Good Eating's Seasonal Salads: Fresh and Creative Recipes for Spring, Summer, Winter and Fall
Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book’s broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating’s Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes.
Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating’s Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.
currants and nuts in medium bowl. 2. Stir together mayonnaise, yogurt, chutney, curry powder, salt and pepper to taste. Add to chicken mixture; toss to combine. Serve on lettuce leaves; garnish with grapes. Note: There are many types of chutney. Mango chutney, with a sweet taste and jamlike consistency, is most common and works very well in this recipe. Cilantro chutney, available at Indian markets and some supermarkets such as Treasure Island, also can be used for a very different
in a small saucepan. Heat to a boil and cook until combined. Stir the cornstarch mixture well, then add to the pan. Reduce the heat to simmer. Cook and stir until the sauce is slightly thickened, translucent and has a glaze. Add the sesame oil. Let cool. 3. Put the fish in the center of a large platter. Arrange the carrots, radish and sweet potato in neat piles in a circular fashion around the fish. Sprinkle the peanuts, coconut shreds and sesame seeds on top. Arrange the green onions,
complement the rich, strong flavors of this dish. 2 cans (6 ounces each) tuna in olive oil, preferably imported, drained, oil reserved 1 can (15 1/2 ounces) each, drained, rinsed: black beans, cannellini (white kidney) beans 1 bunch green onions, trimmed, sliced 1 clove garlic, minced 2 roasted red peppers, cut into 1/4-inch strips 1/4 cup pitted kalamata olives Juice of 1 lemon 1/4 teaspoon each: Dijon mustard, salt Freshly ground pepper 12 fresh
loosely packed mixed salad greens 1 small red bell pepper, seeded, finely chopped Freshly ground black pepper 1. For dressing, combine vinegar, chutney, mustard and salt in small dish; whisk well. Whisk in oil. 2. For salad, mix almonds with about 1 teaspoon dressing and ground red pepper; stir to evenly coat almonds. Spread on small microwave-safe plate. Microwave on high power until lightly toasted, 45 to 60 seconds. 3. Toss together greens, bell pepper and dressing to
fail. Watercress, Beet And Endive Salad Yield: 2 servings 1 medium raw beet (about 1/3 pound) or plain, prepared beets 1 bunch watercress (about 1/3 pound) 1 large or 2 small endive (about 1/3 pound) 2 teaspoons Dijon-style mustard 1/4 teaspoon salt 1/8 teaspoon pepper, freshly ground preferred 1 tablespoon wine vinegar 1/4 cup olive oil, or 2 tablespoons olive oil and 2 tablespoons vegetable oil Lemon juice to taste 1. Heat oven to 375