Northwest NEWS

May 28, 2001

Home & Garden

Dining In

Red Bean and Rice Salad with Mango
   2 c. cooked brown rice
   1 15-oz. can kidney beans, drained and rinsed
   3/4 c. finely chopped green bell pepper
   1/2 c. fresh mango, cut in 1/2-inch pieces
   1/2 c. finely chopped red onion
   1/2 c. salsa, well drained
   Salt and freshly ground pepper to taste
   2 Tbsp. chopped fresh cilantro
   In a large bowl, combine rice, beans, pepper, mango and onion.
   Add drained salsa and mix into salad. Season to taste with salt and pepper.
   Just before serving, sprinkle with cilantro. This salad keeps 2 to 3 days, but rice gets hard when refrigerated.
   Makes 4 servings.
  
   Sicilian Chopped Salad
   6 c. packed, chopped or sliced romaine lettuce
   1/2 c. diced, drained bottled roasted red bell peppers
   1/2 c. halved, pitted calamata or ripe olives
   4 oz. sliced salami or pepperoni, cut into strips (1 cup)
   4 pepperoncini peppers, sliced (optional)
   1/2 c. Italian or Caesar salad dressing
   1-1/2 c. (6 oz.) Parmesan, Mozzarella and Romano cheeses, divided
   1 c. garlic-flavored croutons
   In large bowl, combine lettuce, bell peppers, olives, salami and, if desired, pepperoncini peppers. Add dressing, toss well.
   Add 1-1/4 c. cheese and croutons; toss again.
   Transfer to serving plates. Top with remaining 1/4 c. cheese and serve with freshly ground black pepper, if desired.
   Variation: The chopped salad may be served in pita pocket bread for a hearty sandwich.
  
   Hot Potato Salad
   1-1/2 lbs. potatoes, peeled and cubed (about 3-1/2 c.)
   6 slices bacon, cut into 1-inch pieces
   1/2 c. thinly sliced onion
   1/2 tsp. salt
   1/2 tsp. pepper
   2 Tbsp. sugar
   1/4 c. vinegar
   1/4 c. water
   1 egg slightly beaten
   In large glass bowl, microwave potatoes loosely covered at High (100%) for 8 minutes or until tender, stirring once. Place potatoes in colander to drain drippings. Set aside.
   In same glass bowl, microwave bacon covered, at HIGH for 5-1/2 minutes or until cooked, stirring once or twice. With slotted spoon, remove bacon from drippings in bowl and place in colander with potatoes.
   Add onion to bacon drippings and microwave at HIGH for 2 minutes. Stir in remaining ingredients. Microwave at HIGH for 2 minutes or until thickened, stirring once.
   Stir in potatoes and bacon. Microwave at HIGH for 3 minutes or until thoroughly heated.
   Makes 6 servings.
  
   Strawberry Orange Duckling Salad
   Salad:
   2 tsp. olive oil
   4 4-oz. skinless duckling breasts
   1/2 tsp. salt
   1/4 tsp. black pepper
   8 c. mixed greens
   2 c. strawberries, halved
   2 c. orange sections
   1/2 c. orange vinaigrette
   16 walnut halves (optional)
   Orange Vinaigrette:
   1/2 c. orange juice
   1 tsp. cornstarch
   2 tsp. vinegar
   1-1/2 tsp. olive oil
   1/8 tsp. grated orange zest
   1/8 tsp. salt
   Dash ground black pepper
   Brush duckling breasts with oil; sprinkle with salt and pepper.
   Grill, broil or saute for 4-5 minutes per side over medium-high heat. Let sit for 5 minutes before slicing.
   Prepare vinaigrette. Use a small amount of orange juice to dissolve cornstarch; place in sauce pan.
   Bring chicken to simmer; remove from heat. Blend in remaining ingredients; cool.
   Toss greens with strawberries and oranges.
   Add vinaigrette; toss. Divide evenly among 4 plates. Top each salad with sliced breasts. If desired, garnish with walnuts. Serve immediately.
   Makes 4 servings.
  
   Fruited Chicken Salad
   3 5-oz. cans chunk-style chicken, drained and flaked
   1 (6 oz.) package mixed dried fruit bits
   1/3 c. broken pecans, walnuts or slivered almonds
   1/3 c. mayonnaise or salad dressing
   1/3 c. lemon or pineapple lowfat yogurt
   Lettuce leaves or lettuce cups
   In a medium bowl, stir together chicken, dried fruit and nuts.
   In a small bowl, stir together mayonnaise or salad dressing and yogurt until combined. Add dressing to salad mixture; toss.
   Serve on lettuce leaves or pile into lettuce cups.
   Makes 4 servings.
  
   Perfect Pasta Salad Toss
   8 oz. penne pasta, uncooked
   4 oz. sliced salami, cut into strips
   1 jar 7-oz. roasted red bell peppers, drained, cut into thin strips
   1 jar (6-1/2 oz.) marinated quartered artichoke hearts, drained
   1/3 c. halved pitted kalamata olives
   1/4 c. packed sliced fresh basil leaves
   1/2 c. bottled Italian or Caesar salad dressing
   1 c. (4 oz.) Parmesan, Mozzarella and Romaine cheeses
   Romaine lettuce leaves (optional)
   Cook pasta according to package directions. Drain; rinse with cold water and drain well. Meanwhile, in large bowl, combine salami, bell peppers, artichoke hearts, olives and basil. Add pasta and salad dressing; toss well. Add cheese; toss well. Cover; refrigerate at least 30 minutes or up to 6 hours before servings. Serve salad on lettuce leaves.
   Makes 4 servings.