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Enjoy summers fresh produce in four delicious salads:
layered, tossed, chunked, and wiggly.
SPICY GINGER
CARROT SLAW
Recipe page 148
Cool Sides
Layered Look no
further for a make-ahead
side dish. The night
before, layer the cabbage,
red peppers, carrots, and
grapefruit in a bowl. Then,
at mealtime, all you have to
do is pour on the gingery
lime dressing of chile, lime,
and a splash of tequila.
146 nu11un nomus aNn cannuNs | 2011 | nnc. com
food | home cooking
Tossed This everything-goes salad, below, makes it easy to eat local.
Take the best of the garden or market and combine with a classic French
dressing with fresh tomatoes.
Spicy Ginger-Carrot Slaw
Layer this slaw in a straight-sided glass dish or
bowl to show o the colorful vegetables.
rnur 25 min.
1 small head napa cabbage, core removed
and shredded
2 medium red sweet peppers, cut into
bite-size strips
4 to 6 medium carrots, shredded
1 to 2 pink grapefruit, peeled and sectioned
4 green onions, sliced
Lime peel
1 recipe Lime Dressing (right)
1. In a large glass bowl layer cabbage, sweet peppers,
carrots, and grapefruit. (At this point, the salad can
be covered and refrigerated up to one day ahead.)
2. Just before serving, add green onions and lime
peel. Add about half the dressing; toss. Pass
remaining dressing. Makes 8 servings.
Lime Dressing In a small screw-top jar combine
cup olive oil; 2 to 4 tablespoons tequila; -inch
section of fresh ginger, peeled and thinly sliced;
juice and peel of one lime (about 2 tablespoons
juice); and teaspoon crushed red pepper or
1 small jalapeo, seeded and diced. Cover and
shake to combine. Allow to stand at least 1 hour
before serving. Shake again just before serving.
uncn sunv:wc w:in 1 insr. unuss:wc 127 cal,
7 g total fat, 0 mg chol, 101 mg sodium, 14 g carb,
3 g ber, 2 g pro.
Garden Three-Bean Salad
with Fresh French Dressing
sinni io r:w:sn 40 min.
2 cups green beans, trimmed if desired
8 cups mixed greens
2 cups frozen shelled sweet soybeans
(edamame), thawed
1 cup canned white beans, such as
cannellini, thoroughly rinsed and drained
1 cup radishes, quartered and/or sliced
Freshly ground black pepper
1 recipe Fresh French Dressing (below)
1. In microwave-safe bowl combine green beans
with cup water and 1 tsp. salt. Toss to distribute
salt among beans. Microcook, uncovered, on
100% power (high) for 3 to 5 minutes or until just
tender. Set aside and allow to cool.
2. Place salad greens in a large salad bowl; add
green beans, edamame, white beans, and radishes.
Add about half the dressing. Sprinkle with pepper
and toss gently. Pass remaining dressing. Makes
8 servings.
Fresh French Dressing In a blender combine
2medium tomatoes, halved and seeded; cup olive
oil; 2to 3 Tbsp. red wine vinegar; 2Tbsp. tomato
paste; 1Tbsp. snipped fresh tarragon; and 2 tsp.
Dijon mustard. Cover and process until thoroughly
blended. Season to taste with salt and pepper.
Tomatoes vary in juiciness; if dressing is too thin,
blend in additional tomato paste, 1teaspoon at a
time. Refrigerate until serving time.
uncn sunv:wc w:in 1 insr. unuss:wc 175 cal,
9 g fat, 380 mg sodium, 18 g carb, 7 g ber, 8 g pro.
Make a better tossed salad
Start with crisp greens. If theyre a bit
wilty, soak in a bowl of cool water for
20 to 30 minutes, then drain thoroughly
and dry before using. 148 nu11un nomus aNn cannuNs | 2011 | nnc. com
food | home cooking
1. Arrange potatoes in a single layer in microwave
on paper towels. Microcook on 100% power (high)
for 5 minutes. Turn potatoes; microcook until
tender, about 3 minutes more.
2. Place cauliower and 2 tablespoons water in a
1-quart microwave-safe casserole. Microcook on
100% power (high) for 5 minutes or until crisp
tender, stirring once. Drain. Cool slightly.
3. In a large serving bowl combine potatoes,
cauliower, onion, and celery. In a small bowl stir
together sour cream dip, lemon juice, and salad oil;
gently toss with potato mixture and fold in blue
cheese. Refrigerate 1 to 24 hours. Just before serving
top with parsley, bacon, broken breadsticks, salt,
and freshly ground pepper. Makes 8 to 10 servings.
uncn sunv:wc 152 cal, 7 g fat, 12 mg chol, 299 mg
sodium, 18 g carb, 3 g ber, 5 g pro.
Potato-Cauliower Salad
All the cooking is done in the microwave
making for super quick and easy prep.
rnur 25 min. x:cnownvu 13 min.
cn:ii 1 hr.
12 small ngerling or
round new potatoes, scrubbed
1 medium head cauliower,
chopped into bite-size pieces
1 small onion, chopped
2 stalks celery, sliced
/ cup sour cream chive dip
2 Tbsp. lemon juice
2 Tbsp. salad oil
/ cup blue cheese
/ cup fresh Italian (at-leaf) parsley
2 slices bacon, crisp cooked and crumbled
4 crisp breadsticks, broken
Sea salt or salt and freshly ground pepper
Chunked Think potato salad, but better: Start with potatoes then
add lightly steamed cauliower and crisp bacon. Its great as a main dish
salad but equally compatible with other sides on a potluck spread.
Make a better
chunked salad

Use red, round white,

or other waxy potatoes
for the best texture.

Cook potatoes until

just donea fork should
easily pierce them.

Vary the size of

ingredients but keep
them small enough
so guests wont need
a knife.

Keep the salad fresh

looking by gently stirring
in a tablespoon or two
of nonfat milk if it begins
to look dry.
150 nu11un nomus aNn cannuNs | 2011 | nnc. com
food | home cooking
Gelatin Fresh fruit juice stirred into plain gelatin
reinvents this easy side dish. Even better, gelatin salads
taste great when paired with an unexpected ingredient
or two, such as feta cheese and mint.
Watermelon Salad
rnur 25 min. cn:ii 3 hrs.
2 envelopes unavored gelatin
2 cups watermelon juice*
1/ cups white grape juice
1 tsp. shredded lemon peel
1/ cups assorted chopped fruit
(such as peeled peaches, nectarines,
pears, and/or green grapes)
/ cup crumbled feta cheese
Mint leaves
1. In a medium saucepan sprinkle gelatin over
watermelon juice. Allow to stand 5 minutes.
Cook and stir until gelatin is dissolved. Stir in
grape juice and lemon peel.
2. With a ladle or cup transfer half of the
watermelon juice mixture to a 2-quart square
baking dish. Add fruit. Cover and refrigerate about
1 hours or until thickened to the texture of egg
whites to lock in the fruit (keep remaining
watermelon juice mixture at room temperature).
Carefully spoon remaining watermelon juice
mixture over set mixture. Cover and refrigerate
1 hours more or until all layers are set.
3. Top with feta and mint leaves before serving.
Makes 9 servings.
*To juice watermelon, puree seeded chunks in
blender; strain to remove pulp.
uncn sunv:wc 92 cal, 1 g fat, 5 mg chol, 68 mg
sodium, 18 g carb, 1 g ber, 3 g pro. Q
.
Make a better
gelatin salad

Be patient when adding

fruit. Let the mixture
partially set to the
consistency of egg whites
so fruit will stay distributed.

In warm weather, make

salad a day ahead to ensure
it sets up completely.

Serve straight from the

dish no unmolding
necessary.
152 nu11un nomus aNn cannuNs | 2011 | nnc. com
food | home cooking