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, #1 Best Italian Restaurant #1 Best Pasta Dish ---...1Mario's Restaurant was voted Best Italian Restaurant by the Free Press IF YOU'RE SERIOUS ABOUT YOUR FITNESS Let us help you be the best you can be with 1 on 1 training at our club. A patient friendly program designed just for you to help you reach your realistic fitness goals. Change your life by changing your lifestyle. Muscle therapy and nutritional consulting available. Call us today for a FREE consultation. • Nutritional Counseling • Muscle/Massage Therapy INTERNATIONAL P IQUE CHAMPION •TV Celebrity Anchor PETER NIELSEN'S • Children's Fitness Programs Personal Trainin i Club 4119 Orchard Lake Rd. (at Pontiac Tr.) 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