Side Salads

Serves 6

CROUTONS

1 ½ tbsp olive oil

3     slices bread, each cut into 12 to 16 squares

SALAD AND DRESSING

1 clove    garlic, peeled

¼ tsp salt

1/8 tsp    freshly ground black pepper

1 tsp  Worcestershire sauce

2 tbsp freshly squeezed lemon juice

2 tbsp olive oil

1     medium head romaine lettuce, about 12 oz, washed, dried, and cut into 1-to2-inch pieces

½ cup    grated Parmesan cheese

1.  Place olive oil in fry pan. Toss bread cubes with oil. Saute bread cubes over medium heat until browned.

2.  Make salad. Mash garlic clove with salt to a paste. Scrape paste into salad bowl. Add pepper. Stir in Worcestershire sauce and lemon juice, and mix. Add olive oil and mix well. (Dressing can be made, covered, and refrigerated several hours before serving.)

3.  Placed lettuce on top of dressing in bowl. Scatter cheese over lettuce and top with croutons. Toss, making sure leaves are coated with dressing. Serve immediately.

Adapted from Hannaford’s magazine

6 tbsp        olive oil

¼ cup       fresh lime juice

2 tsp         honey

1 tsp         grated lime peel

1 cup         paper-thin slices red onion

2               6-ounce bags mixed lettuces

6               plum tomatoes, thinly sliced

Whisk first 4 ingredients in small bowl to blend. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to another small bowl; mix in onion. Let onion and remaining dressing stand at least 1 hour and up to 3 hours. Toss onion mixture occasionally.

Mix lettuces, tomatoes, and onion mixture in bowl. Toss with dressing.

Adapted from Bon Appetite February 2004

Serves 4 to 6

2-3 tbsp     sugar

¼ tsp        almond extract

¼ tsp        five-spice powder

a variety of sliced fruit including banana and strawberries

Mix together the sugar and almond extract. Stir in the five-spice powder. Set aside.

Prepare fruit and arrange a layer on a plate. Sprinkle a bit of the sugar mixture over. Make another layer and sprinkle sugar over it. Cover and chill before serving.

(Note: the sugar mixture turns hard so it does not keep separately).

Adapted from Guide to Chinese Cuisine – Rhonda Parkinson

Serves 10

3 cups broccoli

3 cups cauliflower

3 cups celery

10 oz frozen petite peas

1 cup dried cranberries

1 cup raw Spanish peanuts

2 tbsp sugar

1 tsp salt

1 tbsp white wine vinegar

1 tbsp grated onion

1/4 cup fresh grated Parmesan cheese

1 1/2 cups mayonnaise

Prepare the broccoli by peeling the outside of the stems. Then slice the stems until you reach the flowerets. Cut/separate the flowerets into small sections.

Cut the cauliflower apart into small floweret pieces.

Thinlyslice the celery (preferably with a manual slicer)

Put the peas in a strainer. Run hot tap water over them and then let them drain.

Combine the vegetables, cranberries, and nuts in a large bowl.

In a small bowl whisk together the sugar, salt, vinegar, grated onion, mayonnaise, and Parmesan. Pour the dressing over the vegetable mixture and toss.

3/4 lb medium golden or red beets

1 cup cranberry juice cocktail

1/3 cup sweetened dried cranberries

3 tbsp sugar

1 tbsp raspberry vinegar

1 tbsp minced shallots

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 tbsp walnut oil

4 cups radicchio

4 cups baby spinach

1/2 cup (2 oz) crumbled soft goat cheese

Preheat oven to 400.

Wrap each beet in aluminum foil. Bake at 400 for 1 hour and 30 minutes or until tender. Discard foil, cool beets for 30 minutes. Trim off beet roots, rub off skins. Cut beets into 1/8-inch thick slices.

Combine cranberry juice, cranberries, sugar, and vinegar in a small saucepan. Bring to a boil, cook 11 minutes or until mixture thickens. Remove from heat. Stif in shallots, salt and pepper. Gradually add oil, stirring with a whisk.

Combine lettuce and spinach in a large bowl. Add cranberry mixture, toss to coat. Place mixture on serving platter. Top with beets and dot with goat cheese.

Serves 4-6

Adapted from Cooking Light

1 mango, chopped

2 avocado, chopped

2 grapefruit, sectioned

1 small head red leaf lettuce, torn into bite size pieces

For garnish: finely chop your choice of a mixture of vegetables such as red onion, sweet onion, red pepper, yellow pepper, chives.

For dressing: whisk together a mixture of 3 tablespoons white balsamic vinegar, 1/2 teaspoon Dijon, and 2 tablespoons canola oil.

Place lettuce on platter. Distribute mango, avocado, and grapefruit over lettuce. Sprinkle vegetable mixture over fruits. Pour dressing over all.

Serves 6 – 8