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Perfect Salads

During the summer, there's nothing
like a great salad for a light meal.

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 non-
stick skillet with olive oil. Heat over
medium-high heat until hot. Break
eggs into skillet and cook until whites
are set and beginning to crisp (alter-
nately, 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 pep-
per 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 11/2 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
(discard 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 350E 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 dressing for later use, up
to one month). Add half the crunchy
topping and toss well. Sprinkle with
remaining crunchies and serve. Makes
8 servings.

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Waldorf Salad with
Roasted Salmon

Dressing:
/4 cup lowfat or fat free mayonnaise
3 Tbsp. fresh lemon juice
1 Tbsp. sugar
Salt and pepper to taste
Salad:
1 12 cups dried cranberries, cherries
or golden raisins
8 cups boiling water
4 Granny Smith apples, cored, cut
into 1/2-inch cubes
1 12 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 process 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
550E Spray a baking sheet with sides
with nonstick 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, uncov-
ered, for 10 minutes (do not overcook).
Remove from oven and serve salmon
over or alongside salad. Serves 8. ❑
Perfect Salads on page A40

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248-359-0000

1399310

JN

June 26 . 2008

A39

