Bookmark Website  | Free Registration  | The Team
The Lounge  | Champions  | The Wire |  Schedule |  Audio  |  Arcade  |  The Top Ten  |  Historical  |  Email  |  Video

Salads Take Center Stage


The reason I remember the first time I was served a main-course salad, easily 15 years ago, is that it was such a revelation.

It was served to a group of us, six or more, in a large shallow wooden bowl and it was full of all kinds of good things; greens, chickpeas, nuts, seeds, sliced chicken breast and a dressing fragrant with fresh tarragon and basil. I remember my hostess saying how uncomplicated a meal it was to prepare, serve and clean up after.

Main-course salads are a terrific opportunity to combine a variety of ingredients creatively and colorfully. The late, celebrated U.S. cookbook author, James Beard said meat salads originated in North America as a way to use leftovers; maybe he was right.

Certainly, it's a chance to be imaginative in the kitchen. When it comes to main-course salads, there is no wrong way. Add grains if you like, or stick to vegetables and meat. Or don't use meat. Or don't use vegetables. One of the best things about main-course salads is how few rules there are, although one is that you really should make your own vinaigrette.

I once put my imagination together and marinated and grilled chicken breasts on a grill pan, but you could barbecue them instead -- and how they can be paired either with buckwheat noodles or with crunchy coleslaw. The chicken can easily be replaced with salmon or tofu.

In Heartsmart Cooking for Family and Friends, Bonnie Stern does a take on a classic nicoise - made with roasted salmon and grilled vegetables, and served with wheat berries. Or rice. Or barley. It's served on one large platter or in individual portions.

In "A Good Day for Salad", there's a recipe for a main-course salad made with strips of cooked lamb, white beans, arugula and a dressing flavored with cherry tomatoes, garlic and fresh rosemary. There's another for amango-mint chicken salad featuring boned, skinned chicken breast, sugar snap peas, arugula, bean sprouts, mangos and mint sprigs for garnish. The dressing includes fresh lime and lemon juice, honey, mint leaves, soyand grated fresh ginger.

In her cookbook "Nigella Bites", Nigella Lawson includes a ginger-hot duck salad. A duck breast is grilled and then carved on the diagonal into thin slices, tossed with a couple of tablespoons fish sauce, the juice of half a lime and half an orange; a finely chopped hot pepper; some grated fresh ginger and a few drops of sesame oil, and turned out onto serving plate covered with baby spinach or watercress. Or both.

I've made all these salads -- and then some. I've taken recipes and changed them, played with them, added to them and subtracted from them. I've made main-course salads for myself and made them for a crowd. And I'm far from an expert cook. If I can do it, so can you.

We have a wonderful salad that makes a meal by itself called "Japanese Cabbage Salad" (Serves 8).

Japanese Cabbage Salad

Makes a full meal when served with any Asian-style chicken, fish or tofu.

2 cups shredded red cabbage
2 cups shredded green cabbage
6 greens onions, sliced
1/4 cup slivered almonds, to toast
1/2 cup sesame seeds, to toast
1/4 cup dried cranberries, optional

Dressing:
1/2 cup vegetable or olive oil
1 teaspoon toasted sesame oil
1 tablespoons tamari or soy sauce
1/4 cup sugar
1/4 cup rice wine vinegar
1/4 teaspoon salt (optional)
1/4 teaspoon freshly ground pepper

Whisk together dressing ingredients and set aside. Spread sesame seeds on a baking tray and place in a 350F (180C) oven for about 5 minutes. Watch carefully -- they burn quickly. Toast almonds separately, at the same temperature but for a bit longer. Place all salad ingredients together in a bowl. Toss with dressing right before serving, so as not to lose the crunch. Makes 8 servings.

Per Serving: Calories 190, Protein 3g, Fat 16g, Carbohydrates 12g, Fiber 3g, Sodium 195mg (less if salt is omitted from recipe).

Author: Susan Rutter -- Publisher, Nutritionist, and Instructor who assists patients and the public make healthy choices and changes in their lives. Web Site: Healthy YOUbbieshttp://www.geocities.com/healthyoubbies/


MORE RESOURCES:

DuPont Nutrition receives WEDC credits for Madison expansion
Milwaukee Business Journal
DuPont Nutrition has added a new line for milling, blending and packaging live bacteria cultures. A second expansion phase is planned that will increase fermentation capacity for cultures that are used in yogurts, cheeses and probiotics, among other ...



Geripal

A False Hope: Artificial Nutrition in the Dying Patient
Geripal
On admission to the hospital she requested placement of a tube or an IV to deliver nutrition since he was no longer eating. She was adamant that we intervene soon, since it was clear to them that he was deteriorating and didn't have much time. It was ...



Nutrition for the Elderly
New York Times
Good nutrition for older adults is crucial to maintaining their health and independence and improving recovery time from illnesses and injuries. How older adults get their nutrition varies widely. Some older adults, like those profiled in your article ...



Ancient Mexican Alcohol Also Worked as Nutrition Supplement
Mashable
This civilization, which pre-dates the Aztecs, remains a mystery in many ways. But new research has found they brewed a tequila-like drink called pulque as a source of food and nutrition, not just to forget their woes. Pulque is a milky-white liquor ...



Sports nutrition: Fueling the student athlete
The Times-Picayune - NOLA.com
"The athletes absolutely love these stations, and they use them often. Before, they were going long stretches of time without eating, and now their energy and performance is so much better. We've also incorporated satellite stations of fresh fruit ...



SDC Nutrition to celebrate completion of new headquarters (Video)
Pittsburgh Business Times (blog)
Friday, Aug. 22, 2014 -- SDC Nutrition, which makes protein supplements available at Giant Eagle and GNC Nutrition Centers, is the fourth-fastest-growing private company in the Pittsburgh region. Co-founder Devenee Schumacher talks about the beginnings ...

and more »


New York Times (blog)

Off the Drugs, Onto the Cupcakes
New York Times (blog)
It's not all their fault; most rehabilitation programs haven't devoted much thought to nutrition. “The main focus was just, 'get them off their substance,' and the rest will take care of itself,” said Dr. Carolyn Coker Ross, an eating disorder and ...



County gets grant for nutrition education
Oneonta Daily Star
Delaware Opportunities Inc. will continue its participation in the Nutrition Outreach and Education Program for four more years through a contract with Hunger Solutions New York. According to the release, “NOEP offers free and confidential services to ...

and more »


HottyToddy.com

Good Food for Oxford Schools about More than Nutrition
HottyToddy.com
The school meals are focused around fresh, quality ingredients instead of processed mystery foods; the students learn about nutrition and gardening in their classes; and the program offers community classes to get Oxford residents involved in the ...
News Woodstock & RegionWoodstock Sentinel Review
Millions wasted in federal school lunch programNewsNet5.com
Food fight for first (lunch) ladyGlens Falls Post-Star

all 6 news articles »


The Best R&D in Sports Nutrition
Natural Products INSIDER (blog)
Most brands who offer sports nutrition products are well aware that these products cater far beyond bodybuilders and professional football players. These days, athletes come in all shapes, sizes and sports. And they all want the proper nutrition to ...


Google News


Advertisement



Section Site Map - Submit News - Feedback - Comments - Advertise with Us

Copyright 2006 Luminati Inc. All rights reserved.