Perfect Salads from page A39

Fried Eggs:
4 large eggs
Extra-virgin olive oil for frying
Good quality bread, toasted and but-
tered, garnish
Mix all salad ingredients in large bowl
and set aside.
Make vinaigrette: Combine all dressing
ingredients in a small bowl and whisk
well. Drizzle the dressing over the salad
and place salad on 4 individual plates.
Prepare the eggs: Coat a large nonstick
skillet with olive oil. Heat over medium-
high heat until hot. Break eggs into skillet
and cook until whites are set and begin-
ning to crisp (alternately, turn the eggs
over and cook for 30 seconds more for
over-easy eggs). Use a thin spatula to
remove each egg and place directly on
the salads. Season the egg with salt and
pepper and serve, with toast on the side.
Makes 4 servings.

Asian Cabbage Salad with
Shredded Grilled Chicken
6 boneless and skinless chicken breast
halves (about 1 1/2 pounds)
Olive oil

Salt and pepper to taste
Dressing:
1 /2 cup red wine vinegar
1/4 cup canola oil
2 Tbsp. sesame oil
1 /3 cup soy sauce
1 /2 cup sugar
1 Tbsp. sesame seeds
Salad:
8 cups thinly sliced (shredded) Napa or
Chinese cabbage
4 cups thinly sliced bok Choy
6 cups fresh bean sprouts
1 cup chopped scallions, white and
green parts
1 red bell pepper, chopped
1 cup thinly sliced fresh pea pods
Crunchies:
2 packages ramen noodles (square
packages are about 254 each). Leave
uncooked and crush the noodles (dis-
card the flavor packet)
1 cup sliced or slivered almonds
3 Tbsp. sesame seeds (except black)
2 Tbsp. vegetable oil
Combine all dressing ingredients in a
jar with a tight fitting lid and shake well to
combine. Set aside.
Combine crushed noodles, almonds and

seeds. Toss with oil. Spread on a cookie
sheet and bake at 350F. for about 10-15
minutes, or until browned.
Cook chicken: Heat grill to medium high.
Brush the breasts with olive oil and season
lightly with salt and pepper. Grill until
cooked through, about 4-5 minutes on each
side (do not overcook). Remove from grill.
When cool enough to handle, pull apart the
chicken with the grain (or chop). Set aside.
Toss all salad ingredients and chicken
with dressing to your taste (you will not
use all the dressing. Chill remaining dress-
ing for later use, up to one month). Add
half the crunchy topping and toss well.
Sprinkle with remaining crunchies and
serve. Makes 8 servings.

Waldorf Salad with
Roasted Salmon
Dressing:
3 /4 cup lowfat or fat free mayonnaise
3 Tbsp. fresh lemon juice
1 Tbsp. sugar
Salt and pepper to taste
Salad:
1 1/2 cups dried cranberries, cherries or
golden raisins
8 cups boiling water

4 Granny Smith apples, cored, cut into
1 /2-inch cubes
1 1/2 cups very thinly sliced celery
1 cup toasted chopped pecans
2 cups seedless green grapes, halved
1 cup chopped parsley
Salmon:
8 4-5 oz. boneless, skinless fillets
Olive oil
Kosher salt and pepper to taste
Dried dill to taste
Combine dressing ingredients in a large
bowl or food processor and whisk or pro-
cess until smooth. Set aside.
Soak cranberries in boiling water until
softened, about 10 minutes. Drain well.
Place in a large bowl and toss with apples,
celery, pecans, grapes and parsley. Add
dressing to taste and toss. Cover and chill
up to a day ahead.
Prepare salmon: Preheat oven to 550F.
Spray a baking sheet with sides with non-
stick cooking spray. Arrange the salmon
portions on the baking sheet and drizzle
with olive oil. Salt and pepper to taste and
sprinkle with dried dill. Roast the salmon,
uncovered, for 10 minutes (do not over-
cook). Remove from oven and serve salm-
on over or alongside salad. Serves 8. O

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A40

June 26 • 2008

