2 pounds fresh spinach
1/2 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
Salt and freshly ground pepper to taste
1 cucumber, sliced
1 cup cherry tomatoes, halved
1/4 pound feta cheese, crumbled
2 green onions, chopped
Remove stems from spinach. Wash and drain leaves, cut into 1-inch wide
strips, and place in a salad bowl. Shake together the oil, vinegar, lemon juice,
cinnamon, mustard, salt, and pepper; pour half the dressing over the spinach and
mix well. Thinly slice cucumbers and arrange in a ring across the top with the
cherry tomatoes. Sprinkle with cheese and onions. Pour remaining dressing over
the salad. Makes 8 servings.
From: Cooking by Lou Seibert Pappas; Galahad Books; 1995.
Udon Noodle Salad
4 small skinless boneless chicken breast halved, (about 1 pound total)
2 garlic cloves; minced
2 teaspoon grated peeled fresh gingerroot
1/4 cup plus 1 tablespoon seasoned rice vinegar
1 1/2 cup fresh coriander sprigs
1/3 cup fresh flat-leafed parsley leaves
1/2 cup chicken broth
1 tablespoon vegetable oil
1/2 lb dried udon noodles
1 cup mung bean sprouts
3 scallions; sliced thin
In a sealable plastic bag combine chicken with garlic, gingerroot, and 1
tablespoon vinegar and marinate, chilled, 1 hour.
Prepare grill.
Discard marinade and grill chicken on a lightly oiled rack set 5 to 6
inches over glowing coals 4 minutes on each side, or until just cooked
through. Transfer chicken to a plate and keep warm, covered.
In a small saucepan heat coriander, parsley, broth, and oil until mixture
just begins to boil and in a blender purée until smooth. Stir in remaining
1/4 cup vinegar and season with salt and pepper.
In a 6-quart kettle bring 3 1/2 quarts salted water to a boil and cook
noodles 2 minutes. Stir in 1 cup cold water and bring to boil again. Repeat
procedure 2 times and simmer noodles until just tender, about 5 minutes.
Drain noodles in a colander and rinse under cold water.
Cut chicken crosswise into 1/2-inch slices. Divide dressing among 4 shallow
bowls and top with noodles, chicken, sprouts, and scallions.
Green Gage Plum Salad
2 can (16-oz) green gage or purple plums
1/2 c syrup from plums
2 c grape juice
2 pkg (3-oz) lemon gelatin
1/4 tsp salt
1 tsp lemon juice
2 pkg (3-oz) cream cheese
Heat grape juice and add to gelatin, with syrup, mashed plums, salt and
lemon juice. Cool. Pour 1/2 gelatin mixture into 1-1/2 quart mold and chill
until firm. When remaining gelatin thickens like raw egg white, beat in
cream cheese until frothy. Pour over firm gelatin mixture and chill until
firm.
From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366
Vermont Spinach Salad
1/2 lb spinach
1 small bermuda onion; sliced
1/4 cup celery; diced
1/4 cup olive oil
2 tablespoon tarragon vinegar
1 1/2 teaspoon salt
1 small clove of garlic; pressed
1/4 teaspoon ground pepper
1/4 teaspoon monosodium glutamate *; optional
4 eggs; hard-cooked, diced
* Monosodium Glutamate or MSG is a flavor enhancer, this is a natural amino acid found in many foods including seaweed, vegetaables,
cereal gluten and the residue of sugar beets. MSG has a negative reaction in some people causing a variety of maladies including
dizziness, headache, flushing and burning sensations.
Tear spinach into bite size pieces, arange in salad bowl. Add onion and
celery. Chill. Toss spinach mixture with oil until leaves are well coated.
Combine vinegar, salt, garlic, pepper and msg, blending well. Pour over
spinach mixture, add eggs. Toss well, serve immediatley.
Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp
sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion
lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt,
1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well
and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of
sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry
for 2 minutes, until just cooked. Top watercress with meat, then onion
mixture.
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