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 a mango-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, soy and 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 YOUbbies http://www.geocities.com/healthyoubbies/
no-contract cleaning service Morton Grove ..Studies support the benefits of eating a diet rich in... Read More
The total calories that you should be consuming depend on... Read More
Because of consumer demand, the food industry focus is on... Read More
Post nasal drip is a sensation of mucous build up... Read More
The research in support of dietary omega-3 fatty acids (such... Read More
Essential fatty acids are the number one recommendation for anyone... Read More
Salt is vital for our health. Right now, you have... Read More
You must add some fresh cherries, which are now in... Read More
Do you allow pleasure from food? Are your senses throughly... Read More
With summer comes more sun and with more sun comes... Read More
Mineral nutritionSearching for mineral nutrition information is much easier today... Read More
Here is a continuation of the light and darkness metaphor:... Read More
Did you know that much of our dry skin comes... Read More
Because I believe diet and exercise are so important, I'm... Read More
Several years ago, Marilyn M. couldn't even spell fibromyalgia.Now she... Read More
In health circles there has been much recent talk about... Read More
Did you know that there might be poison in many... Read More
If you're suffering from constipation, you are no doubt looking... Read More
Eating orange mean absorbing vitamin C to our body, is... Read More
In the last twenty years, a huge and growing body... Read More
1. Enjoy what you eatWhether someone is following the Atkins... Read More
It slows ageing, promotes healthy vision, has anti-cancer properties, increases... Read More
Every day we are bombarded with information about food products... Read More
The ingredients list found on the back or side panel... Read More
Vitamin EThere has been a lot of controversy about vitamin... Read More
luxury cleaning services Des Plaines ..Increasing the fiber in your diet has been shown to:... Read More
Scandinavian fishermen are a healthy bunch. It had long been... Read More
Because of consumer demand, the food industry focus is on... Read More
Your face turns flush and your skin starts to itch.... Read More
Magnesium is an important mineral that serves numerous essential functions... Read More
Picture yourself in one of the following scenarios.You're cruising along... Read More
It's 5:30 p.m. and you're heading home after a long,... Read More
Although you may have heard about soy and all of... Read More
I'll preface this article by saying that it will help... Read More
OK, no more excuses. Here's how to stop making everyone... Read More
Summer brings a lot of fantastic things with it, but... Read More
There's no doubt--carbohydrates have taken center stage in public discourse... Read More
Question from Jack:A question from Jack, one of the subscribers... Read More
During the Second World War, the Germans used fluoride as... Read More
Omega-3 appear to reduce the risk of heart attack. A... Read More
The quality of food we eat (or lack thereof) has... Read More
Just what is the "New Biology of Health?" And who's... Read More
"The physician who knows only medicine, knows not even medicine."... Read More
Our bodies are truly incredible machines. What makes cells healthy?... Read More
In a new study published by the American Heart Association,... Read More
This is such a busy time of year, isn't it?... Read More
First of all you have to have a bucket. You... Read More
Are you concerned about taking care of your body before... Read More
Since the beginning of time, everyday fruits have been known... Read More
When I hear the word fat I usually think of... Read More
Nutrition |