The 'sky's the limit' on salads

It’s salads again this week. I have a wonderful cookbook named “Women’s Day collectors cookbook.” In each section there is a pre-amble, telling where and when this food originated, etc. So, I’m passing along some of the information about salads to you. The “salat,” as it once was called, originated as long ago as Biblical times. For centuries the only version was the green salad which is still popular: greens, herbs, maybe a little garlic or onion, and a dressing of oil and vinegar. By the late 17th century, daring cooks were adding other veggies. Since then, ideas on what can go into a salad are “the sky’s the limit.” Just look in the fridge, cupboard or freezer, then use your imagination and you’ll come up with something good to make.

TOMATO BASIL SALAD
2 T. each, olive oil and cider vinegar
2 t. minced fresh bail or 1 t. dried basil
1/4 t. pepper 3 c. cooked, brown, wild or long grain white rice, cooled
2 medium tomatoes, diced* 1 medium cuke, seeded and diced
1 small red onion, diced In a small bowl, whisk together first 4 ingredients; set aside. In a large bowl, combine rest of ingredients. When ready to serve, whisk dressing again and gently stir into salad. Makes 8 servings.
* Roma tomatoes are my preference as they’re not so seedy. Use 3 if they’re smaller. Also, brown or wild rice is better for you, but remember, it takes 35-40 minutes to prepare.
Nutritional value per 3/4 c. 118 calories, 1 gm saturated fat, 0 cholesterol, 5 mg sodium, 19 g carbs.

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STRAWBERRY-GLAZED FRUIT SALAD
1 qt. (2 c.) fresh strawberries, halved
1-20 oz. can pineapple chunks, drained, save the juice 4 firm bananas, sliced 1/4” thick
1-16 oz. jar or pouch strawberry glaze In a large bowl, gently combine first 3 ingredients; fold in glaze. Chill for 1 hour. Makes 8 servings. Note: Strawberry glaze can be found in produce dept. in the grocery store.

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CRANBERRY/ ORANGE GELATIN SALAD
1-6 oz. pkg. raspberry gelatin
1-3/4 c. boiling water
1-16 oz. can whole cranberry sauce
1/4 t. cinnamon Dash cloves 2 c. diced orange sections, or 1-15 oz. can mandarin oranges, drained well Lettuce leaves In a large bowl, dissolve gelatin in boiling water, mixing well. Stir in next 3 ingredients. Chill until partially set. Add orange sections. Pour into a 6 c. mold coated with cooking spray. Chill until set, about 3 hours. Unmold onto a lettuce lined serving plate. Makes 10 servings. Note: If you don’t have a mold, transfer to a pretty bowl and chill. Nutritional value per 1/10 serving: 150 calories, trace sat. fat, 0 cholesterol, 58 mg sodium, 26 gm cards.

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ITALIAN-STYLE SALAD BOWL
1 small bunch Romaine lettuce, torn in small pieces
8 large cherry tomatoes, halved
8 fresh mushrooms, sliced about 1/4” thick 4 radishes, sliced
1 small zucchini, thinly sliced
1/2 medium, green, yellow or sweet red pepper, 1” strips
1/4” c. shredded mozzarella cheese 1/3 c. fat free or low-cal Italian dressing In a large bowl, combine all ingredients except cheese and dressing; refrigerate 1 hour. When ready to serve, fold in cheese and dressing. Makes six servings.

Thought for the Day: The most competely lost of all days is the one in which I have not laughed.