VEGETABLE SALAD


SALAD RECIPES -VEGETABLE SALADS pg 2
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Chayote Salad Cherry and Hazlenut Salad Cherry Pepper Salad Cherry Grilled Sweet Pepper Salad Cherry, Pineapple, Lettuce Salad Cherry Vegetable Salad Citrus Tossed Salad & Vinaigrette Dressings COLE SLAW & SLAWS >>> Colorful Fruit & Greens Salad Confetti Salad Corn Salad Corn - Dilled Corn & Pea Salad Cranberry & Wild Rice Salad CUCUMBER SALADS >>> Dandelion Bacon Salad Double Delight Salad, Creamy Asian Dressing Eat-It-All Beach Salad Eggplant Salad - Deljhan Eggplant, Roasted Eggplant Salad Fennel Citrus Salad Fennel Salad w/Plums, Manchego Cheese Fennel & Clementine Orange Salad Fig Kebabs on Mixed Greens Get To Know Your Greens Salad Greek Salad w/Tofu Dressing Harvest Vegetable Salad Horseradish Carrot Apple Salad JICAMA SALADS >>> Laredo Salad w/Cowboy Onions Layered Italian Salad Lentil & Early Vegetable Salad Lentil - Mediterranean Lentil Salad Lentil - Saucy Lentil Salad Mache, Pear, Fennel Salad Marinated Fresh Vegetable Salad Marinated Grilled Apple Onion Salad Matbucha Nasturtium Salad (1864) Okra Tomato Salad Olive Salad Onion Salsa Salad Onion - Vidalia Onion Panzanella



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Artichoke Heart & Asparagus Salad Arugula, Radicchio, Orange & Dried Plums Asian Salad, Sweet & Sour Vinaigrette Asparagus & Bean Salad Asparagus Salad, Marinated Avocado Blueberry Salad Avocado Tomato Salad Baby-Greens Salad w/Grapefruit Bird's Nest Salad (1895) BEAN SALADS >>> Beets - Roasted Baby Beet Salad Beet Salad Beet Salad, Balsamic Roasted Beet & Goat Cheese Salad Beet Salad With Horseradish Broccoli Endive Salad Broccoli Salad Broccoli-Raisin Salad Broccoli w/Sundried Tomatoes Broccoli & Olive Salad Broccoli Walnut Salad Buffalo Mozzarella Caprese Salad Bulgur Nut Salad Recipe Brussels Sprouts Salad Brussels Sprouts, Marinated Cabbage & Tomato Salad Cactus - 3 Vegetable Salad Cactus - Nopales & Couscous Salad Caesar Salad Caesar - New Caesar-Style Salad Carrots, Moroccan Carrot Salad Carrots - Tunisian Carrot Salad Carrots - Crunchy Carrot Salad Carrot Lime Salad Carrots - Peppered Carrot Salad Carrot Raisin Salad Carrot Raisin Salad- #2 Carrot and Orzo Salad Carrots, Minted Ribbon Salad Cauliflower, Broccoli, & Raisin Salad


ARTICHOKE HEART AND ASPARAGUS SALAD WITH STRAWBERRY DRESSING 
An official 5 A Day recipe, total of two 5 A Day servingsMakes 6 servings; 1 1/4 cups dressing.Ingredients Lettuce leaves 6 Artichokes (small), prepared and cooked as directed for whole artichoke 1 lb Fresh asparagus spears, cooked and chilled 1/3 cup Carrot, shredded 1/3 cup Red cabbage, shredded 1/2 cup Buttermilk (for Dressing) 1 cup Fresh strawberries, sliced (for Dressing) 2 tsp Honey 1/4 tsp Allspice
DirectionsOn six salad plates, arrange lettuce leaves.
Halve artichokes lengthwise; remove center petals and fuzzy centers and discard. Remove outer leaves of artichokes and reserve to use as a garnish for the salad. Trim out hearts and slice thinly.
Arrange artichoke slices on lettuce leaves with asparagus spears, shredded carrot and cabbage.
Add a few artichoke leaves for garnish.
For dressing, in blender or food processor container measure all salad ingredients. Cover and process until mixture is smooth.
Spoon dressing over salads to serve.
Serving suggestion: Salad can be prepared ahead; cover arranged salad plates and chill up to 4 hours before serving time. Spoon on dressing just before serving.ARUGULA, RADICCHIO, ORANGE, & DRIED PLUM SALADPrep Time: 20 Minutes Cook/Bake Time: 5 Minutes Servings: 6 Ingredients 1/4 cup pine nuts 1 tablespoon red wine vinegar 4 tablespoons orange juice 1 1/2 teaspoons grated orange zest 4 tablespoons olive oil 1 small head radicchio (about 5 ounces) torn into 2-inch pieces 3 large handfuls arugula, about 5 ounces 2 bulbs endive 3 oranges, sectioned 1/2 cup dried plums, pitted and halved (3 ounces) salt and freshly ground black pepper, to taste
PreparationPlace the pine nuts in a dry frying pan over medium heat.
Shaking the pan constantly, cook the pine nuts until light golden, about 1 to 2 minutes.
Remove from the heat and cool.
In a bowl, whisk together the red wine vinegar, orange juice, orange zest and olive oil.
Season to taste with salt and pepper.
In a bowl, toss the radicchio and arugula together.
With a knife cut the tip off the endive diagonally.
Continue to turn and cut the endive diagonally into pieces.
Add to the salad with the oranges and dried plums.
Garnish salad with toasted pine nuts.
Add the vinaigrette and toss together.
Serve immediately.ASIAN SALAD WITH SWEET AND SOUR VINAIGRETTEMakes 4 servingsEach serving equals three 5 A Day servingsSalad:1 papaya 1 guava 1 Asian pear1 pound Spring mix Salad 4 oz Goat Cheese
Vinaigrette:1 tsp mustard 2 tsp Balsamic vinegar 1 tsp low sodium soy sauce 1 tsp honey 1/8 tsp ground black pepper1/4 cup olive oil
Combine mustard, balsamic vinegar, soy sauce, honey, salt and pepper in a mixing bowl.
Drizzle in olive oil, whisking to an emulsion. Set aside.
Cut papaya and guava into thin slices. Julienne the Asian pear.
Put the spring mix salad in a large bowl. Toss with dressing. Mound on a platter. Place fruit slices on top. Sprinkle with chunks of goat cheese and serve.
Nutrition information per serving: Calories 232, Protein 6g, Fat 8g, Calories from Fat 29%, Cholesterol 5mg, Carbohydrates 38g, Fiber 10g, Sodium 240mg.ASPARAGUS & BEAN SALADFix-it And Enjoy-it Cookbookby Phyllis Pellman Good
Makes 6 servingsPrep Time: 20 minutes Cooking Time: 10 minutes Chilling Time: 1 hour
Ingredients 1 lb. fresh asparagus, cut in 1" pieces 6 dried tomatoes 2 cloves garlic, minced 1 1/2 Tbsp. brown sugar 4 Tbsp. olive oil 4 Tbsp. rice vinegar 2 Tbsp. water 1 1/2 tsp. Dijon mustard 1/4 tsp. sage 1/4 tsp. salt 1/4 tsp. pepper 15-oz. can white navy beans, rinsed and drained 1/4 cup chopped onions 3 tsp. capers, drained 3 Tbsp. grated Parmesan cheese
Directions1. Place cut-up asparagus in a saucepan. Add 1" water. Cover and cook just until crisp-tender. Drain and chill.
2. Place dried tomatoes in a saucepan with 1" water. Cover and place over medium heat for about 4 minutes, or until they plump up. Drain. Then chop into small chunks and chill.
3. In a small bowl, whisk together garlic, brown sugar, oil, vinegar, water, mustard, sage, salt, and pepper.
4. In a large mixing bowl, toss together the asparagus, tomatoes, beans, onions, and capers.
5. Pour the dressing over all. Mix well and chill for an hour before serving.
6. Sprinkle with Parmesan cheese to serve.MARINATED ASPARAGUS SALADMakes 6 servings2 cups (about ½ pound) frozen asparagus pieces1 small red onion, thinly sliced2 tomatoes, chopped1/4 cup (or more) bottled Italian salad dressing
1. Cook asparagus in small amount of boiling water until just tender. Drain well.
2. Combine asparagus with remaining ingredients, stirring gently.
3. Cover and refrigerate overnight.
4. Stir again before serving.AVOCADO AND BLUEBERRY FRUIT SALAD(Yield: 6 servings)Enjoying meals featuring colorful fruits and vegetables as part of an overall healthy lifestyle may protect against chronic diseases and protect DNA. Recipes like the California Avocado Blueberry Fruit Salad provide 3 servings of fruits and vegetables from the majority of color groups.
MAKE TANGY SALAD DRESSING AND SET ASIDE: 2 tsp honey 1 1/2 tsp Dijon mustard 1/2 tsp ground cinnamon 1/4 cup fruity (i.e., orange, pear) vinegar or apple cider vinegar 1/2 cup walnut oil 1/8 tsp salt 1/8 tsp freshly ground black pepper
In medium bowl, mix honey, mustard, and cinnamon together to make a smooth paste. Whisk in vinegar. Add oil in thin stream, whisking constantly until dressing is creamy. Stir in salt and pepper; taste and adjust seasoning. Dressing yields about 3/4 cup.
MAKE SALAD: 1 large, ripe avocado, peeled, seeded, cut in slices 1 cup fresh blueberries, rinsed, picked over, well-drained 1 cup diced fresh apple (one medium apple; peeled, cored, seeded, diced) 1 cup fresh mango chunks, diced 1 5-oz package mixed baby greens, or 8 cups mixed lettuces torn in bite-size pieces 1/4 cup chopped chives or green onion 1/4 cup walnuts, toasted*, chopped coarsely
Place chopped avocado, blueberries, apple, and mango in medium bowl and toss with 4 Tbsp tangy dressing; set aside.
Toss salad greens in large bowl with 1/4 cup tangy dressing, and distribute evenly on each of six salad plates. Place an equal portion of dressed fruit/avocado mixture on top of each greens serving. Sprinkle with chopped chives and toasted walnuts to serve. Remainder of salad dressing can be refrigerated for up to two weeks for later use.
*To toast walnuts, place nut pieces in dry skillet over medium-high heat and stir occasionally for about seven minutes, or until pieces are browned lightly. Remove from heat. Let nuts cool slightly before chopping and using to garnish salad.AVOCADO AND TOMATO SALADYield: Serves 8-10 4 Cups Florida Avocado (Diced Medium)2 Cups Florida Grape or Cherry Tomatoes2 Cups Cucumber (Peeled and Diced Medium)1 Cup Florida Red Onion (Diced Small)4 Tbsp. Fresh Florida Cilantro (Chopped)2 Tsp. Fresh Florida Garlic (Minced)2 Tbsp. Florida Lime Juice1/4 cup Olive OilSalt and Fresh Black Pepper To Taste
Gently toss ingredients together and serve on a bed of fresh Florida Bibb lettuce.BABY-GREENS SALAD WITH GRAPEFRUIT
Preparation time: 15 minutesNumber of servings: 12 Number of 5 A Day servings: 2 Ingredients 2 medium-size grapefruits 2 medium-size heads Belgian endive 1 Tbsp, balsamic vinegar 1 Tbsp, dijon mustard 2 tsp, drained capers 1/2 tsp, sugar 1/2 tsp, salt 1/4 cup, olive or salad oil 1 lb, mixed baby greens or mixed salad greens (about 12 cups loosely packed)
Directions With knife, cut peel from grapefruits. Holding grapefruits over small bowl to catch juice, cut sections from grapefruits between membrane. Place grapefruit sections on plate.
Cut endives lengthwise into matchstick-thin strips.
In large bowl, combine balsamic vinegar, dijon mustard, capers, sugar, salt, and 2 Tbsp grapefruit juice (reserve any remaining grapefruit juice for another use).
With wire whisk or fork, slowly beat in olive or salad oil until mixture thickens slightly.
Add salad greens, grapefruit sections, and endive to dressing in bowl; toss to coat. BIRD'S-NEST SALADThe Century Cook Book, 1895
Rub a little green coloring paste into cream cheese, giving it a delicate color like bird's eggs.
Roll it into balls the size of birds' eggs, using the back or smooth side of butter-pats.
Arrange on a flat dish some small well-crimped lettuce leaves; group them to look like nests, moisten them with French dressing, and place five of the cheese balls in each nest of leaves.
The cheese balls may be varied by flecking them with black, white, or red pepper.ROASTED BABY BEET SALADSee also Article on Beets/BeetrootYield: 4 servings3 cups baby beets, any variety or a mix1 tbsp. olive oil1 tbsp. red onion, minced2 tbsp. balsamic vinegar2 tbsp. olive oil1 tbsp. chives, mincedsalt and pepper to taste
Preheat the oven to 400 degrees.
Mix the beets with the olive oil. Place them in a small baking dish and cover. Bake for 1 hour or until the beets are cooked.
Allow the beets to cool, then peel the skin off the beets with a knife. Slice the beets thinly on a paper plate on top of a cutting board to prevent the beets from staining the cutting board.
In a small bowl, combine the beets, onions, vinegar, oil and chives. Season with salt and pepper to taste. Allow the flavors to marinate for at least one house before serving.
Serve on a bed or fresh beet greens. Top with some goat cheese and a few chopped walnutsBEET SALAD8 servingsIngredients: 2 Tbl. vegetable oil 3 cups shredded/grated red cabbage 1 1/2 cups peeled, shredded/grated red beets 1 medium onion, thinly sliced 1 large apple, grated 1/2 cup apple cider vinegar 2 Tbl. brown sugar 1/2 tsp ground allspice pinch of salt pinch of pepper
Directions: 1. Mix the apple, vinegar, brown sugar, and spices in a bowl. 2. Heat the oil in a large skillet or wok. Stir fry the onion and cabbage until they just start to get soft. 3. Add the beets and the apple/vinegar mixture, cooking it until the beets and apple are just hot (about 1 minute). 4. Cool in refrigerator overnight and serve cold, or serve hot right away. 5. You may substitute green cabbage for red cabbage. You may also substitute golden beets for red beets. BALSAMIC ROASTED BEET AND DRIED PLUM SALADPrep Time: 15 minutes Servings: 4Ingredients 4 small yellow or red beets (about 12 ounces), trimmed 1/2 cup water 1/4 cup balsamic vinegar 3 tablespoons olive oil 1 clove garlic, finely chopped 2 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups (7 ounces) mixed salad greens 8 pitted dried plums, halved 1/2 cup (2 ounces) crumbled blue cheese 1/4 cup unsalted shelled pistachios
PreparationHeat oven to 375ºF.
Place beets and water in small baking dish.
Cover tightly with aluminum foil; bake 45 to 60 minutes or until tender.
Cool slightly; peel skin off beets.
Cut each beet into 8 wedges; set aside.
In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.
In large bowl, combine mixed greens, dried plums and beets.
Drizzle with vinaigrette; toss to coat.
Arrange salad evenly onto 4 salad plates.
Top each with cheese and pistachios.
Tip: One can (16 ounces) whole beets, drained and sliced, may be substituted for fresh beets.BALSAMIC ROASTED BEET AND DRIED PLUM SALADPrep Time: 15 minutes Servings: 4Ingredients 4 small yellow or red beets (about 12 ounces), trimmed 1/2 cup water 1/4 cup balsamic vinegar 3 tablespoons olive oil 1 clove garlic, finely chopped 2 teaspoons granulated sugar 1/2 teaspoon salt 1/4 teaspoon pepper 4 cups (7 ounces) mixed salad greens 8 pitted dried plums, halved 1/2 cup (2 ounces) crumbled blue cheese 1/4 cup unsalted shelled pistachios
PreparationHeat oven to 375ºF.
Place beets and water in small baking dish.
Cover tightly with aluminum foil; bake 45 to 60 minutes or until tender.
Cool slightly; peel skin off beets.
Cut each beet into 8 wedges; set aside.
In small bowl, combine vinegar, oil, garlic, sugar, salt and pepper.
In large bowl, combine mixed greens, dried plums and beets.
Drizzle with vinaigrette; toss to coat.
Arrange salad evenly onto 4 salad plates.
Top each with cheese and pistachios.
Tip: One can (16 ounces) whole beets, drained and sliced, may be substituted for fresh beets.ROASTED BEET & GOAT CHEESE SALADAlso see article: The Root of the Matter2 beetsOlive oil as needed4 oz. mixed greens2 oz. goat cheeseLemon juice as neededSalt and pepper to taste
Preheat the oven to 400.
Generously coat each beet with olive oil and individually wrap them in aluminum foil.
Bake for one hour or until soft.
Depending on the size of the beets this may take up to an hour and a half.
When done, allow them to cool, and then slice into rounds.
Mix the greens and goat cheese.
Apply olive oil, a few drops of lemon juice, and salt and pepper to the greens and beet slices.
Fan out the beets on one side of the plate and place the greens on the other.
BROCCOLI ENDIVE SALAD 
Serves 6Provides 2 vegetable servings per person Belgian endive is found with other lettuce and leafy greens in the produce section. 1 1-pound package frozen broccoli spears (2 cups) 3/4 cup low-fat French or Italian salad dressing, divided 1 pound Belgian endive (6 cups) 2 red bell peppers, cut in strips or 2 cups tiny tomatoes (2 cups) 1 tablespoon pine nuts
1. Blanch broccoli by placing it into a pot of boiling water for 1 minute. Then pour into a colander and run under cold water to stop cooking. Drain thoroughly in the colander then toss with 1/4 cup of the salad dressing.
2. Cut the cone-shaped core out of the bottom of each endive. The leaves should separate. Toss gently with another 1/4 cup of the dressing.
3. To compose the salad on a platter or on individual plates, lay the endive leaves around the sides. Set the pepper strips on the leaves. Place the marinated broccoli in the middle, drizzle the remaining 1/4 cup dressing over all, and top with pine nuts. BROCCOLI-RAISIN SALADMakes 8 servings 1 large head broccoli washed and trimmed 1 cup chopped onion 1/2 cup raisins 1/2 cup chopped pecans or walnuts (optional) 1/2 pound bacon, fried crisp and crumbled (optional) 3/4 cup lowfat mayonnaise 2 tablespoons vinegar 1/2 cup sugar
1. Cut broccoli into small florets and 1/2" stem pieces.
2. Combine broccoli, onions, raisin, nuts (optional), and bacon (optional).
3. In a small separate bowl, make dressing of mayonnaise, vinegar, and sugar.
4. Pour dressing over broccoli.
5. Refrigerate, covered, overnight to soften broccoli.
6. Toss before serving.
BROCCOLI WITH SUN-DRIED TOMATOES AND PINE NUTSFields of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant by Anne SomervilleThe beauty of this versatile dish is in its simplicity. We serve it throughout the year, but it's best in the late spring and early summer, when the Green Gulch broccoli is in season. Grown with great care, the heads are slender, the florets closed and beautifully formed. Cut the florets from the stem at a slight angle and give them some length to show off their beauty. The robust vinaigrette is whisked to thicken slightly, then tossed with the salad just before serving.Serves Four To Six 1 head of broccoli, about 1 pound 3 tablespoons balsamic vinegar 1 small garlic clove, finely chopped 5 tablespoons extra virgin olive oil Salt and pepper 2 sun -dried tomatoes packed in oil, drained and thinly sliced 1 tablespoon pine nuts, toasted Champagne vinegar
Cut the broccoli tops into florets about 1 1/2 inches long. Peel the broccoli stems, cut in half lengthwise, and slice 1/2 inch thick on a diagonal.
In a small bowl, whisk together the balsamic vinegar, garlic, oil, 1/2 teaspoon salt, and a few pinches of pepper.
Bring a medium-size pot of water to a boil and add 1/2 teaspoon salt. Drop in the broccoli stems and cook for about 3 minutes, adding the florets for the last minute. The broccoli should be bright green and slightly crisp. Pour it into a colander, rinse under cold water, and drain thoroughly.
Toss the broccoli with the sun-dried tomatoes, pine nuts, and vinaigrette. Add salt and pepper to taste and a splash of Champagne vinegar to heighten the flavor.BROCCOLI AND OLIVE SALAD WITH LEMON-DILL VINAIGRETTEServes 12. 6 cups fresh broccoli flowerets 14 cups torn mixed salad greens 1 large red bell pepper, cut into thin strips 1 cup pitted kalamata olives 1/4 cup olive oil 1 teaspoon finely shredded lemon peel 1/4 cup lemon juice 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed 1 teaspoon bottled minced garlic 1/2 teaspoon crushed red pepper 1/8 teaspoon salt 4 ounces crumbled herb or plain feta cheese
Cooking DirectionsIn large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water.
In large salad bowl, combine broccoli, salad greens, bell pepper and olives.
In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat.
Sprinkle with feta cheese.
Serving SuggestionsFresh broccoli served with a Mediterranean flavor. This salad goes well with Greek Islands Pork Kabobs or as part of a menu featuring Grilled Ham with Lemon-Orange Glaze. BROCCOLI AND WALNUT SALADMakes 6 servings. Serving size: 1 1/3 cup3 cups roughly chopped broccoli florets1/2 medium head cauliflower, roughly chopped 1 cup raisins 3/4 cup chopped onions 1 small red bell pepper, seeded and thinly sliced1/2 cup chopped walnuts1/4 cup red wine vinegar1/4 cup olive oil6 to 12 large lettuce leaves2 beefsteak tomatoes, cut into wedges
In a large mixing bowl, combine the broccoli, cauliflower, raisins, onions, bell pepper, and walnuts.
In a separate bowl, whisk together the vinegar and olive oil.
Toss with the combined salad ingredients and serve on lettuce leaves with tomato wedges. BUFFALO MILK MOZZARELLA CAPRESE SALADThe Silver Spoon, Phaidon Press
Serves 4
Ingredients 11 ounces buffalo milk mozzarella cheese 3-4 tomatoes, peeled, seeded and sliced 8 fresh basil leaves olive oil, for drizzling salt
DirectionsDrain the mozzarella and cut into 1/8-inch thick slices.
Arrange the mozzarella and tomato slices alternately in concentric rings on a serving dish.
Sprinkle with the basil leaves, drizzle with olive oil and season with salt.
Keep in a cool place until ready to serve.BULGUR NUT SALAD 
Hello. Here's more fruit and vegetable news you can really enjoy. Try this Middle Eastern salad, called Bazargan, with a base of cracked wheat or bulgur. Bulgur is a whole grain, so it's packed with fiber, vitamins, minerals, and antioxidants. It's found in the pasta and rice aisle of many markets. First, soak one cup of bulgur in boiling water for 15 minutes, drain and squeeze out excess moisture. Chop and sauté one sweet onion in a touch of olive oil until soft. Add ½ cup tomato purée, dried mint, allspice, cumin, and chopped walnuts, and the soaked bulgur. Moisten with fresh lemon juice, then mix thoroughly. Cover and let the flavors blend for a while. By all means, add chopped tomatoes and cucumber for an extra vegetable serving. This salad will keep well in the refrigerator. So, go on, do yourself a flavor. Enjoy your 5 or more servings of fruits and vegetables every day. BULGUR NUT SALADServes 6Provides 1½ vegetable servings per person 1 cup dry bulgur wheat 2 cups boiling water 1 teaspoon olive oil 2 cups chopped sweet onion ½ cup tomato puree 1 tablespoon dried mint or 1 teaspoon fresh 1 teaspoon ground cumin ½ teaspoon ground allspice ¼ cup chopped toasted walnuts up to 3 cups chopped fresh vegetables such as tomatoes, cucumbers, and/or sweet peppers, optional
1. Pour the boiling water over the bulgur and let sit 30 minutes or until soft. Drain and squeeze dry.
2. Heat the oil in a skillet and sauté the onion until soft but not brown, 3 to 5 minutes. Add the tomato puree, mint, cumin, and allspice.
3. Stir in the bulgur and walnuts. Add the lemon juice and mix thoroughly. Let sit at least 30 minutes to blend the flavors. Add chopped fresh vegetables like cucumber, tomatoes, and/or sweet peppers just before serving, if you choose to use them.
4. Serve chilled. CABBAGE AND TOMATO SALADTempt your children to eat more vegetables with this refreshing, tasty salad.
Yield: 8 servings1 head small cabbage, sliced thinly2 medium tomatoes, cut in cubes1 C radishes, sliced1/4 tsp salt2 tsp olive oil2 Tbsp rice vinegar (or lemon juice)1/2 tsp black pepper1/2 tsp red pepper2 Tbsp fresh cilantro, chopped
1. In large bowl, mix together cabbage, tomatoes, and radishes.
2. In another bowl, mix together the rest of the ingredients and pour over vegetables.CACTUS - THREE-VEGETABLE SALADPrickly Pear Cactus Medicine: Treatments for Diabetes, Cholesterol, and the Immune System by Ran Knishinsky
Serves 2Dressing1/2 cup vinegar1/2 cup vegetable oil of choice1/2 cup raw sugar1 teaspoon salt1/2 teaspoon pepper
Salad1 cup nopales, cut in 1/4 -by- 1-inch strips and parboiled 1 cup red bell pepper, cut the same and parboiled 1/2 to 3/4 cup onion rings, sliced very thin
Mix the dressing in a blender or mixer until the sugar is thoroughly dissolved.
Add the dressing to the vegetables in a bowl, cover, and refrigerate.
The salad will keep for several days. NOPALES (Cactus) AND COUSCOUS SALADMakes 4 servingsEach serving equals three 5 A Day servingsIngredients2 1/2 cups cooked, whole wheat couscous3/4 lb small edible cactus (nopales), prickers removed1/3 cup lemon juice1 tsp salt1 1/2 Tbsp olive oil1 small red onion, coarsely diced (about 3/4 cup)1 fresh chili pepper2 Tbsp cilantro
Cook couscous according to package directions.
Steam nopales about 4 minutes. Cool and cut into ¼ inch wide strips.
Combine lemon juice, salt and olive oil; blend. Toss with nopales and onion.
Remove stem and seeds from chili, then dice into small pieces. Add to nopales and toss.
Combine with couscous and cilantro and mix well.
Cover and chill until serving time.CAESAR SALAD, DRESSING AND SALADSee also: Caesar Salad History; Romaine
Servings: 8Dressing6 Cloves Garlic1/2 Teaspoon Fresh Ground Black Pepper1 Ounce Parmesan Cheese -- cubed3 Whole Eggs1 Tablespoon Dijon Mustard1 Tablespoon Key Lime Juice5 Each Anchovy Fillets1 Teaspoon Worcestershire Sauce1 Cup Extra Virgin Olive Oil1 Cup Canola Oil
Croutons3 Cups White Bread -- 1/2" cubes3 Cloves Garlic -- peeled and crushed1 Teaspoon Mixed Herbs (thyme, basil & oregano)1/4 Cup Extra Virgin Olive Oil
Salad4 Heads Romaine Lettuce1/2 Cup Parmesan Cheese -- grated
DRESSINGPlace garlic cloves, pepper, and Parmesan Cheese in food processor, and process 1 minute.
Add remaining ingredients except oils and process 30 seconds.
Add oil slowly while processing. (You can use all olive oil if desired for stronger flavor).Use within 48 ours.
CROUTONSPreheat oven to 350 degrees. Mix garlic, herbs and olive oil in a small bowl. Let sit for 15-30 minutes. Drizzle oil over bread cubes through fine mesh strainer, and toss to coat the bread evenly. Place on baking sheet and bake until golden brown, 10-15 minutes. Cool.
SALADTear washed and dried Romaine (Cos) lettuce into large pieces. Place in large bowl, drizzle with dressing and toss to coat lightly, add croutons and grated cheese and toss to coat evenly. Serve immediately.
NOTES : VARIATIONS USE PLAIN LIME JUICE if Key Limes are unavailable. FOR AN EGGLESS DRESSING, substitute 6 ounces TOFU drained, instead of eggs. Proceed as in step 1) above, but process for 1 minute, scrape sides of bowl then process until mixture is smooth. Proceed with remainder of recipe as above.
FOR VEGETARIAN DRESSING, use Tofu, leave out Parmesan cheese and anchovies, increase lime juice to 1 1/2 TB and add 1/4 tsp salt. NEW CAESAR-STYLE SALAD 
Serves 4One and one half 5 A Day servings Ingredients 3 1/2 inch thick slices French bread, cubed 1/4 cup lemon juice 1 tsp olive or vegetable oil 1 tsp anchovy paste 1 clove Elephant garlic, peeled and finely minced 1/4 tsp pepper 3 cups Bibb lettuce, torn 3 cups Romaine lettuce, torn 2 Tbsp Parmesan cheese, grated
Spray a baking sheet with aerosol cooking spray.
Sprinkle bread cubes on baking sheet; bake in a 350 F oven for 10 to 12 minutes or until toasted.
Meanwhile, in a small bowl stir together lemon juice, oil, anchovy paste, elephant garlic, and pepper.
Remove toasted bread from oven; place in a shallow bowl.
Sprinkle 2 Tbsp. of the dressing mixture over croutons; toss to coat.
In a salad bowl toss together Bibb and Romaine lettuce.
Add croutons, remaining dressing, and Parmesan cheese, toss well. Serve. CARROTS, MOROCCAN CARROT SALADDivine Kosher Cuisine: Catering to Family and Friendsby Rise' Routenberg, Barbara Wasser

Pareve Yield: 8 Servings
Ingredients 2 tablespoons lemon juice 2 teaspoons paprika 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 1 tablespoon sugar 1/3 cup extra virgin olive oil 8 carrots, peeled and julienned
Directions
1. Whisk juice, paprika, cinnamon, cayenne, cumin and sugar. Gradually add oil until dressing is smooth.
2. Steam carrots until crisp-tender. Drain and toss immediately with dressing.TUNISIAN CARROT SALADThe Sonoma Diet, by Connie Guttersen
Prep: 20 minutes Cook: 5 minutes Stand: 30 minutes Makes: 4 servings 1 pound carrots, sliced ¼ to ½ inch thick 1/4 cup Harissa Sauce (see recipe, page 142) 1 clove garlic, minced (½ teaspoon minced) 1/4 cup pitted kalamata olives, coarsely chopped 1/4 cup crumbled feta cheese (1 ounce) 4 lemon wedges
1. In a covered large saucepan cook carrots in a small amount of boiling water for 5 minutes. Drain; rinse with cold water to cool quickly. Drain well. Place carrots in a medium bowl. Add Harissa Sauce and garlic; toss to combine. Cover and let stand at room temperature for 30 minutes to develop flavors; stir occasionally.
2. Sprinkle servings with olives and feta. Serve with lemon wedges.CRUNCHY CARROT SALADServes 3.Low in sodium, this salad will more than meet your daily vitamin A requirement.
1 1/2 cups fresh, grated carrots1 unpeeled red apple, chopped1/4 cup raisins1/8 cup toasted slivered almonds (optional)1/2 cup low-fat plain yogurt1 1/2 tablespoons low-fat mayonnaise2 teaspoons lemon juiceSalad greens
Combine carrots, apple, raisins, and almonds in a salad bowl.
Blend together remaining ingredients in a separate bowl and add to carrot mixture.
Serve on salad greens. CARROT-LIME SALADServes 44 large carrots6 radishes2 tablespoons soy sauce2 tablespoons fresh lime juice1/2 teaspoon sesame oil1/4 teaspoon sugar1 teaspoon sesame seeds
DirectionsPare and shred the carrots and thinly slice radishes. Place together in medium serving bowl.
Stir together soy sauce, lime juice, sesame oil and sugar.
Pour dressing over carrots and radishes; toss to coat.
Let flavors blend for 1-2 hours at room temperature or cover and refrigerate overnight.
Before serving, sprinkle with sesame seed.
Serving SuggestionsServe up carrots in a different way. Serve with Cajun Pork Roast or with Pork Country-Style Ribs with Asian Plum Sauce. CARROT - PEPPERED CARROT SALADServes 44 large carrots, pared1 quart water1 tablespoon olive oil2 tablespoons white wine vinegar1/2 teaspoon of cracked black pepper1/8 teaspoon nutmegSalt to taste
Cooking DirectionsCut carrots into julienne pieces. Boil carrots in 1 quart water about 2 minutes, until crisp-tender.
Toss carrot sticks gently with oil, vinegar, pepper, nutmeg and salt.
Cover and refrigerate overnight, if desired.
Serve cool or at room temperature.
Serving SuggestionsTo julienne, cut into thin strips, almost the size of kitchen matchsticks.
It may be best to cut a thin slice from one side of the carrot to not roll on the work surface when cutting. Because the carrots are cut so small, cooking doesn't take much time.
Fix the day before so that the flavors have time to marry.
Nutrition FactsCARROT & RAISIN SALADServing Size: 6 6 whole Carrots -- grated coarsely3/4 cup Raisins3/4 cup Pecans; Or Walnuts -- chopped1 Tablespoon Lemon Zest -- grated1 Teaspoon SaltPepper -- to taste 3/4 cup Mayonnaise3/4 cup Sour Cream
[1) Mix first group of ingredients together.
[2) Combine Mayonnaise and Sour Cream, and toss with above. CARROT RAISIN SALADServes 4One 5 A Day serving
4 Carrots (medium), shredded1/4 cup Raisins2 tsp SugarJuice of one lemon
In a medium bowl, thoroughly mix carrots, raisins, sugar and lemon.
Served chilled.CARROT AND ORZO SALAD WITH FRESH DILLMakes 8 servingsIngredients: 3 lbs. carrots, peeled and sliced diagonally into 2-inch pieces 5 large garlic cloves, unpeeled 1/4 cup olive oil, divided 1 lb. orzo pasta Juice of 2 lemons Zest from the 2 lemons 4 scallions, white and light green parts only, chopped 1/2 cup loosely pack fresh dill, chopped
Directions: 1. Preheat oven to 450º F.
2. In a small bowl, toss carrots and garlic cloves with 2 tablespoons of the olive oil. Spread on a rimmed baking sheet and bake for 15-20 minutes or until carrots are browned and tender. Remove from oven and let cool for about 10-15 minutes.
3. Squeeze out pulp from garlic cloves into a small bowl and discard skins. Mash pulp with the back side of a spoon until it resembles a paste.
4. Cook orzo according to package instructions. Drain in a colander (do not rinse) then transfer to a large bowl. Toss with remaining olive oil then add carrots.
5. In a small bowl, combine lemon juice, zest, scallions and garlic paste. Mix in dill then pour over orzo mixture and toss until combined. Add salt and pepper to taste.
CARROT, MINTED CARROT RIBBON SALAD4 servingsIngredients: 4 medium carrots 2 celery stalks 1 bunch green onions 2 tablespoons olive oil 2 tablespoons lime juice 2 teaspoons sugar 1/4 teaspoon crushed red pepper 2 tablespoons fresh mint, chopped salt and pepper, to taste 1/4 cup peanuts, chopped
Directions: 1. Half fill a medium sized bowl with cold water and add about 4-5 ice cubes. 2. Using a potato peeler, peel the carrot skins and discard. Continue to pare off ribbons of carrot into the bowl of water from all 4 carrots. 3. Cut the celery into 2 inch lengths and then thinly slice lengthwise. Add to bowl of water. 4. Cut the green onions into 2 inch lengths and shred lengthwise. Add to bowl of water. Let vegetables stand in water for about 20 minutes until they curl up. 5. In a small bowl, combine olive oil, lime juice, sugar, red pepper and mint. Season with salt and pepper to taste. 6. Drain vegetables and toss in a salad bowl with the dressing. 7. Arrange on salad plates, sprinkled with chopped peanuts. CAULIFLOWER, BROCCOLI, AND RAISIN SALADMakes 8 Servings 2 1/4 cups fresh cauliflower florets 2 1/4 cups fresh broccoli florets 1/2 cup chopped onion 1/2 cup raisins 2 tablespoons bacon bits 1/2 cup reduced-fat mayonnaise 2 tablespoons white vinegar 2 tablespoons sugar
1. In a medium bowl, combine cauliflower, broccoli, onion, raisins, and bacon bits.
2. In a small bowl, combine mayonnaise, vinegar, and sugar.
3. Pour mayonnaise mixture over vegetable mixture. Mix well to combine. Cover and refrigerate at least 2 hours.
4. Gently stir again just before serving.CHAYOTE SALADMakes 3 servingsEquals two 5 A Day servings
Ingredients1 fresh chayote squash3 cups fresh spinach16 oz garbanzo beans, cooked1/2 cup chopped red onion1/2 cup chopped carrot2 Tbsp fat free vinaigrette salad dressing4 oz. reduced fat Monterey Jack cheese, shredded
Cook chayote in a small amount of boiling water for about l5 minutes, or till tender.
Rinse pieces in cold water; peel, and remove seed.
Cut into 1/2-inch chunks.
In a large salad bowl, toss together spinach, chayote, garbanzo beans, and cheese.
Top with nonfat vinaigrette
CHERRY AND HAZLELNUT SALAD
1 pound fresh sweet cherries, pitted and sliced 6 cups mixed lettuces 3/4 cups crumbled Gorgonzola cheese 1/2 cup chopped toasted hazelnuts 1/3 cup vinaigrette salad dressing (homemade or purchased)
In a large bowl, combine cherries, lettuces, cheese and hazelnuts.
Just before serving, drizzle salad with vinaigrette and toss lightly
CHERRY PEPPER SALAD 
Makes 4 servingsEach serving equals three 5 A Day servings.
Ingredients 1 cup Northwest fresh sweet cherries, pitted 1 cup each thinly sliced sweet yellow and green peppers 1/4 cup thinly sliced mild chili pepper 2 Tbsp finely chopped onion 2 Tbsp white wine vinegar 1 Tbsp olive oil 1 tsp sugar salt and pepper to taste 1 Tbsp pickled ginger strips, optional 4 cups mixed greens
Toss together all ingredients except greens; refrigerate 1 hour or longer.
Serve on mixed greens.
Nutritional Analysis: Calories 127, Total Fat CHERRY GRILLED SWEET PEPPER SALADPreparation time 35-45 minutes.Yield: 4 to 6 servingsIngredients 1/4 cup balsamic vinegar 2 tablespoons olive oil 1 clove garlic, minced 2 tablespoons finely chopped fresh basil leaves 1 teaspoon salt 1/4 teaspoon freshly ground pepper 2 cups pitted Northwest fresh sweet cherries 1 cup thinly sliced sweet onion 2 each yellow and red sweet peppers, halved and seeded
DirectionsCombine balsamic vinegar, olive oil, garlic, basil, salt and ground pepper; mix well. Reserve about 3 tablespoons dressing for peppers.
Toss cherries and onion in remaining dressing.
Brush peppers with dressing and cook on lightly oiled grill over medium heat 10 to 12 minutes. Turn and brush peppers with dressing halfway through grilling. Place in paper or plastic bag and close tightly; let stand 10 to 15 minutes. Remove from bag and peel off skin. Slice peppers into 1/2-inch strips and mix with cherry mixture.
Tips: To take to a picnic or barbecue, prepare dressing and marinate cherries and onion ahead. Drain off 2 to 3 tablespoons dressing to brush onto peppers when ready to grill peppers. Proceed per directions above to prepare salad. Grill peppers before grilling meat. Proceed per directions above. Salad may be added to sandwiches in place of relishes or pickles Peppers may be broiled 4 to 6 inches from heat until skin begins to char. Peel as above. CHERRY, PINEAPPLE AND LETTUCE SALAD1 head butter or Boston lettuce1 (8-ounce) can pineapple chunks1 cup dried tart cherries1/4 cup vegetable oil2 tablespoons cider vinegar1 tablespoon honey1 teaspoon dry mustard1/2 teaspoon poppy seedsSalt and freshly ground black pepper, to taste
Rinse and drain lettuce; tear into bite-size pieces.
Drain pineapple, reserving 1/4 cup juice.
Put lettuce, pineapple chunks and dried cherries in a large salad bowl; mix well.
Combine vegetable oil, reserved pineapple juice, vinegar, honey, dry mustard and poppy seeds; mix well. Season with salt and pepper.
Drizzle dressing over lettuce mixture.
Dressing may be refrigerated for several days, if desired.
CHERRY VEGETABLE SALADMakes 6 servings. 2 cups fine julienne carrots 1-1/2 cups pitted and halved Northwest fresh sweet cherries 1/2 cup fine julienne celery 1/2 cup diagonally sliced Chinese pea pods 1/4 cup very thinly sliced and quartered sweet onion 3 to 4 tablespoons very thinly sliced fresh mint leaves Pacific Rim Dressing
Toss carrots, cherries, pea pods, celery, onion and mint with Pacific Rim Dressing.
PACIFIC RIM DRESSINGMakes about 1/3 cup.
3 tablespoons rice vinegar 2 tablespoons lime juice 1 teaspoon sesame or vegetable oil 1 tablespoon chopped cilantro 1 tablespoon sugar 3/4 teaspoon salt 1/2 teaspoon lime peel 1/8 teaspoon bottled hot pepper sauce
Combine and mix well.
CITRUS TOSSED SALAD & VINAIGRETTE DRESSINGSPreparation time: 15 minutesNumber of servings: 6 Number of 5 A Day servings: 1Ingredients 6 torn mixed salad greens 3 oranges or 2 grapefruit, peeled, sectioned, and seeded 1-1/2 cups, peeled jicama cut into thin strips 1 medium red onion, sliced and separated into ring 1/3 cup citrus vinaigrette or another flavor vinaigrette
Directions Choose from four fabulous flavors of vinaigrette to add a gourmet touch to this salad.
Because orange juice concentrate replaces part of the oil included in a vinaigrette, these vinaigrettes have only 2 g of fat and 34 calories per Tbsp instead of 6 g of fat and calories.
In a large salad bowl combine torn mixed greens, orange or grapefruit sections, jicama, and onion ring.
Drizzle with the vinaigrette (see below); toss. Serve at once.
Citrus Vinaigrette:In a screw-top jar combine 3/4 cup frozen orange juice concentrate, thawed; 1/4 cup vinegar; 2 Tbsp olive oil; 1/4 cup water; and 1/4 tsp. pepper. Shake well to mix. Cover and chill for up to 1 week. Before using, let stand at room temperature about 15 minutes, then shake well. Makes 1 1/2 cups dressing.
Garlic-Citrus Vinaigrette:To 1/3 cup Citrus Vinaigrette, add 1 medium clove garlic, crushed.
Ginger-Citrus Vinaigrette:To 1/3 cup Citrus Vinaigrette, add 1/2 tsp. grated gingerroot.
Herb-Citrus Vinaigrette:To 1/3 cup Citrus Vinaigrette, add 1 tsp. snipped fresh thyme or basil or 1/4 tsp. dried thyme or basil crushedCOLORFUL FRUIT-AND-GREENS SALADServes 4 
Does it seem strange to combine fruit with salad greens? It shouldn’t anymore. This colorful combination of strawberries, orange, apples and fennel goes perfectly with mesclun mix — found at most grocery stores pre-cut and sold by the pound or pre-packaged — and a light, fruity vinaigrette.
Vinaigrette ¾ cup fresh orange juice 2 Tbsp. white wine vinegaror champagne vinegar 1 tsp. olive oil ¼ tsp. black pepper 1 pinch salt
4 cups mixed salad greens, such as mesclun 1 orange, peeled and sliced ½ cup fresh fennel, diced ½ cup strawberries, sliced 1 Golden Delicious apple or Bartlett pear, cored and chopped
In a large salad bowl, whisk together vinaigrette ingredients.
Add salad greens and toss.
Arrange fruit and fennel on top of greens and serve. CONFETTI SALADYield: 4 to 6 servingsDressing1/4 cup olive oil1/2 tsp. salt1/2 tsp. Florida garlic2 tsp. Dijon mustard1/2 tsp. pepper1 T. Florida lime juice or white wine vinegar2 T. fresh Florida parsley, chopped fine
Salad1 lb. salad greens, mixed1 Florida avocado, large cubes1/2 cup black beans, cooked and rinsed1/2 cup Florida corn kernels, cooked1/2 cup Florida papaya, chopped or sliced
Step One: Combine first seven ingredients and mix well. Refrigerate.
Step Two: Place prepared salad greens, avocado, black beans, corn kernels, and papaya in salad bowl.
Step Three: Pour dressing over salad and serve.CORN SALADThe Bounty Of Central Florida by Valerie Hart
Yield: 6 Servings
6 ears parti-color corn, cooked and kernels sliced off cobs 1 small purple onion, minced 1 yellow bell pepper, seeded and chopped into small squares 2 tablespoons extra virgin olive oil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander Chopped cilantro leaves
Combine ingredients.
Refrigerate several hours or overnight.
Serve as an accompaniment to fish or chicken, or over a lettuce leaf as a salad.
Sprinkle chopped cilantro leaves over the top. CORN - DILLED CORN AND PEA SALADServes 4. 2 cups fresh corn kennels (or frozen)1 cup fresh pea pods1 red bell pepper, cut into strips2 teaspoons butter2 teaspoons chopped fresh dillSalt and pepper, to taste
Cooking DirectionsIn a medium saucepan, cook fresh corn in boiling water for 2-3 minutes; add pea pods and red pepper strips; cook for 2 minutes more or until peas are at a tender crisp.
Drain and toss with butter, dill and salt and pepper to taste.
Can be served immediately or cover and chill.
Serving SuggestionsDelicious side salad to welcome in the summer's bounty.CORN - DILLED CORN AND PEA SALADServes 4. 2 cups fresh corn kennels (or frozen)1 cup fresh pea pods1 red bell pepper, cut into strips2 teaspoons butter2 teaspoons chopped fresh dillSalt and pepper, to taste
Cooking DirectionsIn a medium saucepan, cook fresh corn in boiling water for 2-3 minutes; add pea pods and red pepper strips; cook for 2 minutes more or until peas are at a tender crisp.
Drain and toss with butter, dill and salt and pepper to taste.
Can be served immediately or cover and chill.
Serving SuggestionsDelicious side salad to welcome in the summer's bounty.CRANBERRY AND WILD RICE SALAD8 servingsIngredients: 1 cup wild rice 1 teaspoon salt 1/2 cup walnuts 8 ounces cranberries, fresh or thawed frozen 1/2 cup sugar 2 tablespoon vegetable or olive oil 1 tablespoon rice vinegar 3 green onions, chopped (including green tops)
Directions: 1. Combine wild rice, salt and 1 qt water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45 to 60 minutes. Drain in a colander and let cool.
2. Meanwhile, spread walnuts on a cookie sheet and toast in a 325 degree oven until lightly golden, about 10 minutes. Coarsely chop.
3. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.
4. In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup.
5. In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.
6. Stir in walnuts before serving. CRANBERRY AND WILD RICE SALAD8 servingsIngredients: 1 cup wild rice 1 teaspoon salt 1/2 cup walnuts 8 ounces cranberries, fresh or thawed frozen 1/2 cup sugar 2 tablespoon vegetable or olive oil 1 tablespoon rice vinegar 3 green onions, chopped (including green tops)
Directions: 1. Combine wild rice, salt and 1 qt water in a large saucepan. Bring to a boil over high heat. Cover, reduce heat, and simmer until rice is tender to bite and most grains have split open, 45 to 60 minutes. Drain in a colander and let cool.
2. Meanwhile, spread walnuts on a cookie sheet and toast in a 325 degree oven until lightly golden, about 10 minutes. Coarsely chop.
3. Sort cranberries, discarding any stems and bruised or decayed fruit; cut each cranberry in half.
4. In a saucepan over medium-high heat, stir the sugar and 1/2 cup water until the sugar is dissolved and mixture boils. Remove from heat; stir the halved cranberries. Gently stir occasionally until insides of cranberries have turned red but are still firm, 8 to 12 minutes. Pour through a strainer into a bowl, reserving the cranberry-sugar syrup.
5. In a large bowl gently mix wild rice, cranberry halves, oil, and vinegar. Stir in 2 tablespoons cranberry syrup; taste and add up to 1/4 cup more syrup to sweeten and moisten salad as desired. Stir in green onions. Cover and chill for at least 4 hours or up to 1 day.
6. Stir in walnuts before servingDANDELION BACON SALADDandelion greens are available at many farmers' markets. If you gather wild ones, just make sure they haven't been sprayed with pesticides.Simply in Seasonby Mary Beth Lind, Cathleen Hockman-Wert
Serves 4-6
1/4 cup / 60 ml lemon juice or vinegar 1/4 cup / 60 ml honey or sugar, more or less to taste 1/8 teaspoon saltBlend in a small bowl.
1/2 cup / 125 ml evaporated milkStir in.
4 slices baconFry in a Dutch oven or very large frypan and drain on paper towel. Remove all but 1 tablespoon bacon fat from pan. Crumble bacon and set aside.
1 tablespoon flourAdd to reserved bacon fat in frypan, heat, and stir until smooth. Slowly stir in the lemon mixture. Heat and stir until thickened. Turn off heat but leave pan on the burner.
8 cups / 2 L dandelion greens (chopped) Add to warm dressing and stir gently to coat. Garnish with bacon and chopped hard-cooked egg.
Variation: Substitute escarole, endive, or Boston lettuce. Other optional garnishes include red onion rings, mushrooms, or dried cherries.
DOUBLE DELIGHT SALAD WITH CREAMY ASIAN DRESSINGServings: 4IngredientsFor Dressing: 3 tablespoons rice vinegar 2 tablespoons mayonnaise 1 tablespoon honey 1 tablespoon sesame oil 2 teaspoons soy sauce 1/2 teaspoon chili-garlic sauce 1/4 cup vegetable oil
For Salad: 1/2 head of iceberg lettuce, washed dried and thinly sliced 12 whole, pitted dried plums 1 small carrot julienned 1/2 cup toasted candied walnuts
PreparationTo make dressing, combine vinegar, mayonnaise, honey, sesame oil, soy sauce and chili-garlic sauce in a small mixing bowl.
Slowly whisk in oil to emulsify dressing. Set aside.
In a large mixing bowl, combine iceberg lettuce, dried plums and carrot.
Add dressing and toss to coat leaves evenly.
Sprinkle salad with walnuts and serve.
Serve extra dressing on the side. EAT-IT-ALL BEACH SALADMakes 1 servingEach serving equals one 5 A Day servingIngredients1 green pepper 1/4 cup sprouts 1 small tomato 2 Tbsp non-fat lemon yogurt 1 tsp wheat germ 1/4 cup cucumber, diced 1/4 cup small summer squash, diced
Slice top off pepper and save top. Clean out membrane and seeds from inside.
Combine sprouts, tomato, cucumber and summer squash.
Mix wheat germ with yogurt and toss with salad mixture.
Pack into green pepper. Replace top and chill.DELJHAN - MOROCCAN EGGPLANT SALADJewish Food: The World at Table by Matthew GoodmanServes 6Eggplant salad is typically one of the variety of cold salads that begin a traditional Moroccan Friday-night dinner. This version is a fixture on the menu of the Village Crown Moroccan restaurant in New York's East Village, long one of the most popular kosher restaurants in the city.
FOR THE EGGPLANT2 medium eggplants, each about 1 1/4 poundsSalt for sprinkling Olive oil for frying
1 red pepper, cut into small dice2 garlic cloves, finely chopped2 tablespoons white vinegar, or to taste2 tablespoons lemon juice, or to taste1/2 cup chopped fresh flat-leaf parsleySalt Freshly ground black pepper
1. For the eggplant: Trim and peel the eggplants and cut them into 1/2-inch cubes. Place the cubes in a large colander. Sprinkle generously with salt and let stand for 1 hour. Rinse and dry with paper towels.
2. In a large skillet, add oil to a depth of about 1/4 inch and heat over medium heat. Add the eggplant cubes and fry, stirring often, until deeply golden and very soft, about 10 minutes. Remove with a slotted spoon and place on paper towels to drain. Let cool.
3. When the eggplant is cool, place it in a large serving bowl. Add the red pepper, garlic, vinegar, lemon juice, and parsley, and season with salt and pepper. Stir to combine. Taste and adjust for seasoning. Cover with plastic wrap and refrigerate until ready to serve.ROASTED EGGPLANT SALADThe Sonoma Diet by Connie Guttersen
Prep: 40 MinutesStand: 20 MinutesBake: 20 Minutes, Oven: 400°fMakes: 8 ServingsIngredients Nonstick olive oil cooking spray 2 eggplants, peeled, if desired, and cut crosswise into 1-inch-thick slices (about 2 1/2 pounds) 1 teaspoon kosher salt 2 cloves garlic, minced (1 teaspoon minced) 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano, crushed 1/4 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon water 1 1/2 teaspoons chopped fresh marjoram or 1/2 teaspoon dried marjoram, crushed 1/8 teaspoon freshly ground black pepper 1 red onion, sliced 1/2 inch thick 1 cup bottled roasted red bell peppers, drained and chopped 1/2 cup fresh flat-leaf parsley leaves 2 tablespoons capers, rinsed and drained 2 tablespoons chopped pitted kalamata olives 2 tablespoons lemon juice 8 ounces whole fresh baby spinach leaves (8 cups) 1/4 cup crumbled feta cheese (1 ounce)
Directions1. Lightly coat a baking sheet with nonstick cooking spray. Arrange eggplant slices on baking sheet. Sprinkle with 1/4 teaspoon of the kosher salt. Let stand for 20 minutes. Place eggplant slices in a colander; rinse with cold water and drain well. Pat dry with paper towels. Arrange on the same baking sheet. Sprinkle with garlic, oregano, 1/4 teaspoon of the kosher salt, and the 1/4 teaspoon black pepper. Drizzle with 1 tablespoon of the oil. Bake, uncovered, in a 400° oven about 15 minutes or just until tender, turning once. Cool slightly and cut into 1-inch cubes.
2. Meanwhile, in a 2-quart square baking dish combine remaining 1 tablespoon oil, 1 tablespoon of the red wine vinegar, the water, marjoram, remaining 1/4 teaspoon kosher salt, and the 1/8 teaspoon black pepper. Add red onion slices; turn several times to coat. Bake, covered, in the 400° oven about 20 minutes or until tender, turning onion slices once. Cool slightly in dish on wire rack. Chop the onion, reserving any liquid in the dish.
3. In a large bowl combine eggplant, onion, roasted bell peppers, parsley leaves, capers, olives, lemon juice, and remaining 1 tablespoon red wine vinegar.
4. Arrange spinach leaves on a large platter or on 8 serving plates. Top with eggplant mixture. Sprinkle with feta cheese and drizzle with reserved liquid from dish.FENNEL CITRUS SALAD Makes 4 servingsEach serving equals one 5 A Day serving Ingredients1 medium, about 1½ lbs, fennel bulb, thinly sliced4 medium navel oranges, peeled and sliced¼ cup thinly sliced red onion¼ cup Kalamata olives, pitted2 tsp olive oil2 Tbsp fresh lemon juice
Combine fennel, oranges, red onion and olives.
Drizzle with olive oil and lemon juice.
Toss gently and serve.FENNEL SALAD WITH DRIED PLUMS, MANCHEGO CHEESE AND PROSCIUTTOPrep Time: 15 minutes Servings: 8Ingredients 2 bunches frisée 1 bulb fennel, thinly sliced 3 tablespoons Fennel Oil (recipe follows) or olive oil 1 teaspoon lemon juice Salt and pepper (optional) 16 pitted dried plums, halved 4 ounces shaved manchego or Pecorino Romano cheese 6 thin slices (about 2 ounces) prosciutto, serrano ham or duck prosciutto, cut into thin strips.
PreparationIn large bowl, combine frisée and fennel.
Drizzle with fennel oil and lemon juice; toss to coat.
Season with salt and pepper, if desired.
Arrange on 8 serving plates.
Top evenly with dried plums, cheese and prosciutto.
Tip:To shave hard cheeses, use vegetable peeler or small knife to cut very thin slices off long side of cheese.
FENNEL OIL: (Makes 1 cup)In large skillet, cook and stir 3 tablespoons whole fennel seeds over medium heat 15 to 30 seconds or until fragrant. Using coffee or spice grinder or mortar and pestle, grind fennel until coarsely ground. Transfer to jar; add 1cup extra-virgin olive oil. Shake well. Cover; let stand in cool dark place 7 days. Pour through strainer to remove fennel before using. Store in a cool dark place for up to 1 week.FENNEL & CLEMENTINE ORANGE SALADSee also: Summer Salads II Article 6 Clementine oranges (or substitute tangerines), cut into supremes, (see below). 1 large fennel bulb 2 teaspoons fennel seeds Fennel fronds, as needed Parsley, chopped, to taste 4 tablespoons orange juice Salt & pepper to taste 4 tablespoons extra virgin olive oil
To make orange supremes, or any citrus fruit for that matter, take the heel of a chef’s knife and slice the fruit, between the skin and the flesh, in a curving stroke, from its north pole to its south. You want to remove all of the rind while losing the least amount of flesh. Once the rind is removed you will be able to see thin sheets of the pith which separate the fruit’s segments. Slice the sides of the segments right next to the pith and remove them. This will produce clean segments of flesh devoid of any skin.
Cut some of the fennel fronds off. The fronds are the tiny green leaves at the top of the stalk. Cut off the bulb and remove its outer layer if it is brown or discolored. Cut the bulb in half and then cut it crosswise into thin strips. Mix the oranges, fennel, fennel seeds, fennel fronds, and parsley.
In a bowl whisk the orange juice with salt and pepper. Drizzle in the olive oil, constantly whisking, until it is completely incorporated. Toss the salad with the dressing and serve.FIG KEBABS ON MIXED GREENSMakes 4 servings Each serving equals two 5 A Day servingsIngredientsFig Kebabs12 medium size fresh figs 1 (1 1/4 lbs) medium eggplant 1/2 medium red onion1 medium red bell pepper
Sherry Marinade1/2 cup dry sherry1/4 cup water1 Tbsp orange juice concentrate1 Tbsp soy sauce2 cloves garlic, finely chopped
Citrus Dressing1 1/2 Tbsps olive oil1 Tbsp lemon juice2 tsps orange juice concentrate1 tsp thyme leaves
Salad8 cups mixed lettuce2 ounces crumbled feta cheese1/4 cup chopped, toasted, pistachios
In small saucepan, combine figs and marinade ingredients. Cover and bring to boil. Reduce heat and simmer for 1 minute. Remove from heat and cool for 15 minutes. Meanwhile, cut eggplant lengthwise into quarters. Slice one quarter crosswise into thin wedges, about ¼-inch thick. Cut pepper and onion into 1½-inch squares. Remove figs with slotted spoon, reserving marinade and two figs. For kebabs, alternate eggplant, onion, pepper and figs on skewers. Set aside and prepare dressing.
Dice the two reserved figs and combine with ¼ cup reserved marinade; add to Citrus Dressing.
Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft.
Toss lettuce with remaining dressing; place on 4 plates. Sprinkle with cheese and nuts then top with kebabs.GET TO KNOW YOUR GREENS SALADFruits & Vegetables - Eat 5 to 9 A Day for Better HealthServes: 4 peoplePreparation Time: > 30 minutesIngredients:1 8-ounce can citrus salad in its own juice 1 8-ounce can apricot halves in its own juice 1 teaspoon extra-virgin olive oil 4 teaspoons raspberry or white wine vinegar 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups bite-sized pieces of endive 1 cup bite-sized pieces of arugula 1 cup bite-sized pieces of watercress
Directions:Drain citrus salad and apricots and reserve liquid in a small bowl.
Slice apricot halves lengthwise into four slices each.
Set fruit aside.
Whisk together canning liquid, olive oil, vinegar, salt and pepper.
Combine greens in a large salad bowl.
Add fruit and dressing and toss. Serve.
GREEK SALAD WITH TANGY LEMON TOFU DRESSING 
Makes 6 servings.SALAD 3 cups (2 large) Cucumber, peeled and chopped 2 cups (2 medium) Tomatoes, seeded and chopped 1½ cups Iceberg lettuce, torn 1½ cups Romaine lettuce, torn 1 cup (1 medium) Red onion, thinly sliced into rings 1 cup Edamame (Whole Green Soybeans), shelled and cooked 1/3 cup (1 - 3.4 oz can) Black olives, pitted, sliced and drained
DRESSING 1 package (12.3 oz) Silken tofu 2 tablespoons Soybean oil 1 tablespoon Lemon juice 1 teaspoon (1 clove) Garlic, minced* ½ teaspoon Leaf oregano, dried ½ teaspoon Black pepper, ground ¼ teaspoon Salt ½ cup Feta cheese, crumbled
Combine all salad ingredients in large bowl.
Purée all dressing ingredients except cheese in small food processor until smooth, scraping occasionally. If dressing is too thick, use pulse.
Pour dressing over salad and mix until blended.
Sprinkle with cheese.
* May substitute 3/8 teaspoon garlic powder for the fresh garlic, if desired.HARVEST VEGETABLE SALADServes 4Each serving equals two 5 A Day servings2 cups romaine lettuce, washed 1 cup cilantro leaves, washed 1 cup parsnips, peeled1 cup carrots, peeled1 cup turnips, peeled
Dressing1/4 cup lime juice1/2 tsp lime zest, grated1 tsp sugar1/4 cup chili powder1 Tbsp olive oil
Combine romaine and cilantro, and divide onto four plates.
Place parsnips, carrots and turnips into 1 quart of boiling water.
Return water to a simmer, cook vegetables 2 minutes. Strain into colander.
Mix ingredients for the dressing right before use.
Place hot vegetables on top of greens and top with homemade dressing.HORSERADISH ROOT, CARROT AND APPLE SALADMakes 6 servingsEach serving equals one 5 A Day servingINGREDIENTS2½ cups carrots, coarsely grated3 whole apples, coarsely grated½ cup sour cream, fat free2 Tbsp horseradish root, peeled and finely grated 2 Tbsp parsley, fresh, chopped1 tsp lemon juice, fresh 1 tsp sugar
In a bowl stir together the carrots, the apples, peeled and coarsely grated, the sour cream, the horseradish to taste, the parsley, the lemon juice, the sugar, and salt and pepper to taste, cover, and chill the salad for 1 hour, or until cold.
Can be prepared in 45 minutes or less but requires additional unattended timeLAREDO SALAD WITH COWBOY MARINATED ONIONS1 large yellow onion, halved1/4 cup red wine vinegar1/4 cup water1/4 cup sugar1/2 teaspoon ground cumin1/2 teaspoon chili powder1/4 teaspoon salt1 1/2 quarts mixed salad greens2 large tomatoes, halved and sliced1 avocado1/4 cup (packed) cilantro leaves, coarsely chopped1 or 2 small fresh chiles, sliced (if available)4 ripe olivesPicante Vinaigrette (recipe follows)
Place onion flat-sides down and thinly slice crosswise.
Combine vinegar, water, sugar, cumin, chili powder and salt in container with lid. Shake well to mix, add onion and shake to coat onion thoroughly. Place in refrigerator and marinate overnight, shaking onions in marinade 2 or 3 times.
To assemble salad, heap lettuce on 4 plates. Arrange tomato slices on salads radiating out from center, wagon wheel fashion. Lift onions from marinade and heap into center. Halve, seed and peel avocado. Slice each half lengthwise into thin slices, keeping slices attached at one end. Fan out and divide each fan onto two salads. Sprinkle salads with cilantro and chile slices. Add olives. Serve with Picante Vinaigrette. Makes 4
Per serving: About 179 cal, 3 g pro, 26 g carb, 8 g fat, 40% cal from fat, 0 mg chol, 396 mg sod, 6 g fiber.
PICANTE VINAIGRETTE: Combine in jar 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons medium picante sauce, 1 tablespoon sugar and 1 teaspoon dried oregano; shake well. Makes 1/2 cup dressing.
Per serving: About 138 cal, 0 g pro, 5 g carb, 14 g fat, 87% cal from fat, 0 mg chol, 155 mg sod, 0 g fiber.
National Onion AssociationLAYERED ITALIAN SALAD WITH BASIL VINAIGRETTE 
This is an official 5 a Day recipe and provides each person served with about two servings of vegetables. Serves 4 Salad: 4 Roma tomatoes, thinly sliced 1 green zucchini, thinly sliced 2 yellow zucchini, thinly sliced Salt and pepper to taste
Basil Vinaigrette or Non-Fat Basil Vinegar: ½ cup balsamic vinegar ½ tablespoon olive oil OR none 8 fresh basil leaves, finely chopped, OR 2 teaspoons dried basil
On a serving plate, layer alternate slices of tomato, yellow zucchini, and green zucchini in a stairway pattern so all vegetables show.
Mix dressing ingredients and add to vegetables.
Add salt and pepper to taste.
Nutritional Analysis Calories: 66 Fat: 2 g Cholesterol: 0 mg Fiber: 3 g Sodium: 16 mg EARLY VEGETABLE AND LENTIL SALADA healthful, affordable recipe.25 minutesServes: 6 1/2 cup lentils, washed 1/2 pound new red Bliss potatoes (with skin), quartered 1/2 pound thin asparagus 1 cup frozen or fresh peas, shelled (in shell about 1/2 pound) 2 cups frozen corn 2 large carrots, shredded
Dressing 1 Tbsp fresh, chopped parsley 1 garlic clove, finely chopped 2 Tbsp red wine vinegar 1 Tbsp prepared mustard 1/3 cup olive oil
1. Bring 1 cup of water to a boil. Add the lentils and cook over low heat till tender, about 20 minutes. Drain the lentils.
2. Boil potatoes for 10-15 minutes (or microwave).
3. Cut the bottom 2 inches off the asparagus. Rinse the asparagus in cold water. Remove the fresh peas from their shells (optional).
4. Steam asparagus, peas, and corn for 3 minutes. Remove and run cold water over to stop the cooking process.
5. For dressing: Combine the chopped parsley, chopped garlic, vinegar and mustard in a mixing bowl. Mix together with a whisk, add the oil in a slow, steady stream.
6. Combine the lentils, potatoes, asparagus, peas, corn and carrots. Toss with dressing. Serve.
Nutrients per serving: 1 cup Calories 179; Saturated Fat 0.7 g; Iron 1.9 mg; Protein 6 g; Cholesterol 0 mg; Calcium 34 mg; Carbohydrate 36 g; Vitamin A 738 RE; Sodium 73 mg; Total Fat 5.2 g; Vitamin C 19 mg; Dietary Fiber 6 g MEDITERRANEAN LENTIL SALADServes 4 
Provides 1 1/2 vegetable servings per personLentils pack a high protein and fiber wallop, and ½ cup counts as 1 vegetable serving. Lentils1 cup dried brown or green lentils1 small onion, peeled and chopped (1/2 cup) 2 cloves garlic, peeled1 bay leaf
Salad1/4 cup pitted and chopped Greek olives1 cup chopped celery1 cup chopped red bell pepper2 tablespoons chopped parsley1/4 cup lemon juice2 tablespoons extra virgin olive oil2 cloves garlic, crushed2 teaspoons fresh or 1/2 teaspoon dried thyme leaves1/4 teaspoon salt1/4 teaspoon pepper
1. Wash the lentils, picking out any small stones. Place in a pan with the onion, garlic, bay leaf, and 3 cups water. Bring to a boil, reduce the heat, and simmer 15 to 20 minutes or until tender but not mushy. Drain, discard the onion, garlic cloves, and bay leaf, and chill under cold water.
2. Place the lentils in a bowl with the olives, celery, red pepper, parsley, lemon juice, oil, thyme, salt, and pepper. Toss and serve warm or cold over mixed bitter greens. Nutritional Analysis Per Serving:253 calories8 g fat28% calories from fat1 g saturated fat4% calories from saturated fat 33 g carbohydrates 255 mg sodium16 g dietary fiber SAUCY LENTIL SALADPreparation time: 2 hour(s) 40 minute(s) Number of servings: 6 Number of 5 A Day servings: 1 Ingredients 1/2 cup, lentils, uncooked 1-1/2 cup, water 1 cup, brown rice, uncooked 1/2 cup, fat-free Italian salad dressing 1 tomato, diced 1 cup, chopped green bell pepper 1 cup, chopped red bell pepper 1/2 cup, chopped onion 1/2 cup, chopped celery
Directions Rinse lentils and cook in water for 20 minutes or until tender; drain.
Check lentils for tenderness after 15 minutes of simmering; they should be tender and firm, but not soft
While lentils are simmering, cook brown rice according to package directions.
Combine remaining ingredients.
Mix with lentils and rice; toss, and chill for 2 hours. MÂCHE, ROASTED PEAR AND FENNEL SALAD WITH PORT VINAIGRETTEServes 6 to 8 1 cup walnut halves, toasted 2 firm but ripe red Anjou pears, halved and cored 2 small fennel bulbs, stalks removed (about 12 ounces), cored and quartered 1 tablespoon olive oil ½ cup vegetable stock
Port Vinaigrette 1 cup port 1 shallot, peeled and sliced ¼ cup olive oil 2 tablespoons balsamic vinegar Salt and pepper to taste
8 cups (two packages) Epic Roots Mâche
Preheat oven to 400°. Cook walnuts until toasted, about 5 minutes.
Place pears, cut side up, in a large glass or ceramic baking dish along with fennel.Drizzle with olive oil and stock. Cook in the oven for 10 minutes. Turn pears and fennel over and roast five more minutes, until pears are tender.
Remove pears and transfer to plate.
Continue cooking fennel until tender, 10-15 minutes longer. Transfer fennel to plate with pears.
When cool, thinly slice pears and fennel lengthwise.
Meanwhile, reduce port and shallots in a heavy medium sauce pan over medium heat until ¼ cup remains. Strain into a large bowl and cool. Whisk in oil, vinegar, salt and pepper until thoroughly combined.
Add Mâche, pears, fennel and walnuts to the vinaigrette and toss to coat.
Serve and garnish with some of the pears and walnuts arranged on top of each salad.MARINATED FRESH VEGETABLE SALADServes 4. 2 cups fresh small broccoli florets 1 small yellow summer squash, halved lengthwise and sliced 1 small zucchini, cut into bite-size strips 1/2 teaspoon crushed red pepper 1/3 cup white balsamic vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon sugar
Cooking DirectionsCook broccoli, covered, in medium saucepan in small amount of boiling, lightly salted water for 3 to 4 minutes or just until broccoli is crisp-tender; drain. Immediately plunge cooked broccoli into ice water. When chilled, drain.
In large bowl, combine broccoli, yellow squash, zucchini and crushed red pepper.
In glass measuring cup, combine vinegar, oil, lemon juice and sugar.
Pour over broccoli mixture; toss gently to coat. Cover and chill for 2-4 hours, stirring occasionally.
Serving SuggestionsEnjoy fresh vegetables at the height of the season with this side salad. A light and healthy side for Herbed Pork Chops.
Nutrition FactsCalories 100 calories; Protein 2 grams; Fat 7 grams; Sodium 15 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 8 grams; Fiber 2 grams MARINATED AND GRILLED APPLE AND RED ONION SALADMakes 6 servings.Dressing1/4 C walnut oil1/4 C light salad oil1/4 C apple cider vinegar1 T Dijon mustard1/2 tsp salt1/4 tsp black pepper
Whisk the two oils together in a mixing bowl; add the vinegar, mustard, salt, and pepper. Whisk lightly, just enough to blend the ingredients. Set aside.
Salad1 small, red onions, peeled2 eating apples1 T light cooking oil1 head romaine lettuce, cut into ¼-wide ribbon1 apple, thinly sliced, for garnish
Slice the onions into thin circles and the apples into ¼-inch-thick rings. Place in mixing bowl, toss with 4 tablespoons of the dressing, and marinate for 30 minutes before grilling.
Place romaine lettuce ribbons in a large mixing bowl, cover, and refrigerate until ready to use.
Lightly oil grill.
Drain onions and apples, then grill over low to medium heat for 2 minutes on each side.
Place grilled onions and apples in a mixing bowl, toss with 6 tablespoons of dressing, and refrigerate until cool.
Toss lettuce and dressing and arrange on plates; drain the onions and apples and arrange on top of lettuce. Garnish with thin slices of fresh apple.
TIP: To lower the fat content, reduce the amount of oil in the dressing during preparation.
Approximate Nutrition Analysis (per serving, salad plus dressing): calories, 315; fiber, 5 g; fat, 21 g; cholesterol, 0 mg; sodium, 320 mg, calories from fat, 60%.
The Market Place restaurant www.marketplace-restaurant.comU.S. Apple Association www.usapple.org
MATBUCHA(Cooked Red Pepper and Tomato Salad)Reprinted with permission by Gems in IsraelSubmitted by: Diana Harel Type of Recipe: Moroccan Ingredients: 1 Kilo Red Peppers2 Kilos Soft Cooking Tomatoes1/2 cup oil1 Tbsp. Sweet Paprika3 Tsp. Crushed Garlic1/2 Tsp. Salt3 Small Dried Chili Peppers (or Cayenne Pepper)
Preparation: 1. Place peppers on an open flame. Turn the peppers until the peppers become blackened and are burned on all sides. Place peppers in a plastic bag and let cool.
2. Place tomatoes in a deep bowl and poor boiling water over them. After a few minutes remove tomatoes from water and peel them.
3. Cut tomatoes in half and squeeze out the juice (which you can save for pasta sauce or discard). Chop the tomatoes into large pieces.
4. Place oil and chopped tomatoes in a large pot.
5. Place blackened peppers under running water and peel them. Cut the peppers into thin strips. Add peppers to the pot with the tomatoes.
6. Add the spices and chopped garlic.
7. Cook on high heat until the mixture begins to stick to the pot. Reduce the heat and cook for about half an hour until hardly any liquid is left in the pot.
8. Place in a storage container and let cool. NASTURTIUM SALAD “Put a plate of flowers of the Nasturtium in a salad bowl, with a tablespoonful of chopped chervil; sprinkle over with your fingers half a teaspoonful of salt, two or three tablespoonsful of olive oil, and the juice of a lemon; turn the salad in the bowl with a spoon and a fork until well mixed, and serve."
Turabi ejendi, Turkish cookery book, 1864.OKRA TOMATO SALADServes 83 tablespoons vegetable oil1 16-ounce package frozen okra2 cups cherry tomato halves1 cup sliced celery2 tablespoons chopped green onion1/4 cup distilled vinegar2 tablespoons dry white wine2 teaspoons lite soy sauce1 teaspoon sugar1 teaspoon dry mustard1/2 teaspoon salt1/8 teaspoon red pepper flakes1/4 teaspoon minced garlic2/3 cup vegetable oilTorn assorted lettuce
Cooking DirectionsIn 10-inch skillet over medium heat, cook okra in oil, in two portions, until lightly browned. Drain, cool.
Combine okra, tomatoes, celery and onions; mix lightly
In blender jar, combine vinegar, wine and soy sauce. Add combined seasonings and garlic.
With blender running, gradually add oil, mixing until well blended.
Add 1/2 cup dressing to okra mixture; toss lightly, chill. Serve on lettuce and offer remaining dressing on side
Serving SuggestionsVery popular in the Southern states, okra can be found fresh in most of the rest of country through the summer months. This salad uses the frozen packaged okra with cherry tomatoes to make a tasty side salad.OLIVE SALADMakes 2 cups.One serving size is 1/4 cup 1 10-ounce jar pimiento-stuffed olives, drained and coarsely chopped 1 stalk celery, chopped 1 carrot, grated 2 cloves garlic, minced 1 3-ounce jar diced pimiento, drained 3 tablespoons olive oil 1 tablespoon and 2 teaspoons red wine vinegar
Cooking DirectionsCombine all ingredients and chill.
Serving SuggestionsServe as part of a buffet or with a picnic. A good foil with a Gridiron Hero Sandwich or a Hot Grinder Sandwich.
Nutrition FactsCalories 75 calories; Protein 1 grams; Fat 8 grams; Sodium 477 milligrams; Cholesterol 0 milligrams; Saturated Fat 1 grams; Carbohydrates 2 grams; Fiber 1 grams Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com ONION SALSA SALADFruits & Vegetables - Eat 5 to 9 A Day for Better Health
Serves: 6 peoplePreparation Time: :30-1 hoursIngredients:1 cup diced onions 1 small can diced pimento 1/2 cup green onion 1/4 cup fresh jalapeno, chopped (optional) 8 ounces black eye peas 1 cup bell peppers, diced 1 ounce fresh garlic, chopped 1/4 cup Italian dressing salt and pepper to taste
Directions:Combine all items.
Let marinate overnight for best flavor.
Serve as a side dish or as an appetizer with low fat crackers.
Nutrition:198 calories 5 grams of fat 0 milligrams of cholesterol 11 grams of fiber 87 milligrams of sodium ONION - VIDALIA ONION PANZANELLAServe 8.
Ingredients: 1 clove garlic, peeled 1 baguette, torn in 1-inch pieces, lightly toasted (about 4 cups) 6 yellow or red Roma tomatoes, diced Salt, pepper and sugar 8 canned artichoke hearts, quartered 1 Vidalia onion, peeled and cliced in ¼ -inch rings 2 Tbs chopped fresh chervil or 1 Tbs dried Chervil 1 Tbs whole tarragon leaves 1 Tbs chives, snipped into ½-inch lengths
VINAIGRETTEMakes 2/3 cup
2 Tbs sherry vinegar 2 tps honey 1 tps Dijon mustard ½ tps salt Freshly ground black pepper to taste ½ c extra virgin olive oil
In small bowl, whisk together vinegar, honey, mustard, salt, pepper. Whisk in oil. Instructions:Thoroughly rub insided of large wooden salad bowl with garlic clove.
Discard garlic.
Add toasted bread.

SEA FOOD SALAD

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GRILLED CALAMARI & RADICCHIO SALAD
See also: License to Chill
2 heads of radicchio di Verona, (the round kind), quartered
4 squid, tentacles, heads, and beak removed
Regular olive oil as needed for grilling
Half cup arugula
Half a red onion sliced thin
6 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 garlic clove, finely minced
Salt & pepper to taste


Heat your grill to medium/medium-high.
Cut the radicchio through the root end so each quarter has one fourth of the core. This will help keep each segment in tact. If any of the outer leaves do detach, simply grill them separately. Rinse the radicchio quarters, pat dry and set aside.

Scrape the membrane off the squid bodies. Cut down one side of each body and unfold. With a paring knife, make a series of cuts, less than halfway into the flesh, along the length of the body. Now make another series of cuts diagonally crossing the first ones. Again, be very careful to not cut too deep or the squid will come apart. This procedure is known as scoring and will allow them to grill flat and not curl up. 

Brush the squid and the radicchio quarters with olive oil. Start by grilling the radicchio on one of the flat sides. Each side will take 2-3 minutes. Give them a head start and then start grilling the squid, turning once, until just cooked through and lightly golden, about 2-3 minutes. Do not overcook or it will become rubbery. 

Mix the arugula and red onion and place in the center of a large platter. Cut the calamari into strips and sprinkle over top of the arugula. Arrange the radicchio quarters around the pile of arugula. Whisk the olive oil, lemon juice, garlic and salt and pepper and drizzle over the salad.
CUTTLEFISH SALAD
Italian Family Dining
by Edward & Eugenia Giobbi

Cuttlefish are shipped to the United States from Spain and Italy, where they are highly prized. Similar but superior to a squid, the cuttlefish has thick, sweet white flesh. It can be steamed, broiled, grilled, stewed, and fried. This is one of our favorite ways to prepare it. For a fall variation, we add boiled fresh cranberry beans to this salad.
Serves 4 to 6


Ingredients
1 large cuttlefish (1 1/2 to 2 pounds), cleaned and with head and tentacles intact (see Note)
Olive oil
Salt and freshly ground black pepper or hot pepper flakes
1 tablespoon chopped rosemary
2 large red bell peppers, roasted, peeled, cored, and cut into 1/2-inch slices
4 tablespoons extra virgin olive oil
Juice of 1 lemon
4 garlic cloves, sliced
1 tablespoon chopped flat-leaf parsley
2 bay leaves


Directions
Prepare a grill.

Rub the cuttlefish with some oil, salt, pepper, and the rosemary. Place the cuttlefish on a piece of aluminum foil that is a couple of inches larger than the fish. Place on the grill and cook for about 20 minutes. Turn the cuttlefish over and cook for another 5 minutes. Remove the cuttlefish, discard the foil, and continue to grill the cuttlefish for about 2 minutes on each side—this will create browned grill marks on the fish.

Remove the cuttlefish and cut the body into strips about 1/2 inch wide and 2 inches long. Cut the head and tentacles into thin slices.

In a large serving bowl, combine the cuttlefish with the bell peppers, extra virgin olive oil, lemon juice, garlic, parsley, bay leaves, and salt to taste. Allow the salad to rest for at least 2 hours before serving. Remove the bay leaves before serving.

Note: Clean the cuttlefish head by cutting off the beak. and eyes, and remove the skin. Remove the innards and bone and discard. Or, ask your fishmonger to clean the cuttlefish.
OCTOPUS SALAD
Octopus is an excellent, delicate mollusk that is particularly easy on the stomach. We steam it with a wine cork in the pot because the cork tendenzes the octopus. This dish can be made a day ahead of time and stored, covered, in the refrigerator.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4

Ingredients
1 small octopus, about 1 3/4 to 2 pounds (have your fishmonger clean the head)
1/2 cup dry white wine
1/2 cup sliced scallions
4 garlic cloves, sliced
Salt and hot pepper flakes
1 wine cork
1 cup fresh peas (about 1 pound in the shell)
2 tablespoons chopped cilantro
1 tablespoon chopped mint
2 tablespoons extra virgin olive oil
Juice of 1 lemon (about 3 tablespoons)
Salt


Directions
In a large pot, place the octopus, wine, scallions, garlic, and salt and hot pepper flakes to taste. Add the wine cork Bring to a boil over medium-high heat, and then lower the heat to medium-low and cook, tightly covered, until the octopus is fork-tender, about 45 minutes Remove the octopus from the liquid and let it cool Rub off the dark skin and suction cups from the tentacles. Cut the octopus into 1-inch sections, place in a large bowl, and set aside.

Bring a small pot of water to a boil over medium-high heat and add the peas. Boil the peas until they are tender when tested with a fork, about 10 minutes. Drain and add the peas to the octopus Add the cilantro, mint, oil, and lemon juice Season to taste with salt Allow the salad to rest for 1 1/2 hours. It is best served at room temperature.
OCTOPUS AND ARUGULA SALAD
 

(Insalata Di Polpo E Rucola)
The Silver Spoon, Phaidon Press

Serves 6

Ingredients
scant 1/2 cup dry white wine
6 black peppercorns
1 teaspoon coarse sea salt
1 3/4-pound octopus, cleaned and tenderized
2 bunches of arugula, chopped
4 tablespoons pine nuts
1/2 apple, peeled, cored and diced
1/2 cup olive oil
juice of 1 lemon, strained
salt and pepper


Directions
Put a little water in a pan and add the wine and peppercorns. Bring to a boil, add the sea salt and immerse the octopus.

Cook for 1 hour or until the thickest tentacles can be pricked with a fork.

Remove the pan from the heat and let the octopus cool in the water for at least 20 minutes.

Meanwhile, combine the arugula, pine nuts and apple.

Drain the octopus, pull off and discard the skin and chop the flesh.

Add to the arugula mixture.

Whisk together the olive oil and lemon juice in a pitcher, season with salt and pepper and pour over the salad.
SPICY SQUID SALAD
'bills open kitchen' by Bill Granger
Serves 4
1 baby cos lettuce, washed and dried
1 kg (2 Ib 4 oz) squid, cleaned, scored on inside and cut into strips
2 tablespoons vegetable oil
3 red Asian shallots, or 1/2 red onion, finely sliced
20 g (1 cup) mint leaves
30 g (1 cup) coriander (cilantro) sprigs
50 g (1 cup) Asian basil leaves, or basil leaves
2 long red chillies, seeded and very finely sliced


Arrange the lettuce leaves on four serving plates.
Place the squid and vegetable oil in a bowl and toss to combine.
Preheat a barbecue or frying pan until hot.
Cook the squid for 1 to 2 minutes each side, or until just cooked.
Don't overcook or the squid will be tough.

Place the onion, mint, coriander, basil and chilli in a bowl with the cooked squid. Pour the chilli garlic dressing over and toss to combine. Pile on top of the lettuce leaves.


CHILLI GARLIC DRESSING
2 garlic cloves
1 small red chilli, roughly chopped
2 coriander (cilantro) roots, washed and scraped
1 teaspoon sea salt
55 g (1/4 cup) soft brown sugar
60 ml (1/4 cup) lime juice
60 ml (1/4 cup) fish sauce


Place the garlic, chilli, coriander root and salt in a mortar and pestle and pound into a paste.
Add the sugar, lime juice and fish sauce and stir to combine.
Alternatively, process in a food processor or blender until smooth.
CRAB MEAT AND RICE SALAD
The Silver Spoon, Phaidon Press
Serves 4

Ingredients
1 1/2 cups long-grain rice
4 tablespoons olive oil
2 leeks, trimmed and sliced
1 3/4 cups peas, shelled
2 eggs
11 ounces crab meat, drained if canned
salt and pepper


Directions
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.

Tip into a salad bowl and stir in 1 tablespoon of the oil and a pinch of pepper.

Heat 2 tablespoons of the remaining oil in a pan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.

Add the peas, season with salt and cook over medium heat for 10 minutes until tender.

Beat the eggs with a pinch of salt.

Heat the remaining oil in a skillet, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.

Flip the omelet over and cook until the second side is set.

Slide out of the skillet and cut into strips.

Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelet.

Taste and adjust the seasoning if necessary.

Store in a cool place, but not the refrigerator, until ready to serve.
EAST PASS CRAB SALAD
Yield: 4 servings
1 pound Florida blue crab meat
1 cup finely chopped green bell pepper
4 cups chopped Florida iceberg lettuce hearts
1/2 cup chopped red onion
1 cup chopped romaine lettuce hearts
1 cup finely chopped red bell pepper

Dressing:
1/4 cup salad oil
1/2 cup Florida lime juice
2 teaspoons minced garlic


Remove any remaining shell particles from crabmeat.

Combine crabmeat, lettuce, bell peppers and onion in large mixing bowl; toss and set aside.

In a small bowl combine oil, lime juice and garlic and mix vigorously.

Add dressing to salad according to taste and toss to coat all ingredients.
GRAPEFRUIT-CRAB SALAD
Makes 4 main-dish servings.
This low-fat rendition of Crab Louis makes a first-class lunch or light supper entree.
Lettuce leaves
6 cups torn mixed salad greens
3 Florida Grapefruit, peeled
2 medium tomatoes, cut into wedges
2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
1 small green sweet pepper, sliced into rings 
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 cup plain fat-free yogurt 
1 hard-cooked egg white, chopped
1 tablespoon catsup 
Few drops bottled hot pepper sauce

Line 4 individual plates with lettuce leaves; top with torn greens. 

Section grapefruit over a bowl to catch juice; set juice aside. Remove seeds from sections. 

Arrange grapefruit sections, tomatoes, crabmeat, and pepper rings on top of greens.

For dressing, in a bowl combine 2 tablespoons of the reserved grapefruit juice, the mayonnaise, yogurt, hard-cooked egg white, catsup, and hot pepper sauce.

If desired, stir in additional grapefruit juice, 1 teaspoon at a time, until desired consistency.

Top each salad with some of the dressing mixture.
CRAB SALAD WITH HONEY VINAIGRETTE
Salad Ingredients 
1 bag mixed field greens
1/2 pound fresh jumbo lump blue crabmeat
1 tangerine
1/2 onion, caramelized
1 small seedless cucumber, sliced thin
1 tomato, quartered
 

Directions
Toss all ingredients together.


HONEY VINAIGRETTE  
1/4 cup Champagne vinegar
1/8 cup Dijon mustard
1/3 cup extra light olive oil
1/2 cup honey
salt and pepper


Directions
Combine the vinegar and mustard.
Wisk in oil gradually.
Adjust seasoning with salt and pepper.
Add to the salad mixture.
CRAB, SPRING CRAB SALAD
Serves 4.
Ingredients
2 pineapples, cut in half length-wise, center scooped out
1 pound backfin crabmeat, cartilage removed
1 cup pineapple, chopped
1/2 cup chick peas (optional)
1/2 cup fresh parsley, chopped
1/4 cup walnuts, chopped
2 medium apples, sliced 1/4"
2 tablespoons lemon juice
lettuce or romaine

CELERY SEED DRESSING
1/2 cup cider vinegar
3/4 cup salad oil
3-1/2 tablespoons confectioners sugar
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 cup onion, chopped
1/4 cup pineapple juice
1/2 tablespoon celery seed


Directions
Prepare pineapples.

In a medium bowl, combine crabmeat, pineapple, chick peas, parsley and walnuts, and toss gently.

Slice apples and cover with lemon juice.

Line pineapple with lettuce or romaine.

Mound 1/4 of the crab mixture on each piece of lettuce.

Arrange apple slices around crab mixture.

Top with a small piece of apple.

Refrigerate until ready to serve.

To make dressing, combine all ingredients in a blender and liquefy.

Refrigerate and serve chilled.
VIDALIA® ONION, LUMP BLUE CRABMEAT & TOMATO SALAD
Makes 4 servings
Ingredients
1/2 cup white wine vinegar
1/4 cup sugar
Pinch salt
Pinch pepper
1 medium Vidalia Onion, peeled and thinly sliced
1 small cucumber, peeled and thinly sliced
1 medium vine-ripe red tomato, diced
1 medium vine-ripe yellow tomato, diced
12 ounces fresh blue lump crabmeat, picked over to remove shell fragments
1/4 cup virgin olive oil
4 scallions, thinly sliced
4 basil leaves, julienned


Instructions
In a large bowl combine vinegar, sugar, salt and pepper

Add Vidalia Onion and cucumber slices to vinegar mixture, toss to coat.

Marinate for 1 to 2 hours.

Add tomatoes, crabmeat, olive oil, scallions and basil. Toss gently and adjust seasoning.

To serve, divide salad among four chilled plates. 
SELYODKA POD SHUBOY
Russian Layered Herring And Vegetable Salad
Jewish Food: The World at Table by Matthew Goodman
The name of this dish literally means 'herring in a winter coat,' an evocative way of describing the heavy layering of vegetables that cover the herring. This recipe, given to me by Zell Schulman, author of the cookbook 'Passover Seders Made Simple,' comes from Zell's friend Nadezhda Zaretzky. Now living in Cincinnati, Ohio, Nadezhda Zaretzky was once a pediatrician in Odessa, Russia. She recalls how this dish was often served by Soviet Jews on Shabbat and after Yom Kippur, when Jewish rituals had to be practiced in secret.
SERVES 12
Schmaltz herring fillets, totaling about 12 ounces
Milk for soaking
2 pounds russet potatoes, peeled, boiled until tender, and diced
12 ounces canned pickled beets, drained and diced
2 Granny Smith apples, grated
1 cup mayonnaise
2 carrots, peeled and grated
3 hard-boiled eggs, chopped
1 large onion, finely chopped
1 1/2 to 2 cups chopped fresh flat-leaf parsley
Slices of rye or pumpernickel bread for accompaniment


1. Place the herring in a large bowl and add milk to cover. Soak for 30 minutes in the refrigerator, then drain. Finely chop the herring and set aside.

2. In the center of a medium platter, arrange half of the potatoes into a circle about 8 inches in diameter. Top this with a layer of half the pickled beets and then a layer of half the apples. Spread a thin layer of mayonnaise over the apples. Add a layer of half the carrots, followed with a layer of half the eggs, a layer of half the onions, and finally all of the chopped herring.

3. Cover the herring with a layer of the remaining onions, followed by the remaining eggs, and then the remaining carrots. Spread a thin layer of mayonnaise over the carrots. Top this with a layer of the remaining apples, then the remaining pickled beets, and finally the remaining potatoes. Coat the entire salad with the remaining mayonnaise. Garnish the stacked salad with the parsley. Cover loosely with plastic wrap and refrigerate several hours or overnight. Slice into wedges and serve with slices of iye or pumpernickel bread.
CARAMBOLA LOBSTER SALAD
5 servings
Salad:
1/2 pound mixed salad greens, chilled
4 medium carambola, sliced
1 cup Florida oranges, peeled and sliced
1 pound cooked Florida lobster tails or shrimp
1 cup black beans

Dressing:
1 cup Florida orange juice
2 tablespoons honey
1/4 cup canola oil
1 teaspoon salt


Pour orange juice in a sauté pan and bring to a boil; and reduce liquid by one half.

Remove and cool.

Combine orange juice, honey, oil and salt for dressing.

Combine salad ingredients, toss with dressing and serve.
SUNSHINE LOBSTER SALAD BOWL
6 servings
 
3/4 pound cooked Florida lobster meat
6 cups lettuce, torn in small pieces
2 medium Florida tomatoes, cut in bite-size pieces
1 grated Cheddar cheese
1/2 cup sliced pitted ripe olives
1/3 cup sliced green onions, including tops
1/2 cup creamy Caesar salad dressing
Whole pitted ripe olives


Cut lobster into 1/2 inch pieces.

Combine lobster, lettuce, tomatoes, cheese, olives and green onions.

Add dressing; toss lightly.

Garnish with ripe olives.
MAHI-MAHI AND GREEN PAPAYA SALAD
Fish Grilled & Smoked by John Manikowski

Serves 4
If you cannot buy mahi-mahi, use fresh, good-quality tuna. Find a green papaya and be ready for a delightful Thai surprise. Green papaya resembles kohlrabi or Jerusalem artichokes in its firm, crunchy texture, but it is far different when ripe. Curry paste may be found in small cans in the Asian section of the supermarket and will keep for several weeks, refrigerated.

To marinate the mahi-mahi:
Juice of 1 1/2 lemons (about 4 1/2 tablespoons)
2 tablespoons green Thai curry paste
1 pound mahi-mahi fillets

To make the dressing;
4-6 garlic cloves, finely chopped
2 tablespoons fish sauce
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon pure maple syrup
1/2 teaspoon Tabasco sauce

To make the salad:
1 medium green papaya, peeled, julienned (about 3 cups)
1/2 small red onion, thinly sliced
3/4 cup fresh bean sprouts
1/2 cup Jerusalem artichokes, peeled and julienned, or water chestnuts
1/2 cup fresh basil leaves, finely chopped
1 tablespoon peanut oil
1/2 teaspoon cayenne pepper

To finish:
Toasted pumpkin seeds


1. Preheat a grill.

2. Stir together the lemon juice and the curry paste. Add the mahi-mahi and set aside.

3. Whisk together the dressing ingredients in a large bowl. Set aside.

4. Mix the papaya, onion, sprouts, artichokes, basil, peanut oil, and cayenne in a large bowl. Set aside.

5. Remove mahi-mahi from the marinade and transfer to the grill. Grill for 4 minutes; turn and grill 4 minutes longer, or until the fish is thoroughly cooked. Transfer to a cutting board and slice into thin strips.

6. Combine the mahi-mahi with the salad and toss lightly. Drizzle the dressing over the top and sprinkle with the pumpkin seeds. Divide into four bowls and serve immediately
CAESAR SALAD WITH FRIED OYSTERS
Salad
1 head Florida Romaine lettuce
1/2 head Florida iceberg lettuce
1 cup Caesar salad dressing
1/2 cup grated Parmesan cheese
2 cups croutons
Fried Florida Oysters (see recipe below)
anchovies (optional)

Fried Oysters
1 pint shucked Florida oysters
3 tablespoons Florida milk
1/2 cup all-purpose flour
1/2 cup dry bread crumbs or cracker crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
oil for pan frying


Salad
6 servings
Wash lettuce, pat dry and tear into bite-sized pieces. Place lettuce in large salad bowl, add dressing and toss. Sprinkle with Parmesan cheese and croutons and toss well. Arrange lettuce mixture on salad plates and top with fried oysters and anchovies.
 

Fried Oysters
Drain oysters and remove any remaining shell pieces. In small bowl or pie plate combine flour, bread or cracker crumbs, salt and pepper. In a heavy skillet heat ¼ inch oil until hot but not smoking. Add milk to oysters and stir. Individually, coat oysters with flour mixture and drop into hot oil. Fry for 2 to 3 minutes on each side or until browned. Place on absorbent paper to drain.
POMPANO SALAD
Yield: 6 servings
2 pounds skinless Florida pompano fillets*
1/4 cup olive oil
1/4 cup Florida green onions, chopped
3 tablespoons wine vinegar
2 tablespoons capers
3 Florida garlic cloves, minced
2 teaspoons cilantro, chopped
1/2 teaspoon dried basil
1/2 teaspoon salt 
1/2 teaspoon white pepper 
salad greens

 
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat for 3-5 minutes or until fish flakes easily with a fork.
Remove from heat and transfer to a cool plate; set aside.

Combine remaining ingredients, except salad greens.
Mix well and put in a flat-bottom container with a lid.

Place fish in a single layer in marinade and close lid tightly; chill 2 hours.

Remove fish from marinade and arrange on salad greens.

*Seafood alternative: mahi-mahi or shark

 CHILLED SALMON SALAD WITH ORANGE CITRUS ONIONS


4 fresh salmon filets,* (5 ounces each)
Salt and pepper
1/2 cup finely chopped red onion
1/2 cup dry white wine or 1/4 cup each lemon juice and water
3 medium yellow onions, sliced
3 tablespoons olive oil
2 teaspoons orange peel, grated
1 teaspoon lime peel, grated
3/4 cup orange juice
1 quart mixed dark leafy salad greens
Fresh dill sprigs or Italian parsley


Sprinkle salmon with salt and pepper.
Portion red onion onto salmon filets and press on evenly with back of spoon.

Pour wine into 10-inch skillet and heat until it bubbles at the edges. Set salmon in wine, cover and return liquid to a gentle boil. Let cook gently without turning for 6 or 7 minutes or until salmon is just cooked through and topping is rosy. You can check doneness by poking the tip of a sharp knife into the thickest part of one filet and check that inside color has paled.

Chill fish and liquid.

For Orange Citrus Onions:
Makes 4 servings
Heat oil in a large skillet, add yellow onions and cook over medium heat, stirring often, until they are soft and sweet.

Remove from heat and mix in orange and lime peels and orange juice.
Cover and chill.

To serve, portion lettuce onto 4 plates. Top with salmon filets. Lift onions from liquid with slotted spoon or fork and top salmon. Spoon juice from onions over salmon and lettuce. Garnish with dill.

*If salmon filets have skin on them, purchase 4 (6 ounce) filets and pull off skin.

GRILLED SALMON AND BARTLETT PEAR SALAD WITH HAZELNUTS
Makes 4 servings.
3/4 cup olive oil 
1/4 cup balsamic vinegar 
2 tbsp lemon juice 
2 tbsp honey 
1 tsp salt 
1/2 tsp freshly ground pepper
4 fresh salmon fillets 
4 cup baby greens
2 ripe California Bartlett pears, cored and thinly sliced
1/3 cup chopped, toasted hazelnuts 

 
In a medium bowl whisk together olive oil, vinegar, lemon juice, honey, salt and pepper; set aside.

Gently rinse salmon fillets and pat dry. Drizzle each fillet with ½ tablespoon vinaigrette mixture.

Place on a lightly oiled grill over medium coals for 8 to 12 minutes or just until salmon begins to flake easily when tested with a fork, turning once halfway through grilling time.

Meanwhile, toss the greens with half of the vinaigrette and assemble on a large platter. Top greens with pears, hazelnuts, and warm salmon fillets. Drizzle salad with remaining vinaigrette.

Nutrients per serving: calories 647; protein 49.9g; fat 41.8g; carbohydrate 18g; dietary fiber 2.8g; cholesterol 141mg; sodium 501mg. 
CALICO SCALLOPS WITH ROASTED PECAN POTATO SALAD
Yield: 6 servings.
2 pounds Florida calico scallops, cooked, drained
2 cups chopped Florida potatoes, skin on, boiled
1 cup low-fat salad dressing
3/4 cup shredded Parmesan cheese
1/2 cup chopped Florida celery
1/2 cup chopped Florida green bell pepper
1/2 cup chopped Florida yellow bell pepper
1/2 cup chopped, lightly roasted Florida pecans
1 tablespoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon chopped, fresh dill
 
 
Combine all ingredients except dill.

Mix well and refrigerate overnight.

Add dill and mix again before serving.
SEARED SCALLOP AND CORIANDER SALAD WITH A LIME AND RED PEPPER DRESSING
East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort
Basically there are two types of scallop - queens and kings - and there is a great difference between them King scallops are larger than queens and are diver caught They provide a much more substantial piece of meat but at a price Steer clear of queens which are small and after cooking end up looking like buttons And never — repeat never - buy scallops that have been frozen when defrosted and cooked they lose all their flavour, leaving a pan full of defrosted water to boot.
10 large king scallops with corals, shelled
1 red pepper
Salt and freshly ground black pepper
Extra virgin oil
Juice and zest of 2 limes
2 x 15g (1/2 oz) packets fresh coriander, half of it chopped
1 tbsp red onion, chopped
250g (9oz) bag mixed salad leaves, pre-washed


Pre-heat the oven to 200°C/400°F/Gas Mark 6.

Cut the pepper in half, remove the seeds and stalk, and place in an ovenproof dish. Season with salt and pepper drizzle with olive oil and place in the oven for 15 minutes until the skin has browned. Remove from the oven and while hot, place in a bowl, quickly cover with cling-film and leave to go cold. When cold, remove and discard the skin

For the dressing, cut the pepper flesh into small dice and place in a bowl with the lime juice and zest. Add 6 tablespoons of the olive oil with the chopped coriander and onion. Season and leave to one side.

Remove any black threads or sand from the scallops, but do not wash them.

Heat a frying pan until very hot. Season the scallops with salt and pepper; place in the very hot pan and deep-fry on both sides for 30 seconds or until just cooked.

Combine half the dressing with the salad leaves and remaining coriander leaves, and place in two bowls. Divide the scallops between two plates.

Finish the dish by drizzling the remaining dressing over the scallops, and serve with the salad.
SATELLITE BEACH SALAD
6 servings
1 1/2 pounds Florida calico or bay scallops

1 teaspoon salt
1 teaspoon paprika
1 teaspoon minced Florida garlic
1/2 teaspoon white pepper

2 cups cooked ziti, or other pasta
1 cup chopped Florida yellow bell pepper
1/2 cup chopped water chestnuts
1/2 cup finely chopped Florida celery
1/2 cup chopped Florida green onions
1/2 cup Caesar dressing

1/2 cup chopped Florida red cabbage
1/2 cup quartered artichoke hearts (in water)


Rinse scallops to remove any remaining shell particles.
In large bowl combine salt, paprika, garlic and pepper and mix well.

Spread scallops close together in a single layer on a broiler pan and coat the tops with spice mixture.

Broil scallops 4 to 6 inches from heat for 6 to 8 minutes or until they are opaque in the center. Remove from heat and cool in the refrigerator.

Combine pasta, bell pepper, water chestnuts, celery, onions and dressing; mix well.

Add cooled scallops to the pasta mixture and mix well.
Garnish with the artichoke hearts and red cabbage.
PORTOBELLO MUSHROOM SCALLOP SALAD
Yield: 6 servings
2 pounds Florida calico scallops
1 pound portobelo mushrooms, sliced
1 1/2 teaspoons ground allspice
1 teaspoon ground coriander
1 teaspoon marjoram
1 teaspoon salt
3 cups shredded arugula
1 head romaine lettuce

 
Arrange scallops and mushrooms on broiler pan; sprinkle with allspice, coriander, marjoram and salt.

Broil in preheated oven for 5 to 6 minutes, or until scallops are opaque.

Remove scallops and mushrooms from oven, drain, transfer to cool platter and chill for 30 minutes.

Arrange arugula and romaine leaves on 6 chilled salad plates, add scallops and mushrooms.

SHRIMP LOUIS
This 1950's classic takes a modern turn with organic ingredients. Serve this as a first-course in an avocado half, or as a cool entrée atop a bed or organic salad greens with tomato and boiled egg wedges.

1 pound medium-size shrimp (24 to 28 count per pound); peeled
1 tsp sage
1 tsp thyme
1 Bay leaf
1 cup organic mayonnaise
1 tsp organic ketchup
1/4 cup organic 100% Lemon Juice
1/2 tsp dried tarragon,
1 tsp fresh garlic, minced
To taste sea salt and freshly ground black pepper
1 cup celery, chopped (especially include the celery leaves)
1/2 cup radish, thinly sliced (optional)
3 tbsp red onion, minced -or- green onion, chopped
2 tbsp flat-leaf parsley, minced

Optional:
2 Hass avocadoes, ripe
3 tomatoes, sliced 1/3-inch thick


1. Boil water in stock pot, and add shrimp, bay leaf and seasoning; cook for two to three minutes until shrimp are just turning coral pink; drain shrimp in colander and cool with running cold water, discard bay leaf

2. In a mixing bowl combine mayonnaise, ketchup, lemon juice, tarragon, and garlic. Salt and pepper this salad dressing to taste.

3. Gently toss shrimp, celery, radish, onion, and parsley

4. Serve in cavity of avocado half or as a scoop atop sliced in-season tomatoes; garnish with parsley sprig. This also works well as a salad tucked into a pita pocket with radish sprouts and cherry tomatoes.
 
 SHRIMP, ORANGE SHRIMP SALAD
Yield: 2 servings
Ingredients
6 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 pound fresh Florida spinach
2 large Florida oranges, peeled and cut into segments
1/2 medium red Florida onion, sliced thin
1/2 pound cooked Florida shrimp, peeled and deveined


Directions
Mix oil, vinegar, salt and pepper.
Set aside.

On a large platter, make a bed of the spinach, then layer with orange segments, onion rings and shrimp.

Pour oil mixture over all.

SHRIMP SALAD WITH AVOCADO AND GRAPEFRUIT
Yield: 4 servings
Ingredients 
1 pound extra-large shrimp
1 lemon, halved
1 bay leaf
1/2 teaspoon black peppercorns
2 medium Ruby Red grapefruits, segmented and juice reserved
1 large avocado, pitted, peeled and diced
2 tablespoons fresh lime juice
1/2 teaspoon honey
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh mint leaves
2 ounces snow peas (about 24), strings removed, cut lengthwise in 1/8-inch strips
16 Bibb lettuce leaves, washed and dried


Directions
In medium saucepan, cook the shrimp for 2 minutes in 3 cups boiling water with lemon, bay leaf and peppercorns.

Drain the shrimp, peel, devein, and refrigerate in large bowl until ready to assemble.

To prepare the vinaigrette: Puree in blender until smooth: 1/4 cup of the reserved grapefruit juice, 1/4 of the avocado, lime juice, honey, ginger, salt and pepper.

Refrigerate until ready to serve.

Assembly: Add grapefruit, remaining avocado, mint, and snow peas to the shrimp.

Pour the vinaigrette over the shrimp mixture and toss gently to coat.

Arrange the lettuce leaves on four plates and top with the shrimp mixture.
SHRIMP WITH CUCUMBER SLAW
Yield: 4 servings
Cold Poached Shrimp with Cucumber Slaw
Ingredients 
4 cups water
1/4 cup fresh lemon juice
2 sprigs fresh tarragon
2 tablespoons seafood seasoning
1/2 cup dry white wine
1 tablespoon Tabasco sauce
2 tablespoons coarse salt
16 large pink shrimp, peeled and de-veined
1 medium cucumber, peeled and cut into thin julienne strips
fresh cilantro leaves
salt to taste
freshly ground black pepper to taste
 

Directions
For the poaching liquid, add the water to a medium-size stockpot with the lemon juice and next 5 ingredients.
Bring the liquid to a boil and simmer for 10 minutes.
Add the shrimp to the simmering liquid and poach for 2-3 minutes or until bright pink.
Drain and set the shrimp aside to cool.
Season the cucumbers with 1/4 cup of the Lemon and Tomato vinaigrette.

To serve, divide the Cucumber slaw amongst 4 salad plates and arrange 4 poached shrimp on top.
Drizzle a tablespoon of vinaigrette over the shrimp and garnish each plate with the cilantro.
 
 
LEMON AND TOMATO VINAIGRETTE
2 medium tomatoes, diced into 1/4 inch cubes
1 lemon, juice and zest
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
6 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper to taste
 
Directions
Combine all the ingredients in a small bowl.
SHRIMP, LEMON-BASIL SHRIMP SALAD
Yield: 8 servings
Ingredients 
3 pounds large shrimp, cooked, unpeeled
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced

Lemon-Basil Marinade (see below)
1/2 cup chopped fresh basil
16 cups salad greens
8 Baskets (optional, see below)
Fresh Lemon Vinaigrette (see below)
 

Directions
Peel shrimp and devein, if desired. Place shrimp, onion, bell pepper and Lemon-Basil Marinade in a large zip-top plastic freezer bag. Seal and chill 8 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving. Divide greens evenly between Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.

Nutritional Value Per Serving
Calories 216 Calories From Fat 28 , Total Fat 3g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 256mg, Total Carbohydrate 9g, Protein 36g, Omega 3 Fatty Acid 0.86g
 
 
LEMON-BASIL MARINADE
1 cup vegetable oil
1 cup red wine vinegar
2 tablespoons grated lemon rind
1/4 cup fresh lemon juice
3 tablespoons sugar
2 tablespoons hot sauce
2 tablespoons Dijon mustard
2 cloves garlic, pressed
1/2 teaspoon salt
 
Directions
Whisk oil and remaining ingredients together in a bowl. (If desired, prepare ahead by storing in an airtight container in the refrigerator up to 1 week. Bring to room temperature and whisk before using.)
 
 
FRESH LEMON VINAIGRETTE
1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 clove garlic, pressed
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup vegetable oil
 
Directions
Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended. (If desired, prepare ahead by storing in an airtight container in the refrigerator for up to 1 week. Bring to room temperature and whisk before serving.)
 
 
PARMESAN BASKET
1/2 cup Parmesan cheese, shredded
 
Directions
Wrap the outside of an inverted terra-cotta pot or glass bowl in aluminum foil. Coat foil with vegetable cooking spray. Place parchment paper on a baking sheet. Spread parmesan cheese onto the parchment paper, patting it into a circle. (Note: Do not use grated cheese in this recipe; only shredded will work.) Bake at 375 degrees F for 5 to 7 minutes or until pale gold in color. Remove from oven and let cook 10 seconds. Carefully lift the parchment paper off the baking sheet. Work quickly, inverting the Parmesan circle over the prepared pot or bowl and gently press over the bowl to desired shape. Carefully remove the parchment from the Parmesan circle. Cool basket completely (about 5 minutes) and remove from pot or bowl. Repeat to create as many baskets as you need. You can bake these a day ahead and store them in individual zip-top plastic bags. You will need to move quickly to shape them when they come out of the oven, so make them one at a time.
SHRIMP, ON THE BORDER SHRIMP SALAD
Yield: 4 servings
Ingredients
1 pound cooked Florida shrimp, peeled and deveined
1 15-ounce can black beans, rinsed and drained
1 8-3/4-ounce can whole kernel corn, drained
1/2 cup Florida red bell pepper, chopped
1/2 cup Florida celery, chopped
1/4 cup red onion, chopped
1/4 cup cilantro or parsley, chopped
3 tablespoons Florida green onions, chopped
1 jalapeno pepper, seeded and finely chopped
1/4 teaspoon cumin
sliced Florida avocado, garnish
Red Wine Vinegar Dressing (recipes follows)


Directions
Combine all ingredients, except avocado and dressing; refrigerate for one hour.
Serve with Red Wine Vinegar Dressing.
Garnish with avocado slices.


RED WINE VINEGAR DRESSING
Yield: 1/2 cup

Ingredients
1/4 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lime juice
1 teaspoon Dijon mustard
1 teaspoon Florida honey
1 teaspoon Italian season
1/2 teaspoon salt
1/4 teaspoon pepper


Directions
In a small bowl, combine all ingredients; mix well.
Pour over shrimp mixture.


Shrimp Nutritional Value Per Serving:
Calories 146, Calories From Fat 20, Fat Total 2g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 172mg, Total Carbohydrates 6g, Protein 24g, Omega 3 Fatty Acid 1g

Dressing Nutritional Value Per Serving:
Calories 137, Calories From Fat 128, Fat Total 14g, Saturated Fat 2g, Trans Fatty Acid 0g, Cholesterol 0mg, Total Carbohydrates 3g, Protein 0g, Omega 3 Fatty Acid 0g
CITRUS SALAD WITH GRILLED SHRIMP ADOBO
Makes 4 servings.
For Adobo Marinade
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 cup fresh Florida grapefruit juice
1/4 cup Florida orange juice concentrate
2 tablespoons extra virgin olive oil
salt and freshly ground black pepper to taste

1 pound jumbo shrimp, peeled and de-veined (leave the tail sections intact)
4 Florida oranges
4 Florida grapefruits
5 cups washed, stemmed spinach leaves or mesclun


Combine the ingredients for the marinade in a mortar and pestle or blender and puree until smooth. Correct the seasoning, adding salt and pepper to taste: the mixture should be highly seasoned.

Combine the shrimp and 2/3 of the marinade in a non-reactive bowl and stir to mix. Cover the bowl with plastic wrap and marinate the shrimp for 30 minutes, turning occasionally.

Cut the rind (both the zest and white pith) off the oranges to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes, working over a bowl to catch the juices. Remove any seeds with a fork.

Section the grapefruit the same way.

Arrange the orange and grapefruit segments around the outside edge of a platter or 4 salad plates, alternating orange and grapefruit segments.

Mound the spinach or mesclun in the center, The recipe can be prepared ahead to this stage.

Preheat the barbecue grill or broiler to high.
Grill or broil the shrimp until cooked, 1 to 2 minutes per side.

Arrange the shrimp on top of the salad and spoon the reversed marinade over the greens. orange and grapefruit segments, and shrimp.
CHILLIN’ OUT PASTA SALAD
Cook up this taste feast and set the table for a new family favorite.
Servings: 12
2 1/2 C (8 oz) medium shell pasta
1 C (8 oz) plain nonfat yogurt
2 Tbsp spicy brown mustard
2 Tbsp salt free herb seasoning
1 1/2 C celery, chopped
1 C green onion, sliced
1 lb small shrimp, cooked
3 C (about 3 large) tomatoes, coarsely chopped


1. Cook pasta according to directions—but do not add salt to water. Drain and cool.

2. In large bowl, stir together yogurt, mustard, and herb seasoning.

3. Add pasta, celery, and green onion, and mix well. Chill for at least 2 hours.

4. Just before serving, carefully stir in shrimp and tomatoes.
BACONY BARLEY SALAD WITH MARINATED SHRIMP


Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine

Makes 4 servings, 1¾ cups each.
Active Minutes: 40
Total: 40 minutes

Here's a great example of how to cook a healthy dish in minutes -- simply cook the bacon in the same pan as the barley to enrich the flavor, add some purchased cooked shrimp, a few aromatic vegetables, and you've got dinner (or a hearty potluck dish) in no time flat.

3 strips bacon, chopped
1 1/3 cups water
1/2 teaspoon salt
2/3 cup quick-cooking barley
1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, coarsely chopped
1/3 cup lime juice
2 cups cherry tomatoes, halved
1/2 cup finely diced red onion
1/2 cup chopped fresh cilantro
2 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1 avocado, peeled and diced


1. Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.

2. Add water and salt to the pan and bring to a boil. Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes.

3. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.

To Make Ahead: Prepare without avocado, cover and refrigerate for up to 2 days. Stir in the avocado just before serving.
CAESAR - ORANGE CAESAR SALAD
Makes 12 servings
2 teaspoons anchovy paste 
1/4 cup Dijon mustard 
1/4 cup finely chopped garlic, divided
1-1/2 quarts Florida Orange Juice, divided
1-1/2 cups olive oil
3 cups Florida Grapefruit Juice 
1/2 cup lime juice
2 teaspoons Old Bay® Seasoning
96 Peeled and deveined 21/25 count shrimp (2-1/2 pounds)
48 cups cleaned and cut Romaine lettuce, 1"x1" (3 pounds) 
6 cups seasoned croutons
1 quart Florida Orange Sections (2-1/4 pounds)
3/4 cup grated Parmesan cheese


To prepare the dressing, combine the anchovy paste, mustard and 1 tablespoon of garlic in a food processor; puree until smooth. While the processor is running, slowly add 2 cups of the Florida Orange Juice followed by the olive oil; mix until incorporated, cover and refrigerate.

To prepare the marinade, combine the Florida Grapefruit Juice, lime juice, Old
Bay® Seasoning, remaining garlic and remaining Florida Orange Juice; reserve. Place eight shrimp on each of 12 skewers and marinate in the refrigerator for four hours. Discard the marinade, cover and refrigerate the shrimp until needed.

To prepare each salad, grill one shrimp skewer (2-3 minutes per side), and keep warm. Toss 4 cups of lettuce with 1/4 cup of dressing and place the greens on a plate. Top the greens with a 1/2 cup of croutons, 1/3 cup of Florida Orange Sections, 1 tablespoon of Parmesan cheese and the shrimp from one skewer.
HAZELNUT-SHRIMP SALAD
Yield: 4 servings.
2 lbs. shrimp, cooked, shelled and coarsely chopped
1/2 cup dairy sour cream
1/2 cup mayonnaise
1/2 cup roasted & chopped Oregon hazelnuts
2 tablespoons chopped parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dill weed
3 tablespoons lemon juice
2 ripe avocados
lemon wedges
lettuce


Mix together shrimp, sour cream, mayonnaise, 1/2 of the hazelnuts, parsley, seasonings and 1 tablespoon lemon juice. Chill.

Peel and slice avocado; brush with remaining lemon juice.

Arrange avocado, salad and lemon wedges on lettuce-lined serving plate.

Sprinkle remaining hazelnuts on shrimp salad.
PASTA, PEAS AND SHRIMP SALAD
Yield: 8 servings
Ingredients: 
12 ounces fresh or frozen peeled and deveined medium-sized shrimp 
8 ounces dried rotini pasta (optional: may use other pasta shapes like radiatore or gemelli) 
1 6-ounce package of frozen snow peas 
1 red sweet bell pepper, seeded and chopped 
4 green onions, sliced 
1/4 cup white-wine vinegar 
2 tablespoons vegetable oil
2 tablespoons low-sodium soy sauce 
1/4 teaspoon crushed red pepper 
Nonfat cooking spray

 
Directions:
1. Thaw shrimp if frozen. 

2. Cook pasta according to package instructions. Add snow peas to pasta water about 1 minute before pasta is done cooking. Drain in a colander then return pasta and peas to the pot. 

3. Add bell pepper and green onions and toss well. Cover and set aside. 

4. Place vinegar, oil, soy sauce and red pepper in an airtight container, cover, then shake to combine ingredients for vinaigrette. 

5. Spray skillet with cooking spray and heat over medium-high heat. Add shrimp and cook until opaque. 

6. Place pasta mixture in a large serving bowl. Add shrimp and toss well. Drizzle vinaigrette then toss until well coated then serve. 
PINEAPPLE AND HONEYDEW SALAD WITH HONEY MUSTARD AND LIME MARINATED SHRIMP


Serves 4
Five 5 A Day servings
Ingredients
1/3 lb large shrimp, peeled, deveined, cooked with tails left on
1/2 cup pineapple juice
1/2 cup sweet onion, minced
3 Tbsp honey mustard
2 Tbsp lime juice
2 Tbsp fresh mint, chopped
1/4 tsp salt
1/2 tsp pepper
8 cup mixed baby salad greens
1/2 cup pineapple, peeled, cored, cut into ½ inch thick wedges
1/2 honeydew melon, peeled, seeded, cut into ½ inch thick wedges
1/2 English cucumber, thinly sliced diagonally


In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and pepper.

Place shrimp in another bowl; add ¼ cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade.

To serve, place bed of greens on each of 4 plates.

Arrange pineapple, honeydew melon and cucumber on top of greens.

Top with shrimp and drizzle salads with remaining marinade.
Serve immediately.
ROCK SHRIMP SALAD
6 servings
2 pounds rock shrimp
1 can (16 ounces) cut green beans, drained
1/2 head cauliflower, sliced
1 cup diagonally sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons chopped pimiento
Marinade (see below)
Salad Greens

Marinade
1/2 cup vinegar
1/4 cup oil
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper


Combine all ingredients and mix thoroughly.
 
Step One: To peel rock shrimp, insert one tip of kitchen shears into sand vein and cut along the back of the shrimp. Remove shell and rinse to remove sand vein.

Step Two: To cook rock shrimp, drop into boiling water, and cook for 45 seconds to one minute, or until rock shrimp are no longer translucent in the center. Drain.

Step Three: Combine all ingredients except salad greens. Cover and marinate in refrigerator for at least one hour. Serve on salad greens.

SHRIMP AND CELERY SALAD


The South Beach Diet Quick & Easy Cookbook
by Arthur Agatston, MD
Fresh lime, curry powder, and creamy sour cream make a zesty dressing for this refreshing summer salad. In later phases, spoon it onto toasted whole-grain bread for a heavenly open-faced sandwich.
Makes 4 (1½-cup) servings
Prep Time: 15 minutes
½ cup reduced-fat sour cream
¼ cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1½ teaspoons curry powder
¼ teaspoon salt
1½ pounds peeled, deveined, and cooked medium fresh or frozen shrimp (thaw if frozen)
4 large celery stalks, thinly sliced
1 large cucumber, peeled, seeded, and thinly sliced


Whisk together sour cream, mayonnaise, lime juice, lime zest, curry powder, and salt in a large bowl.

Add shrimp, celery, and cucumber; toss gently to coat.

Refrigerate until ready to serve.
SHRIMP & LOBSTER SALAD WITH ORANGE VINAIGRETTE
Yield: 6-8 Servings
Orange Vinaigrette
1/4 Cup Orange juice -- fresh
2 Tablespoons Red Wine Vinegar
1 Tablespoon Dijon Mustard
Pepper -- to taste
1 Cup Salad Oil
           
Salad
1 Pound Lobster Meat; Cooked -- sliced
1 Pound Shrimp -- cooked
1 Whole Papaya -- julienne
1 Whole Cantaloupe or Mango -- (small) in Balls
           
2 Whole Tomatoes -- diced
2 Tablespoons Fresh Dill -- chopped
2 Tablespoons Fresh Chives -- chopped
1 Tablespoon Ginger Root -- minced
           
Presentation
Watercress
Radicchio
Bibb lettuce


[1) Whisk Orange juice & Vinegar together; Add Mustard.....Slowly add oil while whisking. Season with Pepper to taste.

[2) Toss Lobster, Shrimp, Papaya and Cantalope separately in some of Vinaigrette.

[3) Arrange Bibb lettuce or Watercress on plate with radicchio. Arrange salad on plate with diced tomatoes. Sprinkle with dill, chives and ginger.
 
SHRIMP SALAD WITH DRIED CHERRIES
Makes 4 main course servings.
Dressing:
1/3 cup olive oil
2 tablespoons lemon juice
1 teaspoon coarse-ground Dijon mustard
1 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
1/4 teaspoon salt

Salad:
4 cups mixed salad greens
1 pound medium-size, cooked, peeled shrimp
2 small ripe avocados, peeled, pitted and sliced
3/4 cup dried tart cherries
1/4 cup sliced green onions


For the dressing, combine olive oil, lemon juice, mustard, basil and salt; mix with a wire whisk or beat with a large spoon until well mixed.

Refrigerate while preparing salad.

For the salad, divide salad greens evenly between 4 plates.

Combine shrimp, avocados, cherries and green onions in a large bowl; divide shrimp mixture evenly over salad greens.

Drizzle with dressing.
Serve immediately.
THAI SHRIMP AND MANGO SALAD
(Yam Koong Ma Muang)
Serving Size: 6  

Source: Adapted from The Horizon Cookbook and Illustrated History of Eating and Drinking through the Ages (1968)
2 Large Green or Red Sweet Peppers -- `
2 Each Mangos
as needed Lemon Juice
2 Pounds Medium Shrimp
2 Tablespoons Peanut or Sesame Oil
2 Cloves Garlic -- minced
2 Tablespoons Shallot -- minced
1/2 Teaspoon Anchovy Paste
1 Tablespoon Soy Sauce
2 Tablespoons Peanuts, Dry-roasted Unsalted -- crushed
1 1/2 Cups Coconut Cream -- see below
2 Each Red or Green Chili Peppers -- chopped fine
or 2 Teaspoons Dried, Crushed Red Pepper


1) Hold peppers on a fork over a flame, turning slowly until all the skin is charred. Peel off skin, remove seeds and white inner filaments and slice peppers into thin strips.

2) Peel mangos and cut into thin strips. Sprinkle with some lemon juice.

3) Broil shrimps until done (about 7-8 minutes) turning once. Shell, devein and cut each into 4 slices.

4) Combine shrimp, mango and peppers in a bowl.

5) Heat oil and saute garlic and shallots until golden brown. When done, add to the shrimp mixture.

6) Blend anchovy paste and soy sauce, add to the shrimp mixture and toss lightly.

7) Sprinkle with peanuts, then add the coconut cream gradually until all ingredients are coated.

8) Season to taste with additional soy sauce and/or anchovy paste. Garnish with the chili peppers and serve at room temperature.

Serving Ideas : If mangoes are not available, you can use 2 medium size apples: peel, core, slice and sprinkle with lemon juice.

NOTES : TO MAKE YOUR OWN COCONUT CREAM:
Grate white meat of 2 coconuts or 2 cups UNsweetened shredded coconut.
Place in 2 cups scalded milk. Let steep in hot milk for 20 minutes. Strain through cheesecloth, pressing all liquid out of coconut meat.
SWORDFISH SALAD
Yield: 6 servings
2 pounds Florida swordfish fillets
   alternatives: Florida mahi-mahi or shark
1/4 cup chopped green onions
2 teaspoons cilantro, chopped
1/4 cup olive oil
1/2 teaspoon dried basil
3 tablespoons wine vinegar
1/2 teaspoon salt
2 tablespoons capers
1/2 teaspoon white pepper
3 garlic cloves, minced Salad greens

 
Cut fish into 1-inch pieces and broil 5 to 6 inches from heat, for 3 to 5 minutes until it flakes easily.

Remove from heat and transfer to a cool plate; set aside.
Combine remaining ingredients, except salad greens.

Mix well and put in a flat-bottom container with a lid.

Place fish in a single layer in marinade and close lid tightly; chill two hours.

Remove fish from marinade and arrange on salad greens.
TUNA MACARONI SALAD
4 Servings, about 1-1/2 cups each
Preparation Time: 15 Minutes
Cooking Time: 8 To 10 Minutes
Elbow macaroni, uncooked 1 cup
Canned tuna, water-pack, drained 2 6-ounce cans
Eggs, hard cooked, finely diced 4
Celery, chopped 1/4 cup
Carrots grated 3/4 cup
Salad dressing, mayonnaise-type 1/2 cup
Onion, minced 2 tablespoons
Pepper 1/4 teaspoon


1. Place water in large saucepan and bring to boil. Add macaroni and cook until tender, about 6 to 8 minutes. Drain.

2. Combine macaroni, tuna, eggs, celery, and carrots in a large bowl.

3. Stir together salad dressing, onion, and pepper. Spoon dressing over salad; toss until evenly combined.

4. Chill until ready to serve.
TUNA SALAD WITH BEETS AND POTATOES
 

Beet, Potato, and Tuna Salad
We also serve this dish as an entree, following a soup.
Italian Family Dining
by Edward & Eugenia Giobbi

Serves 4

Ingredients
4 medium potatoes (we prefer Yukon Gold), scrubbed
4 medium beets, scrubbed
1 medium onion, thinly sliced
2 cans (6 ounces) Italian tuna fish packed in oil, drained
4 tablespoons extra virgin olive oil
4 tablespoons chopped flat-leaf parsley
2 tablespoons white wine vinegar
2 teaspoons mustard (we like Coleman's)
Salt and black pepper


Directions
Place the potatoes in a medium pot and cover with cold water. Bring to a boil over high heat.

Place the beets in another medium pot and cover with cold water. Bring to a boil over high heat.
(We use separate pots so the red beets will not discolor the potatoes.)

Cook both until tender, about 20 minutes.

Drain the beets and potatoes and set aside until they are cool enough to handle.

Peel and slice the beets and potatoes.

In a serving bowl, combine the beets and potatoes with the onion, tuna fish, oil, parsley, vinegar, and mustard, season with salt and pepper, and serve at room temperature.
TUNA, MEDITERRANEAN TUNA SALAD
Give tuna salad an upscale flavor with cherries, green beans and carrots.
Makes 4 main-course servings (1 cup each).
Ingredients
2 (6-ounce) cans white tuna in water, drained and flaked
1 cup cut green beans, cooked and drained
3/4 cup dried tart cherries
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup bottled balsamic vinaigrette salad dressing
1/2 cup crumbled feta cheese
1 tablespoon Dijon mustard
1/4 cup pine nuts, toasted
Salad greens


Directions
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.
TUNA, MEDITERRANEAN TUNA SALAD
Give tuna salad an upscale flavor with cherries, green beans and carrots.
Makes 4 main-course servings (1 cup each).
Ingredients
2 (6-ounce) cans white tuna in water, drained and flaked
1 cup cut green beans, cooked and drained
3/4 cup dried tart cherries
1/2 cup shredded carrots
1/2 cup chopped celery
1/2 cup bottled balsamic vinaigrette salad dressing
1/2 cup crumbled feta cheese
1 tablespoon Dijon mustard
1/4 cup pine nuts, toasted
Salad greens


Directions
Combine tuna, cooked green beans, dried cherries, carrots and celery in a medium bowl.

Add salad dressing, feta cheese and Dijon mustard; toss gently until all ingredients are lightly coated.

Refrigerate, covered, 2 to 3 hours to allow flavors to blend.

Sprinkle with pine nuts just before serving.

Serve over salad greens, if desired.
TUNA PASTA SALAD
4 Servings, about 1-1/2 cups each
Preparation Time: 25 Minutes
Cooking Time: 8 Minutes
Macaroni, uncooked 2 cups
Tuna, canned, water-pack, 2 6-1/2 ounce cans
Zucchini, chopped 1/2 cup
Carrots sliced 1/4 cup
Onion, diced 1/3 cups
Salad dressing, mayonnaise-type 1/4 cup


1. Cook macaroni according to package directions. Drain.

2. Drain tuna.

3. Wash vegetables. Chop zucchini ; slice carrots into thin slices; dice onions.

4. Mix macaroni, tuna, and vegetables together in mixing bowl. Stir in salad dressing.

5. Chill until ready to serve.
TUNA AND VEGETABLE SALAD
12 Best Foods Cookbook by Dana Jacobi
It is hard to believe lemon juice is the only dressing on this fat-free salad, or that 1 serving includes nearly 3 USDA-size servings of raw vegetables. Do not use a food processor for chopping the veggies. It tears them, making the salad too wet. Chopping them by hand also gives you time to appreciate their bright colors.
Makes 3 savings
1 small carrot, thinly sliced and chopped
1 small rib celery, finely chopped
1/2 medium green bell pepper, seeded and finely chopped
1/2 medium red bell pepper, seeded and finely chopped
1/2 cup finelychopped broccoli florets
1/2 small red onion, finely chopped
1 (6-ounce) can water-packed light tuna, drained
Juice of 1 large lemon
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley


In a mixing bowl, combine the carrot, celery, green and red bell peppers, broccoli, and onion.

Add the tuna and lemon juice and mix with a fork, breaking up the tuna into small flakes.

Season to taste with salt and pepper.

Mix in the parsley.

Serve immediately or refrigerate for up to 2 days.
CRUNCHY TUNA SALAD


This is an official 5 a Day recipe, and provides four people with 1½ servings of vegetables each
Serves 4
¼ cup bulgur
½ cup plain low fat yogurt
1 Tbsp. lemon juice
2 Tbsp. thinly sliced green onion
1 medium tomato, seeded and diced
2 cups lettuce greens
½ cup hot water
1 Tbsp. chopped fresh mint or 2 tsp. dried mint, crushed
1 Tbsp. Dijon mustard
1 6-½ or 7 oz. can water packed tuna, drained
1 cup diced zucchini or cucumber

 
In a medium bowl, combine bulgur and water.
Let stand 30 minutes. Drain well.

Stir yogurt, mint, lemon juice, mustard and green onion into bulgur.

Add tuna, tomato and zucchini or cucumber.

Stir gently to break up tuna and coat with yogurt mixture.

To serve, line small. plates with lettuce leaves and top with tuna mixture.
BETTER THAN DELI TUNA SALAD
The Thin Commandments: The Ten No-Fail Strategies for Permanent Weight Loss by Stephen Gullo
Prep: 10 minutes
Makes 1 serving (1 1/2 cups)
Fresher, leaner, and full of crunch -- you'll swear off deli tuna salad after enjoying this slimmed-down version. Serve on a bed of crisp mixed greens spritzed with lemon juice or balsamic vinegar, or spread the salad on GG Scandinavian Bran Crispbreads.


1 can (3 ounces) water-packed tuna, drained and flaked
1 hard-cooked egg white, chopped
1/4 cup each finely chopped red and green bell peppers
1/4 cup chopped celery
2 to 3 tablespoons chopped dill pickle
1 1/2 tablespoons light mayonnaise
1 tablespoon chopped red onion
Salt and freshly ground pepper to taste


In a salad bowl, combine all ingredients and stir with a fork to blend well.

Serve immediately, or cover and refrigerate until ready to serve.
TUNA, TAILGATIN' TUNA SALAD
Serves: 6 - 8
 

Ingredients:
1 pouch (7 ounces) StarKist Premium Chunk White Albacore Tuna 
4 cups (12 ounces) multicolored rotini pasta, dry 
2 cups bottled, ranch dressing 
1/2 cup diced red onion 
1 cup diced celery 
1 cup diced carrots (optional) 
1 tsp. salt 
1/2 tsp. pepper 
1 can (2 ounces) olives, sliced and drained (optional) 
 

Directions: 
Cook rotini pasta according to directions on package.

Add remaining ingredients and mix thoroughly.