Kitchen Garden Seeds

Faith’s Chopped Salad
Faith van Slingerlandt Ohms * Litchfield, CT
Faith Ohms helped her husband, Jan, start the Van Engelen flower bulb company some 35 years ago as she raised four daughters and taught painting classes. An acrylic artist specializing in large, trompe l’oeil paintings of vegetables, flowers and more recently, animals, Faith whips together meals without recipes, letting her creative spirit move her in (and out of) the kitchen.
Faith’s Chopped Salad
  • 1 head Butterhead Lettuce (Merveille)
  • 4 Plum Tomatoes
  • 2 cups diced European Cucumber
  • 1 cup chopped Celery
  • 1 large sweet Red Pepper
  • 1 cup pitted, drained ripe olives
  • 1/2 cup finely chopped Red Onion
  • 1 cup crumbled gorgonzola cheese
  • Wash, dry and tear the Lettuce into very small pieces. Wash, seed and cut the Plum Tomatoes and Red Pepper into very small pieces. Layer all ingredients in a large, glass salad bowl, starting with the Lettuce on the bottom. Just before serving, toss salad well and dress lightly to taste with her special dressing.

    Faith’s Light Dutch Dressing
  • 1 cup light mayonnaise
  • 1 cup plain, low fat yogurt
  • 1 cup ketchup
  • 1/4 cup herbed vinaigrette
  • Maggi seasoning
  • Salt and pepper

  • Whisk together the mayonnaise, yogurt and ketchup in a medium bowl. Add your favorite herbed vinaigrette (we prefer Hopkin’s Inn House Dressing) to lighten the consistency and add Maggi seasoning (an old Dutch favorite) and salt and pepper to taste.