragon or cider vinegar
2 T. water
1 t. lemon juice
1 t. sugar
1 t. salt, optional
3/4 t. dried thyme
1 garlic clove, minced
1/2 t. celery seed
1/4 t. Italian seasoning
1/4 t. lemon-pepper seasoning
1/4 t. paprika
1/4 t. ground mustard

Cook broccoli in a small amount of water for 5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl: add tomatoes, mushrooms and onions. Combine dressing ingredients in a jar with a tight-fitting lid; shake well. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with slotted spoon.

Notes: I only use half the amount of dressing called for and it's more than enough. If you're short on time, then just prepare the veggies and toss with some store-bought Italian dressing.