I COOKING
Take Advantage
Of Salad's Versatility
ILENE SPECTOR
Special to The Jewish News
T
~ arisae rg
A wedge of Jarlsberg makes a simple Sunday
one of life's special pleasures. Mild, all natural
Jarlsberg—imported from Norway—belongs
in your life. It's all natural, high in calcium
and protein. Don't let another Sunday slip by
without great tasting Jarlsberg.
es it special
Norseland Foods, Inc., Stamford, CT 06901
Empire Kosher Featured Food of the Week...
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Flavorful Chicken or
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Great for grilling, superb
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It's convenience with kosher
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1990
Empire
• How to Prepare Empire Kosher Franks •
Already fully cooked, and because of their high
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remove pan from heat, and cover. Wait 3 to 5
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OPERATING THE NEW
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AMERICAN
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SOCIETY'
Help us keep winning.
oo often we think
of salads as summer
meals or just
restaurant-fare. Not so. These
versatile dishes can be made
the "main event" on your
table with only a little more
time and effort.
Think of salad as a great
beginning, with your average
lettuce, tomato and cucumber
combo, and it can stay that
way. Embellish it with some
exciting additions and you
can create a spectacular
meal.
Like soups, salads can be
hearty or light. However, you
can usually improvise and
turn even the most hearty in-
to a low-calorie version.
Remember that when han-
dling salad greens, try to
rinse and dry them at least
six hours in advance. This
helps keep them fresh and
crisp. Drying as thoroughly as
possible also makes the dress-
ing adhere better. Always
break or tear greens into bite-
size pieces; never cut with a
knife. One medium-size head
of iceberg lettuce will usually
serve 4 to 6 people.
Bringing the right salad
and dressing together can be
a real culinary challenge.
Dressings can run the gamut
from heavy to light, yet most
are easy to prepare and worth
the extra "from scratch" ef-
fort. I must confess, though,
that some of my best are
merely combining a few bot-
tled varieties with excellent
results! Use your imagination
to create some of your own
"house brands."
The right serving dish can
also make your salad more
appetizing. Use a lovely glass
bowl or line a platter or
basket with Swiss chard
before adding the tossed
salad.
CALIFORNIA TUNA
SALAD
approx. 13 oz. canned
white tuna, drained
and flaked
10 oz. pkg. frozen peas
1 cup thinly sliced celery,
optional
1 head iceberg lettuce or
half iceberg, half
fresh spinach leaves
% cup toasted slivered
almonds
1 cup chow mein noodles
Dressing:
3 /4 cup mayonnaise
1 Tbsp. fresh lemon juice
1 /2-1 tsp. curry powder
1/8 tsp. garlic powder
Prepare salad greens by
rinsing and drying about 12
hours before serving. Drain
and flake the tuna. Combine
the tuna, frozen peas and
celery at least a few hours in
advance, cover and chill in
refrigerator. Combine dress-
ing ingredients in a small
bowl, mix well with a spoon,
and chill. When ready to
serve, toss lettuce, tuna and
dressing. Garnish the top
with the nuts and noodles.
Serves 6.
PAELLA SALAD
2 7 oz. pkgs. Spanish
paella or yellow rice
4 green onions, thinly
sliced
% green pepper, seeded
and chopped
12 oz. marinated
artichoke hearts, save
juice
4-6 whole chicken
breasts, cooked
1/2 cup mayonnaise
3 /4 tsp. curry powder
Bone and shred the cooked
chicken. Cook rice as directed
on package, omitting the but-
ter. Cool the rice in a large
mixing bowl. Add the onion,
peppers and sliced olives, if
desired. Drain the artichokes,
reserving the liquid. Chop the
artichoke hearts and add to
the rice. Combine the mari-
nade with the mayonnaise
and curry. Add the chicken to
the rice. Add the dressing, toss
lightly and thoroughly. This
salad will serve about 10 and
may be eaten warm or cold.
PHILADELPHIA SALAD
1 large head romaine
lettuce
1 small can mandarin
oranges
1 small can sliced black
olives
1 red onion thinly sliced
into half-rings
Dressing:
1/
bottle thousand island
salad dressing
1/2 bottle Caesar salad
dressing
Tear rinsed lettuce into
small bite-size pieces and
chill. Drain oranges and pat
as dry as possible on paper
towels. Drain black olives
thoroughly. Combine dress-
ing, shake well together in a
jar and refrigerate until ser-
ving. Just before serving, com-
bine all salad ingredients,
except olives. Toss with the
dressing, place in serving
bowl and garnish top with the
olives. 6 servings.
❑
Ilene Spector is a Baltimore
cooking writer.