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These salads are pretty but not fussy.

Splashy with color and rich with texture, these three salads are each picture pretty without being fussy You simply let nature take its course. The first salad plays upon the inherent good looks of raw vegetables, the second weaves fat pasta strands around bright broccoli, and the third emphasizes the contrast of reds and greens. Each salad is a palette not only of colors, but also of flavors. Vegetable Still Life with Sauce

About 2 pounds assorted vegetables,

rinsed or scrubbed-such as baby carrots with tops; inner celery stalks with leaves; baby bok choy whole or cut into halves lengthwise; radishes with tops; fennel, sliced lengthwise; European cucumber, sliced 2 small greet) bell peppers

Green herb sauce (recipe follows) Remove all but the prettiest leaves on vegetables with tops. If made ahead, wrap damp vegetables (including tops) in paper towels, then enclose in a plastic bag and chill up to 4 hours. Cut bell peppers in half crosswise. From each cut side, slice off pieces of pepper until you have a cup about 1 inch deep. Cut out and discard seeds from stem end. Rinse peppers; if prepared ahead, put in bag with other vegetables.

Fill pepper cups equally with sauce; set 1 on each plate. Arrange assorted vegetables around sauce for dipping. Serves 4.

Per serving: 319cal; 3 g protein; 29 g fat; 14 g carbo.; 275 mg sodium; 16 mg chol.

Green herb sauce. In a food processor or blender, puree 1/2 cup each Italian parsley and sliced green onions with 2 tablespoons olive oil. Mix with 1/2 cup mayonnaise and salt and pepper to taste; if made ahead, cover and chill up until next day. Broccoli Buds Entwined with Pasta

2 ounces dried shiitake mushrooms 8 ounces dry long pasta tubes, about

1/8 inch thick, such as macaroni or bucatini Oriental dressing (recipe follows) 1 pound broccoli flowerets Put mushrooms in a small bowl. Cover with boiling water; let stand until soft, about 20 minutes. Lift from water and squeeze dry. Cut off and discard tough stems; place mushrooms in a large bowl. Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to boiling over high heat. Add pasta and cook, uncovered, until tender to bite, about 25 minutes. Drain and pour into bowl with mushrooms. Pour dressing over pasta, mix gently but thoroughly. Cover and chill at least I hour or until next day; mix several times.

In the pan, bring 3 to 4 quarts water to a boil on high heat. Add broccoli and cook, uncovered, until tender to bite, about 5 minutes. Drain; immerse at once in ice water until cold. Drain again. If made ahead, cover and chill up until next day. Mix broccoli with pasta; mound onto 4 to 6 dinner plates. Makes 4 to 6 servings. Per serving: 250 cal; 8 g protein; 6 g fat; 43 g carbo.; 533 mg sodium; 0 mg chol.

Oriental dressing. Mix 1/3 cup seasoned rice vinegar (or 1/2 cup rice vinegar and 2 teaspoons sugar), 3 tablespoons soy sauce, 1 tablespoon salad oil, 2 teaspoons each Oriental sesame oil and hot chili oil.

Avocado Fans with Red Pepper Paint 2 large firm-ripe avocados 2 tablespoons lemon juice

Red pepper paint (recipe follows) 2 cups washed and crisped arugula,

watercress sprigs, or mache 2 medium-size lemons, cut zigzag

into halves 1 teaspoon paprika (optional)

Cut avocados in half lengthwise; pit, then peel. Lay cut side flat. Cut each avocado into 1/4-inch-wide slices from base to 1/2 inch from top end. With a wide spatula, transfer each half to a dinner plate; press slices gently from 1 side to fan. Coat with lemon juice.

Pour or spread 1/4 of the pepper paint beside each avocado half. Cluster arugula beside avocado. Dip zigzag edges of lemon in paprika and put 1 half on each plate; squeeze on juice to taste. Serves 4.

Per serving: 305 cal; 4 g protein; 29 g fat, 13 g carbo.; 40 mg sodium; 33 mg chol.

Red pepper paint In a blender or food processor, smoothly puree 1 jar (7 oz.) roasted red peppers, 1/2 cup regularstrength chicken broth, and 1/4 cup dry white wine. Pour into a 10- to 12-inch frying pan and boil over high heat, stirring often, until reduced by half, about 5 minutes. Stir in 1/2 cup whipping cream and bring to a boil; let cool. Serve at room temperature or cold, If made ahead, cover and chill up until next day
COPYRIGHT 1989 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jul 1, 1989
Previous Article:Piled high and hot off the grill ... turkey or pork sandwiches.
Next Article:Vegetable casseroles for wholesome summer meals.

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