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RED LETTUCES WITH SPICED ALMONDS,PICHOLINES, AND ASIAGO

Picholines are green olives from Provence. Susan Mac-Donald, who submitted this recipe along with many oth-ers in this book, uses the extra spiced almonds for party appetizers, or scattered on a cheese plate.

Serves 4

Spiced almonds:Vegetable oil or spray1 pound blanched almonds1⁄4 cup sugar1 tablespoon cinnamon1⁄2 teaspoon sweet paprikaCayenne2 tablespoons honey

1 shallot, minced3 tablespoons fresh lemon juice1⁄4 cup chopped chives1⁄2 teaspoon freshly ground black pepperSalt to taste1⁄3 cup walnut oil12 cups cleaned red lettuces (red romaine, red oak leaf and radicchio)1⁄2 cup grated Parmesan cheese32 picholine olives 1⁄2 cup spiced almonds8 thin slices Asiago cheese

Make the spiced almonds: Preheat oven to 350°F. Spray a shallow baking sheet with vegetable spray. Spread the almonds in a single layer and toast for 15 minutes, or until browned but not too dark. Remove and let cool. Keep oven turned on.

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Meanwhile, in a small bowl, mix together the sugar, cinnamon and paprika. Season to taste with cayenne. When the nuts are cool, drizzle with honey and toss. Sprinkle the spice mixture on the nuts. Put back in the oven for 5-10 minutes. Remove and let cool. Store in an airtight container at room temperature for up to a week.

To make the salad: In a small mixing bowl, whisk togeth-er the shallots, lemon juice, chives, pepper and salt to taste. Slowly whisk in the walnut oil and set aside.

Put the lettuces, parmesan, olives and almonds in a large serving bowl. Toss to combine. Add the dressing and toss to dress thoroughly, then adjust seasonings.

Divide the lettuce among the salad plates, making sure the olives and almonds are evenly divided. Place 2 slices of Asiago on each of the salads.

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ARUGULA AND POTATO SALAD

Poster Liz Harmon suggests that new potatoes in a light dressing combined with peppery arugula are a far cry from our American mayonnaise-based concept of potato salad. If you can’t find arugula, use watercress.

Serves 4

20 ounces pared new potatoes1 medium bunch arugula4 medium scallions, sliced2 tablespoons dry white wine1 tablespoon + 1 teaspoon extra virgin olive oil1 tablespoon white wine vinegar1 garlic clove, bruised1⁄4 teaspoon saltFreshly ground black pepper, to taste

Place the potatoes in a medium saucepan; add cold water to cover. Cover the pan with a lid and bring to a boil; reduce the heat to low and simmer 20 minutes, until tender. Drain and set aside.

Meanwhile, remove the stems and discolored leaves from the arugula; discard. Wash the arugula in cold wa-ter; pat dry with paper towels. Place one-fourth around the edges of each of 4 plates; set aside.

In a large bowl, whisk together scallions, wine, oil, vinegar, garlic, salt and pepper. Cut the potatoes into 1⁄2-inch slices; while still warm, add to the dressing and toss to coat thoroughly.

Just before serving, remove the garlic; place one-fourth of the potato salad in the center of each plate. Serve warm or at room temperature, but not cold.

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ARUGULA WITH SLOW-ROASTED SHALLOTS AND TOASTED PECANS

Susan MacDonald writes, “I often serve this salad along side roast chicken or beef but it is just as wonderful served by itself with some crusty bread and brie.”

Serves 4

8 shallots, peeled and ends trimmed2 tablespoons olive oil3 tablespoons balsamic vinegar1 teaspoon Dijon mustard1⁄2 teaspoon freshly squeezed orange juice1 teaspoon balsamic vinegar4 teaspoons olive oilSalt and freshly ground black pepper to taste1⁄4 cup pecan pieces3 bunches arugula leaves, torn

Preheat oven to 425°F. Toss shallots with the two table-spoons olive oil and 3 tablespoons balsamic vinegar. Bake in a dish for 35 to 40 minutes or until tender. Meanwhile, toast the pecan pieces in the oven for 5-7 minutes. Check frequently to make sure they don’t burn.

For the vinaigrette, combine the mustard, lemon juice, and teaspoon of balsamic vinegar in a small bowl. Slowly add the 4 teaspoons olive oil, whisking continually, until mixed and creamy. Add salt and pepper. When shallots are cooked, put the arugula in a large serving bowl and toss with the pecans and vinaigrette.

To serve, put the greens and nuts onto individual plates. Place 2 roasted shallots on top and serve. Or, cool and slice shallots, toss with salad, and serve on top of grilled chicken or salmon.

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MUSHROOM, CURRANT, AND GREEN ONION SALAD

Another from Susan MacDonald. Tester Maryellen Casey says the sesame oil in the dressing was “just right to color the flavor and give it depth, but not enough to scream ‘Asian Food.’”

Serves 3 or 4

Dressing:1 cup vegetable oil1⁄2 teaspoon toasted sesame oil1⁄4 cup sugar1⁄4 teaspoon salt1 teaspoon dry mustard2 teaspoons fresh ground black pepper

1⁄2 cup seasoned rice wine vinegar1⁄2 head red leaf lettuce, torn into bite size pieces1 pound mushrooms, sliced4 green onions, thinly sliced1⁄2 cup dried currants3 tablespoons sliced almonds

Combine dressing ingredients. Combine remaining ingredients together in a large bowl, toss with dressing and serve.

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TABOULEH

Chris Marksberry contributed this recipe for the popular Middle Eastern salad. “We have an ongoing ‘who makes the best tabouleh’ competition, and my brother-in-law Bill’s recipe seems to be the best.”

Serves 12

3 cups bulgur (cracked wheat)3 cups water, approximately3 bunches green onions, finely chopped1 large cucumber, finely chopped2 large bell peppers, finely chopped5 large tomatoes, in 3⁄4-inch dice1 bunch parsley, finely chopped1 bunch mint sprigs, finely chopped3 large lemons, juiced1⁄2 cup olive oil1 cup vegetable oil4 tablespoons cinnamon3 tablespoons allspice, or to taste2 tablespoons salt

Soak cracked wheat overnight in water. Mix onions, cucumber, bell peppers, tomatoes, parsley, mint, and lemon juice together in large bowl; add cracked wheat. Add oils, mix; add spices. Mix lightly by hand; do not overmix.

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COOL CUCUMBER GRAPE SALAD

Poster Jennifer Kosko says, “I usually have a ton of cu-cumbers in my garden; this is a great way to use them!”

Serves 16

6 cups thickly sliced, peeled cucumbers (about 3 large cucumbers)2 cups seedless grapes, halved1⁄4 cup chopped scallions or chives1⁄3 cup white vinegar1 teaspoon olive oil1 tablespoon honey1 teaspoon salt1 teaspoon hot pepper sauce

Combine cucumbers, grapes, and scallions or chives.

In another small bowl, combine vinegar, olive oil, honey, salt, and hot pepper sauce. Add to grape mixture and mix well. Cover and refrigerate at least 1 hour before serving.

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BLUEBERRY SPINACH SALAD

Serves 4

1 pound fresh spinach, or torn Bibb lettuce11⁄2 cups fresh blueberries4 ounces crumbled blue cheese4 green onions, sliced2⁄3 cup toasted pecans or walnutsgrilled chicken (optional)

Dressing:1⁄2 cup olive oil3 tablespoons blueberry, white wine, or raspberry vinegar1 teaspoon Dijon mustard1 teaspoon sugarSalt and freshly ground pepper

Dry greens; toss with remaining salad ingredients.

Combine dressing ingredients; toss gently with greens just before serving.

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SPINACH AND LENTIL SALAD WITH BLUE CHEESE AND TART CHERRY VINAIGRETTE

“One of my all-time favorites,” says Susan MacDonald. “You may leave out the lentils if you wish.”

Serves 4

3⁄4 cup green lentils7 tablespoons red wine vinegar8 slices bacon1⁄4 cup olive oil1⁄3 cup chopped shallots1⁄4 cup water1⁄2 cup dried unsweetened tart cherries2 tablespoons sugar4 cups baby spinach leaves1⁄3 cup blue cheese

In a heavy saucepan, cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse under cold water and drain well.

In a bowl, toss lentils with 2 tablespoons vinegar and salt and pepper to taste. Lentils may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding.

In a skillet, cook bacon over moderate heat until crisp; transfer to paper towels to drain. Crumble bacon.

In a saucepan heat 2 tablespoons of oil over moder-ate heat until hot and cook shallots, stirring until golden brown. Stir in water, cherries, sugar, and remaining 5 tablespoons vinegar and simmer, stirring occasionally, for about 10 minutes, or until liquid is reduced by half.

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Reduce heat to low and whisk in remaining 2 table-spoons oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.

Add half of the vinaigrette to lentils and toss well. In another bowl toss spinach with half lentil mixture, half bacon, half cheese, remaining vinaigrette, and salt and pepper to taste. Divide remaining lentil mixture among plates and top with spinach mixture. Sprinkle salads with remaining bacon and blue cheese.

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FRUIT-AND-HONEY SPINACH SALAD

Serves 6

8 cups loosely packed fresh spinach leaves2 cups cantaloupe balls11⁄2 cups halved fresh strawberries2 tablespoons seedless raspberry jam2 tablespoons raspberry white wine vinegar1 tablespoon honey2 teaspoons olive oil1⁄4 cup chopped macadamia nuts

Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently.

Combine jam and next 3 ingredients in a small bowl; stir with a wire whisk until blended. Drizzle over spinach mixture, and toss well. Sprinkle with nuts.

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ANDREW ABBINK’S OWN FAMOUS COLE SLAW

Canadian list member Lee Krone nominated this recipe.

Serves 4 to 5

1 tablespoon whole cumin seeds1⁄2 medium-size cabbage, shredded3 carrots, peeled and grated1 teaspoon strong Dijon mustard1⁄2 teaspoon salt1⁄2 teaspoon freshly ground pepper1⁄2 cup mayonnaise1 tablespoon cider vinegar1⁄8 teaspoon cayenne pepper

Toast the cumin seeds in a dry frying pan over medium heat for 2 minutes. Combine all the ingredients in a large, nonreactive bowl; mix well. Cover the bowl and refrigerate at least 2 hours or overnight. Mix again before serving.

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JAMAICAN (JERK) SLAW

Lyn Belisle nominated and Joanne Schweik posted this recipe from Helen Willinsky’s Jerk: Barbecue from Jamaica.

Serves 4 to 6

4 cups shredded cabbage (all green, or part red)3⁄4 cup shredded carrots1⁄2 cup chopped nuts (walnuts are nice)1⁄2 cup mayonnaise2 tablespoons sugar1 tablespoon cider vinegar2 tablespoons dry jerk seasoning (see below)

Dry jerk seasoning:1 tablespoon onion flakes1 tablespooon onion powder2 teaspoons ground thyme2 teaspoons salt1 teaspoon ground pimento (allspice)1⁄4 teaspoon ground nutmeg1⁄4 teaspoon ground cinnamon2 teaspoons sugar1 teaspoon coarsely ground black pepper1 teaspoon cayenne pepper (or more, to taste)2 teaspoons dried chives or green onions

Combine seasoning ingredients; leftovers in a tightly closed glass jar will remain pungent for over a month.

Combine the cabbage, carrots, and nuts in a large bowl; set aside. Mix together the mayonnaise, sugar, vinegar, and 5 tablespoons seasoning. Spoon over the cabbage mixture and toss well. Cover and chill before serving.

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GREEK THREE-BEAN SALAD

A lovely salad, posted by Maryellen Casey. Tester Joanne Schweik suggested it would make “a great salad for a cookout potluck.”

Serves 6

1 cup cooked or canned navy beans or other small white beans1 cup cooked or canned chick peas1 cup cooked or canned red kidney beans1⁄2 cup coarsely chopped fresh mint leaves1 peeled cucumber, diced2 or 3 scallions, chopped1⁄4 pound feta cheese, crumbled2 cloves garlic, minced2 tablespoons rice or wine vinegar2 tablespoons olive oil2 tablespoons minced fresh parsley1 teaspoon dried thyme1⁄2 teaspoon ground black pepper1⁄4 teaspoon salt

Combine all of the ingredients in a mixing bowl and blend thoroughly. Chill for at least 1 hour before serving. Serve on a bed of lettuce.

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JENNIFER’S VIETNAMESE EGGPLANT SALAD

Matthew Hill nominated this recipe posted by Jennifer Panek, who writes: “Here’s an excellent and very easy eggplant recipe. It tastes somewhat like the superb eggplant dish they serve at my favorite Thai restaurant.” She recommends using Thai basil if possible.

Serves 4

3-4 oriental eggplants (depending on size)3 cloves garlic, minced1 tablespoon rice vinegar (preferably Marukan brand seasoned vinegar)1 tablespoon fish sauce11⁄2 tablespoons sugar1 teaspoon Vietnamese chili sauce2 scallions, chopped fineOil

Wash eggplants and cut off stem ends. Then turn a burn-er on high and toast the eggplant until the skin is charred in places. If you have an electric stove, lay the eggplant directly on the hot burner; with gas, hold it over the flame (use a long fork for protection). Quarter the eggplants lengthwise and chop into pieces about 3 inches long.

Heat a bit of oil in a frying pan, and stir-fry eggplant and garlic until the eggplant is soft but not falling apart. Combine vinegar, chili sauce, fish sauce, and sugar. Add mixture to cooked eggplant and stir-fry over high heat for about 30 seconds. Stir in the green onion and serve.

Note: Tester Lyn Belisle suggests serving the salad at room temperature and adding Vietnamese coriander.

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HALIBUT SALAD

Judy Chesen posted this interesting fish salad--beautiful for a buffet, and large enough to serve a crowd.

Serves 25

4 to 41⁄2 pounds halibut fillets or steaks2 stalks celery2 slices fresh lemonDash of salt or pepperWater4 cups finely diced celery4 cups finely diced green pepper8 hard-boiled eggs, chopped11⁄2 cups mayonnaise1 cup chili saucePepper to taste5 to 6 medium firm tomatoes, sliced

In a large pan, combine the fish, celery stalks, lemon and salt and pepper. Add just enough water to cover. Cover pan and bring to a boil; reduce heat and simmer gently until fish flakes easily with a fork (about 7 to 10 minutes). Remove fish from cooking liquid and cool.

Remove skin and bones from fish; flake with a fork. Mix with diced celery, green pepper and eggs. Add a pinch of ground pepper. Add mayonnaise and chili sauce.

Line a 13-by-9-inch pan with foil extending over the short ends, to make the unmolding easier. Arrange the tomato slices in a single layer on the foil, leaving a little space between slices. Pack the fish mixture into the pan. Cover and refrigerate a few hours or overnight. To serve, invert pan on a large platter rimmed with lettuce. Remove foil carefully. Garnish with parsley.

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CORNUCOPIA SALAD

Another contribution from Susan MacDonald.

Serves 8

1⁄2 cup sliced almonds3 tablespoons sugar1⁄2 head green leaf lettuce, torn into bite-size pieces1⁄2 head romaine lettuce, torn into bite-size pieces1 cup chopped celery4 green onions, chopped1 11-ounce can mandarin oranges, drained1 avocado, cut into chunks1 apple, diced1⁄4 cup dried currants1⁄2 cup crumbled blue cheese3 chicken breast halves, cooked and cubed or shredded

Dressing:1⁄2 teaspoon salt1⁄2 teaspoon pepper1⁄4 cup olive oil1 tablespoon chopped parsley2 tablespoons sugar2 tablespoons white wine vinegar

Melt 3 tablespoons sugar in a large frying pan with al-monds; toss until almonds are coated, being careful not to let sugar burn. Spread out on foil to cool.

Whisk together dressing ingredients. Toss with salad ingredients and candied almonds.

Note: Tester Lindsey Kendall recommends doubling dressing ingredients if you like a heavily dressed salad.

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GA ZE PHAI(SHREDDED CABBAGE AND CHICKEN SALAD)

Tracey Meyer nominated this recipe, described by tester Jennifer Sonnenberg as “a great light meal. Don’t skip the mint. It makes a huge difference.”

Serves 6

2 chile peppers, seeded and minced3 garlic cloves, minced2 tablespoons sugar1 tablespoon rice vinegar3 tablespoons fresh lime juice3 tablespoons nuoc mam (Vietnamese fish sauce)3 tablespoons vegetable oil1 medium onion, thinly slicedFreshly ground black pepper2 cups cooked chicken, shredded4 cups white cabbage, finely shredded1 cup carrot, shredded1⁄2 cup fresh mint, shreddedCoriander sprigs, for garnish

In a bowl, combine the chiles, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion, and black pepper. Let this dressing stand for 30 minutes. In a large bowl, com-bine the shredded chicken, cabbage, carrot, and mint. Sprinkle the dressing over all and toss well. Transfer the salad to a serving platter and garnish with the coriander sprigs.

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TRACEY’S FLANK STEAK SALAD

Tracey Meyer contributed this recipe. You must plan ahead to make it, as the steak should be marinated overnight before grilling.

Serves 6

Flank steakJuice from 1 lime (or lemon)3-4 cloves garlic, crushedSalt and pepper1 green bell pepper, chopped1 red bell pepper, chopped1 red onion, diced1 pint cherry tomatoes, quartered2-3 scallions, including green part, sliced10 ounces mushroom caps and stems, sliced

Dressing:1⁄4 cup olive oil3 tablespoons balsamic vinegar1 tablespoon red wine vinegarJuice of 2 limes (or lemons)2 garlic cloves, crushedSalt and pepper, to taste

Rub both sides of the steak with the pepper, salt and garlic and pour the juice of one lime over all. Marinate overnight, or at least several hours. Broil steak on each side to desired doneness. Let sit several minutes before slicing across the grain and cutting into bite-size pieces.

Mix chopped vegetables with steak. Whisk together dressing ingredients; toss with salad. Serve slightly warm, at room temperature, or cold, with cooked rice.

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PACIFIC SUNSET SALAD

Elaine Baldrica contributed this award-winning recipe.

Serves 4

Dressing:1⁄2 cup mayonnaise1⁄2 cup plain nonfat yogurt1⁄2 cup nonfat sour cream3 tablespoons lemon juice1⁄2 teaspoon dry mustard1⁄2 clove garlic, minced1 tablespoon curry powderSalt and pepper, to taste

Salad:1 pound pork roast, cut in thin strips1⁄4 cup soy sauce1⁄2 clove garlic, minced2 bunches spinach12 slices fresh pineapple2 whole papayas, sliced8 ounces macadamia nuts

Combine dressing ingredients. Refrigerate at least one to two hours before serving.

Marinate pork strips in soy sauce and garlic at room tem-perature 30 minutes. Pour off marinade and broil until done, about 3 minutes each side. Drain on paper towels. When cool, cut into bite-size pieces. Refrigerate.

Wash spinach thoroughly. Remove stems and damaged leaves. Dry thoroughly. Place on chilled salad plates; top with pineapple and papaya slices, follow with pork, and sprinkle on nuts. Add dressing just before serving.

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ITALIAN FRUIT SALAD

Ann Joy writes: “Just thought I would share this great recipe for Italian Fruit Salad. Inexpensive, easy to make and tastes very good. It reminds me of a cross between tapioca and rice pudding.”

Serves 6-8

3⁄4 cup Acini de Pepe (tiny round pasta)1 20-ounce can pineapple tidbits or chunks1 large can Tropical Fruit Cocktail1 medium container of Cool Whip3⁄4 cup sugar2 slightly beaten eggs2 tablespoons cornstarch1 tablespoon lemon juice

Cook the pasta as directed on box and drain. Set aside to cool. Drain juices from the canned fruit into sauce-pan. Add the sugar, eggs, cornstarch, and lemon juice, and cook over low-medium heat, stirring constantly until thickened. Mix this with the pasta and refrigerate until cool. Add the drained fruit and Cool Whip and mix gently. Put back in refrigerator and let set for a couple of hours.

Note: Ann says any type of canned fruit can be used—obviously, if you use unsweeted fruit, the dish will be less sweet than if you use sweetened fruit. She adds that it’s “a good substitute for those who like rice puddings, etc., but cannot have milk products.”