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July 2002 Issue
Salad Days
by Rossana S. Tarantini
Table of Contents | Single-page view

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July . . . The warmth . . . The sun . . . Relaxing . . . Mmmmmmmmmmmm!!!

Even a self-proclaimed "foodie" like myself hates to cook sometimes. I hate it most when it's too hot to eat anything too elaborate anyway. My theory is: if I'm too hot to cook, you must be too hot to eat. Doesn't always work out that way though in a house full of teenaged boys.

I've said it here before, but it bears saying again. My favourite summer food is salad. I love them in any configuration and tend to "wing it" fairly often when it comes right down to it. Sometimes I buy special ingredients to add to my salads and sometimes I just open the fridge and "create". It's fun, interesting and a switch from re-heating the "planned-overs" that reside at the back of most refrigerators.

This month I bring you three of my meal salads. They're simple, easy to put together with ingredients we mostly have in the pantry, and they use up those bits and pieces that otherwise become unrecognizable. Each of the recipes is fairly quick and easy to prepare and each will serve two hearty appetites. So lay out in the sun all day and then repair to the kitchen for a quick, delicious, hot weather meal.


Roast Turkey and Romano Bean Salad

I usually accompany this salad with a chilled glass of my favourite Sauvingon Blanc.
  • 12 oz. roasted turkey breast
  • 1 - 19 oz. can Romano beans, drained and rinsed
  • 1 cup diced fennel
  • 1 cup diced Vidalia onion
  • 3 tbsp. balsamic vinegar
  • 2 tsp. lemon juice
  • 1 tbsp. Dijon mustard
  • 1/2 cup olive oil
  • Salt and freshly ground pepper
  • 3 tbsp. chopped parsley
Dice the turkey breast and mix with Romano beans, fennel and onions. Whisk together the dressing ingredients until well amalgamated. Toss with the salad, sprinkle parsley over all and serve.
  • Yields: 2 servings
  • Preparation Time: 10 minutes

Southwestern Ham Salad with Nachos
I can taste it now. Have an ice cold Corona with lime and you're in heaven!!!
  • 8 oz. smoked ham
  • 1 roasted red pepper, diced
  • 4 green onions, chopped
  • 1 cup frozen corn, defrosted
  • 1/4 cup mayonnaise
  • 1 tsp. chili powder
  • 2 tbsp. fresh lime juice
  • 2 tbsp. chopped coriander
  • Salt and freshly ground pepper
  • 2 cups nacho chips
Dice the smoked ham, mix with peppers, onions and corn in a serving bowl. To make the Chili Lime Mayonnaise, whisk together the mayonnaise and seasoning, toss with the salad and garnish with the nachos.
  • Yields: 2 servings
  • Preparation Time: 10 minutes

Thai Beef Salad
  • 8 oz. rare roast beef
  • 1/4 cup fresh lime juice
  • 1 tsp. grated lime rind
  • 2 tbsp. fish sauce
  • 1 tsp. sugar
  • 1 tsp. Asian chili sauce
  • 2 tbsp. vegetable oil
  • 1 cup coarsely chopped mint
  • 1 small red onion thinly sliced
  • 2 cups bean sprouts
  • 1 head leaf lettuces separated into leaves
  • 1 cup roasted peanuts
Cut the beef into slivers and combine with dressing ingredients. Let it sit for about half an hour. Combine beef mixture and salad ingredients, pile onto plates lined with lettuce leaves and garnish the whole thing with peanuts. Yummmmmmmmmmmmmm!!!!
  • Yields: 2 servings
  • Preparation Time: 40 minutes

Take a look at the recipe exchange this month. I think we have a couple of winners in there!! As always, there's a submission form in the column, so it couldn't be easier to send us your request or recipe.

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