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*** A WORD FROM THE KITCHEN ***
I'm starting to see more and more signs of Spring around like
the tulips ready to explode and buds on the trees. So excuse
me if I'm feeling a bit "salady" with all of the Spring veggies
now coming into season. Especially because you can now get
everything so conveniently packaged to go for quick prepping.
Go ahead and try some of those lettuce varieties you've
been wondering about. My new favorite snack item (although
not so cheap) is a bag of crunchy sugar snap peas for munching
on and also adding to salads...not the flat snow peas which
are better for stir frying. Those are so good and really
sweet for a junk food alternative. Here is a very SPRINGY
SALAD with a homemade sweet dressing to enjoy with your
greens.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: SPRINGTIME SALADa
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INGREDIENTS:
FOR SALAD....
INGREDIENTS:
6 C mixed fresh greens; rinsed, dried and town into pieces
1/2 C dried cranberries
1/2 C raisins
1/2 C roasted sliced almonds
1/2 C gorgonzola cheese; crumbled
12 large grapefruit sections
4 large fresh strawberries; rinsed and sliced
DIRECTIONS:
Place 1 1/2 cups of the mixed greens on each salad plate.
Sprinkle 2 tablespoons of each of the next four ingredients
on top of the greens. Arrange 3 of the grapefruit sections
in a spiral on top of the greens and fan 1 sliced strawberry
in the center of the grapefruit sections. Serve with the
following dressing.
FOR DRESSING...
INGREDIENTS:
1 cup sugar
3 teaspoons ground mustard
1 teaspoon salt
2/3 cup rice vinegar
1/4 cup chopped white onion
2 cups extra-virgin olive oil
2 tablespoons poppy seeds
DIRECTIONS:
In a blender or food processor, combine sugar, ground mustard,
salt, rice vinegar, and onion. With the motor on, slowly add
vegetable oil in a slow, steady stream; whirling until dressing
is smooth and has a creamy texture. Add poppy seeds and blend
thoroughly. Store, covered, in refrigerator. Serve at room
temperature. Makes approximately 3 cups dressing.
YIELD: 4 SERVINGS
http://www.thedailyrecipe.com
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MARZEE's CORNER
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PREPARATION TIPS FOR YOUR GREENS:
Buying: The more delicate the greens, the more perishable they
are, so its best to buy them the same day you plan to use them,
or at most, the day before. Choose greens with firm, uniform-
colored leaves, with no wilted or discolored ones.
Rinsing: Green leafy vegetables grow close to sandy soil,
which tends to cling to the leaves. Nothing ruins a good dish
like a mouthful of sand, so do wash leaves very carefully.
Immersing them in a bowl of cold water for a few minutes before
rinsing helps to loosen hidden grit.
Stemming and chopping: You can leave stems on small greens
such as baby spinach, watercress and arugula, or remove them?
it?s up to you?and they need not be chopped at all. Regular
spinach is better stemmed and can be roughly torn or shredded
into bite-sized pieces or chopped once it has been steamed.
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