SALADS RE DESIGNED.

I was a salad eater in the sixties and I loved eating fresh, steamed and cooked vegetables. When ever I visited anyone they gave me asparagus. Easy, no preparation, just a blob of mayonnaise and parsley and it is a meal. I love asparagus, but not for every meal. Not  canned or in a bottle…..fresh is really great.  Slowly I became creative with tomatoes, cucumber and lettuce and added a variety of foods to make it different and  tasty, so I would never be bored of the same salad each time.

I like vegetables of the season. Choose carefully, wash and dry well. Cut into comfortable pieces for simple eating and combine them so they are not soggy and mushy. To do this well , prepare well, keep soft vegetables like tomatoes separate until  serving, leave salad dressings to the last minute and have ready made additives in a separate bowl.

Make sure the salad bowl is large, flat and easy to pick up with salad servers. People who make salads in deep glass bowels that look like a soup pot, make them difficult to eat. People like to make one scoop, not digging into the deep bowl.

Here are a few new ideas.

TOMATOES, PEPPERS, RADISH, CUCUMBER ON A BED OF LETTUCE.

Cube all the vegetables and lay on the washed and dry torn, lettuce leaves.  Before serving dress with a cup of dressing of olive oil, lemon juice, chopped parsley and finally cut falafel balls into quarters and arrange on the salad.   Drizzle techina over the whole salad and  sprinkle with sesame seeds.

POMELO, LETTUCE, KOLRABI AND  CARROTS.

Peel pomelos and remove skins. Wash and dry lettuce. Lay on a plate and arrange the pomelo slices, diced kohlrabi and a cup of walnuts on the vegetables. In a pan sauté four thinly sliced or roughly grated carrots. Saute in salt, pepper and teriyaki sauce, brown sugar and a little olive oil.  Takes about five minutes.   Arrange these on the salds and serve.

LETTUCE, MANDARINE SLICES, PINE KERNELS AND A VINEGAR AND OLIVE OIL  DRESSING

Wash lettuce leaves and spin dry. Mix lettuce leaves, mandarine slices, half a cup of lightly roasted pine kernels. Just brown the in a little olive oil and honey.   Mix all and serve with a dressing of olive oil, salt and pepper, a crushed date or two and salt and pepper.  This look attractive and is delicious   Thanks to Ronit, who made it for us.

ROASTED TOFU, MUSHROOMS AND  ONIONS, ON A BED OF THINLY SLICED CABBAGE.

Cube the tofu and leave to marinade overnight in a marinade of 2 teaspoons Soya sauce, two teaspoons honey,  a thinly sliced red pepper, salt and pepper and two chopped onions and two chopped cloves of garlic. Cut the mushrooms and add to the tofu  Bake it all in the oven with a sprinkling of olive oil for twenty minutes. Turn it all once or twice . Slice the cabbage very thinly and pour the hot baked tofu and mushrooms over, grate some  feta over it all and serve with crusty bread and a glass of Tomato juice

Have a week of fresh, healthy salads

Love and light

Rona.