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We are going to do salads today. Before we get into recipes, I’d like to give you a few tips that I’ve learned over the years on how to make great salads. If you’re looking for color in your lettuce salads, you have shades of green and red that can make your salads eye-catching. Don’t get stuck on using just one kind of greens. Be aware of textures in the greens as well, as they range from butter soft to crunchy. Greens such as iceberg lettuce and green and red cabbage should be firm and solid. Wash greens in cold water then drain in colander; put in plastic bag or covered container, putting a piece of paper toweling in the bottom to absorb any excess moisture; store in fridge for 2-6 hours. Don’t cut or tear leaves until you’re ready to use them as it causes the greens to give off an enzyme that destroys vitamin C. Also, you should always tear greens rather then cut them with a knife, as they will turn a rust color after a few hours, except when the recipe calls for shredded lettuce or cabbage.

To remove core from a head of lettuce, whack the core end on the counter or a hard surface and it will come out easily.

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I think we should get to recipes!

Traditionally, Caesar salad has a raw egg in the dressing, but because of the chance of salmonella bacteria, you shouldn’t use it or use pasteurized eggs. This version of the popular salad does not include raw egg for that reason, but uses mayo, which contains egg but the processing of mayo makes it safe.

CAESAR SALAD UPDATED

1 clove garlic, peeled and halved

3 T. olive oil

3 T. mayonnaise (not salad dressing)

3 T. lemon juice

2 t. anchovy paste (I skip this ingredient as I don’t like anchovies.)

1/4 t. salt

1/4 t. pepper

1 medium size head romaine lettuce, torn into bite-size pieces

1/4 c. finely shredded Parmesan cheese

1 c. Italian seasoned croutons (brand of your choice)

Rub a large chilled bowl with garlic halves. Add next six ingredients to bowl and whisk until creamy. Add romaine, Parmesan and croutons, tossing until well-coated. Serve immediately. Serves 4.

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If you’re counting calories, fat grams and carbs, you’ll like this “slimmer” version of Caesar Salad.

SLENDER GODDESS SALAD

1 clove garlic, peeled and halved

3 T. non-fat plain yogurt

1 T. low-fat sour cream

3 T. fat-free mayo

1 T. lemon juice

1/4 t. salt

1/4 t. pepper

2 thinly sliced green onions and most of tops

1/2 t. dried tarragon leaves or 1 T. snipped fresh tarragon

1 medium-sized head romaine lettuce

1/4 c. finely shredded Parmesan cheese

1 c. Italian seasoned croutons (brand of your choice)

Rub large bowl with garlic halves. Add next five ingredients to bowl, whisking until creamy. Add rest of ingredients, tossing until well-coated. Serve immediately. Serves 4.

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Raspberries brighten this tossed salad making it a perfect summertime addition to your meal. This recipe uses less sugar, salt and fat.

RASPBERRY TOSSED SALAD

5 c. torn mixed salad greens (spinach, romaine, watercress, etc.)

1-1/2 c. fresh raspberries

1 T. olive or canola oil

1 T. cider vinegar

2 t. sugar

1/8 t. salt

dash white pepper

In large salad bowl, combine salad greens and 1-1/4 c. raspberries. Mash rest of berries; strain, saving the juice (toss the seeds).

In a small bowl, whisk the raspberry juice; add rest of ingredients to juice, mixing well. Drizzle over salad; gently toss to coat. Serve immediately. Serves 6.

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If you like wilted lettuce salad and sweet/sour dressing, you’ll enjoy this spinach salad.

HOT SPINACH SALAD

4 strips bacon, diced and fried until crisp; drain on paper toweling, saving 2 T. drippings

2 T. cider vinegar

1-1/2 T. brown sugar

5 c. fresh baby spinach leaves

1 large red delicious apple, thinly diced (can also use braeburn)

1/3 c. diced red onion

Add vinegar and sugar to drippings in skillet; bring to a boil. Cook and stir until sugar is dissolved. Cool slightly.

In large bowl, combine spinach, apples, onion and bacon. Drizzle with warm dressing; toss to coat. Serves 4-5.

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Thought for the day: The more we share, the more we have.

Don’t forget to check this paper for all of the Karl Oskar Day activities going on––especially the Pie Baking Contest. Your entry form must be submitted at Lindstrom Foods by July 11––that’s tomorrow! Let’s support the Karl Oskar Days fund by making your favorite pie and donating it to the Pie Baking Contest. You may be a winner.

Also, ladies take note––The Red Hat Society will be meeting for lunch at Trapper’s, in Chisago City, Tuesday, July 15, at 12:30 p.m. Don’t forget to wear a red hat and something purple. It’s great fun!

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