The Rural Voice, 2000-06, Page 461 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) coarsely
chopped red onion
4 cups (IL) cauliflower florets
4 medium red potatoes
1/2 cup (125 mL) sliced celery
1/2 cup (125 mL) crumbled blue
cheese (or 1/4 cup/50 mL grated
parmesan cheese)
In medium bowl, whisk together
oil, vinegar, horseradish, salt and
pepper; stir in. onion. Let stand while
preparing salad.
Steam or microwave cauliflower 4
minutes or until just tender; cool.
Cook potatoes in microwave 10
minutes or until tender; cool slightly
and slice thickly.
Stir cauliflower and potatoes into
dressing along with celery and blue
cheese, mixing gently. Let stand for
up to 2 hours at room temperature
before serving. Refrigerate for longer
storage.
WARM ASPARAGUS, SPINACH
AND CHICKEN SALAD
1 bunch spinach, washed and dried
1 lb (500 g) asparagus
1 tbsp (15 mL) vegetable oil
1 Ib (500 g) chicken breasts
1/2 Ib (250 g) mushrooms, thickly
sliced
Herbal Vinaigrette
1/4 cup (50 mL) white wine •
vinegar
1/4 cup (50 mL) each vegetable
oil and extra -virgin olive oil
1 clove garlic, minced
2 tsp (10 mL) each dried tarragon
and Dijon mustard
I tsp (5 mL) each salt and
granulated sugar
1/4 tsp (1 ml) black pepper
Garnish:
2 tomatoes, cut into wedges
mushrooms
Break off stems from spinach and
discard. Tear spinach into bite -sized
pieces; place in large bowl. Set aside.
Break off tough ends of asparagus
and discard.
In large pot of boiling salted
water, cook asparagus for three to
five minutes or until tender -crisp.
Drain and rinse under cold water.
Add to spinach.
In large skillet, heat oil over
medium-high heat; brown chicken on
both sides. Add mushrooms; cook
until chicken is no longer pink inside,
about 5 minutes.
Meanwhile in jar, shake together
vinegar, vegetable oil, olive oil,
garlic, tarragon, mustard, salt, sugar
and pepper until well blended. Pour
about 2 tbsp (25 mL) over chicken
mixture; cook, stirring for another
minute or until well coated.
Add vinaigrette to spinach
mixture; toss to coat. Arrange on 4
dinner plates, placing asparagus on
top in spokelike fashion. Arrange
tomatoes around edge. Remove
chicken from pan and cut into
crosswise strips. Arrange on top of
salad with sprinkling of mushrooms.
Serve immediately.
COLOURFUL CARROT SALAD
1/4 cup (50 mL) vegetable oil
1 tbsp (l5 mL) vinegar
1 tbsp (15 mL) mayonnaise
1/2 tsp (2 mL) chervil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) celery seed
2 cups (500 mL) grated carrots (4
medium)
1 cup (250 mL) grated rutabaga
4 small cooked beets, thinly sliced
In jar with tight -fitting lid,
combine oil, vinegar, mayonnaise,
chervil, celery seed and salt. Shake
well. Pour over grated carrot and
rutabaga in bowl. Toss gently to coat.
Just as the forest is
many things, so too is
Lands & Forests' approach to
conserving and managing our
greatest natural resource. It
begins by offering a diversity
of high-quality, natural
resource management
services.
Tree Marking
Woodlot Assessments
Management Plans
Aggregates
1-888-923-9995
42 THE RURAL VOICE
Arrange beet slices on 4 salad plates.
Spoon vegetable mixture on top.
SWEET 'N' SOUR
CABBAGE SALAD
Salad:
2 cups (500 mL) sliced red
cabbage
2 cups (500 mL) sliced green
cabbage
1 cup (250 mL) sliced mushrooms
I cup (250 mL) bean sprouts
1/2 cup (125 mL) sliced leek
In large salad bowl, toss together
red and green cabbage, mushrooms,
bean sprouts and leek.
Dressing:
1/4 cup (50 mL) vegetable oil
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) honey
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) ground ginger
In small bowl, combine dressing
ingredients and mix well. Add
dressing to salad; toss.
Top salad with peanuts, lightly
sauteed in vegetable oil, and thinly
sliced leeks.
MAIN MEAL
MEDITERRANEAN SALAD
2 medium cobs sweet corn, husked
and cut into l -in (2.5 cm) pieces
1/4 lb (125 g) green beans
I head Bibb or Boston lettuce
2 hard -cooked eggs, quartered
1 can (6 1/2 oz/l84 g) chunk
salmon, well drained.
1 sweet red pepper, cut into strips
'1 tomato, cut into 8 wedges
8 black olives
In large pot of boiling water, cook '
corn for 3 minutes until almost
tender. Add beans and cook o1 minute
more. Drain and immediately rinse
under cold running water to stop
cooking. Drain well again.
Arrange lettuce leaves on platter
about 15 in. (38 cm) in diameter.
Arrange beans over lettuce,
followed by eggs, salmon, red
pepper, corn and tomato. Scatter with
olives.
Dressing:
1/3 cup (75 mL) olive oil
2 tbsp (25 mL) red wine vinegar
2 cloves garlic, minced
1 tbsp (15 mL) finely chopped
fresh herbs (basil, parsley or
thyme)
salt and pepper
In small bowl, whisk together oil,
vinegar, garlic, herbs and salt and
pepper to taste; drizzle over salad.0