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JULY 28, 1997

Home & Garden

bean salad Zesty Bean Salad

Tasty Salads: Toss 'em and dice 'em and dress 'em up

  Pomegranate and Papaya Salad with Ginger Dressing
  
   1 medium pomegranate
   2 Tbsp. lemon juice
   1/4 Tbsp. white wine vinegar
   1 clove garlic, chopped finely
   1 tsp. freshly grated ginger or 1/4 tsp. powdered
   1 tsp. sugar
   1/4 tsp. salt
   1/8 tsp. black pepper
   1/4 c. olive oil
   2 heads Belgian endive
   3 qts. torn lettuce leaves
   1 medium papaya, peeled, seeded and cut into 1/2-inch cubes
   2 Tbsp. thinly sliced green part of green onion
  
   Separate seeds from skin and pith of the pomengranate; reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 Tbsp. dressing; reserve.
  
   Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
  
   Vegetable Turkey Pockets
  
   1 1/2 c. turkey strips
   1/4 c. ranch dressing
   1/4 Mayonnaise
   1/2 c. cucumber
   1 small tomato, chopped
   1 tsp. dried basil leaves, crushed
   2 pita breads, cut in half
   Lettuce leaves
  
   Mix turkey, dressing, mayo, cucumber, tomato and basil. Refrigerate.
   Fill Pita bread halves with lettuce and turkey mixture.
  
   Grilled Veggie and Pasta Salad with Basil
  
   1 c. uncooked penne pasta
   Cooking spray
   10 medium cherry tomatoes
   1 green bell pepper, halved and cored
   1 red bell pepper, halved and cored
   1 small red onion, halved
   1/2 tsp. salt
   1/4 tsp. freshly ground black pepper
   1/4 c. sliced fresh basil, packed
   1 Tbsp. balsamic vinegar
   Parmesan cheese to taste
  
   Cook pasta according to package directions, drain; spray with cooking spray. Place in large bowl; set aside.
  
   Spray a cool grill rack with cooking spray before lighting. Place tomatoes on skewers. Generously spray vegetables with cooking spray. Sprinkle with salt and pepper. Cook over medium heat or until slightly soft (tomatoes and onion will cook faster). Remove from grill; cool slightly. Cut into 1-inch pieces, except tomatoes; toss with pasta, basil and vinegar. Sprinkle with cheese. Serve immediately or refrigerate until ready to serve.
  
   Mayonnaise Dressing
  
   2 egg yolks
   1 clove garlic, minced
   2 Tbsp. lemon juice
   1/2 tsp. salt
   1/4 tsp. white pepper
   1 tsp. curry powder
   1/4 c. fresh parsley, chopped
   1 1/2 c. vegetable oil
  
   Whisk all ingredients except vegetable oil until foamy; add oil in slow steady stream. Refrigerate until ready to use.
  
   In microwavable dish, arrange chicken in a triangle shape. Combine broth, tarragon and lemon juice; pour over chicken. Cover with plastic wrap; turn back one corner to vent. Cook 9 minutes at 100% power. Let stand 5 minutes. Season with salt and pepper. Cool and cut into cubes.
  
   In a large salad bowl, tear lettuce in bite-sized pieces. Add nuts, vegetables, fruit and chicken. Toss with mayonnaise dressing.
   Serve well chilled.
  
   Zesty Bean Salad
  
   Zest and juice of 1 lemon
   2 Tbsp. olive or vegetable oil
   1 clove garlic, minced
   2 tsp. sugar
   2 tsp. Dijon-style mustard
   1 c. chopped red bell pepper or tomatoes
   2 3/4 c. white beans or garbanzo beans, canned and dried
   1 c. chopped, unpeeled cucumber
   1 med. onion, chopped
   3 Tbsp. chopped mint
  
   In a large bowl, combine lemon zest and juice, oil, garlic, sugar and mustard. Stir in the remaining ingredients and chill.
  
   Sweet Walla-Walla Green Bean Salad
  
   2 c. (about 8 oz.) fresh green beans
   2 c. thinly-sliced Walla Walla onions
   2 Tbsp. chopped fresh cilantro
   1/3 c. raspberry vinegar
   1 Tbsp. peanut or vegetable oil
   2 Tbsp. sugar
   3/4 tsp. salt
   1/4 tsp. black pepper
   4 c. Boston lettuce in bite-size pieces
   4 Tbsp. chopped roasted peanuts
  
   Fill a medium saucepan 3/4 full of water and bring to a boil. Add beans and cook until nearly crisp-tender, 2-3 minutes. Drain the beans and rinse under cold water until beans are cool. Cut in half lengthwise, and then in 1-inch peices. Place in a large bowl along with Walla Walla onions and cilantro and set aside.
  
   In the same saucepan, combine vinegar, oil, sugar, salt and black pepper. Bring the liquid to a boil over medium-high heat and pour over the reserved onion mixture. Cover and refrigerate until cool, about 1 hour. Arrange the lettuce on four plates. Using a slotted spoon, place the onion mixture over the lettuce and drizzle lightly with the vegetable mixture. Sprinkle with peanuts.
  
   Antipasto in a Bowl
  
   4 c. cooked, chilled rotelli
   1/4 c. cubed fresh mozzarella
   1/4 c. cubed Genoa salami
   1/4 c. pepperoni, thinly sliced, each slice cut in half
   1/4 c. cubed provolone
   1/2 c. cubed sweet red pepper
   1/4 c. chopped, pitted Kalamata or other black olives
   4 pickled pepperoncini, coarsely chopped
   1/4 c. coarsely chopped red onion
   1 c. seeded, diced, Italian tomatoes
   1/4 c. chopped fresh basil leaves, or substitute parsley or anugula
   Basic Pasta Salad Dressing
  
   Combine all ingredients and refrigerate at least 1 hour before serving.
  
   Pasta Salad Dressing
  
   1/4 c. virgin olive oil
   2 Tbsp. lemon juice
   2 Tbsp. balsamic vinegar
   1 Tbsp. dried basil
   1 tsp. dried oregano
   Salt and pepper to taste
  
   Mix well and store in a sealed jar at room temperature.
  
   Salade Nicoise
  
   3 c. crisp-cooked green beans
   4 ripe tomatoes, quartered
   1 c. vinaigrette prepared dressing
   1 head romaine lettuce, torn into pieces
   2 cans tuna, drained
   3 c. cubed, cooked potatoes, seasoned with vinaigrette
   1/2 c. black olives, dry-cured
   2 red peppers, sliced (optional)
   4 hard-boiled eggs, chilled, peeled, and quartered
   6 to 12 anchovy fillets, drained (optional)
  
   Season the beans and sliced tomatoes with a spoonful or two of the vinaigrette and arrange them on a bed of the lettuce, also tossed with dressing, on a large platter. Flake the tuna over the salad, then arrange the other ingredients in a neat, appetizing design, topping with the anchovies and eggs. Serve at once with a loaf of good bread.