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Inventive recipes offer more reasons to love summer.

ANNABEL COHEN
Special to the Jewish News

'AMAIMMEMMIRMUMMT

W.IWOMMIV.M. MK.:SWZONTMICAMMA

Try some of these original fabu-
lous summer salad recipes or make
your own. Use these salads as
guides to preparing the salads you
and your family will like the best.
Don't like oregano? Substitute dill.
Can't stand the idea of chicken in a
salad? Leave it out and put in
equivalent quantities of crunchy
veggies. Spinach not your bag? Use
baby field greens.
Just remember, the world is your
salad bowl. Toss to your heart's
content.

any meal followed by a very simple
entree.
1 14-ounce can hearts of palm,
drained and cut into
1/2 inch slices
2 cups diced fresh pineapple
(or canned if you're in a hurry)
1/2 cup Nicosia or favorite olives
1 cup chopped scallions
juice of 1 lemon
1/4 cup orange juice
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1 T. dried tarragon
2 T. honey
2 T. mayonnaise
1/2 t. salt
10-12 cups baby spinach,
large stems removed
4 ripe avocados (dark, bumpy
skinned or 3 smooth skinned
avocados), sliced vertically
into thin slices
8 sliced grilled chicken breasts,
optional
Fresh ground pepper, to taste
Combine all ingredients except
spinach, avocado, and chicken, if
using, in a large bowl. Toss gently
to combine.
Divide the spinach on 8 large
salad plates. Top each plate with
the vegetable/fruit mixture, driz-
zling extra dressing on the salad if
there is any left over. Top each
salad with avocado and sliced
chicken slices, if using. Sprinkle
pepper over the salads and serve.
Makes 8 servings.

SPINACH SALAD WITH
HEARTS OF PALM,
PINEAPPLE AND AVOCADO
This salad is practically tropical.
And the color combination is
vibrant and refreshing. Serve it for

GORGONZOLA, DRIED
CHERRY AND CHOPPED
LETTUCE SALAD
A great sweet and salty combina-
tion. This salad is perfect as the
main dish of a picnic meal.

S

ummer is a time when
everything seems possible.
The warm weather
brings out the yearning fo r
healthy eating alternatives. Gone i
the craving for heavy and warm.
Here to stay, we hope, is a new
focus on vegetables and fruits.
And instead of bending over a
hot stove or babysitting a dish in
the oven for countless hours, we
look for ways to throw open the
doors. And we think that if only
we could eat this way all year
round, it would be good.
That's why salads and summer
are such great pals. And, whereas a
few mere decades ago salads were
considered mostly ways to begin a
meal, they've now taken center
stage as the main event.
Gone, too, are the simple
wedges of iceberg lettuce with a
slice of tomato and ranch dressing.
Salads have gotten super creative
— even inventive — and include
ingredients that simply weren't
available on Midwest grocery
shelves even 10 years ago.
Ingredients like jicama, Napa cab-
bage, mangos, dried cherries and
pinenuts were once considered at
least hard to find, and at most
unattainably exotic or weird.
Combining meats and fruits, too,
in a salad were also ideas left to the
choicest New York or L.A. eateries,
something you'd have to be a master
chef to figure out or duplicate.
The happy discovery is that a
quick stop at any of the extensive
produce departments of even the
most neighborhood of markets will

gaimetgasmongim. wmgmn,r-wd.

reveal abundance.
Selections of mixed greens, cheeses
from many types of animal milks,
olives from around the world and
dried fruits galore are right here.
Salads now have become hearty
enough for a main meal. Grilled
meats and poultry, smoked fish and
pasta are common salad compo-
nents these days. And salads are no
longer served in a small bowl;
they're heaped on dinner or platter-
sized plates and artfully arranged.
In short, salads are not acces-
sories to a dinner; they are the din-
ner.
The big produce companies
know that. That's why you can't
walk into a store these days without
seeing whole chilled sections devot-
ed to salad kits.

2).'s

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