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Salads all ready to go.

Withering heat intensifies the flavors and natural sweetness of the vegetables used in these durable salads. You can roast the vegetables ahead; cover and chill up to a day. But for best flavor, let them come to room temperature before serving. From the refrigerator, they'll hold 3 hours without noticeable loss of quality. Use the chart below as a guide for creating new salads.

Roasted Potato and Carrot Salad

2 batches roasted thin-skinned potatoes (see chart)

2 batches roasted carrots (see chart)

Citrus dressing (recipe follows) Fresh basil sprigs Salt and pepper

In a shallow bowl, combine potatoes, carrots, and citrus dressing. Garnish with basil and add salt and pepper to taste. Makes about 8 cups. Per cup: 196 cal.; 3.5 g protein; 5.1 g fat (0.6 g sat.); 36 g carbo.; 83 mg sodium; 0 mg chol.

Citrus dressing. In a small bowl, blend 2 teaspoons grated orange peel, 1/2 cup orange juice, 2 tablespoons white wine vinegar or distilled white vinegar, 2 tablespoons chopped fresh basil leaves, 1 tablespoon honey, 2 teaspoons Dijon mustard, 1 teaspoon ground cumin, 2 cloves garlic (minced or pressed), and 1 fresh jalapeno chili, stemmed, seeded, and minced.

Roasted Fennel, Potato, and Green Bean Salad

1 batch roasted fennel (see chart)

1 batch roasted russet potatoes (see chart)

1 batch roasted green beans (see chart)

Sherry dressing (recipe follows) Salt and pepper

In a shallow bowl, mix fennel, potatoes, and beans with dressing. Season with salt and pepper to taste. Makes 5 cups. Per cup: 223 cal.; 5.9 g protein; 6.2 g fat (0.8 g sat.); 36 g carbo.; 140 mg sodium; 0 mg chol.

Sherry dressing. In a 6- to 8-inch frying pan over medium heat, stir 1 teaspoon each mustard seed, cumin seed, and fennel seed until fragrant, 2 to 5 minutes. Remove pan from heat; add 1/3 cup sherry vinegar, 1/3 cup Gewurztraminer or orange juice, and 1 tablespoon grated lemon peel. Use, or cover and chill up to a day.

Broccoli and Roasted Garlic Salad

About 1 1/4 pounds (about 9 cups) broccoli flowerets, rinsed 2 tablespoons soy sauce 1 teaspoon Oriental sesame oil 1 batch roasted garlic (see chart)

In a 5- to 6-quart pan, bring 3 to 4 quarts water to a boil over high heat. Add broccoli and cook, uncovered, until tender to bite, about 5 minutes. Drain; at once immerse broccoli in ice water until cold. Drain again. If made ahead, chill broccoli airtight up to a day.

In a shallow bowl, mix soy sauce and sesame oil with broccoli and garlic. Makes about 6 cups. Per cup: 123 cal.; 6.3 g protein; 2.7 g fat (0.3 g sat.); 22 g carbo.; 372 mg sodium; 0 mg chol.

Roasted Pepper and Black Bean Salad

3 cans (15 oz. each) black beans, drained and rinsed well

Cilantro dressing (recipe follows)

1 batch roasted red bell peppers (see chart)

Fresh cilantro (coriander) sprigs

Salt and pepper

Mix beans with cilantro dressing and roasted peppers and their juices. Pour into a bowl; garnish with cilantro sprigs. Season to taste with salt and pepper. Makes about 6 cups.

Per cup: 248 cal.; 8.4 g protein; 11 g fat (1.5 g sat.); 31 g carbo.; 349 mg sodium; 0 mg chol.

Cilantro dressing. Mix 1/2 cup seasoned rice vinegar (or 1/2 cup rice vinegar and 1 tablespoon sugar), 1/4 cup extra-virgin olive oil, 1 tablespoon honey, and 1/2 teaspoon chili oil. If made ahead, cover and let stand up to a day. Just before using, mix in 1/4 cup minced fresh cilantro and 2 tablespoons chopped green onion.

Tomato and White Bean Salad

3 cans (15 oz. each) white cannellini beans

2 tablespoons each chopped fresh thyme and basil leaves, or 2 teaspoons each of the dried herbs 1 batch roasted tomatoes (see chart)

1 batch roasted red onion (see chart)

Fresh thyme sprigs (optional)

Salt and pepper

In a 2- to 3-quart pan, bring beans and liquid with thyme (or both dried herbs) to a boil on high heat; stir often and simmer about 3 minutes. Pour beans into a fine strainer; drain and reserve liquid. Put beans in a bowl; tap herbs from strainer into the beans.

Coarsely chop 8 tomato pieces and stir into bean mixture with fresh basil and onion. Arrange remaining tomatoes on salad; garnish with thyme sprigs. Add reserved liquid to moisten, if desired. Season with salt and pepper. Makes about 4 1/2 cups.

Per cup: 246 cal.; 13 g protein; 3.6 g fat (0.5 g sat.); 45 g carbo.; 679 mg sodium; 0 mg chol.

Roasted Eggplant Salad

1 batch roasted eggplant (see chart)

1 batch roasted red bell peppers (see chart)

1 batch roasted garlic (see chart)

3 tablespoons balsamic vinegar (or wine vinegar and 2 teaspoons sugar)

2 tablespoons chopped parsley

Salt and pepper

Combine eggplant, peppers, garlic, and vinegar in a shallow bowl. Sprinkle with parsley. Add salt and pepper to taste. Makes about 4 cups.

Per cup: 215 cal.; 6.6 g protein; 4.0 g fat (0.5 g sat.); 43 g carbo.; 21 mg sodium; 0 mg chol.
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Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Summer Entertaining; recipes
Author:Lipman, Karyn I.
Date:Jun 1, 1992
Previous Article:Party planner tips.
Next Article:Party menu for 10, easy on the cook.

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