Megann Marcellino has a plethora of family recipes handwritten, typed, and even saved on her computer from years of experimenting with flavors and textures in the kitchen. She enjoys trying new recipes and adding a variety of ingredients to existing ones for a new, fresh flavor. And now she is sharing the fruits of her labor with you!
Megann Marcellino on Cooking
Cooking and reading recipes is a relaxing hobby I really enjoy—most of the time, that is! I have fond memories of being in the kitchen with my parents and grandparents, but I didn’t really begin honing in on the art of cooking until Paul and I got married.
It is something that we now both enjoy, and I especially love times we get to cook together as a family. We are passing down this legacy to Ariebella, who asks to help almost every time we are in the kitchen.
And although it takes a little longer with a three-year-old “helping,” watching her get flour on herself as she kneads challah bread warms my heart.
And, of course, the rest of my family benefits from this love of preparing fresh, healthy, delicious recipes as well.
So, I want to share them with YOU! Here are a few of my go-to and frequently requested dishes from my family—those at church, as well as at home.
Red Leaf Lettuce Salad
This fresh recipe was given to me after an event at our local church. Our family fell in love with the balance of sweet and tangy. And now it is frequently requested by both my mom and my husband.
I mean, who can resist blue cheese and apples, right?
As I grew comfortable with the recipe, I’ve tried various substitutes, including adding strawberries and blueberries during the warm summer months. The red strawberries, blueberries, and white apple make a great addition to any summer holiday table. I have also substituted spinach for the red leaf lettuce when that was all I had at the time.
The dressing is best chilled overnight, but admittedly when I’m in a rush, I have chilled for only a few hours, and it was still tasty. I prefer to chill in the blender container and blend briefly right before topping the salad with it.
I also like to drizzle it over the entire salad to ensure the ingredients are evenly coated, but you can always set the dressing aside for your guests to top their individual plates. This is always a good option if you think someone prefers only a bit of dressing.
Definitely taste it to make sure your seasoning is where you want it. I prefer a light olive oil in this recipe. It is a healthier alternative to canola oil and not super heavy. This is a recipe where I like the oil to blend nicely with all the other fresh flavors on the plate rather than stand out.
What You Need for Red Leaf Lettuce Salad
- ¾ cup olive oil
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 5 tablespoons sugar
- 2-3 cloves of garlic, crushed
- Black pepper to taste
- 2 bunches of red leaf lettuce
- 1 thinly sliced apple
- 1 bunch of green onion ends (the green ends)
- 1 8-ounce package of blue cheese
- Dried cranberries and shaved or slivered almonds—as much as you like!
What to Do…
Mix the dressing ingredients in a blender on high until well combined. Chill overnight.
Drizzle dressing over the salad or set to aside. (It’s much tastier if the tangy dressing is allowed time to coat the salad before serving.)
Megann Leaves You with This…
The freshness of this salad goes great with nearly any dish we serve. It is perfect to take to summer cookouts, bring to church gatherings, or simply to add flavor to your weeknight dinner.
I thoroughly hope you enjoy the sharp flavors of the dressing, paired with the sweetness of the apples and cranberries, then topped with the nutty flavor of almonds.
Let us know how and where you’ve enjoyed this family favorite!
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