June 19, 2013

Top these salads

Even well-dressed salads can benefit from a little bling from time to time.

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RECIPE
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Mixed greens and strawberries with a citrus-spiced dressing

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RECIPE
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Green salad with corn, peppers and smoky red pepper dressing

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1 handful fresh cilantro leaves, picked and roughly torn or chopped

DRESSING:

2 tablespoons grapefruit juice

1 tablespoon extra-virgin olive oil

Small squeeze of agave nectar

Pinch Maldon or other flaky salt

Freshly ground black pepper to taste

In a small dry skillet over medium low heat, toast the pistachios until evenly browned, 3 to 4 minutes, stirring frequently. Remove from heat and set aside.

Combine grapefruits, watercress, carrots and cilantro in a bowl and toss gently. Whisk the dressing ingredients in a small bowl. When ready to serve, add nuts and dressing to the salad.

This recipe is from "Fresh, Happy, Tasty: An Adventure in 100 Recipes," by Jane Loxwell (William Morrow, $35).

 

MIXED GREENS AND STRAWBERRY SALAD

Servings: Four

DRESSING:

1/2 cup mayonnaise

1/2 cup frozen orange juice concentrate, thawed, and 1 tablespoon orange marmalade

1 small head butter lettuce, washed, chilled

3 to 4 ounces mixed baby lettuces, washed, chilled

2 cups strawberries, washed, hulled, sliced

1/4 cup slivered almonds

Sea salt, black pepper

In bowl, whisk together mayonnaise and orange juice concentrate. Add the marmalade and whisk again until combined. Refrigerate.

Reserve 4 large leaves for plating. Tear remaining leaves into bite-size pieces. Spoon 1tablespoon of dressing into the center of each of 4serving plates. Place a whole large leaf of butter lettuce off-center on the plate. Scatter a handful of torn lettuce and a handful of baby greens over the entire plate. Scatter 1/2 cup sliced strawberries and 1tablespoon of sliced almonds over the greens.

Drizzle each salad with additional tablespoon dressing and sprinkle with salt and pepper. Serve immediately.

This recipe is from "The Artist, the Cook and the Gardener: Recipes Inspired by Painting and the Garden," by Maryjo Koch (Andrews McMeel, $26.99).

 

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RECIPE
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Marinated cucumber salad

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RECIPE
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Carrot and citrus salad

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