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Seafood and cool greens as main-dish salads.

Cool greens and seafood join for refreshing main-dish salads. One pairs crisp romaine with smoked trout; the other mixes mizuna (a mild member of the mustard family), fresh fennel, and crab.

Smoked Trout and Onion Salad

1 medium-size (about 6 oz.) red onion, slied thin 1/4 cup distilled vinegar 1 large head (about 1 1/4 lb.) romaine lettuce, rinsed and crisped 3/4 pound smoked trout, boned, skinned, torn into 1/2-inch pieces Fresh dill sprigs (optional) Dill dressing (recipe follows)

Put onion in a deep bowl and cover with water. With your hands, squeeze slices until almost limp. Drain, rinse, and drain again. In a bowl, combine onion, vinegar, and about 2 cups each ice cubes and water; let slices stand until crisp, about 15 minutes; drain well. Lift out onion.

Line each of 4 plates with 2 or 3 large lettuce leaves. Cut remaining lettuce crosswise in 1/4-inch-wide strips. In a large bowl, gently mix lettuce, trout, and onion. Mound equal portions on each plate. Garnish with dill sprigs. Offer dill dressing to add to taste. Makes 4 entree servings.

Per serving: 138 cal.; 24 g protein; 1.2 g fat (0.2 g sat.); 7.2 g carbo.; 662 mg sodium; 66 mg chol.

Dill dressing. Blend 1/2 cup regular or light sour cream, 1 tablespoon lemon juice, 2 teaspoons prepared horseradish, and 1 tablespoon chopped fresh dill or 1 teaspoon dry dill weed.

Per tablespoon: 26 cal.; 0.4 g protein; 2.4 g fat (1.5 g sat.); 0.7 g carbo.; 7.6 mg sodium; 5.1 mg chol.

Mizuna, Fennel, and Crab Salad

Look for mizuna in Asian or specialty produce stores, and some supermarkets.

3/4 pound (about 1 large head) fennel 2/3 pound mizuna, bare stems trimmed and yellow or bruised leaves discarded, rinsed and crisped 1-1/2 pounds shelled cooked crab Mizuna dressing (recipe follows)

Trim stems, root end, and core from fennel. Slice fennel thin to make 2 cups. Reserve feathery wisps of fennel and 3/4 cup mizuna for dressing. Cut remaining mizuna into 2- to 3-inch-long pieces.

In a large bowl, mix fennel and mizuna. Mound crab on greens, placing the most attractive crab pieces on top. At the table, add dressing to greens and gently mix. Makes 6 entree servings.

Per serving: 176 cal.; 27 protein; 4.4 g fat (1.5 g sat.); 7.1 g carbo.; 475 mg sodium; 118 mg chol.

Mizuna dressing. In blender or food processor, puree reserved 3/4 cup mizuna (see preceding), 2/3 cup nonfat unflavored yogurt, 1/4 cup sour cream, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon chopped feathery wisps of fennel (see preceding), 1 teaspoon dry tarragon leaves, and 1/2 teaspoon sugar. Pour into a bowl. Makes 1-1/2 cups.
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1991
Words:474
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