From Staff Reports
As the temperature heats up, salads can be a good, cool alternative to
traditional hot dinners - especially for vegetarians. Here are a few variations
on the salad theme.
From "Beyond Alfalfa Sprouts and Cheese"
Place couscous in large bowl. Pour 1 cup boiling water over couscous and let stand.
In saucepan, bring vegetable stock to boil, add thyme and vinegar. Boil to reduce to 3/4 cup.
Add peas and corn to liquid and turn off heat. Toss tomatoes, scallions,
and basil into couscous. Add liquid to couscous and mix well. Cover and
refrigerate two hours before serving. To serve, top a romaine leaf with
Creamy green pea and cheese salad
From "MasterCook Mac," recipe by Martha's Recipes
Mix sour cream, vinegar and salt in medium size bowl. Stir in peas and
onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the cheese
and bacon. Repeat layers. Cover and chill until served. Serves 12.
Spinach with raisins and pine huts
From MasterCook Mac, recipe by Taverna
Place the raisins in a bowl, add hot water to cover and let stand until plumped, about 20 minutes.
Meanwhile, preheat an oven at 350 degrees. Spread the pine nuts in a small pan and place in the oven until toasted and fragrant, eight to 10 minutes. Set aside.
In a wide sauté pan over medium heat, warm the olive oil. Add the onion and sauté until tender, about 10 minutes. Add the spinach to the pan and stir constantly until it is wilted, about four minutes.
Drain the raisins and add them to the pan along with the pine nuts.
Season to taste with salt and pepper, stir well and serve hot.
Warm spinach salad
From MasterCook Mac, recipe by Sibella Kraus, "Greens, A Country Garden Cookbook"
Uncoil the pancetta, cut into small pieces and fry in a medium pan until
While the pancetta is cooking, cook the eggs in boiling water for seven minutes.
Remove from boiling water and transfer to iced water to stop cooking. When cool, carefully peel. They will be a little soft so use care.
Warm the vinaigrette in the pan in which you fried the pancetta. Toss
with spinach leaves and pancetta, divide onto four plates. Cut egg in half
over the plates, it will be slightly runny and place on spinach. Dust with
fresh grated pepper and serve immediately.
From MasterCook Mac
Whisk vinegar, mustard, salt, and pepper in small bowl. While whisking vigorously, slowly add the olive oil a few drops at a time until the mixture starts to emulsify. Then continue adding olive oil in a thin steady stream until the sauce thickens slightly and fully emulsifies.
To make things real easy, use a blender or food processor instead of
a hand whisk.
Fire and ice melon soup
From MasterCook Mac, recipe by David Woods, Millennium Fruit Soup Cookbook
Combine all the ingredients in a food processor or blender and process
until smooth. Pour soup into a medium bowl. Cover and refrigerate at least
one hour or until thoroughly chilled. Serve chilled.
Spinach-strawberry salad with goat cheese bruschetta
From MasterCook Mac, recipe by Cooking Light
Combine the first eight ingredients in a jar; cover dressing tightly, and shake vigorously.
Combine the spinach and strawberry halves in a large bowl, and toss gently.
Pour the dressing over the spinach mixture, tossing gently to coat. Spoon
one cup salad onto each of six plates; sprinkle each serving with 1 teaspoon
toasted almonds. Spread cheese over toast slices; top each salad with one