Semi-Light Salads of the Season
Spring puts main-dish salads back on my table, not the light, leafy varieties typical of summer but more substantial combinations. All that’s needed to make a meal is a warm, crusty loaf of bread with some herbed butter.
Although all of these salads are best tossed at the last minute, they can be prepared ahead. Just keep the vinaigrette and the salad ingredients separate, ready for tossing together at serving time.
Mandel’s latest book is “Celebrating the Midwestern Table” (Doubleday & Co., 1996).
ITALIAN BEAN AND VEGETABLE SALAD
1 (15-ounce) can Great Northern or small white beans, rinsed and drained
1 cup carrots, cut into 1/3-inch dice
1 cup red onions, cut into 1/3-inch dice
1 cup (1/3-inch-long slices) slender green beans
1 large tomato, juiced, seeded and cut into 3/4-inch dice
1 cup coarsely cut-up radicchio
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
Freshly ground pepper
2 cups packed trimmed baby arugula leaves
Freshly grated Parmigiano-
Reggiano cheese, optional
Any beans can be substituted for Great Northern; you need about 1 1/2 cups cooked beans.
Combine Great Northern beans, carrots, onions, green beans, tomato and radicchio in 2-quart bowl and toss well to mix.
Combine olive oil, red wine vinegar, balsamic vinegar, salt and pepper to taste in small dish.
To serve, toss salad with dressing and arugula. Adjust seasoning to taste. Pass Parmigiano-Reggiano separately.
3 main-course servings. Each serving without cheese:
383 calories; 421 mg sodium; 0 cholesterol; 19 grams fat; 44 grams carbohydrates; 13 grams protein; 4.55 grams fiber.
GREEK COUNTRY BREAD SALAD
VINAIGRETTE
1 clove garlic, minced
1/2 cup fresh dill
3 tablespoons lemon juice
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons water
6 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper
SALAD
14 cherry tomatoes, halved
1 cucumber, peeled, seeded and cut into 2/3-inch cubes
6 large green onions, cut into 1/3-inch-wide slices
2 romaine hearts, cut into 3/4-inch-wide slices
8 Kalamata olives, pitted and slivered
6 ounces mild feta cheese, crumbled
1 (15-ounce) can garbanzo beans, drained
2 (6-inch) slightly stale pita rounds, cut into small wedges
VINAIGRETTE
Blend garlic, dill, lemon juice, vinegar, water, olive oil, salt and pepper to taste in food processor.
SALAD
Combine tomatoes, cucumber, onions, romaine, olives, cheese and garbanzos in large bowl.
To serve, toss salad with pita wedges and Vinaigrette. Adjust seasoning to taste.
4 to 5 main-course servings. Each of 5 servings:
413 calories; 1,091 mg sodium; 30 mg cholesterol; 27 grams fat; 35 grams carbohydrates; 12 grams protein; 2.32 grams fiber.
CAESAR SALAD WITH PASTA AND SHRIMP
VINAIGRETTE
1 (2-ounce) can anchovies
1 1/2 teaspoons minced garlic
6 to 7 tablespoons lemon juice
2 teaspoons red wine vinegar
3 tablespoons sour cream
6 tablespoons extra-virgin olive oil
2 tablespoons warm water
Salt
Freshly ground pepper
SALAD
1/2 pound fusilli pasta
1 teaspoon olive oil
1 head romaine, sliced
3/4 pound large cooked shrimp, shelled, deveined and split lengthwise
1/3 cup grated Parmigiano-Reggiano cheese
Croutons, optional
VINAIGRETTE
Drain anchovies, then rinse, blot and snip into small pieces. Set aside.
Blend garlic, 6 tablespoons lemon juice, vinegar and sour cream in food processor. Slowly add olive oil, then water, through feed tube with processor running. Add anchovies and pulse until mixed but not pureed. Season with salt and pepper to taste. Vinaigrette should be lemony; add remaining lemon juice if desired. (If made in advance, stir in anchovies just before using.)
SALAD
Cook pasta in boiling water to cover until tender, 8 to 10 minutes. Drain and rinse, then toss pasta with olive oil and chill.
Combine chilled pasta, romaine and shrimp in large bowl and toss well. Toss with Vinaigrette until well coated, about 30 seconds. Sprinkle on Parmigiano-Reggiano and add croutons. Toss again.
To serve, divide among 4 large chilled serving plates. Serve immediately.
4 main-course servings. Each serving without croutons:
582 calories; 943 mg sodium; 188 mg cholesterol; 29 grams fat; 47 grams carbohydrates; 33 grams protein; 0.50 gram fiber.
* Glazed terra cotta bowls from HomeChef, Pasadena.