Spring into Salads By Tom Poljak Finally the winter months have faded and the seasons are changing as we make the natural culinary progression from soup to salad. It is so nice to enjoy a refreshing salad as the warm weather reaches our region. When it comes to salad, nothing is better than fresh baby organic lettuce or spinach. Once you start using these incredible greens, it’s hard to go back to those bags of pre-washed mixed greens you find at the local grocery store. Choosing organic is the key to a healthy start to your spring. When you avoid the chemicals and additives found in processed foods, it helps prevent toxins from entering your diet. Try not to use heavy, calorie-loaded dressings while enjoying your spring salads. Keeping it simple is the key to a successful and healthy salad. And be sure to introduce some raw, organic vegetables into your salads for added flavor and nutrition. When it comes to creating a simple salad, use your imagination. We’ve provided a few basic salad recipes for you in this issue, and we’ve also included a mildly spicy chicken and angel hair pasta salad for you to try. It’s a little more labor-intensive than our usual recipe, but it’s well worth it. Enjoy!

Ingredients

• 1 Green Cabbage (Medium and Finely Shredded)
• 1/4 Red Cabbage (Finely Shredded)
• 1 Carrot (Large and Finely Shredded)
• 2 Tablespoons Onion (Very Finely Diced)
• 3/4 Cup Mayonnaise (Good Quality)
• 3 Tablespoons Sour Cream
• 2 Tablespoons Sugar (or to taste)
• 2 Tablespoons White Vinegar
• 1/2 Tablespoon Dry Mustard (or to taste)
• 1 teaspoon Celery Salt
• To Taste Salt and Fresh Ground Pepper

Directions

1. Combine the cabbages, carrots and onions in a large bowl.
2. Whisk all other ingredients together in a separate bowl.
3. Combine all ingredients and mix well. Adjust seasoning if needed.

Ingredients

• 3 pounds Yukon Gold Potatoes (Quartered and Cooked)
• 1/2 Cup Celery (Very Small Dice)
• 1/2 Cup Red Onion (Very Small Dice)
• 1/2 Cup Green Bell Pepper (Very Small Dice)
• 1 Tablespoon Jalapeños (Seeded and Very Small Dice)
• 5 Eggs (Hard Cooked and Finely Chopped)
• 1-1/4 Cup Mayonnaise (Good Quality)
• 1/2 Cup Sour Cream
• 1 Tablespoon Cider Vinegar
• 1 Tablespoon Dry Mustard
• 1 teaspoon Sugar
• 3 Tablespoons Old Bay Seasoning
• To Taste Salt and Pepper

Directions

1. Place potatoes in cold water in a large saucepan with a tablespoon of salt. Bring to a boil and let simmer until tender (but not mushy). To test if done – a sharp knife should slide into the potato smoothly. Drain, chill and refrigerate.
2. Cut up all of your vegetables and hold until needed.
3. Combine mayonnaise, sour cream, vinegar, and all dry ingredients in a bowl and mix well. Adjust for seasoning. Make this mixture well seasoned. It will lose some of its potency when you add it to your potatoes and vegetables.
4. potatoes, vegetables and eggs in a large bowl. Mix gently but well. Fold in your mayonnaise mixture taste for seasoning and adjust if needed. Chill covered overnight to enhance the flavor.

So many people seem intimidated by this very simple salad. Tabouli is a refreshing, healthy and delicious Mediterranean recipe. It is prepared with cracked wheat and a combination of interesting ingredients. It is an excellent side salad for any occasion and will be a nice twist from your usual favorite salads.

Ingredients

• 2 cups Water (Cold)
• 2 cups Bulger (Cracked Wheat)
• 1 Cucumber (Skinned, Seeded and Diced)
• 1/2 Onion (Medium Sized, and chopped very fine)
• 1 Large Tomato (Concasse – peeled and seeded)
• 1 Jalepeno Pepper (Seeded and Chopped Fine – Optional)
• 1/2 cup Mint (Fresh and Chopped)
• 1/2 cup Parsley (Fresh and Chopped)
• 1 clove Garlic (Minced)

Dressing

• 1/2 Cup Olive Oil 1/4 Cup Lemon Juice (Fresh)
• To taste Pepper To taste Sea Salt (Fine)
• Pinch Allspice

Method

1. Rinse bulger and let soak in water for at least thirty minutes to soak in the water.
2. Prepare all vegetables. While preparing the parsley, make sure to remove all stems before chopping.
3. Place bulger in a sieve or strainer and drain well.
4. Mix the bulger, vegetables, mint and parsley in a mixing bowl gently with a spatula. Pour dressing over the bulger and gently fold all ingredients together again.
5. Chill and hold for service

Ingredients

• 4 ounces Chicken Breast
• 8 ounces Oriental Marinade (Recipe follows)
• 1 cup Angel Hair (cooked)
• 3 Tablespoons Spicy Pepper Sauce (Recipe follows)
• 1 Tablespoon Peanuts (finely chopped)
• 1 Tablespoon Green Onions (cut on bias)
• 2 cups Mixed Greens (Use your favorites)
• 2-3 ounces Rice Vinegar Dressing (Recipe follows)
• 1 Tablespoon Sesame Seeds (toasted)
• 1 ounce Mandarin Oranges

Method

1. Prepare the Spicy Pepper Sauce, Rice Vinegar Dressing and Teriyaki Marinade the day before you want to serve this salad.
2. Day of making salad…marinade chicken breast in the Teriyaki Marinade for at least one hour.
3. After the desired marinating time, drain chicken from marinade and grill until completely cooked. Let cool, and cut chicken into thin strips. Refrigerate and hold until needed for service.
4. Cook pasta, drain, cool completely and hold until needed for service.
5. Chop nuts, cut the green onions and toast sesame seeds.
6. Prepare your mixed greens. Use what you like, add some different colors and textures if you desire.

1. Mix the Greens and the Rice Vinegar Dressing in a bowl and place on your plate or in your bowl.
2. In a separate bowl, mix the pasta with your Spicy Pepper Sauce. Place pasta on top of your greens leaving some of the greens showing on the edge.
3. Arrange the chicken strips, Mandarin Oranges, Green Onions and Sesame Seeds on top of the pasta.
4. Drizzle a little Rice Vinegar Dressing on top of the entire salad. Serve immediately...Enjoy!

• 1/4 Cup Olive Oil
• 3 Tablespoons Sesame Oil
• 3 Tablespoons Honey
• 2 Tablespoons Soy Sauce
• 1 teaspoon Crushed Red Pepper Flakes
• To Taste Salt and White Pepper

1. In a medium saucepot heat the oils and the red pepper flakes for a minute or two.
2. Remove from heat and whip in all other ingredients.
3. Cover and refrigerate the day before you want to serve this salad.

• 1 teaspoon Ginger Root
• 5 ounces Soy Sauce
• 5 ounces White Wine
• 2 Tablespoons Honey
• 2 ounces Brown Sugar
• 1 teaspoon Garlic

1. Combine all ingredients in a mixing bowl and whisk until all ingredients are mixed well.
2. Once all ingredients are well mixed you can add your chicken.

• 1/2 cup Rice Vinegar
• 1/2 cup Vegetable Oil
• 1 Tablespoons Honey
• 2 Tablespoons Sesame Oil
• 1 teaspoon Lemon Juice (Fresh)
• 1/2 teaspoon Dry Mustard
• 2 teaspoons Cilantro (fresh and chopped)
• 2 ounces Sugar
• To Taste Salt and White Pepper

1. Place honey, dry mustard, sugar and cilantro in a bowl and whisk. Slowly add about one half of your rice vinegar and continue whisking. (You can use a mixer with a wire whip attachment if you prefer).
2. Combine your oils and slowly add one half of your oil mixture to the bowl while whisking.
3. Slowly add the rest of your vinegar and the rest of your oil. Finish with lemon juice and salt and pepper to taste. Stir before each use.