RunnerKim
06-22-2001, 09:43 AM
I've made 2 of the salads from the Main Dish Salads article.
Penne with Crispy Tofu and Green Beans (or something similar to that) was good but nothing special. I had beautiful cherry tomatoes and it was a very pretty dish. The dressing called for 3 cloves of garlic, which is a lot for me, since its raw garlic. It said "crushed" which I interuptted as minced but perhaps it was just suppose to flavor the dressing and then be removed (but the recipe didn't say anything about removing it). Unless you're a big raw garlic fan I'd cut this to at least 2 and maybe only 1 clove if its large. Only other change, I had on hand some silken tofu (but it was in water) that I wanted to use up, so my tofu was a little more crumbly and harder to cook. I cooked the tofu, pasta & green beans up in the morning as we were in a hurry in the evening. Was nice for a warm summer evening.
Summer Vegetable Salad with Grilled Bread This was excellent! A wonderful combination of flavors. I'd run out of cash at the farmer's market so didn't get yellow squash, but did have a little extra zucchini. I used fresh basil and thyme and those flavors were a wonderful complement to the veggies. Oh and it calls for 1 cup of cannellini beans, we just put in the whole can.
The only other comment I have is that I found the serving sizes to be small - more specifically that calories per serving to be small for a main dish. I recall the grilled veggie salad to be 240 calories. We didn't make anything else to go with it and just split it into 3 servings (original is 6 -- making it 480 calories total for dinner). Maybe that's just us though, we're both runners and my husband is marathon training -- he needs the calories.
Anyone tried any of the other salads yet?
Kim
Penne with Crispy Tofu and Green Beans (or something similar to that) was good but nothing special. I had beautiful cherry tomatoes and it was a very pretty dish. The dressing called for 3 cloves of garlic, which is a lot for me, since its raw garlic. It said "crushed" which I interuptted as minced but perhaps it was just suppose to flavor the dressing and then be removed (but the recipe didn't say anything about removing it). Unless you're a big raw garlic fan I'd cut this to at least 2 and maybe only 1 clove if its large. Only other change, I had on hand some silken tofu (but it was in water) that I wanted to use up, so my tofu was a little more crumbly and harder to cook. I cooked the tofu, pasta & green beans up in the morning as we were in a hurry in the evening. Was nice for a warm summer evening.
Summer Vegetable Salad with Grilled Bread This was excellent! A wonderful combination of flavors. I'd run out of cash at the farmer's market so didn't get yellow squash, but did have a little extra zucchini. I used fresh basil and thyme and those flavors were a wonderful complement to the veggies. Oh and it calls for 1 cup of cannellini beans, we just put in the whole can.
The only other comment I have is that I found the serving sizes to be small - more specifically that calories per serving to be small for a main dish. I recall the grilled veggie salad to be 240 calories. We didn't make anything else to go with it and just split it into 3 servings (original is 6 -- making it 480 calories total for dinner). Maybe that's just us though, we're both runners and my husband is marathon training -- he needs the calories.
Anyone tried any of the other salads yet?
Kim