84-Lancastar Farming, Saturday, May 15, 1993
The Art of Salad Making
Salads have never been more
popular than they are today. This
is because people are more health
and diet conscious. Not only are
salads nutritious and tasty, they
are economical and easy to
prepare.
One of the best things about
salads is that you do not have to be
a culinary genius to build a really
good salad. For that matter, you do
not even have to follow a recipe if
you have a little imagination and a
flair for what things taste delicious
together.
With so many greens available
at most supermarkets, there is an
opportunity to mix new tastes and
textures. Leafy greens are rich in
vitamin A.
Iceberg lettuce is the most com
mon green salad ingredient, but
chickory, spinach, endive, water
cress and romaine all can add vari
ety, and new tastes to ordinary
salads. When choosing lettuce,
choose a light, loose head; it will
be sweeter and richer in vitamin A
than a heavy, packed one. Also,
regardless of what type of greens
you use, tear the leaves rather than
cut them. Cut greens lose moisture
and will wilt quicker. And, the
moisture lost from greens will
dilute your dressing.
Even though tomatoes cannot
be beat as a colorful and nutritious
ingredient, think beyond tomatoes
to zucchini, carrots, mushrooms,
radishes, cauliflower, broccoli.
Heard?
By Doris Thomas
Lancaster Extension
Home Economist
onions, bean sprouts, and almost
any other vegetable which is
available. Vegetables not only
change the flavor of a salad, they
can make a standard salad into a
main part of the meal.
Fresh or canned fruits make
delicious additions to salads.
Fruits add color, crispness and a
tartness as well as vitamins and
minerals.
The most common use of fruits
is in a simple mixed fruit salad,
which is a nice accompaniment to
light meals. Another approach to
using fruits in salads is to use the
fruit itself as the container for a
salad: a melon or pineapple for
chicken or tuna salad.
Because you can prepare a
small amount, fruit salads give
you the flexibility to experiment
with lots of different combinations
of fruits with different meats or
vegetables. As you consider
which fruits go with which veget
ables or meats, do not discard
novel mixtures. For example,
strawberries work well in combi
nation with a chicken salad and
mandarin oranges with a spinach
salad.
Meats, poultry and seafood are
good main ingredients for salads.
Combined with rice, potatoes or
pasta, they can be utilized in a
salad after you have served the
meat as a main course the day
before.
The best way to top off any
salad is to use a salad dressing
brings out and compliments the
flavors of your salad.' Be careful
not to use an oil that will mask the
flavor of your other ingredients.
You can use a specialty oil like
walnut, olive or sesame to impart
a desired flavor; but be sure it is
the flavor that you want
If you use a specialty oil to
obtain a special flavor, consider
mixing that oil with a bland
tasting oil. Your salad will still
have the flavor from the specially
oil, but you will be able to
“stretch” the more expensive spe
cialty oil.
If you add lemon juice to the
salad dressing, make sure it is
freshly squeezed. Vinegar is often
used instead of lemon juice and
here you have several different
types to choose from. Use the one
that suits your taste. The standard
ration of vinegar to oil is one to
three. But, if you are using a
strong vinegar, you may want to
use less vinegar and more oil. It is
a good idea to add a few drops of
oil to your greens before you add
the salad dressing. This will coat
the leaves and help the greens
maintain their crispness.
Lemon-Honey Dressing
V* cup oil
2 tablespoons honey
'/] cup fresh lemon juice
'A teaspoon salt
'/• teaspoon dry mustard
2 teaspoons minced green Onion
Combine all ingredients in a
pint jar with a tight fitting lid.
Shake until well mixed. If the hon
ey is at room temperature it will
dissolve faster. Makes one cup
dressing.
Raspberry-Yogurt Dressing
'A cup red-raspberry jelly or
jam, seedless preferred
'A cup burgundy wine or red-wine
vinegar
1 cup red raspberry yogurt
1 cup mayonnaise
In small bowl, combine jelly
and wine. Stir to dissolve jelly.
Add yogurt and mayonnaise. Stir
to blend. Makes 2 cups dressing.
CLOSED SUNDAYS, NEW YEAR,
EASTER MONDAY, ASCENSION DAY,
YMT MONDAY, OCT. 11, THANKSOmNG,
11ISITIII CHRISTMAS A DECEMBER 26TH.
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- WE UPS DAILY -
Plant Business
Blooms In Delaware
NEWARK, DE Horticultur
al and landscape sales and ser
vices generate nearly $93 million
a year in Delaware, making the
nursery industry third or fourth in
the generation of state agricultural
income.
Nationally, with an average 9
percent annual jump in cash
receipts, the nursery industry is
the fastest growing segment of
agriculture, according to U.S.
Department of Agriculture fig
ures. Greenhouse operations,
nurseries, turfgrass farms, garden
centers, landscape design firms,
installation and maintenance ser
vices, golf courses and florist
shops arc among the many enter
prises that make up this segment
of agriculture.
What’s driving its phenomenal
growth?
Two of the biggest factors in
Delaware, according to Susan
Barton, University of Delaware
Cooperative Extension ornamen
tal horticulture specialist, are the
increased number of homes being
built and the recent influx of large
corporations into the state.
“As people buy more expensive
homes and land costs rise, they’re
willing to spend more money
improving their investment,” Bar
ton explains. “A well-landscaped
property will add IS percent to the
value of a house. Compared to
other home improvements, you
can realize a bigger return from
-MAC
r ~
rwn', . C J O
I J
landscaping than many other
investments.”
Similarly, creating an attractive
landscape around an office build
ing is good for business.'
“The strong push for environ
mental landscaping also appears
to be driving the current demand
for horticultural crops,” Barton
says.
In some communities, for
example, mowing ordinances
have been changed to permit the
establishment of wildflower mea
dows. And developers are some
times required to install landscape
buffers between new construction
and established properties.
Public horticultural improve
ments such as landscaped traffic
islands and highway barrier strips
also have generated greater inter
est in the landscape.
“The growth rate of Delaware’s
nursery industry is absolutely
amazing.” Barton says. “In a time
of downturned economy, this
industry has kept on growing, and
opportunities continue to exist
within the state for Anther growth,
given the public interest in the
environment, integrated pest man
agement and landscape
maintenance.
“Delaware is an excellent place
to be in horticulture,” Barton con
cludes. “We have a very educated
gardening public. And the more
they know about a product, the
more likely they are to buy it.”
And Art Products
The Craft Gallery - Oxford, Pa., offers a
retail outlet for your crafts/art.
We will sell on consignment or discuss our
purchase policy.
' Call Dawn
(215) 932-5250 d
r * v^^
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MONTH OP MAT
GOLDEN BARREL
TABLE SYRUP
S 3 os. Regularly $1.69
ROW $1.19
GOLDEN BARREL CANOLA OIL
% Gallon • Regularly $3.39
wow $2.09
ZOOKIES MOLASSES COOKIES
Regularly $3.49
now $2.19