Borscht, Satay Salads Can Break ‘Greens’ Monotony

It seems quite likely we’re going to be subject to hot spells this spring. That means a long salad season ahead and the potential for months of monotonous meals of greens with dressing.

Here are two offbeat, nourishing, cooling combinations that require little cooking and contain no added fat. The Borscht Salad served with whole-grain bread makes a good lunch, and the satay can stand alone for supper.

BORSCHT SALAD

1 bunch beets, stems removed

1 1/2 cups plain yogurt

1 small clove garlic

1/4 cup minced green onions, white part only

Juice of 1/2 lemon

1/4 cup orange juice

Cook beets in boiling water 40 minutes. Meanwhile, pour yogurt into coffee filter and let drain.

Remove beets from water and let stand until cool enough to handle. Slip off skins and chop coarsely.

Grate garlic with cheese grater into medium mixing bowl. Add green onions, lemon juice, orange juice and drained yogurt. Stir well to blend. Add beets and mix to coat.

Refrigerate at least 3 hours before serving. Makes 4 to 6 servings.

SATAY-STYLE SALAD

8 ounces linguine

1/4 cup peanut butter

1/4 cup orange juice

2 tablespoons lime juice

1/2 cup soft tofu or plain low-fat yogurt

1 tablespoon curry powder

1 tablespoon tamari

1/4 cup unsalted, dry roasted peanuts

1 orange, cut into bite-size pieces

2 tablespoons minced green onions

2 tablespoons minced cilantro, optional

2 tablespoons shredded, unsweetened coconut, optional

1/4 cup cubed fresh pineapple, optional

1/4 cup diced banana, optional

Cook pasta according to package directions. Drain and rinse with cold water.

Whisk together peanut butter, orange juice and lime juice. Whisk in tofu and continue to whisk until smooth.

Stir in curry powder, tamari, peanuts, orange and green onions. Add cilantro, coconut, pineapple and banana. Toss with linguine. Makes 3 to 4 servings.