| Need a little refreshing recipe for a salad? As a chef | | | | 1/4 cup vegetable oil |
| and cookbook author I have a passionate goal, and | | | | 1/4 cup rice vinegar |
| that is to help people enjoy life to the fullest and eat | | | | 1 teaspoon white sugar |
| healthy! Deep down I am a lazy cook, because I don't | | | | 2 tablespoons soy sauce |
| like to spend too much time in the kitchen. But I only | | | | Toss salad to coat or serve dressing on the side. |
| use shortcuts if they are still healthy choices. | | | | Spanish Salad |
| Salads are easy to prepare, and good for us, if we do | | | | 16 oz lettuce of choice |
| not drown the lettuce in too much salad dressing. | | | | 1 cup olives, pitted, sliced |
| They are a daily staple in the American cuisine, | | | | 1 cup cherry tomatoes, quartered |
| especially when you go out for dinner; much more so | | | | 2 tablespoons capers |
| than in other countries in the world. In southern Europe | | | | 4 oz anchovy filets |
| salads are being served as part of dinner, but in | | | | 2 hard boiled egg, diced |
| countries with a colder climate, salads are being eaten | | | | 2 tablespoons fresh chopped parsley |
| once or twice a week as main vegetable, and mainly | | | | Dressing: |
| in the summer. | | | | 1 cup balsamic vinegar |
| The reason for that is that traditionally lettuce was only | | | | 1/2 cup olive oilground black pepper |
| available from late spring to mid summer. Now | | | | Serve dressing on the side. |
| counter-seasonal supplying countries like Argentina, | | | | Summer Salad |
| Chili, South Africa, Italy, Spain, Mexico, India and China, | | | | 16 oz arugala |
| make sure we can buy any type of fruit and | | | | 1/4 cup capers |
| vegetable at any time of the year. Asians eat a lot of | | | | 2 cups watermelon, cut into cubes |
| vegetables, but less salads the way we know them. | | | | 1/4 cup pecan or walnuts |
| During my travels all over the world to 27 countries, I | | | | 1 cup feta cheese |
| have learned a lot and enjoyed myself tremendously. I | | | | Dressing: |
| hope you will enjoy these recipes too. | | | | 1 cup wine vinegar |
| Asian Salad | | | | 1/2 cup olive oilground black pepperpinch sea salt |
| 16 oz Napa cabbage, sliced thin | | | | Serve dressing on the side. |
| 1 cup toasted slivered almonds | | | | Super Refreshing Potato Salad |
| 2 teaspoons toasted black sesame seeds | | | | 3 pounds potatoes, peeled, cubed, boiled until 'al dente' |
| 1 bunh green onions, sliced on the bias | | | | 1 cup Vidalia onion, chopped |
| 1 cup cherry tomatoes, quartered | | | | 1 cucumber, shredded |
| 1 cup Ramen noodles, cooked for 2 minutes, drained | | | | 2 hard boiled eggs, chopped |
| Prepare all ingredients and fold everything together in a | | | | 1 1/2 cups mayonnaise |
| colorful bowl. | | | | 1/2 cup chives, choppedjuice of 1 lemonsalt and pepper |
| Dressing: | | | | Mix ingredients and let chill at least 30 minutes. |