Reviews of salads, Salads and more SALADS!!!

[kwormann]

Well, I already posted reviews of the Greek Lamb Salad and Fresh Mozzarella, Tomato, Basil and Couscous Salad. Here are others we had this weekend.

Tonight we had Panzanella with Beans and Summer Corn and Arugula Salad. The Panzanella was FABULOUS! I dont even think it needed the bread, the chickpeas and tomatoes were wonderful by themsleves. I give it 9. The corn salad we pretty good. We didnt care for the arugula, so we ended substituting romaine. DH hates cucumber, so I left it out. We give it a 7....it would have a 9 if we would use feta over mozarella....oh well, next time.

For lunch I am had Garbanzo Bean, Tuna and Onion Salad with Lemon-Cream Dressing posted from someone on the board, and for dinner the Curried Couscous-Chicken Salad.

I left the onion out of the tuna salad and used lemon yogurt, and it is great! I had it over greens. The chicken salad is FABULOUS! (I smeaked a taste) We are ready for dinner already......

Summer sure does out me in a salad mood! Ill be happy to post any recipes anyone wants!

Kim

[Grace]

Oh man, Kim, can I come over to your house?! All those salads sound awesome, and I too, am in such a mood lately for salads. I had the Spring Tortellini salad again today (for like the 4th time), and I loved it so much I felt like I could have eaten the whole bowl. I was never much into salads before, but I have to say I have been missing out BIG TIME! So thanks for the reviews, it looks like that chicken salad is right up my alley!

[clairea]

Kim,

Can you post the curried chicken-couscous salad (or let me know what issue it is in)?

TIA,
Claire

[kwormann]

No problem http://www.cookinglight.com/bbs/smile.gif FYI..we used lots of extra curry powder (we love it!)


* Exported from MasterCook *

Curried Couscous-Chicken Salad

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cooking Light 1994 Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water
1/2 teaspoon salt
1/2 teaspoon curry powder
2/3 cup couscous -- uncooked
1 cup cooked chicken breast -- cubed (1/2 pounds)
1/2 cup canned garbanzo beans -- drained
1/2 cup chopped red cabbage
1/4 cup sliced green onions
1/4 cup thinly sliced celery
1 teaspoon grated orange rind
1/4 teaspoon pepper
6 tablespoons unsweetened orange juice
2 teaspoons olive oil

Bring water, salt, and curry powder to a boil in a medium saucepan; stir
in couscous. Remove from heat; let stand, covered, 5 minutes. Fluff with a
fork. Add chicken and next 4 ingredients.

Combine orange rind and next 3 ingredients in a bowl; stir with a wire
whisk until blended. Add to couscous mixture; toss well.

(serving size: 1 cup)

Description:
"7 pts"
Source:
"Cooking Light, May 1994, page 138"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 352 Calories; 10g Fat (25.1%
calories from fat); 21g Protein; 44g Carbohydrate; 5g Dietary Fiber; 40mg
Cholesterol; 532mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat;
1/2 Vegetable; 1/2 Fruit; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 2571 3502 4698 0 2516 0 0 1006 0

[jliah]

Would you mind posting the Panzanella with Beans? Thanks!

[valchemist]

Here it is. Looks yummy!


* Exported from MasterCook *

Panzanella with Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : June '97 Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 garlic clove -- minced
2 cups chopped tomato (about 1 pound)
1 cup chopped seeded peeled cucumber
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans) -- drained
4 cups (1/2-inch) sourdough bread cubes -- toasted
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/2 cup (2 ounces) crumbled feta cheese with basil
and tomato

Combine first 5 ingredients in a large bowl. Add tomato and next 4 ingredients (tomato through chickpeas), and toss to coat. Marinate at room temperature for up to 2 hours.

Add bread, parsley, and basil; toss gently to coat. Sprinkle with feta cheese, and serve immediately.

Serving Size: 2 cups salad and 2 tablespoons feta cheese

Description:
"We've added garbanzo beans and feta cheese to this classic Italian
salad to make it a more substantial dish."
Source:
"Cooking Light, June 1997, p.102"
Copyright:
"Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 357 Calories; 12g Fat (30.3% calories from fat); 15g Protein; 48g Carbohydrate; 8g Dietary Fiber; 13mg Cholesterol; 577mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

[kwormann]

Thanks for posting that for me, Val http://www.cookinglight.com/bbs/smile.gif

[LSB]

Last night I made a favorite CL Salad from a couple of years ago - the Thai-marinated Chicken Salad. It's from April 99. I vary it a bit and just use whatever green I have around - last night I used romaine and something I got at the Farmers Market called tango lettuce. I also add carrots and skip the alfalfa sprouts. The salad is so easy and has a wonderful refreshing flavor with a little kick from the chili sauce. Perfect after a game of tennis (which is what I did last evening). It feels like summer might be
actually be here!

[valchemist]

dragging this thread to the top to post my review of the Panzanella with Beans.

DH and I thought it was great -- a perfect light meal for this hot and humid weather we are having.

Here are my modifications:
- I used an Italian Herb bread that I made in the bread machine on Monday.
- I left out the parsley because I don't like it
- I left out the onion because I don't like raw onion in my salads
- I used a whole green pepper, which was more than a cup. Likewise, I used more cucumber and tomato than was called for.
- I used regular feta, not the flavored kind; but I used more basil.
- I used a 19 oz can of chickpeas.


I would make all of these modification again, as the panzanella turned out wonderfully.

There was a panzanella recipe in the June issue that I considered trying, but I thought this one sounded a little better. I would like to try that other one now though, just to compare the two.


Val

[kima]

Thank you so much for the great reviews Kim! The hot (for Victoria) weather should continue into the weekend so Salad days are definately here. Of course you would laugh at what we call hot-25deg.Celsius- don't know the farenheit conversion!
Thanks everyone for posting the recipes!:)

[KateH]

Grace,

Could you tell me which issue the Spring Tortellini Salad comes from?

Thanks!
Kate H

[newsomz]

kima-

25 degrees C is approximately 75 degrees F. Pretty nice if you ask me.. right now the high is in the 90's (degrees F) for us.

carrie

[Grace]

Sure, Kate - it's from the April 2001 issue. And here's the recipe just in case you don't have that issue! (And I bought the ingredients for this salad a couple days ago, as I haven't made it since last year, and I got a taste for it again! :D ) Hope you enjoy it as much as I do!

CookWare(tm) from Cooking Light(r)

Spring Tortellini Salad

SOURCE: Cooking Light YEAR: April 2001 PAGE: 128

INGREDIENTS FOR 6 SERVINGS:
Dressing:
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
4 teaspoons spicy brown or Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, minced
Salad:
1 (9-ounce) package fresh cheese tortellini, uncooked
2 cups frozen medium shrimp
3/4 cup thinly sliced carrot
2 cups finely chopped tomato
1 cup frozen green peas, thawed
1/2 cup finely chopped red onion

INSTRUCTIONS:
Any fresh vegetables can be used here. The flavor is best if you chill the salad for 30 minutes before serving.

1. To prepare dressing, combine first 7 ingredients in a small bowl, and stir well with a whisk.

2. To prepare salad, cook tortellini in boiling water for 6 minutes. Add shrimp and carrot; cook 3 minutes. Drain well. Combine pasta mixture, tomato, peas, and onion in a large bowl; pour dressing over salad, tossing gently to coat. Cover and chill 30 minutes. Yield: 6 servings (serving size: 1-1/3 cups).

NUTRITIONAL INFORMATION:
CALORIES 277 (29% from fat); FAT 8.8g (sat 3.8g, mono 4.5g, poly 1g); PROTEIN 18.5g; CARB 30g; FIBER 2.3g; CHOL 91mg; IRON 2mg; SODIUM 504mg; CALC 123mg

[KateH]

Oooh! Thanks for posting, Grace.