Northwest NEWS

October 11, 1999

Home & Garden

Dining In: Hearty salads

Classic Chef's Salad

   6 c. packed torn mixed salad greens, or 1 package (10 oz.) torn assorted salad greens
   1-1/2 c. Monterey Jack and Cheddar cheeses, thinly sliced
   1 c. thick deli smoked or honey baked ham strips
   1 c. thick deli turkey breast strips
   2 hard-cooked eggs, peeled and sliced
   1 c. diced ripe tomato or halved cherry tomatoes
   1/2 c. prepared croutons
   1/2 c. bottled Thousand Island or French salad dressing
   1/4 c. crumbled crisply cooked bacon or bacon bits

   In a large bowl, combine salad greens, 1 c. cheese, ham and turkey strips, eggs, tomato, and croutons. Add dressing; toss salad well. Arrange on four serving plates. Top with bacon, if desired and remaining 1/2 c. cheese. Variation: Salad ingredients may be arranged attractively on four serving plates and served with the dressing on the side.

Wild Rice and Corn Salad

   2 c. cooked wild rice
   3/4 c. corn kernels (see note)
   2 whole scallions, sliced
   1/2 c. chopped dill
   1/4 c. chopped mint
   3 Tbsp. chopped walnuts
   2 Tbsp. chopped red onion
   1 Tbsp. rice vinegar
   2 tsp. vegetable oil
   Salt and freshly ground pepper

   In a large bowl, combine the wild rice, corn, scallions, dill, mint, nuts, and onion. Add the vinegar and oil, and toss to combine. Season to taste with salt and pepper. If possible, cover and refrigerate 30 minutes before servings. Keeps 24 hours. Note: for the corn, cut the kernels off 1 leftover ear of cooked corn, or used defrosted frozen, or canned corn. Yellow and white corn are equally good. Makes 4 servings.

Nicoise-Style Potato Salad

   1 package (9 oz.) cut green beans
   1 can (7 oz.)water packed light tuna, drained, flaked
   1 c. pared, diced cucumbers
   2 Tbsp. sliced ripe olives
   1/1/2 lb. russet potatoes, Cooked, peeled and diced
   1/3 c. low-fat French dressing

   Cook green beans in salted water until barely tender; cool. In a shallow bowl, layer green beans, tuna, cucumbers, olives and potatoes. Drizzle dressing over top. Refrigerate until served. Toss salad when ready to served. Toss salad when ready to serve. Makes 6 servings.

German-Style Potato Salad

   2 Tbsp. chopped onion
   2 Tbsp vegetable oil
   2 Tbsp. cider vinegar
   2 tsp. sugar
   1/2 tsp. each salt and dry mustard
   1/8 tsp. ground pepper
   1-1/2 red potatoes, cooked and sliced 1/4-inch thick
   4 slices crisp, cooked bacon, crumbled
   1 Tbsp. chopped parsley

   Sauté onion in oil until onions are tender. Add vinegar, sugar, salt, mustard, and pepper; mix well and bring mixture to boil. Add potatoes, bacon and parsley; toss gently. Serve warm. Makes 4 to 6 servings.

Japanese Radish and Carrot Salad

   1/2 lb. daikon radish, about 7 inches x 1/1/2 inches, peeled, or red radishes
   2 small carrots
   1/4 cup rice vinegar
   1 Tbsp. sugar
   1/2 tsp. salt
   1 Kirby or pickling cucumber
   1 scallion, green part only

   Cut the radish or radishes into the thinnest possible slices, using a vegetable slicer or very sharp knife. Place them in a plastic container with a lid, or in a self-sealing plastic bag. Cut the carrots diagonally into the thinnest possible slices. Add them to the radish. Add the rice vinegar, sugar, and salt to the vegetables. Pour in 1/4 c. water. Seal the container and shake until the sugar is dissolved. Refrigerate 2-4 hours. Peel the cucumber. Halve it lengthwise and seed it. Cut the cucumber lengthwise into the thinnest possible slices. Cut these crosswise, making 1/1/2-inch strips. Add the pickled radish mixture. Shake with the dressing. Drain off the dressing. Arrange the salad in a serving dish. Cut the scallion into 1/1/2 inch-long pieces. Cut these lengthwise into fine strips. Sprinkle the scallion over the salad. Serve chilled or at room temperature. This salad should be served the day it is made. Makes 4 servings.