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The hot days and warm nights
of summer call for easy-to
make, easy-to-eat salads.
Add protein and vegetables to a
simple potato, pasta or greens
based salad and you have a meal.
Grated or cubed cheeses or
canned fish like salmon, tuna,
crab and shrimp are perfect
choices.
Check out the supermarket
produce aisle or your favorite
roadside stand for the season’s
best produce—from artichokes to
zucchini. Marinated products like
canned olives, pickles or
pimientos add extra zest, color
and intense flavor. Seasoning
blends take the guesswork out of
a trip to the spice rack.
The following salad recipes
feature some variations on old
favorites, as well as some new
ideas for light main dish salads
that require minimal cooking—
perfect for a summer meal!
S^new
Arugula or rocket salad —A
tender, mustard-flavored green
with a bitter flavor is a favorite
salad ingredient in many
European countries. It is sold in
small bunches which should be
fresh and bright green.
Boston/Bibb lettuce —Also
known as Butterhead, this head
type lettuce is characterized by
light green, flexible leaves and a
mild flavor.
Cabbage— Three varieties are
common in the United States.
Green or domestic cabbage has a
round head and is light green with
compact leaves. Red cabbage has
a round head with purple-red,
compact leaves. It is sweeter than
domestic cabbage Savoy cabbage
has a round to oblong head with
loosely compact, crinkled leaves.
It is a pale green color.
Iceberg lettuce —Iceberg lettuce
is the most common lettuce used
in the United States. It is
characterized by compact heads,
For more information, recipes
and on-line catalog, visit
Magic Seasoning’s web site
at www.chefpaui.com
or
www.chickenofthesea.com
To receive a free recipe booklet
with more great pimiento recipe
ideas call 1-800-611-0423 or
write: Dromedary Recipe
Booklet; RO. Box 68
Limestone, TN 37681
Mediterranean Vegetable Salad With
Asian Vinaigrette
JHf Wash greens thoroughly. Place them in a sink filled with
lukewarm water and swish around; tepid water helps to remove
the gnt faster than cool water. Remove any roots and stems from
the greens, if necessary. Whirl in a salad spinner or pat dry in
paper towels.
JCanned fish is a great source of protein, calcium and Omega 3
fatty acids. The small zip-top cans are great to keep in a desk
drawer at the office or in the car. Pick up a side salad at a fast
food restaurant, and top it with this convenient and delicious
source of low-fat protein.
JHr Add flavor and color to pasta, potato or lettuce-based salads by
tossing in strips of pimiento. This large, red, heart-shaped sweet
pepper is available canned and stores conveniently on your
pantry shelf.
Simple vinaigrette is usually a 3:1 ratio of oil to vinegar. Vary the
taste by selecting balsamic vinegar, flavored vinegars or citrus
juices. Popular seasoning blends can add zest to any dressing.
Jflr Sprinkle seasoning blends on a skinless, boneless chicken breast
or fish fillet and grill. (Do ahead, freeze or refrigerate; use when
needed.) Serve on top of salad greens.
light green color, crisp texture
and delicate flavor.
Leaf lettuce —Leaf lettuce has
loosely bunched, curly leaves with
crisp texture. Both green and red
leaf lettuces are available. Red leaf
lettuce is characterized by green
leaves with red-tinged edges.
Radicchio —This salad green has
a compact head consisting of
maroon-red leaves with white
veins Radicchio flavor is distinct
and slightly bittersweet. Soak
radicchio in cold water for 10
minutes for a less intense flavor.
Romaine lettuce —Used most
often in Caesar Salads, Romaine
is a head-type lettuce consisting
of long, loaf-shaped, narrow
leaves with very crisp texture.
Spinach —To prepare spinach,
wash the leaves well; then
remove the stems by folding each
leaf lengthwise along the stem
with its underside facing you and
pull the stem down as close to the
leaf tip as possible.
Mandarin Salmon
Spinach Salad
With Poppy Seed Dressing
The delicious taste of the Orient
comes alive in this incredible
mandarin salmon spinach salad
with a tangy poppy seed
dressing.
1/4 cup red wine vinegar
1/4 cup sugar
1 tablespoon vegetable oil
1/2 teaspoon poppy seeds
4 cups tom spinach
1 small red onion, thinly sliced
in rings
11 ounces mandarin orange
segments, drained
8 ounces sliced water chestnuts,
drained
6 ounces skinless/ boneless pink
salmon, drained
In small bowl combine vinegar,
sugar, oil and poppy seeds. Set
Dressing aside. Place spinach
in shallow salad bowl. Combine
onions, mandarin oranges and
water chestnuts over spinach.
Spoon on salmon. To serve, pour
on Poppy Seed Dressing and toss
Summer Tomato Salad
Sen>es 6
6 ounces thinly sliced red onion
(1 large)
1/2 cup distilled white vinegar
1/2 cup olive oil
1 tablespoon vegetable herb
seasoning
6 medium vine-ripened tomatoes
(preferably Creole), thickly sliced
6 ounces grated provolone cheese
Place the onion slices in a small
mixing bowl.
In a small saucepan, bring the
vinegar just to a boil. As soon as it
reaches a boil, pour it over the
onions. Let sit until cool
When cool, drain the vinegar into a
lood processor or blender; set onions
aside. With the machine running, add
the olive oil in a slow, steady stream
until all of the oil has been added and
the mixture is pale and creamy Add
the Vegetable Magic and process a
few seconds more
Place the tomato slices on each
serving plate. Arrange the onions on
top of the tomatoes and sprinkle the
cheese over onions. Drizzle 2
tablespoons of the vinaigrette on each
just before serving.
Honey Lime Vinaigrette
1/4 cup honey
1/4 cup fresh lime juice
2 teaspoons lime zest
2 tablespoons olive oil
1/4 cup vegetable or canola oil
3 tablespoons white balsamic
vinegar
4 teaspoons herb meat
seasoning
2 teaspoons Dijon mustard
2 tablespoons jalapeno
peppers, finely chopped
2 tablespoons chopped shallots
Place all ingredients in a large
bowl and whisk until fully
blended.
tpaya
Mediterranean Vegetable
Salad With Asian Vinaigrette
Serves 4
Asian Vinaigrette
3/4 cup canola oil
1/4 cup rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon plus 1 teaspoon
v' stable herb seasoning
seeds, plus extra for garnish
1 tablespoon toasted sesame oil
1 tablespoon light brown sugar
2 teaspoons minced ginger
2 teaspoons chopped cilantro
1 teaspoon minced garlic
1 teaspoon minced orange zest
Vegetable Salad
2 ounces fresh baby green
beans (or julienned green
beans), ends trimmed
1 (12-ounce) can solid white
tuna in water, drained
and flaked
1 (4-ounce) jar pimientos
strips, drained
1 Granny Smith apple, peeled,
cored and julienned
2 cups celery root, julienned
(or use regular celery)
1/2 pound small red potatoes,
roasted until just tender and
cooled
1/4 cup chopped red onion
6 hard-boiled eggs, cut into 3/4-
inch pieces
12 teardrop tomatoes, halved (or
4 Roma tomatoes, cut into
wedges)
1/2 cup chopped cilantro, lightly
packed
1/2 cup chopped fresh basil,
lightly packed
Julienned fried tortilla pieces,
for garnish, optional
In a small bowl, whisk together
the vinaigrette ingredients until well
blended. Set aside.
In a medium saucepan, bring 2
inches of water to a boil over
moderately high heat. Add the green
beans and cook until just tender,
about 5 minutes. Rinse under cold
running water; drain well.
Combine the green beans and
remaining ingredients in a large
mixing bowl. Aid the dressing and
toss well.
Divide evenly into four portions
and garnish with toasted sesame
seeds and*fried tortilla chips, if
desired.
Mandarin Salmon Spmacl
Poppy Seed Dressing
I\ina and Papaya Salad
Makes 4 salads
1 (12-ounce) can solid white
tuna in water
4 cups mixed spring greens or
mesclun salad mix
1 (7-ounce) jar pimientos,
strips, drained
1 1/2 cups (about 1 large) ripe
papaya (not too soft) seeded
and cut in 1/2-inch cubes
1 cup (about 4 pieces) Roma
tomatoes, cut in 1/2-inch
cubes
1/4 cup fresh cilantro leaves,
stems removed
3/4 cup (about 2 stalks) celery,
cut in 1/2-inch pieces
3/4 cup (1 medium) cucumber,
peeled and cut in 1/2-inch
cubes
1/2 cup red onion, cut in 1/4-inch
pieces
1/4 cup green onions, chopped
3/4 cup green bell pepper, cut in
1/4-inch pieces
Honey Lime Vinaigrette
(recipe follows)
Garnish:
Belgian endive leaves,
optional
Cilantro leaves
Roasted peanuts, chopped
Drain the tuna and flake with a
fork. Arrange the salad greens on
four plates. Toss the remaining
ingredients with the Vinaigrette.
Divide the vegetable mixture
evenly between the four salads,
mounding it on top of the greens.
Garnish with endive leaves,
cilantro and peanuts.
(Turn to Page B 8)