May/June 2000 Issue

Savor the lazy days of summer with sensational salads. Ease out of the kitchen and enjoy creating no-fuss food.
   Crisp and cool, salads are easy to make and serve. Whether indulging in a toss of delicate greens infused with spicy Gorgonzola vinaigrette and grilled chicken, or a hearty tabbouleh salad, these are great one-dish meals. When served as an accompaniment, healthy vegetable and bean salads are simple and satisfying.

Tabbouleh Salad
1 box of instant tabbouleh
1 cup of olive oil
1/2 cup of lemon juice
2 tablespoons of fresh parsley,
chopped
1 tablespoon of fresh mint, chopped
1 teaspoon of Veg-sal seasoning
Pinch of sugar
2 green onions, chopped
1/2 green and red pepper, chopped
2 tomatoes, peeled and chopped
1 cup of garbanzo beans
1/4 cup of black olives, chopped
1/2 cucumber, chopped
Make tabbouleh according to box directions. Chill. Mix all other ingredients and chill at least one hour. Drain vegetables, reserving dressing. Place tabbouleh in a romaine-lined salad platter. Garnish with marinated vegetables. Serve dressing on the side.

Southern Social Salad
3 cans of black-eyed peas, drained
1 can of white hominy, drained
1 small can chopped green chilies, drained
1 (2-ounce) jar of red pimentos, drained
2 green peppers, chopped
1 bunch of green onions, chopped
1/2 large purple onion, chopped
1 small can of ripe olives, chopped
2 garlic cloves, minced
2 fresh ripe tomatoes
1/2 cup of fresh parsley
Salt and pepper (or Veg-sal seasoning)
2 cups of Italian dressing (I prefer Paul
Newman’s brand)
Marinate all ingredients at least six hours. Serve with corn chips for dipping.

Spicy Gorgonzola Dressing
1/2 cup of olive oil
1/2 cup of safflower oil
1 teaspoon of sea salt
1 teaspoon of fresh ground pepper
1/2 teaspoon of brown mustard
1/4 cup of balsamic vinegar
1/4 cup of apple cider vinegar
Pinch of sugar
1 small clove of garlic, minced
1/4 cup of Gorgonzola cheese, crumbled
Mix all ingredients and chill. At serving time toss with mixed greens. Garnish with fresh chopped tomatoes, sliced red onion, sliced grilled chicken, and additional crumbled cheese.

Broccoli Salad
2 bunches of broccoli, flowerets only
(cut into bite-size pieces)
1 cup of raisins
2 carrots, shredded
1/2 cup of chopped walnuts or pecans
10 strips of bacon, cooked crisp and
crumbled
Dressing:
1 cup of mayonnaise
1/3 cup of sugar
3 tablespoons of apple cider vinegar
Salt and pepper to taste
Mix all ingredients and chill at least three hours.

Jan Campbell is a cookbook author and catering consultant.