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May 2005 Issue
Brown Bagging It
by Ronda L. Halpin
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Pear and Watercress Salad

  • 2 bunches watercress -- washed, stemmed and into pieces
  • 2 ripe, firm pears -- peeled, cored, and sliced
  • 6 scallions -- trimmed and sliced
  • 4 ounces (1/2 cup) soft tofu
  • 1/4 cup plain soy milk or nonfat milk
  • 2 tablespoons cider or rasberry vinegar
  • 1 tablespoon sunflower oil
  • 1 teaspoon honey
  • 2 teaspoons poppy seeds
Place the watercress, pears, and green onions in a serving dish. In a blender or food processor, process the remaining ingredients until smooth. Pour the dressing over the salad and toss gently to combine.
  • Yields: 6 servings
  • Preparation Time: 10 minutes
 

 

Fresh Tomato Salad

  • 3 large, ripe tomatoes -- cut into 1/4-inch slices
  • 1 tablespoon extra virgin olive oil
  • 2 medium cloves garlic -- minced
  • 1 tablespoon tiny capers -- drained
  • 1 tablespoon chopped fresh oregano
  • Salt and pepper
Arrange the tomato slices on a platter, overlapping them slightly. Dizzle with the olive oil. Scatter the garlic, capers, and oregano evenly over the tomatoes. Sprinkle lightly with salt and generously with pepper. Serve immediately or chilled.
  • Yields: 6 servings
  • Preparation Time: 5 minutes
 

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