Better Than The Same Old Salads


Ever get tired of a salad made with romaine or mixed baby greens? Here are three salads to uplift your repertoire.

Bon salad appetit!

Raw Beets, Olive, Raisin, And Chive Salad(Serves 6)1½ pounds golden beets, peeled

1½ pounds red beets, peeled

1/2 cup thinly sliced red onion

3 to 4 tablespoons rice wine vinegar

2 tablespoons sugar

2 to 3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

1/2 cup raisins

16 to 18 pitted oil-cured black olives, coarsely chopped

4 ounces crumbled feta cheese

2 to 3 tablespoons fresh chives, (reserve 1 tablespoon for garnish)To prepare:Peel the beets, using rubber gloves and a sharp paring knife or vegetable peeler.

In a food processor fitted with coarse shredder, or by hand, cut beets into julienne strips.

Transfer to a bowl.

In another small bowl, whisk vinegar, sugar and oil together.

Add salt and pepper, to taste.

Pour dressing over beets and let stand at least 15 to 20 minutes at room temperature.

Add red onion, raisins and olives, plus half of the chives, to beets.

Refrigerate until serving time.

Add cheese to the salad and toss lightly.

Transfer to a bowl and garnish with remaining chives.Carol’s Watermelon, Tomato And Red Onion Salad(Serves 6)5 cups watermelon, seeded and cut into 1-inch cubes

4 cups firm ripe tomatoes, cored and cut into 1-inch cubes

1 large red onion, thinly sliced

2 to 3 limes, juiced

Good quality extra virgin olive oil, for drizzling

Sea salt and freshly ground black pepper, to taste

Fresh mint leaves chopped for seasoning and sprigs, for garnishTo prepare:Toss watermelon, tomatoes and onion together in a large mixing bowl.

Add lime juice and toss.

Drizzle with just enough oil to lightly coat the fruit.

Taste, then add salt and pepper, according to personal preference.

Before serving, add chopped mint.

Garnish with mint sprigs.Hearts Of Palm, Pineapple And Macadamia Nuts On Red Leaf Lettuce(Serves 6)1 pineapple, peeled and cored, cut into 1/2-inch cubes

1/2 cup thinly sliced red onion

2 fresh jalapeño chiles, seeds and veins removed and cut into thin slivers

1 small clove garlic, minced

Juice of 2 limes

1/4 to 1/3 cup olive oil

Kosher or sea salt and freshly ground black pepper, to taste

14-ounce can of hearts of palm, drained and cut into 1/4-inch-thick, round slices

1 bunch cilantro or flat leaf parsley, stems removed and leaves coarsely chopped

1/2 cup macadamia nuts, toasted

1 head red leaf lettuce, washed and spun dryTo prepare:Remove top, rind, eyes and bottom of the pineapple and discard.

Remove the core and cut usable pineapple into half-inch chunks.

Place in a mixing bowl with onion, chiles and garlic.

Toss well.

Whisk lime juice and olive oil together, then season with salt and pepper.

Spoon the dressing over pineapple and let stand 15 to 30 minutes.

Add hearts of palm and herbs just before serving.

Mound salad in the center of lettuce leaf on a cold plate and garnish with macadamia nuts.

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