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What's a winter salad? Dressing can be hot. The ingredients are seasonal. Here are three ways to go.

The fresh flavors of fruit and tender greens work together in these salads. In the first two, the dressing is hot. a mixture of tart orange juice and warm bacon drippings coats napa cabbage, mint, peanuts, and bacon; a boiling raspberry vianiagrette seasons sauteed pear wedges on spinach leaves.

The third choice blends avocado with sour cream in a colorful topping for sliced oranges and cucumbers.

Napa-Mint Slaw 3/4 cup chopped bacon (about 4 oz.) Salad oil (optional) 1 medium-size head (1-1/2 lb.) napa cabbage, rinsed well and crisped 1 cup lightly packed fresh mint leaves or 1/4 cup dry mint flakes, crumbled 1/3 cup chopped roasted salted peanuts 1/3 cup orange juice 3 tablespoons white wine vinegar 1-1/2 teaspoons sugar

In an 8- to 10-inch frying pan over medium heat, cook bacon until crisp, about 8 minutes; stir often. Lift bacon from pan with slotted spoon; drain on paper towels. Pour all but 3 tablespoons drippings from pan (if you have less than 3 tablespoons, add oil to make this amount); set aside.

Remove 5 or 6 large outer leaves from cabbage; set aside. Cut head of cabbage crosswise into 1/4-inch slices; put into a bowl. Set aside a few mint leaves; finely chop remaining leaves and add to sliced cabbage along with peanuts and bacon.

Place pan with drippings over high heat and stir in orange juice, vinegar, and sugar; when drippings liquefy, pour dressing over sliced cabbage and mix to coat. Place a whole cabbage leaf on each of 5 or 6 salad plates; scoop equal amounts of salad into each leaf; garnish with reserved mint leaves. Serves 5 or 6.

Hot Pear and Pepperoni Salad 1/2 cup (2-1/2 to 3 oz.) thinly sliced pepperoni sausage, or thinly sliced dry salami, cut into slivers 1 large firm-ripe pear 1 quart fresh spinach leaves, washed and crisped 1/3 cup roasted salted cashews 3 tablespoons salad oil 3 tablespoons raspberry vinegar or red wine vinegar 1 tablespoon minced red onion 1/4 teaspoon pepper

In a 10- to 12-inch frying pan over medium heat, cook meat until slightly crisp, about 5 minutes; stir often. Remove from heat; lift meat from pan with a slotted spoon and drain on paper towels.

Core pear and cut into 12 wedges. Add to pan; cook over medium-high heat, turning occasionally with a spatula, until fruit is tinged with brown, about 5 minutes. While pears heat, divide spinach leaves among 4 salad plates. Arrange 3 pear slices in a fan on op of spinach on each plate. Sprinkle equal amounts of meat and cashews at base of each fan.

In frying pan, combine oil, vinegar, onion, and pepper; bring to boiling over high heat, then pour equally over salads. Serve at once. Makes 4 first-course salads.

Orange-Onion Salad 2 large or small oranges, peeled and with white membrane removed 1 cup firmly packed alfalfa sprouts 1 cup thin cucumber slices Avocado dressing (recipe follos) 2 thin slices red onion, cut in half crosswise with layers separated

Cut oranges crosswise into 1/4-inch-thick slices. Make equal beds of sprouts on each of 4 salad plates. Overlap orange slices and cucumber slices equally on sprouts. Spoon equal portions of dressing onto salads and top with onion. Serves 4.--Mrs. Robert Mitchell, Lake Oswego, Ore.

Avocado dressing. Pell and pit 1 small ripe avocado. Place avocado in a food processor or blender with 1/4 cup sour cream, 1/4 cup lemon juice, and 1/8 teaspoon cayenne; whirl until smooth. If made ahed, cover and chill up to overnight.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Jan 1, 1986
Previous Article:Spiced lentil-barley soup.
Next Article:January menus - role reversals: apple-topped custard for breakfast. Oyster pie for dinner.

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