The Rural Voice, 2000-06, Page 45i
RURAL LIVING
Versatile salads complement every meal
Selected by Bonnie Gropp
As days warm the refreshing and
versatile flavour of salads become a
welcome complement to every meal.
CUCUMBER YOGURT SALAD
2 sliced cucumbers
1 tsp (5 mL) salt
1 cup (250 mL) yogurt
1 tbsp (15 mL) honey
2 green onions, chopped
1 clove garlic, chopped
3/4 cup (175 mL) loosely packed
fresh mint leaves, chopped
2 tbsp (25 mL) chopped fresh
parsley
1/8 tsp (.5 mL) white pepper
Place cucumbers in colander.
Sprinkle with salt, and leave
cucumbers to drain for 1 hour. Pat
dry.
In large bowl, combine yogurt,
honey, green onions, garlic, mint
leaves, parsley and pepper. Add
cucumbers; combine thoroughly.
Refrigerate for 1 hour before serving.
CHICKEN SALAD WITH
STRAWBERRY VINAIGRETTE
Vinaigrette:
1 cup (250 mL) sliced strawberries
2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) red wine vinegar
1/4 tsp (1 mL) each salt and
pepper
In food processor or blender,
process strawberries, oil, vinegar, salt
and pepper until smooth. Use
immediately or cover and refrigerate.
Salad:
8 cups (2 L) torn lettuce
2 1/2 cups (625 mL) slivered
cooked chicken
2 cups (500 mL) strawberries,
halved
1 cup (250 mL) sliced cucumber
Arrange lettuce on dinner plates.
Top each with chicken, halved
strawberries and cucumber. Drizzle
with dressing. Serve immediately.
SPINACH SALAD
1 pkg (10 oz) fresh spinach,
washed, trimmed, chilled
6 slices bacon, fried crisp, drained,
cooled
Bite into a Potato and Cauliflower Salad that nips back! A zesty dressing of
horseradish and blue cheese makes this salad a standout — and a perfect picnic
partner for grilled pork chops and cold meats.
Dressing:
1 cup (250 mL) table cream
3 tbsp (45 mL) vinegar
1 tsp (5 mL) finely chopped onion
1 tsp (5 mL) prepared mustard
1 tsp (5 mL) sugar
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Combine dressing ingredients,
mixing well.
Slice spinach into 1/4 inch (6 mm)
strips. Toss with dressing. Serve
topped with crumbled bacon.
CRISP GREEN SALAD WITH
CREAMY TARRAGON
DRESSING
1/4 cup (50 mL) white vinegar
1/2 tsp (2 mL) dried tarragon
leaves
1 clove garlic, slivered
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) granulated sugar
I/4 tsp (I mL) salt
pinch pepper
1/2 cup (125 mL) vegetable oil
8 cups torn mixed salad greens
(leaf, Boston or romaine lettuce)
1 bunch radishes, thinly sliced
1/3 cucumber, thinly sliced
2 ripe tomatoes, cut into wedges
4 green onions, sliced
Pour vinegar into a 1 cup (250
mL) glass measure or small
microwaveable bowl. Stir in tarragon
and garlic slivers. Microwave,
uncovered on High power for 30 to
40 seconds or until warm. Stir and let
cool to room temperature, about 30
minutes.
Discard garlic.
In small bowl, whisk together
mustard, sugar, salt and pepper.
Whisk in tarragon vinegar. Slowly
whisk in oil until creamy. Taste and
adjust seasonings.
In a large bowl, combine lettuces.
Top with radishes, cucumber, tomato
and green onion slices. Add just
enough dressing to coat. Toss and
serve immediately. Cover and
refrigerate leftover dressing.
POTATO AND CAULIFLOWER
SALAD
1/3 cup (75 mL) vegetable oil
3 tbsp (45 mL) white wine vinegar
1 tbsp (15 mL) horseradish
JUNE 2000 41