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Have Fun With
Summer Salads
Salads are perfect for sum-
mertime meals. So light,
nutritious and easy to make,
one could conceivably live on
salads all summer long. If
this sounds boring to you,
think again. Many people
think of salads as merely let-
tuce and tomatoes, but
they're much more. You can
add just about anything to a
salad. Nuts, beans, cheese, ex-
otic fruits and vegetables are
just some of the endless
possibilities.
If you need some inspira-
tion, check out Salad Days by
Christopher Idone (Random
House). The following recipes
are recommended for sum-
mer.
tiO litdS
•
1 • •
tbAgSt eS
Rugelach Trays For
All Occasions
A large assortment to choose from
Now Carrying Ruggie Brittle
681-8060
3375 Orchard Lake Road
At Commerce Road
West Bloomfield, MI 48033
74
FRIDAY, JULY 5, 1991
GEORGE OHRENSTEIN
JEWELERS LTD.
Certified Gemologist - American Gem Society
Harvard Row Mall - Labser & 11 Mile Road
353-3146
WE SHIP
FURNITURE
NAM ignore
6453 FARMINGTON ROAD
W. BLOOMFIELD
855-5822
MAPLE (at CRANBROOK)
BIRMINGHAM
433-3070
SUMMER SALAD
1 bunch red radishes,
trimmed and thinly
sliced into rounds
1 bunch scallions,
trimmed and thinly
sliced into rounds (in-
cluding 2 inches of
the green)
1 medium cucumber,
peeled, seeded, and
finely diced
ih small bunch fresh dill,
chopped
2 cups plain yogurt
salt and freshly milled
white pepper
Fresh dill sprigs
In a glass or ceramic bowl,
fold the vegetables and dill in-
to the yogurt and season with
salt and pepper to taste. Cov-
er and refrigerate for at least
1 hour, or until well chilled.
Sprinkle with the dill sprigs
and serve cold. Serves 2 to 4.
GRILLED
VEGETABLE SALAD
12 ripe red plum
tomatoes
8 baby yellow squash
8 baby zucchini
4 Oriental or Italian baby
purple eggplants
4 baby white eggplants
About 1/2 cup olive oil
Coarse (kosher) salt and
Freshly milled black
pepper
r-\,
Vegetable oil, to brush
the grill
1/2 cup balsamic vinegar
Prepare the fire and set a
large rack over the grill.
Keeping the vegetables intact
at the stem ends, cut all of the
vegetables except the toma-
toes length-wise into 1/4-inch
slices. (Sprinkle the eggplants
with salt and set aside to
"sweat" for 15 to 20 minutes.
Dry well with paper towels,
squeezing out the excess
moisture.)
Brush the vegetables with
the olive oil and sprinkle with
salt and pepper. When the
coals are ash-covered and
glowing, brush the grill with
vegetable oil and arrange the
vegetables on the hot grill. As J \
the vegetables soften, fan out
the slices and cook until
browned and wilted on one
side. Turn over with tongs
and cook for about 5 minutes
more.
Remove to a serving platter
and splash with the vinegar
and additional olive oil, if you
wish. Serve hot. Serves 4. ❑