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The golden age of salads.

The golden age of salads

"In an age fascinated by both fitness andgood food, salad has naturally come into its own.' This opening remark sets the tone of the new Sunset cook book, Fresh Ways with Salads (Lane Publishing Co., Menlo Park, Calif., 1987; $6.95).

The abundance and variety of produce inWestern markets have long inspired the editors of Sunset Magazine and Sunset Books. As you leaf through the chapters of this book, organized by salad type-- green and vegetable; seafood, poultry, and meat; pasta and rice; fruit; molded--the simplicity of the recipes is inviting and the many color photographs are realistic and appealing.

A final chapter is devoted to dressings.Special features elsewhere in the book include the spectrum of salad greens, illustrated and identified; how to wash and crisp salad greens; flowers for salads; sure-fire directions for unmolding gelatin salads; how to make fresh herb oils; how to use nut oils; and more.

Nutritional information included witheach recipe gives the calories, protein, carbohydrates, total fat, cholesterol, and sodium content of a serving.

Here are four examples of the recipes,both classical and innovative, in this useful new book.

Zucchini-Apple Slaw

1/2 cup mayonnaise

3 tablespoons cider vinegar

1 tablespoon sugar

1 teaspoon caraway seed

4 cups coarsely shredded zucchini

1/4 cup thinly sliced green onions

2 or 3 medium-size red- or green-skinnedtart apples

Salt and pepper

Combine the mayonnaise, cider vinegar,sugar, and caraway seed; mix until well blended. In a large bowl, combine shredded zucchini and sliced green onions.

Core apples, peel if desired, and cut into1/2-inch chunks (you should have about 3 cups). Add apples to zucchini mixture; pour dressing over salad and mix lightly until well coated. Season with salt and pepper to taste.

Cover and refrigerate for at least 2 hoursor up to 4 hours. With a slotted spoon, transfer salad to a serving bowl. Makes 6 servings.

Per serving: 186 calories, 1 gram protein,14 grams carbohydrates, 15 grams total fat, 11 milligrams cholesterol, 107 milligrams sodium.

Cobb Salad

1 pound sliced bacon

1 large ripe avocado

1 tablespoon lemon juice

1 medium-size head iceberg lettuce,thinly shredded

6 tablespoons white wine vinegar

1/2 teaspoon salt

1/8 teaspoon each garlic powder andfreshly ground pepper

3 tablespoons chopped chives

1/2 cup salad oil

2/3 cup (about 3 oz.) finely crumbledblue-veined cheese

1 large tomato, seeded and chopped

1 1/2 cups diced cooked chicken

2 hard-cooked eggs, chopped

Watercress sprigs (optional)

In a wide frying pan over medium heat,cook bacon until crisp. Lift out, drain, and crumble; set aside. Pit, peel, and dice avocado; moisten avocado with lemon juice and set aside.

Place lettuce in a large, wide salad bowl.In a medium-size bowl, combine vinegar, salt, garlic powder, pepper, chives, and oil; mix until well blended. Pour dressing over lettuce and mix slightly until well coated. Arrange lettuce in an even layer in bowl.

Place cheese in center of lettuce; surroundwith wedge-shaped sections of bacon, avocado, tomato, chicken, and eggs. Garnish with watercress, if desired. Serve immediately. Makes 4 servings.

Per serving: 776 calories, 36 grams protein,13 grams carbohydrates, 66 grams total fat, 227 milligrams cholesterol, 1,183 milligrams sodium.

Radicchio with Butter Lettuce

3 slices bacon

Salad oil (optional)

1 tablespoon each red wine vinegarand minced shallots

1/2 teaspoon Dijon mustard

1 medium-size orange

2 cups lightly packed coarsely torn orsmall butter lettuce leaves, washed and crisped

3 cups lightly packed radicchioleaves, washed and crisped

Salt and pepper

Whole chives or long slivers ofgreen onion tops (optional)

In a wide frying pan, cook bacon overmedium heat until crisp. Lift out bacon, reserving drippings; drain bacon and break into 1-inch pieces.

Measure drippings and add enough saladoil, if necessary, to make 3 tablespoons. Return drippings to pan with bacon, vinegar, shallots, and mustard.

(At this point, you can cover the saladdressing mixture and refrigerate it until the next day.)

Cut off peel and white membrane fromorange; cut between inner membranes, removing orange segments. In a large bowl, combine lettuce, radicchio, and orange segments.

Heat bacon mixture to simmering overmedium heat. Immediately pour the hot dressing over salad and mix gently but quickly until well coated. Season with salt and pepper to taste.

Arrange salad on individual plates. Garnishwith a spray of chives, if desired. Serve immediately. Makes 4 servings.

Per serving: 133 calories, 3 grams protein,7 grams carbohydrates, 11 grams total fat, 9 milligrams cholesterol, 133 milligrams sodium.

Kiwi Fruit Salad

This salad has seasonal overtones. Enjoyit now, minus the bright orange Fuyu persimmons--the kind you eat while crisp. Then, when the persimmons are in season, add them to the dish.

Honey-yogurt dressing (recipefollows)

1 medium-size pineapple, peeled,cored, and cut into 1-inch cubes

3 ripe bananas, sliced diagonally

2 firm-ripe crisp persimmons, such asFuyu, thinly sliced (optional)

1 cup red grapes (about 1/2 lb.)

6 kiwi fruit, peeled and slicedcrosswise

About 1 cup chopped pecans orwalnuts

Prepare honey-yogurt dressing; set aside.In a large salad bowl, combine pineapple, bananas, persimmons, grapes, and kiwi fruit; mix gently.

If desired, cover the salad and refrigeratefor 30 minutes. Place nuts and dressing in separate bowls; offer with each portion. Makes 6 servings.

Salad only, per serving: 309 calories, 3grams protein, 48 grams carbohydrates, 15 grams total fat, 0 milligrams cholesterol, 6 milligrams sodium.

Honey-yogurt dressing. In a small bowlcombine 1 1/2 tablespoons grated orange peel, 1 teaspoon grated fresh ginger, 3/4 cup each mayonnaise and plain yogurt, 2 tablespoons honey, and 1 tablespoon lemon juice.

Mix the dressing until well blended. Ifmade ahead, cover and refrigerate until next day.

Per tablespoon: 53 calories, 39 gramsprotein, 2 grams carbohydrates, 5 grams total fat, 4 milligrams cholesterol, 39 milligrams sodium.

Photo: Shredded zucchini and chopped crisp apples with atart caraway dressing make this unusual slaw

Photo: Hollywood's own: Cobb salad, a favorite of stars, combineslettuce, bacon, avocado, chicken, tomato, egg, and cheese

Photo: Sweet orange slices, tender butterlettuce, and red, slightly bitter radicchio get warm bacon dressing

Photo: Attractive and varied selectionof Sunset-tested recipes in this book includes detailed nutritional information for each dish based on amounts for an individual serving
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:excerpt from Fresh Ways with Salads
Publication:Sunset
Date:Jun 1, 1987
Words:1029
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