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Speedy and surprising summer salads.

Speedy and surprising summer salads Summer spells salad to many people. A salad's light, fresh simplicity seems naturally suited to warm-weather dining. Serve salad before, with, or after the main course; or make it your whole meal, accompanied by some good bread and butter, and perhaps a wedge of cheese.

These three summer salad selections,designed by consultant Beverly Anderson of Mill Valley, California, taste especially good with wine. In ach of them, the greens are balanced with a touch of sweet from fruit, honey, or sugar, or glossed with a bit of fat as found in cheese or oil to make them more comaptible with wine.

In the first recipe, notably compatible salad partners--nuggets of blue cheese and red grapes--harmonize well with a soft Merlot or Pinot Noir.

The spinach salad picks up Asian flavors. It gets sweetness from Chinese sausage, red bell peppers, and Asian pears; smoothness from sesame oil and a mellow rice vinegar. These qualities make it blend well with a medium-dry fruity Gewurztraminer, White (Johannisberg) Riesling, or Chenin Blanc.

The traditional green salad, sparked with fresh herbs and crisp buttery croutons, is a sage all-round offering with dry table wines. But it's exceptionally compatible with a toasty, creamy Chardonnay that has good fruit and body. Adding a little wine to the salad dressing makes the balance all the more agreeable.

If you serve these salads with a beverage other than wine, you might like to increase the tartness of the dressing slightly to suit your taste.

Grape and Blue Cheese Salad 9 cups washed, crisped, bite-size pieces butter lettuce leaves (about 1-1/4 lb., untrimmed) 3 cups washed, crisped, bite-size pieces radicchio or red-leaf lettuce leaves (6 to 8 oz., untrimmed) 1 cup small red seedless grapes 1/2 cutp thinly sliced red onion 1/3 cup fruity extra-virgin olive oil 2 tablespoons berry vinegar (or wine vinegar plus 1/4 teaspoon sugar) 2 tablespoons lemon juice 2 teaspoons Dijon mustard 2 teaspoons honey or sugar 1/2 teaspoon pepper 1/2 cup coarsely crumbled blue cheese Salt

In a large bowl, combine lettuce, radicchio, grapes, and onion. Add oil and mix to coat. Mix vinegar, lemon juice, mustard, honey, and pepper. Add to salad and mix well.

Spoon salad ono 4 to 6 salad or dinner plates. Sprinkles equally with cheese. Add salt to taste. Makes 4 to 6 servings.

Per serving: 184 cal.; 4 g protein; 9 g carbo.; 15 g fat; 8 mg chol.; 214 mg sodium.

Spinach and Chinese Sausage Salad 4 Chinese sausages (about 6 oz. total), thinly sliced, or 6 ounces sliced dry salami, cut into thin slivers 1/2 cup minced shallot 1/2 cup sliced oyster or button mushrooms 1 large Asian pear (8 to 12 oz.) or Golden Delicious apple, cored and cut into matchstick-size strips 1 small red or yellow bell pepper (or half of each), stemmed seeded, and cut into julienne strips 8 cups washed, crisped, bite-size pieces spinach leaves (about 12 oz., untrimmed) 1-1/2 tablespoons each Oriental sesame oil and salad oil 2 tablespoons rice or cider vinegar Salt and pepper

In a 6- to 8-inch frying pan, stir sausage over medium-high heat until lightly browned, 5 to 7 minutes. Lift out sausage. Discard all but 2 tablespoons of the fat. Add shallots and mushrooms to pan; stir until shallots are limp, 2 to 3 minutes. Let cool. Stir in sausage, pear, and pepper.

In a large bowl, mix spinach with sesame oil and salad oil. Add pear mixture and vinegar; mix. Add salt and pepper to taste. Makes 3 or 4 entree or 6 to 8 first-course servings.

Per entree serving: 452 cal.; 16 g protein; 24 g carbo.; 34 g fat; 45 mg chol.; 1123 mg sodium.

Chardonnay with Greens 10 cups washed, crisped, bite-size pieces red- or green-leaf, butter, or romaine lettuce (1 to 1-1/4 lb., untrimmed; use 1 or more kinds) 1 cup washed, crisped, bit-size pieces sorrel (tough stems removed) or arugula leaves (optional) 1 tablespoon minced fresh tarragon leaves, fresh oregano leaves, or fresh thyme leaves (use 1 or a mixture of 3); or 1 teaspoon total of the dry herbs 3 tablespoons olive oil 1 tablespoon Chardonnay (or wine to be served with salad) 1 talbespoon champagne vinegar or wine vinegar 1-1/2 teaspoons Dijon mustard 1-1/2 teaspoons honey Buttered croutons (recipe follows) Salt and pepper

In a large bowl, combine lettuce, sorel, and tarragon. Add oil and mix to coat leaves. Mix together Chardonnay, vinegar, mustard, and honey. Add to lettuce; mix to coat. sprinkle with all the croutons. Add salt and pepper to taste. Makes 4 to 6 servings.

Per serving: 211 cal.; 3 g protein; 15 g carbo.; 16 g fat; 23 mg chol.; 262 mg sodium.

Buttered croutons. Cut 1/4 pound day-old French bread into 1/2-inch cubes. Place in a 10- by 15-inch baking pan. Bake in a 300[deg.] oven until dry and firm, 12 to 15 minutes.

Remove from oven. Add 1/4 cup melted butter or margarine and 2 tablespoons grated parmesan cheese. Mix to coat, then spread into an even layer in pan.

Return to oven and bake until lightly browned, 20 to 25 minutes more. Let cool. Served, or store airtight up to 1 week. Makes 2-1/2 cups.
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Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Publication:Sunset
Date:Jul 1, 1988
Words:887
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