Try the seasonings in salads tailored to complement their flavors.
Peking Spinach Salad
12 won ton skins (each about 3 in. square) 1 1/2 quarts (about 3/4 lb.) lightly packed spinach leaves, rinsed and crisped 1/4 pound mushrooms, rinsed, and sliced thin if large 3/4 cup shredded carrots 3/4 cup lightly packed, coarsely chopped fresh cilantro (coriander) sprigs 2 medium-size (about 1/3 lb. total) firm-ripe red-skinned plums, pitted and sliced thin Plum dressing (recipe follows)
Quarter won ton skins and lay them flat on a greased 12- by 15-inch baking sheet; spray or brush with water. Bake in a 500 [degrees] oven until golden, about 3 minutes; watch carefully.
Place spinach in a large bowl and arrange won tons, mushrooms, carrots, cilantro, and plums on top. At the table, mix gently with dressing. Serves 8. Per serving: 92 cal.; 3.2 g protein; 0.4 g fat (0 g sat.); 21 g carbo.; 172 mg sodium; 0 mg chol.
Plum dressing. In a bowl, whisk 1/3 cup plum jam, 1 tablespoon soy sauce, 3 tablespoons lemon juice, and 1/2 teaspoon ground cinnamon.
Green and White Sesame Salad 3 tablespoons sesame seed 2/3 pound slender green beans, ends trimmed 1 pound slender asparagus, tough ends trimmed 3/4 pound jicama, peeled and cut into long matchsticks 1/3 cup seasoned rice vinegar (or distilled white vinegar plus 1 teaspoon sugar) 1 tablespoon each sugar, hoisin sauce, and Dijon mustard
Place sesame seed in a 10- to 12-inch frying pan over medium-high heat and shake the pan often until seed is golden, 2 to 4 minutes. Pour seed out of pan and set aside.
Fill pan with 1/2 inch water and bring to a boil over high heat; add beans and asparagus, cover, and simmer until vegetables are just tender-crisp to bite, about 2 minutes; drain. Immerse in cold water; drain when cool.
On a platter or on plates, arrange beans, asparagus, and jicama. In a bowl, stir vinegar, sugar, hoisin, mustard, and sesame seed; drizzle dressing over vegetables. Serves 6. Per serving: 101 cal.; 4.6 g protein; 2.7 g fat (0.4 g sat.); 16 g carbo.; 170 mg sodium; 0 mg chol.
Red and Orange Ginger Salad 1 pound (about 3 medium-size) thin-skinned potatoes, peeled 1 pound (about 4 medium-size) beets, scrubbed and rinsed 3/4 pound (about 2 medium-size) firm-ripe nectarines, pitted Ginger dressing (recipe follows) Nasturtium flowers (optional) Salt
Place potatoes in a 3- to 4-quart pan with water to cover. Bring to a boil over high heat. Cover and simmer until just tender when pierced, about 15 minutes. With a slotted spoon, transfer potatoes to a colander; let cool.
Add beets to pan; return to a boil over high heat, then cover and simmer until tender when pierced, about 20 minutes. Drain and let cool; trim ends and peel.
Cut potatoes, beets, and nectarines into 1/2-inch chunks. Arrange in a wide bowl or on plates. Pour dressing on top; decorate with nasturtiums. Add salt to taste. Serves 6. Per serving: 121 cal.; 2.6 g protein; 0.4 g fat (0 g sat.); 28 g carbo.; 50 mg sodium; 0 mg chol.
Ginger dressing. In a blender, whirl until smooth 1/4 cup coarsely chopped preserved ginger in syrup (including about 1 teaspoon of the syrup), 1/4 cup distilled white vinegar, 2 tablespoons water, and 1/8 teaspoon cayenne.
***by Elaine Johnson
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