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... Rankly, They're Tops! Flavorful Chicken or Turkey Franks from Empire Kosher win the taste test every time you serve them! Great for grilling, superb for quick lunches, these high protein, delicious kosher franks add variety and flavor to summer meals on the run. It's convenience with kosher quality! 1990 Empire • How to Prepare Empire Kosher Franks • Already fully cooked, and because of their high protein content, Empire Kosher Franks merely need to be reheated rather than re-cooked. For best results, bring water to a boil, add hot dogs, remove pan from heat, and cover. Wait 3 to 5 minutes, then serve. You'll find them plump and juicy every time! The Most Trusted Name in Kosher Poultry 1-800-EMPIRE-4 MOW ... at your service\ - DRAPERY CLEANERS - • • • • • • • SONNY BRASS All that the name implies. - Draperies Bedspreads Blankets (cleaned or laundered) Window Shades Lampshades Pillows Venetian Blinds Large Selection Of Prom Dresses West Bloomfield W. Bloomfield Plaza Orchard Lake Rd. Just S. of Maple 851-4410 (cleaned. retaped & re-corded) estimates pick-up ■ delivery Any other items you may have — if it con be cleaned, well clean it and clean it properly FREE ! Phone for "all that the name implies" 891-1818 110 FRIDAY, MAY 11, 1990 OPERATING THE NEW AND IMPROVED SERVICE IlSor AMERICAN ti7 CANCER J 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.