Cabbage, Pineapple, and Peanut Salad

• 12 ounces green or savoy cabbage, cored and sliced thin (about 4 cups)
• 1/2 pineapple, chopped (about 2 cups)
• 1/2 cup chopped dry-roasted peanuts
• 1 jalapeno, minced
• 3 tablespoons mild olive oil
• 3 tablespoons rice vinegar
• 1 teaspoon grated ginger
• 1 garlic clove, grated
• 1 teaspoon coarse salt
• 1/4 cup chopped cilantro

Combine the cabbage, pineapple, peanuts, and jalapeno in a large bowl.

In a small bowl, whisk the oil, vinegar, ginger, garlic, and salt until blended. Add the dressing to the cabbage and toss to blend. Add the cilantro if using. Serve at room temperature.

Makes 4 to 6 servings

From Fresh & Fast Vegetarian

White Bean Salad

I call for a citrus olive oil in this recipe (I used the ruby grapefruit olive oil from O Olive Oils. Orange or Lemon would likely be nice as well (and more readily available). In a pinch, an alternative would be to use a good quality extra-virgin olive oil along with some citrus zest.

• 2 big handfuls baby spinach, washed and dried
• 2 cans white cannellini beans (or freshly cooked equivalent)
• 2 handfuls walnuts, toasted
• a couple glugs of citrus-flavored olive oil
• a small splash of champagne vinegar
• a few pinches fine-grained sea salt
• a bit of crumbled cheese (manouri, goat cheese work nicely)

Rinse and drain the beans. If you like your bean salad on the warm side, my shortcut for heating them up is to run them under hot water (saves having to wash a pot).

In a large bowl combine the spinach, beans and walnuts. Add the olive oil, a splash of champagne vinegar, and salt. Toss gently but make sure you get everything nicely coated. Sprinkle a bit of cheese on top and enjoy.

Serves 4.

from 101 Cookbooks

Chef's Salad with Turkey, Avocado, and Jack Cheese

• 1/3 cup low-fat buttermilk
• 1/3 cup reduced-fat sour cream
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Coarse salt and ground pepper
• 1 large head Boston lettuce
• 1 pound sliced roasted turkey breast, torn into pieces
• 1 avocado, pitted and sliced
• 1 cup alfalfa sprouts or pea shoots
• 6 radishes, halved and thinly sliced
• 4 carrots, cut into matchsticks
• 4 ounces Monterey Jack cheese, cut into strips (1 cup)

In a small bowl, combine buttermilk, sour cream, vinegar, and honey; season with salt and pepper. Set dressing aside.

Divide lettuce among four serving plates; top with turkey, avocado, sprouts, radishes, carrots, and cheese. Drizzle with dressing, and serve.

Makes 4 servings

From Everyday Food, May 2008

Toasted Bulgur, Tomato, and Feta Salad with Three Herbs and Toasted Pine Nuts

A twist on tabbouleh. Serve with grilled lamb and Warm Green Bean Salad or Fattoush.

• 1 cup bulgur
• 1/3 cup + 1 tablespoon olive oil
• 1 teaspoon coarse salt
• 1/4 cup fresh lemon juice
• 1 garlic clove, grated
• 1 cup loosely packed fresh mint leaves
• 1 cup chopped loosely packed Italian parsley, including tender stems
• 2 firm ripe tomatoes, cored and cut into ½ inch cubes (about 2 cups)
• 1 cup cubed (1/2 inch) cucumber
• 1 cup diced red onion
• 4 ounces (about 1 cup) crumbled feta cheese
• Toasted pine nuts

1. Preheat the oven to 350. Spread the bulgur in a 13x9 inch baking pan and bake until lightly toasted, stirring once, 10 minutes. Transfer to a bowl. Add 1½ cups boiling water, 1 tablespoon oil and ½ teaspoon salt and stir to blend. Let stand, covered tightly, until all the water is absorbed, about 20 minutes.

2. Dressing: In a large bowl whisk 1/3 cup oil, the lemon juice, garlic and ½ teaspoon salt until blended.

3. Finely chop the mint and parsley. Combine the bulgur, dressing, herbs, tomatoes, cucumber and onion and toss to blend. Spoon into a deep platter and garnish with feta and toasted pine nuts. Serve at room temperature.

Makes 4 servings

Adapted from Marie Simmons, Fresh & Fast Vegetarian

Spicy Azuki Bean and Brown Rice Salad

• 3/4 cup dried azuki beans
• 3/4 cup brown rice
• 2 tablespoons sesame oil
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons tamari sauce
• juice of 1/2 lemon
• 1-inch piece fresh ginger, minced
• 2 garlic cloves, minced
• 2 hot green chilies, seeded and minced
• 1/4 teaspoon cayenne
• 3 green onions, green and white parts sliced
• 1 carrot, finely sliced
• 3 radishes, finely sliced
• 1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen

Curried Chicken Salad

• chicken breast meat, shredded
• 1/4 cup plain nonfat Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• thinly sliced scallions or red onion
• sliced almonds, lightly toasted
• 1/2 small apple, cored and cut into 1/2-inch chunks
• raisins
• farmhouse chutney
• salt and pepper
• lettuce

Stir together yogurt, lemon juice, curry powder. Combine with remaining ingredients. Serve over lettuce.

Improvised from Martha Stewart and Sunset. Variations: green grapes for apples, apricots for raisins

Sausage, Sourdough, and Bell Pepper Spiedini

• 3 tablespoons Sherry wine vinegar
• 1 tablespoon Dijon mustard
• 1 garlic clove, pressed
• 2 teaspoons minced fresh rosemary
• 1/2 cup olive oil
• 12 (2 x 1 1/2-inch) pieces assorted bell peppers (about 2 bell peppers)
• 1 package kielbasa sausage
• 1 medium red onion, cut into 1 1/2-inch-wide wedges, trimmed, layers separated
• 8 (1 1/4-inch) cubes crusty whole wheat sourdough bread
• 4 cups mixed baby greens

Prepare grill (medium-high heat). Whisk first 4 ingredients in small bowl, then whisk in oil. Season dressing with salt and pepper; set aside. On metal skewers, thread bell pepper pieces, onion pieces, and bread cubes. Brush skewers all over with 1 tablespoon dressing each. Grill skewers and kielbasa until lightly charred, turning often, about 12 minutes. Toss greens in large bowl with enough remaining dressing to coat. Top with bread, onion, and peppers.

Serves 2 1/2.

Nutritional analysis per serving: 843.84 Calories (kcal), 67.9% Calories from Fat, 63.63 (g) Fat, 14.05 (g) Saturated Fat, 49.45 (mg) Cholesterol (mg), 43.72 (g) Carbohydrates, 6.41 (g) Dietary Fiber, 7.21 (g) Total Sugars, 37.31 (g) Net Carbs, 25.55 (g) Protein

Barley Salad with Spicy Sausage, Peas, Celery, and Carrots

SALAD

• 2 cups water
• 1/2 cup barley, regular or quick-cooking
• 8 ounces smoked sausage, cut into 1/2-inch pieces
• 8 ounces mushrooms, quartered, about 2 cups
• 1 large rib celery, diced, about 1 cup
• 1/4 cup diced red onion
• 1 cup frozen thawed tiny peas
• 1 cup diced carrots

VINAIGRETTE

• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 tablespoon Dijon mustard
• l/4 teaspoon salt
• 1/2 teaspoon dried tarragon
• freshly ground pepper to taste

1. For the salad, bring the water to a boil in a medium pot. Stir in the barley and bring to a boil again. Cover, then simmer barley until tender, about 45 to 50 minutes for regular barley, about 10 minutes for quick-cooking barley. Drain off any excess liquid.

2. Cook the sausage in an 8-inch nonstick skillet over medium-high heat about 6 minutes, until browned. Use a slotted spoon to transfer the sausage to paper towels. Blot any excess fat. Place in a large bowl along with the remaining salad ingredients.

3. For the vinaigrette, mix all the ingredients in a small bowl. Add the vinaigrette to the salad and toss well. The salad can be served immediately or covered airtight and refrigerated overnight.

4. The salad can be served warm, at room temperature, or chilled in a serving bowl. To serve chilled, toss well; adjust the seasoning, mustard, and vinegar. To serve warm, gently reheat in a nonstick skillet over medium heat for about 3 minutes or in the microwave oven on medium power (50 percent) until just warm, not hot, about 2 to 3 minutes. Serve immediately.

Barley, like many grains, takes a long time to cook (although quick-cooking barley, which has an appealing texture, takes only 10 minutes) and freezes well. Keep cooked barley on hand in the freezer to add to salads, soups, casseroles, and side dishes.

from Celebrating the Midwestern Table

Yield: about 4 1/2 cups, 4 main-course servings

Moroccan-Spiced Vinaigrette

• 2 tablespoons golden raisins
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 cup carrot juice
• 2 tablespoons red wine vinegar
• 4 sprigs cilantro
• 1 tablespoon plain yogurt
• 1 teaspoon honey
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon table salt
• 1/2 cup extra-virgin olive oil

1. Place raisins in small bowl. Toast coriander and cumin in small skillet over medium heat until fragrant, 2 to 3 minutes. Transfer spices to bowl with raisins. Wipe out skillet; add carrot juice to skillet and simmer over medium heat until reduced to 1/4 cup, about 6 minutes. Pour carrot juice over raisins; cool to room temperature.

2. Process carrot juice/raisin mixture, vinegar, cilantro, yogurt, honey, pepper flakes, and salt in blender until thoroughly combined. With machine running, gradually add oil, scraping down jar as needed. (Can be refrigerated up to 1 week.)

Mellow greens, such as leaf lettuces, as well as spinach, pair nicely with this vinaigrette. Olives, shredded carrots, and golden raisins are good garnish options. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 cup

Orange-Port Dressing with Walnut Oil

• 1 1/2 cups ruby port
• 1/2 cup orange juice
• 2 tablespoons red wine vinegar
• 2 tablespoons heavy cream, room temperature
• 2 tablespoons orange marmalade
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons walnut oil
• 1/4 cup vegetable oil

1. Simmer port and orange juice in small saucepan over medium heat until reduced to 1/2 cup, 25 to 30 minutes. Transfer to medium bowl; cool to room temperature.

2. Whisk vinegar, cream, marmalade, thyme, salt, and pepper into cooled port reduction. Whisk in oils until incorporated. (Can be refrigerated up to 3 weeks.)

Use this sweet, smooth dressing on assertive bitter greens such as escarole, radicchio, and endive. Appropriate salad garishes include toasted nuts and crumbled blue cheese. For two servings, start with 1 tablespoon of this dressing per quart of greens, adding more as desired.

from Cooks Illustrated

Yield: makes 1 cup

Creamy Avocado Ranch Dressing

• 1 ripe Hass avocado, pitted, flesh scooped from skin
• 1/2 teaspoon hot sauce, such as Tabasco
• 1 tablespoon juice from 1 lime
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 1 tablespoon minced red onion
• 1 tablespoon minced fresh cilantro leaves
• 1 medium garlic clove, minced
• 1/2 teaspoon sugar
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper

In food processor, puree avocado, hot sauce, and lime juice until avocado is broken down, about 30 seconds. Add remaining ingredients and process until dressing is completely smooth. (Can be refrigerated up to 1 week.)

Crisp lettuces like iceberg and romaine are a perfect match for this creamy dressing. Shaved red onion, grape tomatoes, and crumbled bacon make excellent garnishes for greens tossed with this dressing. Use about 2 tablespoons per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Fresh Apple and Parsley Dressing

• 1 medium apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1 scallion, chopped coarse
• 1/4 cup fresh parsley leaves
• 3/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2-3 tablespoons water
• 1/2 cup vegetable oil

Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)

If using a tart apple, add up to 1 tablespoon own sugar. This dressing is nice on spicy greens like arugula and watercress, with garnishes such shaved Parmesan, toasted nuts, and thin slices apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Sweet Sesame-Soy Vinaigrette

• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1/4 cup packed light brown sugar
• 1/2 teaspoon grated fresh ginger
• 2 teaspoons Asian chili garlic paste
• 1 tablespoon toasted sesame oil
• 1/2 cup vegetable oil
• 2 teaspoons sesame seeds, toasted

Whisk vinegar, soy sauce, sugar, ginger, and chili garlic paste in medium bowl until sugar dissolves. Gradually whisk in oils; whisk in sesame seeds. (Can be refrigerated up to 3 weeks.)

We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mache, or a mixture of baby greens. Complementary salad ganishes include thinly sliced radishes or cucumbers, bean sprouts, slivers of red bell pepper, and scallions. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Chicken Salad with Rosemary, Almonds, and Green Onions

• 3 tablespoons olive oil
• 1 tablespoons balsamic vinegar
• 1 teaspoon minced fresh rosemary
• 2 skinless boneless chicken breast halves
• 3 tablespoons sliced almonds (about 1 1/2 ounces), toasted
• 1/4 cup thinly sliced celery
• 2 green onions, thinly sliced
• 1 apple, chopped
• salad greens

Whisk oil, vinegar, and rosemary in small bowl to blend; season dressing with salt and pepper. Place chicken in shallow dish. Add 2 tablespoons dressing; turn chicken to coat. Let stand 15 minutes.

Heat large skillet over medium-high heat. Add chicken, still coated with dressing, to skillet. Saute until cooked through, about 5 minutes per side. Transfer to work surface. Cool chicken 5 minutes; cut into 1/2-inch pieces.

Combine chicken, almonds, celery, green onions, and apple in large bowl. Add remaining dressing and toss to blend. Season salad with salt and pepper.

from Epicurious

Yield: 2 servings