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CHILD HEALTH ASSOCIATES, P.C.

Hot Weather
Cool Salads

ILENE SPECTOR
SPECIAL TO THE JEWISH NEWS

Almost any ingredient can turn
into a salad today. Salads can be
served warm, cold or even room
temperature. Salads for late
/— spring or summer get-togethers
call for make-ahead recipes that
won't wilt on the buffet or picnic
table.
Combining rice or other grains
can make a hearty yet light
warm weather meal. Even an or-
dinary potato salad can be up-
dated with some fresh herbs for
a fresh new taste.
Do try some different greens

each time. The texture and fla-
vor of Bibb lettuce can create a
pleasing and welcome taste with
the right ingredients and sea-
soning.
And don't forget the new fla-
vored oils and vinegars on the
market. You can make the sim-
plest salad something special by
using just the right dressing.
Start easy with the new fancy
mixed greens in a bag. One of my
favorite dressings is to combine
a creamy Caesar with a regular
Caesar dressing, one part to one
part. Sprinkle your greens with
some fresh snipped herbs and
serve with a fresh crusty loaf of
bread for a wonderful hearty yet
light summer meal.

ORIENTAL SALMON
AND WILD RICE SALAD
(PAREVE)

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1 (8 oz.) fillet fresh salmon
1/3 cup rice wine vinegar
1/4 cup orange marmalade
2 tablespoons teriyaki sauce
1 tablespoon grated fresh ginger
root
2 teaspoons sesame oil
1 (6 oz.) pkg. wild rice, cooked
without salt
3/4 cup fresh snow pea pods
1/2 cup sliced green onions
1/2 cup finely chopped red sweet
pepper
Bibb lettuce leaves

Place salmon in an 8-inch
square dish. Set aside. Combine
vinegar and next 4 ingredients
in a jar. Cover tightly and shake
vigorously. Pour half the mixture
over the salmon, turning to coat
well. Set remaining vinegar mix-
ture aside. Cover and chill
salmon for 1 hour. Drain salmon,
discarding marinade. Place
salmon on rack in broiler pan.
Broil 3 to 5 minutes on each side
or until fish flakes easily when
fork tested. Separate salmon into
chunks and cool. Combine
salmon, rice and next 3 ingredi-
ents in a large bowl; drizzle with
remaining vinegar mixture, toss-
> ing gently. Cover and chill at
least 3 hours. Serve on Bibb let-
tuce leaves. Yields 5 cups, 323
calories per cup.
Ilene Spector is a local food

writer.

16800 West 12 Mile Road #205
Southfield, MI 48076
(248) 559-6620

31182 Haggerty Road
Farmington Hills, MI 48331
(248) 788-2100

Stanford A. Singer, M.D.
Lee M. Weinstein, M.D.
Beth K. Miral, M.D.
announce the association of
Myra G. Kolin, M.D.
and
Denise F. Mackey, M.D.

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ON STAFF AT WILLIAM BEAUMONT HOSPITAL, ROYAL OAK
AND HURON VALLEY HOSPITAL, COMMERCE

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The Michigan Friends of the Therapeutic Riding Club of Israel,
The Michigan Friends of Alyn Hospital & The Michigan Friends of the IDF

Invite You to Meet and to Hear a Presentation
on the Use of Therapeutic Horseback Riding to
Promote the Recovery of the Disabled by

CO-FOUNDER OF

THE THERAPEUTIC RIDING CLUB OF ISRAEL

THIS SUNDAY! • 7:30 P.M.

The Max Fisher Federation Building, Butzel Conference Center
6735 Telegraph Road • Bloomfield Hills
"Miraculous stuff is happening there. It's astonishing. People who were floppy
can sit up straight; people who couldn't walk can walk Learning disabled can
now learn better, and someone who never spoke now speaks" - Danny Siegel

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