Super Salads

Salads can be served anytime, anywhere and in any season. Try to use the fruits and vegetables that are available at the time to save money and keep it as fresh as possible. With the holidays coming up, a salad can be just what the doctor ordered to stay healthy!

Waldorf Salad

1/3 cup walnuts 2 tart apples (Granny Smith), cored 1/2 bunch celery, chopped 1/3 cup raisins (or craisins) 1 T. fresh lemon juice 1/2 t. tarragon 1/4 t. salt Dash pepper (or to taste) 1/2 cup mayonnaise

Toast the walnuts in a dry, hot skillet for three to four minutes, cool and then chop them. Cut the apples into bite-sized pieces. Toss the nuts, apples, celery and raisins with the lemon juice, tarragon, salt and pepper. Gently fold in the mayonnaise and serve cold on lettuce or alone. Serves four.

Moroccan Carrot Salad

1 lb. carrots, grated 2 oranges, peeled, seeded & sectioned 1 t. honey 1 T. fresh squeezed lemon juice 4 T. olive oil 3/4 t. cumin 1/2 t. salt 1/4 t. cayenne pepper 1/8 t. ground cinnamon 3 T. orange juice

Fresh cilantro, torn in small pieces (optional)

Combine the carrots and orange wedges in large bowl. In a separate bowl, combine the honey, lemon juice and olive oil. Whisk in the cumin, salt, cayenne pepper, cinnamon and orange juice. Toss together the carrots and oranges with the dressing —add the cilantro if desired. Serve over couscous —yum! Serves six.

Italian Tuna & Bean Salad

2 cans cannellini beans, drained & rinsed 2 garlic cloves, crushed Fresh sage (about 1 T.) 1 T. olive oil 1/2 t. salt 1/2 t. black pepper 2 (7 oz. each) canes tuna 1/2 red onion, sliced thin

Toss together the beans, garlic, sage and oil to coat. Add the salt and pepper and toss again. When ready to serve, add the tuna and the onion slices and stir gently. If it's dry, add a little more olive oil. Serves four.

Peas & Prosciutto

2 cups peas, cooked & cooled 1/2 T. olive oil 2 T. pine nuts 2 shallots or 1/4 cup chopped onion 2 scallions, chopped 4 slices prosciutto, cooked & chopped 1/2 t. basil 1/4 t. oregano 1 t. fresh lemon juice 1/4 t. black pepper 1/4 cup Parmesan cheese, grated

Heat the olive oil and then sauté the nuts, shallots, scallions and prosciutto —about three to four minutes. Stir in the peas, basil, oregano and lemon juice —heat through. Sprinkle with pepper and serve with Parmesan cheese sprinkled over the top or passed separately. Serves four.

Chinese Rice Salad

1 1/2 cups cooked rice, cooled 1 (10 oz.) pkg. frozen peas, thawed 1 1/2 cups chopped celery 1/4 cup chopped onion 1 sm. can water chestnuts, sliced 1 (5 oz.) can chow Mein noodles Add peas to rice. Fold in the celery, onion and water chestnuts. Chill well. Meanwhile, make the dressing: 1 t. celery seed 2 t. curry powder 1 T. vinegar 1/2 t. sugar 1/4 t. soy sauce When ready to serve, toss the dressing into the rice and pea mixture and add the noodles last. Serves eight.