A salad is one of the quickest routes to refreshment and good nutrition if you do it right. Use the freshest ingredients you have or can purchase. Don’t drown the salad in dressing, in fact, use ½ T Extra Virgin Olive Oil and 1 tsp of a good quality vinegar with salt and pepper and you’ve got the easiest of the great-for-you dressings. Even if you’re out of lettuce, you can still make a salad. One of the best salads I’ve ever had consisted of radishes, carrots, red onion, and cucumbers. I added chickpeas the next day to dress it up and some fresh parsley and croutons the day after; I enjoyed three fairly distinct “fast food” meals on a budget.
Following are five recipes for salads that will transport you (well, maybe not) to some rather exotic or romantic locations. ;)
QUICK -- MAKE THESE SALADS!!
Road to Morocco
Peel and grate six carrots. Toss with 1/8 cup extra virgin olive oil, 1T lemon juice, chopped fresh parsley, I finely chopped garlic clove, ½ tsp cumin, salt and pepper to taste. This will last several days and it’s great hot or cold. (If you have any leftover cooked lentils or couscous add them to the salad – either is an authentic ingredient that adds a nutritional boost.)
Road to Tokyo
Steam a potion of frozen snow peas until bright green. Toss with small jar of roasted red peppers (drained), one can chopped water chestnuts (drained), and sprinkle with reduced-sodium soy sauce and a few drops of toasted sesame oil. Sprinkle with *pan-toasted sesame seeds. You can also add extra-firm tofu (cubed) for a protein punch.
*To pan-toast, heat a small skillet, toss in a tablespoon of sesame seeds. Move around with a wooden spoon until you smell the aroma of sesame. That should do it.
Road to Athens
One portion of washed, chopped romaine lettuce, calamata olives, feta cheese to taste, red onion slices, ½ cucumber - diced. Toss all with extra virgin olive oil (about 1/8 cup) and 2 T fresh lemon juice (1 T frozen lemon juice)
Road to Naples
1 cup chopped or large-dice fresh tomatoes (if using canned, thoroughly drain the tomatoes before using), ½ cup chopped romaine lettuce, 1 clove of finely minced garlic, fresh or dried basil to taste, olive oil, red wine or balsamic vinegar, salt, freshly ground pepper, mozzarella cheese thinly sliced. (If you skip the cheese, you are most likely on the “Road to Tuscany” but that’s a nice place to visit too!) Toss all ingredients except the cheese. Lay two slices of cheese (overlap a little for looks), drizzle with a little EEOO and cracked pepper.
Road to New York
Mesclun mix and baby arugula form the base for this salad. In a pinch you could easily use romaine and get a great taste but add extra black pepper to make up for the missing arugula. To this you add edamame, red onions, cucumbers, sun-dried tomatoes (in oil), and black olives. Dress with dijon vinaigarette (recipe below).
Ingredients:
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 cloves garlic, minced and pressed
• 1/4 tsp salt
• 1 tbsp Dijon mustard
• 1/4 tsp pepper
• 1 tsp fresh minced parsley
• 2 tsp fresh minced basil
• 1 tsp sugar
Preparation:
Put all the ingredients in a jar with a tight lid and shake vigorously. Keep refrigerated.
Essay test:
How would you make a California Salad? An Ivy-League? A Beverly Hills, A Mississippi River, A South of the Border. If you do this assignment, I promise you’ll get an A+ in nutritional value.
EAT WELL, BE WELL, AND THINK SMART!
Remaining Tour Itinerary-
Comments