Chop Salad (from More With Less Cookbook)
Submitted by Rita Blake
Combine in bowl:
1 c. finely chopped celery
1 c. chopped green pepper
1/2 c. sliced scallions or minced onions
1-2 c. diced tomatoes
1 c. chopped cucumbers
chopped chives
chopped parsley
2-3 tbs vinegar or lemon juice
1 tsp sugar
1/2 tsp salt
dash freshly ground pepper
Stir thoroughly and chill. Serve as salad or as chutney with curry and rice.
Vegetables and Fava Beans Vinaigrette
I made a simplified version of this and it was good, even without all the fun things like feta cheese, yogurt and olives.
Rita Blake
1 lb. (about 4) new potatoes, cooked until tender and sliced or quartered
1/2 head cauliflower, broken into florets and steamed for five minutes
1/2 pint cherry tomatoes
1 red bell pepper, in squares or rings
1 green bell pepper, in squares or rings
1 cucumber, peeled and sliced
1/2 pound mushrooms
1 red onion, sliced into rings
handful of black olives
1 1/2 cups cooked giant white (or other) beans
vinaigrette dressing (recipe below)
1/4 pound feta cheese (opt.)
1/2 cup chopped fresh herbs, such as parsley, basil, dill, chervil, tarragon, chives, sage
lettuce leaves, radishes and fresh herb sprigs for garnish
Place all of the prepared vegetables in a bowl with the olives and beans. Toss with the vinaigrette, the feta and half of the chopped fresh herbs. Cover and chill for at least one hour.
Shortly before serving, toss the vegetable mixture with the remaining herbs and adjust the seasonings.
Line a platter or salad bowl with the lettuce leaves and top with the vegetables. Decorate with radish roses and sprigs of fresh herbs and serve.
Low-Fat Olive Oil Vinaigrette (for use with above recipe)
2 Tbsp. fresh lemon juice
4 Tbsp. red wine vinegar
2 small garlic cloves, minced or 2 Tbsp. minced shallot
2 tsp. Dijon mustard
2 tsp. minced fresh tarragon or 1/2 tsp. dried
salt and freshly ground pepper to taste
3/4 to 1 cup olive oil, to taste
Stir together everything but the oil, then whisk in the olive oil. Store in the refrigerator if you're not using the vinaigrette within a couple of hours. This will keep for three days in the refrigerator, but best used right away.
Strawberry Salad
Submitted by Carla Kehler
Serves 8
Vinaigrette
1/3 cup rice wine vinegar
3 tbs olive oil
1 tbs white sugar
1 1/2 tsp fresh chopped mint leaves
1/4 tsp salt
1/4 tsp pepper
Whisk together and add to:
2 cups fresh sliced strawberries
1 medium cucumber, seeded and diced
1 large mango, peeled and diced
Place approximately 1 cup mixed greens on eight plates (for a total of 8 cups). Top with strawberry mixture.
