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Fruits and vegetables for winter salads.

Fruits and vegetables for winter salads

Fresh and seasonal fruits and vegetables, paired and arranged in untypical ways, bring a touch of drama to first-course salads for winter party meals.

Each salad has make-ahead steps that can save you time as you plan your holiday entertainment schedule.

Jicama with Green Apple Salad

1/2 pound jicama, peeled and rinsed

1 large tart green apple (such as Newtown Pippin or Granny Smith)

6 tablespoons lime juice

1 teaspoon sugar

6 tablespoons pomegranate seeds

Salt

Fresh cilantro (coriander) sprigs

Slice jicama into 18 thin slices, making them half-circles if possible. Cut apple in half, core, and cut vertically into 36 wedges. Coat jicama and apple slices with lime juice; lift fruit from juice. Add sugar to lime juice and reserve.

Make 18 stacks of 1 slice jicama with 2 slices apple on top. Put 3 stacks on each salad plate and fan them out. If made ahead, cover and chill up to 5 hours.

Just before serving, pour 1 tablespoon pomegranate seeds into center of each salad. Sprinkle equally with reserved lime juice, then sprinkle generously with salt and garnish with cilantro. Serves 6.

Red Lettuce Spears with Beans and Tangerine Mayonnaise

1 head (1/2 to 3/4 lb.) red leaf lettuce

3/4 pound green beans, stem ends trimmed and strings pulled off

Water

1/2 teaspoon olive or salad oil

1 to 2 tablespoons tangerine juice

Tangerine mayonnaise (recipe follows)

1 small red or yellow bell pepper, stemmed and seeded, cut vertically into 16 pieces

2 tangerines, each cut into 8 wedges

Cut lettuce vertically into eighths through core and leaves. Trim away most of the core, but keep leaves attached. Rinse lettuce gently; drain. Wrap in paper towels and put in a plastic bag; chill at least 30 minutes or as long as overnight.

In a 4- to 5-quart pan with about 3 inches boiling water, cook beans on high heat, uncovered, until they are barely tender when pierced, 2 to 3 minutes; drain beans. At once immerse beans in cold water until cool; drain. If made ahead, cover and chill as long as overnight. Mix beans with oil.

On each of 8 salad plates, lay a section of the lettuce and a cluster of beans. Sprinkle lettuce evenly with tangerine juice. Spoon 1/8 of the tangerine mayonnaise at the base of each cluster of beans; garnish mayonnaise with bell pepper strips. Serve tangerine wedges to squeeze individually onto salads. Serves 8.

Tangerine mayonnaise. Mix together 1/2 cup homemade or purchased mayonnaise, 1 teaspoon thawed frozen tangerine juice concentrate, 1 small clove garlic (minced or pressed), 1/4 teaspoon grated tangerine peel or orange peel, and 1/8 teaspoon white pepper. Cover and chill at least 1 hour to blend flavors, or up to 2 days.

Zucchini Noodles with Two Dressings

About 1 pound medium-size (2 or 3) zucchini, ends trimmed

Raspberry dressing (recipe follows)

Green or gold pepper dressing (recipe follows)

1 lemon and 1 lime, each cut into 6 wedges

Watercress sprigs

With a knife, Oriental shredder with fine or coarse blade, or coarse shredder, cut zucchini into long, very thin slivers; draw zucchini full length across shredder blade or holes.

Divide zucchini equally, mounding onto the center of 6 salad plates. If made ahead, cover and chill up to 5 hours.

On each plate, spoon about 2 tablespoons raspberry dressing about halfway around one side of the zucchini; fill the space on the opposite of the plate with the pepper dressing. Garnish plate with a lemon and a lime wedge and with watercress sprigs. Makes 6 servings.

Raspberry dressing. In a 1- to 1 1/2-quart pan on high heat, melt 1 tablespoon raspberry jam or jelly, stirring constantly; remove from heat and stir in 3 tablespoons red wine vinegar.

Whisk jam and vinegar with 1/2 cup salad oil and 1 tablespoon minced shallot or red onion; add salt and pepper to taste. Use, or cover and chill up to 2 days.

Green or gold pepper dressing. To food processor or blender, add 1/3 cup each olive oil or salad oil and diced green or yellow bell pepper, and 1 tablespoon minced shallot. Whirl until pepper is pureed. Season to taste with cayenne. If made ahead, cover and chill up to 1 day. Before serving, blend in 2 tablespoons white wine vinegar and salt and pepper to taste.

Photo: A fan of lightly cooked green beans and a spear of red leaf lettuce are united by tangerine mayonnaise and a squeeze of tangerine juice

Photo: Pomegranate seeds brighten jicama and apple slices (above); zucchini cut like spaghetti has raspberry, pepper dressings
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Dec 1, 1984
Words:780
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