6 cups chopped romaine lettuce
2 cups chopped radicchio
1 cup crumbled Gorgonzola
cheese
1 cup dried cherries or
cranberries
1 cups 1/2-inch diced celery
4 hardboiled eggs, chopped
1/4 cup cider vinegar
1/4 cup olive oil
2 T. Dijon mustard
1/2 cup fresh chopped dill
kosher salt and pepper to
taste
Combine all ingredients
in a large bowl and toss
well. Makes 8 side serv-
ings.

ing. Serve this instead of tabouli or
potato salad.
2 cups wheat berries
(available in specialty markets)
5 cups water
1/4 cup toasted pinenuts
2 cup frozen peas, defrosted
1 cup chopped parsley
1 pint cherry or grape tomatoes,
halved
1/4 cup olive oil
1/4 cup red wine vinegar

SESAME ASPARAGUS
SALAD
The peanut butter and gin-
ger in the dressing give this
salad a decidedly Asian fla-
vo r.
2 pounds asparagus or
green beans,
trimmed
2 T. sesame seeds
1/2 cup chopped scal-
lions
Dressing:
1/4 cup rice vinegar
1 T. sesame oil
1 T. peanut or vegetable
Mediterranean Tuna Salad
oil
2 T. peanut butter
1 clove of garlic
Combine wheat berries and water in
1 inch-piece of fresh ginger root
a
medium
saucepan over high heat.
3 T. soy sauce
Bring
the
water
to a boil, reduce heat,
1 T. red pepper sauce (such as
cover
the
pan
and
cook the wheat
Tabasco)
berries until tender, about 40-50 min-
Bring a large pot of water to a
utes, adding more water if it evaporated
rolling boil. Add the asparagus and
too quickly. When just tender, remove
cook until just blanched, about 2
the wheat berries from the heat, drain,
minutes (the asparagus will be bright
rinse under cold water and drain well.
green and tender-crisp). Remove from
Place the wheat berries in a large
the water, drain and rinse under cold
bowl,
combine with remaining ingre-
water to stop the cooking process.
dients and serve as a side dish. Makes
Drain well and lay the asparagus on a
8 side servings.
cookie sheet that's been lined with
several layers of paper towel. Blot the
MEDITERRANEAN TUNA SALAD
asparagus to absorb extra water.
This salad is sort of like Greek salad
Make dressing: Combine all vinai-
with tuna. It's an excellent addition to
grette ingredients in the pitcher of a
a brunch menu.
blender or bowl of a food processor.
2 6-ounce cans albacore tuna,
Arrange the asparagus on-a serving
drained
platter, drizzle the dressing over the
1 cup chopped bell pepper
stem sections (leave the tips
1 cup diced, seeded cucumber
undressed) and sprinkle with the
1/2 cup chopped red onion
sesame seeds and chopped scallions.
1 cup diced fresh tomatoes, drained
Serves 10-12.
1/2 cup fresh chopped parsley
Greek
or Kalamata olives, garnish
WHEAT BERRY
1/2
cup
cubed Feta cheese,
AND PINENUT SALAD
or to taste
Wheat berries are chewy and satisfy-

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7/28

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juice of 1 lemon
3 T. olive oil
1 t. dried oregano
kosher salt and pepper to taste
Toss all ingredients in a medium
bowl and season to taste. Makes 6-8
side servings.

ICEBERG, JICAMA
AND MANGO SALAD
This salad is super crunchy and the
mango is soft and sweet. It's another
perfect summer luncheon entree salad.
3 cups 1/2-inch diced,
peeled jicama
3 cups 1/2-inch diced mango
3 cups chopped iceberg lettuce
3 cups 1/2-inch diced seeded
cucumber, peeled or not
1 cup fresh chopped cilantro
juice of 2 lemons
1/3 cup olive oil
kosher salt and pepper to taste
Place all ingredients in a large bowl
and toss well to combine. You may
make this salad the day before, adding
the lettuce just before serving. Makes
12 side servings.

1/2 cup red wine vinegar
2 tablespoon chopped fresh chives
1 T. honey-mustard
1 T. Worcestershire sauce
Arrange greens on a large platter or
divide on 8 dinner-sized plates.
Combine salad ingredients in a large
bowl and set aside.
Combine dressing ingredients in a
small bowl and whisk well to com-
bine.
Toss the salad with the dressing and
arrange the salad on top of the greens.

ASIAN SALAD
This is probably my most-asked-for
recipe! The reason the recipe begins
with "start with" is that vinegars and
soy sauces differ in potency. Adjust to
your taste. The sauce should be sweet
and salty.
Dressing:
Start with:
1/2 cup red wine vinegar
1/4 cup vegetable olive oil
(not virgin or extra virgin)
2 T. sesame oil
1/4 cup soy sauce
1/2 cup sugar
2 T. sesame seeds
APPLE AND ALMOND SALAD
Put all dressing ingredients in a jar
Another crunchy salad, this is
with
a tight fitting lid and shake well
reminiscent of a Thai apple salad.
to
combine.
Adjust seasonings to
6 cups matchstick-sliced Granny
taste.
Smith apple, unpeeled
Salad:
1/4 cup very thin sliced red onion
Shred thin:
3 T. sliced almonds, baked until
Napa or Chinese cabbage (1 large
toasted
head will feed about 6-8 people
1/4 cup coconut, baked until
as a large side salad)
toasted
scallions
1/4 cup rice vinegar
Crunchy Topping:
2 T. vegetable oil
(This makes enough for about 12-16
2 T. sugar
servings
of salad.)
salt and pepper to taste
4 packages ramen noodles (square
Combine all ingredients in a large
packages are about 25 cents
bowl and toss to mix well. Season to
each); leave uncooked and crush
taste with salt and pepper. Makes 6
the noodles (discard the flavor
side servings.
packet)
1
cups
sliced or slivered almonds
TURKEY AND AVOCADO SALAD
1/2
cup
sesame seeds
This simple salad should only be
3
T.
vegetable
oil
made with turkey from a whole breast
Combine
crushed
noodles,
for best results. Don't use deli-style
almonds and seeds. Toss with oil.
turkey meat. If yould like, substitute
Spread on a cookie sheet and bake at
chicken breasts instead.
350F. for 10-15 minutes, stirring
10 cups salad greens, torn or cut
occasionally, or until browned.
into small pieces
Toss salad with dressing to your
Salad:
taste.
Add crunchy topping and toss
4 cups diced turkey breast
well.
Sprinkle
with more crunchy top-
2 cups diced plum tomatoes
ping
and
serve.
1 cup diced avocado
Variation: Add Chinese vegetables
6 hardboiled eggs, chopped
to
the
salad for even more variety and
1/2 cup finely chopped onion
attractiveness
— slivered red pepper,
1 cup green or red seedless grapes,
shredded
carrots,
bean sprouts, pea
halved
pods,
bok
choy,
celery,
sliced mush-
Dressing:
rooms,
etc.
1/2 cup extra-virgin olive oil

❑

