i

To Life!

FOOD/SPORTS

WOMEN'S

Salad Heaven

EUROPEAN & AMERICAN

Simple rules for a great salad.

DESIGNER

liCLOTHING COLLECTIONS

ACCESSORIES

HANDBAGS

Annabel Cohen
Special to the Jewish News

HOES

F

THE

SALE

resh: You've heard it before;
a salad is only as good as
its ingredients. Since most
salads are eaten in a raw or nearly raw
state, no amount of dressing or other
such camouflage will disguise brown
or wilted greens or mushy tomatoes.
Varied: It's amazing easy to add
variety to a salad. I always have ready
in my pantry dried fruits (mostly ber-
ries and raisins) and nuts (slivered
almonds, pinenuts, walnuts and pis-
tachios, among others). In cans I have
beans (black, great northern, garbanzo,
etc.) and vegetables and fruits (beets,
mandarin oranges, pears, etc.). My
fridge always has some type of cheese:
cheddar, blue, parmesan, feta. In my
freezer are frozen corn and peas.
Here's a little experiment: Start
with Romaine lettuce. Now add grape

tomatoes, bits of feta cheese, diced
canned pears, peas, black beans and
pinenuts — all available in your kitch-
en. Doesn't that sound delicious?
Hearty: Need to turn a light salad
into an entree? Protein is the answer.
Grilled, poached or broiled fish, fowl
or meat will instantly make a lighter
salad hearty. Grilled chicken revolu-
tionized Caesar salad, taking it from
side to main dish with the addition of
one simple ingredient.
Dressed: Less is more when it
comes to dressing. When all else fails,
a drizzle of good quality olive oil and
good red wine vinegar or balsamic
vinegar is really all a salad needs.
Otherwise, find a good vinaigrette
recipe and tape it to the inside of a
kitchen cabinet so you'll always have it
handy. If you're only comfortable with
bottled dressing, find one or two really
good ones and stock up.
Time: Have time? Toss at the last
minute and serve. No time? A make-
ahead salad, such as slaw or any with
precooked vegetables, can be made up
to one day ahead.

Haricot Verts Salad With Blue
Cheese, Radish and Tomato
1 pound haricots verts
(thin French green beans)
1/2 cup thinly sliced red onion
1 cup chopped radish
1 cup chopped fresh parsley
1 pint yellow baby pear tomatoes
or grape tomatoes, halved
lengthwise
11/2 cups crumbled Maytag
Blue Cheese
1/3 cup olive oil
'A cup red-wine vinegar
salt and pepper to taste

Fill a large bowl with water and lots of
ice. Set aside. Bring a large saucepan of
water to a boil over high heat. Trim stem
ends of the haricots verts and blanch
them for about 2 minutes. Transfer the
beans with a tongs or a slotted spoon into
ice water to halt the cooking. Drain and
spread on several layers of paper towel.
When dry, transfer to a large bowl and
add remaining ingredients. Use your
hands to gently toss the vegetables. Adjust
salt and pepper to taste. Transfer to serv-
ing dish. Serves eight.

High Rollers

B'nai B'rith's new league for 190+ bowlers only.

Steve Stein
Special to the Jewish News

beginning in October at Drakeshire
Lanes in Farmington Hills.
"Our goal is to be done bowling at
f all goes well in the next few
noon each week. We don't want the
months, the best bowlers in the
league to interfere with the guys' family
Metropolitan Detroit B'nai B'rith
time on Sundays," Waxer said.
Bowling Association will compete in the
Current plans call for league bowl-
first singles league in MDBBBA history.
ers to compete in a pair of two-game
The new B'nai B'rith
matches each week. The first
Invitational League is the brain-
match every third week would
child of MDBBBA President
be a position round. Bowlers
Howard Waxer and Michigan
would earn two points for each
Jewish Sports Hall of Fame
game won and one point for
inductee Phil Horowitz.
the highest total, but that's not
Bowlers must have a minimum
set in stone.
190 average to participate in the
A 20-week season is planned,
handicap league.
with
bowlers paying $20 week-
Howar
"Besides giving our top bowl- Waxer
ly. Waxer hopes sponsors will
ers an opportunity to face top-
come on board once the league
notch competition each week, this league becomes established.
will give our up-and-coming bowlers a
An e-mail announcement and word
goal to shoot for, kind of a rite of pas-
of mouth already has generated inter-
sage," Waxer said. "If they can get into
est in the league. For more information,
this league, they'll be bowling against the contact Waxer at hpwpwc@aol.corn
big boys."
(248) 935-6652.
Waxer is hoping at least 20 bowlers
Waxer and Horowitz also are busy
will sign up for the league. League play
helping organize the MDBBBNs first
will probably be at 9:45 a.m. Sundays
Friends & Family Bowling Day on Aug.

I

TENDER

271 WEST MAPLE
DOWNTOWN BIRMINGHAM
248.258.0212

SUNDAY 12-5
MONDAY-SATURDAY 10-6
THURSDAY 9

1282240

34

July 19 2007

12 at Drakeshire, 35000 Grand River.
Horowitz is offering free bowling
instruction noon-1 p.m. Free bowling
on 20 lanes, food, beverages and infor-
mation about MDBBBA leagues will be
available from noon to 3 p.m.
One of the goals of the Friends &
Family Bowling Day is to recruit new
MDBBBA bowlers. New bowlers who
roll at least nine league games this
season will receive a $50 gift certificate
from Pro-Am II Bowling & Trophy in
Waterford.
Incoming MDBBBA President David
Little has more information about
Friends & Family Bowling Day. Contact
him at davidlittle@quickenloans.com or
(248) 644-5428.

Soccer Pitch

Coaching high school boys soccer in
the fall and girls soccer in the spring
can be as different as the seasons them-
selves. Just ask Barry Brodsky, coach
of the Birmingham Groves boys and
Birmingham Marian girls teams.
"It isn't difficult keeping your seniors
focused during the fall," Brodsky said.

