Oops, we apologize for the misprint
in the Jewish News on 5/24/02
41/7/1047/119- 14f. Weltaitirant
salad will make it seem heartier, do
it, by all means. Cheese and beans
will add yet more protein.
So while some may think of "salad
days" as a time of youth and inno-
cence, it couldn't be a more wise
decision to make salads complete
meals this summer and, in fact, at
any time of year. For unlike the
salad days of our youth, salad days
as part of our healthy diet can last
forever.
ROMAINE SALAD WITH TUNA,
WHITE BEANS AND GREEK
OLIVES DRESSING
1/3 cup extra-virgin olive oil
1/3 cup fresh lemon juice
1 T. Dijon mustard
2 T. fresh chopped oregano (or
1/2 t. dry)
1/4 cup chopped fresh chives (or
1 T. dry)
Kosher salt and pepper to taste
Salad:
2 red bell peppers
4 hearts of romaine lettuce, sepa-
rated into leaves, uncut
4 cans (6.5 ounces each) Albacore
white tuna in water, drained
1 can (about 15 ounces), Great
Northern beans, drained well
24 grape tomatoes
32 Kalamata or other Greek olives
2 Tbsp. drained capers
1/2 cup fresh chopped parsley
16 anchovy fillets (optional)
8 lemon wedges, garnish
Roast peppers: Preheat broiler.
Place peppers directly on an upper
rack of the oven (about .6 inches
from the top) with a cookie sheet
on the rack just below to capture
juices.
Roast the peppers, turning them
with tongs, until the skins are
blackened all around, about 10
minutes or more. Remove them
from the oven and wrap them in
foil to cool for at least 10 minutes.
Scrape away and remove most of
the peppers' peel with your fingers,
remove seeds and cut the peppers
into thin strips. Set aside.
Make dressing: Combine all dress-
ing ingredients in a medium bowl
and whisk well. Set aside.
Arrange salad: Arrange uncut
Romaine leaves on 8 individual din-
ner plates. Place tuna in a medium
bowl and gently break into pieces
(do not mash). Arrange the tuna
over the core-end (whiter part) of
the romaine. Sprinkle beans over
the tuna and lettuce. Arrange the
tomatoes and olives around the
plate and sprinkle the capers over
was voted Michigan's Best by the Detroit News g
all. Carefully spoon the dressing
over the salad and sprinkle parsley
over all. Arrange two anchovies over
the salad, if using. Serve with lemon
wedges.
Makes 8 servings.
BABY GREENS SALAD WITH
CHICKEN SALAD, SPICED
CASHEWS AND
HONEY-GARLIC DRESSING
4 cups cooked chicken (prepared
any way), cut into 1/2-inch
chunks
Dressing:
1/4 -cup minced garlic
1/2 cup olive oil
2 T. honey
3 T. red wine vinegar
2 T. orange juice
1 T. Dijon mustard
Spiced cashews:
1 pound (16 ounces) salted, roast-
ed cashews
1 large egg white
1/2 t. cayenne peppers
1/2 t. ground black pepper
1 t. chili powder
1 t. garlic powder
Salad:
12 cups baby salad greens
(Mesclun or field greens)
1 cup shredded carrots
Make dressing: Preheat-oven to
350F. Toss 1 T. oil with garlic in a
small bowl. Transfer to a large piece
of foil, shiny side down. Wrap the
garlic in a bundle, bunching the foil
on top. Roast the bundle in the cen-
ter of the oven for 20 minutes.
Remove from the oven and cool
before using. Transfer the garlic to a
medium bowl, add remaining ingre-
dients and whisk well. Set aside.
Make spiced cashews: Preheat oven
to 350F. Spray a baking pan or
cookie sheet with nonstick cooking
spray. Place cashews in a medium-
sized bowl and add remaining ingre-
dients. Toss well.
Spread the nuts on the prepared
cookie sheet and bake for 10 min-
utes. Stir well and bake 3-4 minutes
more. Remove from the oven and
cool completely.
Make salad: Toss chicken, greens
and shredded carrots and 1-2 cups
cashews with dressing to taste.
Makes 6-8 servings.
8 VEGETABLE SALAD WITH
ROAST RED PEPPER DRESS-
ING
Salad:
4 cups Napa or Chinese cabbage,
finely shredded
1 cup red or Bermuda onion,
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591980
7/ 5
2002
75