86-Lancastor Farming, Saturday, July 24, 1999
Summertime Salads
Salads are more popular than
ever. It’s no wonder. Salads are
light, fresh, crisp, and healthy, and
above all else versatile.
Few other foods can creatively
start off a meal, serve as a side
dish, top off a dinner or even star as
the main entree.
Wonderful green, pasta or even
meat-based salads can support a
nutritionally balanced diet and
offer a fanciful and hearty alterna
tive to traditional supper fare. As
side dishes, salads complement all
kinds of entrees. There’s always a
place fra* sensational salads on the
lunch or dinner plate.
Home cooks are preparing their
favorite salads with everything
from turkey, chicken and beef to
vegetables and fruits over a variety
of lettuce. And with the surge in
popularity of convenient, pre
packaged salad greens found at
grocery produce counters, salad
preparations arc easier than ever.
Flavored and blended with tan
talizing dressings and topped with
taste teasers like croutons, bacon
bits, and a variety of rich cheese
blends, salad combinations are
plentiful and diverse.
CREAM CHEESE SALAD
Dissolve 2V: tablespoons plain
gelatin in V: cup cold water. Bring
to a boil 1 cup crushed pineapple
and 1 cup sugar.
Add gelatin mixture to pineap
ple and stir until dissolved. Chill
until slightly thickened. Add
8-ounces softened cream cheese
and a few marachino cherries, cut
in pieces.
Fold in 1 pint whipped cream
and place in refrigerator until
ready to serve. Serves 10-12
people.
Norecn Rouse
Sullivan Co. Dairy Princess
BEEF GARDEN SALAD
'A head iceberg lettuce
'A pound fresh mushrooms,
sliced
1 cup thinly sliced celery
1 cup sliced cucumber
'A cup ripe olive halves
'A cup sliced green onions
1 pound roast beef, cut into
julianne strips
18 cherry tomatoes, halved
Salt to taste
Favorite dressing
Tear lettuce into bite-sized
pieces and place in salad bowl.
Add all but tomatoes. Cover and
refrigerate until ready to serve.
Toss in tomatoes and add salt
Serve with favorite dressing.
Yields; 6-8 servings.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingredients
and clear instructions with each recipe you submit. Send your
recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609,
Ephrata, PA 17522. Recipes should reach our office one week
before publishing date listed below.
July 31 - Recipes Using Corn
August 7 - Pickling Recipes
PEAR AND
GRAPE SALAD
3 cups spinach leaves, washed
2 sliced peats
1 cup seedless ted grapes
'/i cup sliced celery
2 tablespoons pecan pieces
'h cup plain lowfat yogurt
'/«cup apricot or raspberry
spreadable fruit
Arrange spinach on platter.
Place peats pinwheel-fashion on
top. Dot with grapes, celery, and
pecans. Combine yogurt and pre
serves and serve with salad. Serves
four, with 140 calories and 3 grams
fat per serving.
Penn State Extension
TOSSED MUSHROOM
SALAD
‘A pound fresh spinach
'A head iceberg lettuce
'A pound fresh mushooms,
sliced
12 cherry tomatoes, halved
8 tablespoons yogurt
3 tablespoons French dressing
V< teaspoon crushed basil
V« teaspoon garlic powder
Tear spinach and lettuce into
bite-sized pieces and place into a
salad bowl. Add sliced mushrooms
and sliced tomatoes.
Whisk together yogurt, dress
ing, basil, and garlic powder. Pour
over salad and toss gently. Yields 6
to 8 servings.
Dressing:
'/> cup plain yogurt
I medium orange, sectioned
1 small banana
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon finely grated orange
zest
'/«teaspoon salt
Place all ingredients in a blender
and process until smooth. Place in
covered container until ready to
serve. Yields: 1 cup.
Salad:
4 cups shredded iceberg lettuce
'h cup thinly sliced celery
1 large banana, sliced
1 large orange, sectioned
1 pink grapefruit, sectioned
1 cup strawberries, halved
1 cup seedless grapes, halved
Mix together celery and other
fruit. In bottom of each salad bowl,
place one-half cup shredded let
tuce. Divide fruit mixture into 8
servings. Place 2 tablespoons
dressing on top of each serving.
Yields: 8 servings.
14-
21 -
Peaches & Pears
Summer Produce
B. Light
Lebanon
FRUIT AND
VEGETABLE SALAD
Salads are a rejuvening
temperatures.
SEAFOOD VEGETABLE
SALAD
I'A cups lowfat yogurt
2'A tablespoons Dijon-style
mustard
Juice of 'A lemon
'A teaspoon lemon zest, finely
grated
1 pound cooked lobster, shrimp,
crab or combination, cooked
'A head iceberg lettuce, tom into
bite-sized pieces
10-ounces cooked asparagus,
cut into 1-inch pieces
1 cup thinly sliced celery
Vi cup red onions, chopped
Salt and pepper to taste
Whisk together yogurt, mus
tard, lemon juice, and zest Place in
serving container.
Cut up seafood and toss with let
tuce, asparagus, celery, onion, salt
and pepper to taste.
To serve, place portions in
bowls and top with a spoonful of
dressing. Serves 4 to 6.
GRILLED CHICKEN
CAESAR SALAD
V* cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
V« teaspoon salt
Vs teaspoon freshly ground
black pepper
4 boneless, skinless, chicken
breast halves
2 tablespoons mayonnaise
6 cups tom or sliced romainc let
tuce or salad greens
1 cup parmesan and mozzarella
cheeses, divided
Vj cup garlic croutons
In large bowl, wlusk together
oil, lemon juice, garlic, salt and
pepper. Brush 2 tablespoons oil
mixture on both sides of chicken
breast halves. Grill chicken over
medium coals S minutes per side or
until chicken is no longer pink.
Add mayonnaise to remaining oil
mixture. Add lettuce, % cup
cheese, and croutons. Toss well.
Arrange lettuce mixture on four
serving plates. Cut grilled chicken
crosswise into ‘A -inch slices;
arrange on top of salads. Top with
remaining cheese.
mainstay to meals served during summer’s humid
Where's your mustache? "
Baby carrots peeled
from bigger bites
How do they make
those baby carrots that
are already peeled?
Ah, convenience foods Aren’t
they wonderful? And when they
help you reach your goal of eating
five servings of fruits or vegetables
a day—well, it just doesn't get any
better than that.
As you've probably already
guessed, most bite-sized carrots
are not miniature varieties of your
favorite crunchy orange vegetable.
- Although there are some carrot
varietiestljat mature when they’re
tiny; it ia more difficult to process
.those carrots to end up with a
standardized size.
Most ready-to-eat carrots start
out as varieties that mature when
they’re 6 to 8 Inches long. They are
grOWn closer together than usual
to stunt their growth. Processors
wash them in chlorinated water
and cut them to their familiar,
uniform 2-tnch size, theirput the
pieces through a processor that
spins them, massagesoff the rough
exterior and rounds the cut edges.
The carrots are not treated with
heat or chemicals, and they
normally do not contain any
preservatives So,topreservethem
as long as possible, they are
refrigerated between 34 and 3G
degrees At that temperature, they
can last 29 days. If they're
mistakenly stored above 40
degrees, they’ll lose a day of shelf
(Turn to Pago 85)
MILK
life for each degree above that
temperature.
To further prolong their
freshness, processors Of
“minimally processed produce”
can use something called
“controlled atmosphere storage,"
in which some of the oxygen is
replaced with carbon dioxide or
nitrogen or a mixture of both. This
slows down the vegetable’s
respiration—the process in which
a plant cell breaks doata
carbohydrates to supply energy.
Believe it or not, even though this
produce is out of the ground and in
plastic bags, its cells continue to
“breathe,” as does any cut plant
Removing oxygen helps keep them
in good condition.
While fresh-cut carrots are mort
expensive than their traditional
counterparts, the convenience of
just opening the bag and opening
your mouth is no smki)''
consideration. And you cajy
thoroughly eiyoy them, know&jf’
that 3.6 ounces contains only. 43
caiones, 3 grams of to
three times your daily dose of
vitamin A, plus about 15 percent of
your daily need of both vitamin C
and potassium
Chow Line rs a service of The
Ohio Stale University Send
questions to Chow Line, Com
munications and Tech-nology,
2021 Coffey Road, Columbus, OH
40210-1044, or send e-mail
(can oil 11 @osu edu)