Asian Spinach Salad With Orange And Avocado


Prep: 15 minutes; Total: 15 minutes

Servings: Makes 4 servings


Ingredients

2 tablespoons finely chopped shallots
2 tablespoons seasoned rice vinegar
1 tablespoon vegetable oil
2 teaspoons minced peeled fresh ginger
1/4 teaspoon (generous) Asian sesame oil
1 navel orange
1 6-ounce bag baby spinach leaves
1 Pinkerton or Fuerte avocado, halved, pitted, peeled, cut into 1/2-inch wedges

Preparation

Whisk first 5 ingredients in large bowl. Season to taste with salt and pepper. Set dressing aside.

Cut off peel and white pith from orange. Cut orange into 1/3-inch rounds; cut rounds crosswise in half. Add spinach to dressing; toss to coat. Add avocado and orange; toss gently.

Nutritional information

One serving contains the following: Calories (kcal) 152.90; % Calories from Fat 65.6; Fat (g) 11.22; Saturated Fat (g) 1.37; Cholesterol (mg) 0; Carbohydrates (g) 14.20; Dietary Fiber (g) 6.19; Total Sugars (g) 3.48; Net Carbs (g) 8.00; Protein (g) 2.47

Sweet Cucumber And Radish Salad


Like it or not, cucumbers and radishes have become virtually seasonless. Here, they provide a lively, refreshing counterpoint to the meal's overall richness. What's more, the whole dish can be put together in mere minutes.

Active time: 15 min Start to finish: 25 min

Servings: Makes 4 servings


Ingredients

1 large cucumber (1 pound)
1 bunch radishes
1/4 cup cider vinegar
1 1/2 tablespoons sugar
1 tablespoon vegetable oil

Preparation

Peel cucumber, then halve lengthwise and slice crosswise 1/4 inch thick. Cut each radish lengthwise into 8 wedges.

Bring vinegar, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper to a boil in a small saucepan, stirring until sugar has dissolved, then stir in oil.

Pour hot dressing over cucumbers and radishes in a bowl and stir, then let stand 10 minutes. Stir and season with salt before serving.

Cooks' note: Salad can be made 4 hours ahead and chilled, covered.

Napa Cabbage Salad With Buttermilk Dressing


Topping Napa cabbage and radishes with a distinctively tangy dressing results in a salad that's as lively as it is simple.

Active time: 20 min Start to finish: 20 min

Servings: Makes 4 to 6 (side dish) servings


Ingredients

1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally

Preparation

Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.

Toss cabbage, radishes, and celery with dressing.

Spicy Green Salad With Manchego And Pears


The gutsy contrast of assertive greens with juicy pears, slivers of Manchego, and toasted pumpkin seeds lets guests know right from the beginning that this meal will be full of personality.

Active time: 20 min Start to finish: 20 min

Servings: Makes 8 servings


Ingredients

1/3 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/3 cup plus 1 tablespoon olive oil, divided
3 tablespoons Sherry vinegar
1 teaspoon mild honey
1 teaspoon grainy mustard
4 cups packed spicy salad greens, such as radish greens, watercress, and/or arugula, tough stems discarded
4 cups packed frisée (French curly endive), torn into bite-size pieces
1 (1/2-pound) piece Manchego cheese, rind removed and cheese shaved into 32 thin slices (preferably with a cheese plane)
8 small red or yellow Bartlett pears (preferably with stems)

Preparation

Cook seeds in 1 tablespoon oil in a small heavy skillet over medium-low heat, stirring frequently, until puffed and beginning to brown, about 4 minutes. Transfer with a slotted spoon to paper towels and reserve oil. Season seeds with salt and pepper.

Whisk together vinegar, honey, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add remaining 1/3 cup olive oil and reserved oil from skillet in a slow stream, whisking until emulsified.

Divide greens and cheese among salad plates. Cut off 2 opposite sides of each pear (reserve for another use), leaving a 1/2-inch-thick lengthwise center slice with stem and core. Arrange a pear slice on each plate and drizzle dressing over salads. Sprinkle with seeds.

Cooks' notes:
• Pumpkin seeds can be toasted 2 days ahead and kept separately from oil, covered, at room temperature.
• Greens can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.

Pickled Beet And Herring Salad


Active time: 15 min Start to finish: 15 min

Servings: Makes 4 first-course or light main-course servings.


Ingredients

2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1/2 lb pickled herring, drained
1 (1-lb) jar sliced pickled beets, drained
1 (6-oz) bunch watercress, coarse stems discarded (4 cups sprigs)
2 medium Belgian endives, cut crosswise into 1/2-inch-thick slices and cores discarded

Preparation

Whisk together vinegar, sugar, and salt until sugar is dissolved, then add oil in a slow stream, whisking.
Arrange herring and beets on a platter and drizzle with half of vinaigrette.

Toss watercress and endives with remaining vinaigrette, then mound over herring and beets.

Asparagus Wrapped In Serrano Ham


Try this tasty, nutritious combination from Gene Briggs, executive chef of Blue and Table restaurants in Charlotte, North Carolina. Folate in the asparagus helps prevent anemia; grapes contribute good-for-your-heart flavonoids.

Servings: Makes 8 servings


Ingredients

3 tablespoon extra-virgin olive oil
2 tablespoon sherry vinegar
1 shallot, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
12 stalks each white and green asparagus, ends trimmed (24 total)
6 thin slices serrano ham (or prosciutto), each cut into 4 strips
1 cup frisée
1 cup mixed greens
1/2 pound each seedless green and red grapes, halved
1/4 cup sliced roasted almonds

Preparation

Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.

Nutritional information

Nutritional analysis per serving: 150 calories, 8.1 g fat (1.1 g saturated),

Mediterranean Chicken Salad


Paulette Sexton of Tustin, California, writes: "Although I've loved to cook since I was a kid, I didn't really hone my kitchen skills until my husband and I started entertaining frequently. When we were first married, we had dinner parties several times a week — it got to the point where people would call me around 4:30 in the afternoon and ask, 'What's for dinner?' We're still having people over and we're still informal, especially in the summer. Everyone sits around the large island in our kitchen, drinking wine and eating appetizers. Usually there's grilled chicken or fish or a simple main-course salad for dinner. It's our favorite menu."

Servings: Makes 4 servings.


Ingredients

6 tablespoons olive oil
2 tablespoons plus 2 teaspoons tarragon vinegar
1 tablespoon chopped fresh tarragon
1/2 tablespoon fresh lemon juice
1/2 tablespoon Dijon mustard
3 cups diced cooked chicken (from one 3-pound purchased cooked chicken)
1/2 cup orzo (rice-shaped pasta; about 3 ounces)
1 cup halved cherry tomatoes (about 10 ounces)
1 6-ounce jar marinated artichoke hearts, drained
1/2 cup coarsely chopped pitted Kalamata olives
1/3 cup dried currants
1 1/2 tablespoons drained capers

Preparation

Combine oil, vinegar, tarragon, lemon juice, and mustard in small bowl; whisk to blend. Season dressing to taste with salt and pepper. Place chicken in medium bowl. Mix in 1/4 cup dressing.
Cook orzo in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse under cold water to cool; drain well. Transfer orzo to large bowl. Stir in remaining dressing and toss to coat. Add chicken mixture, tomatoes, artichoke hearts, olives, currants, and capers. Season salad to taste with salt and pepper and serve.