Snap Pea Salad

2 cups torn romaine lettuce

1 1/2 cups thnly sliced bok choy leaves and stems

1 1/2 cups sugar snap peas, stringed

1/2 cup thinly sliced red onion

1/2 cup feta or blue cheese, crumbled (or our goat cheese!)

1/3 cup olive oil

3 tbsp white wine vinegar

1 tbsp lemon juice

1/4 tsp hot pepper sauce

1/4 tsp salt



1. Place lettuce, bok choy, peas, onion, and cheese in a large bowl. Toss to mix

2. Place oil, vinegar, juice, pepper sauce, and salt in a jar with tight-fitting lid. Shake well.

3. Pour dressing over salad. Toss and serve immediately

Mexican Chopped Salad with Honey-Lime Dresssing

From SELF, July 2003

Salad:
2 1/2 cups chopped romaine lettuce
1 can (15oz) black beans, rinsed and well drained
3/4 cup chopped, seeded tomato
3/4 cup chopped, peeled jicama (try kohlrabi)
3/4 fresh corn kernals, uncooked (or frozen or canned)
3/4 cup thnly sliced radishes
half a rip avacado, diced
1 red bell pepper, chopped
1/4 cup crumbled feta cheese (or our goat cheese!)

Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp chopped fresh cilantro
1 garlic clove, peeled and minced
1 tsp chopped jalapeno pepper (use canned for less heat)

Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

Layered Salad with Roasted Garlic Dressing

2 large heads of garlic
2 tsp extra-virgin olive oil
1 cup mayonnaise
1/2 cup buttermilk
1/3 cup coarsley chopped basil
2 large heads of Romaine lettuce, cut into bite-sized pieces (about 16 cups)
1 large fresh fennel bulb, halved, cored, thinly sliced (about 2 cups)
1 15-15 1/2 oz can garbanzo beans (chickpeas), rinsed, drained
1/2 cup pitted coarsely chopped kalamata olives
12 oz grape tomatoes, halved
2 medium zucchini, trimmed, cut into 1/8 inch rounds (about 2 cups)

Preperation:

Preheat oven to 400F. Cut off top 1/2 inch from galic heads. Place garlic heads in foli, cut sides up. drizzle each with 1 tsp olive oil. Enclose garlic heads in foil. Roast until soft, about 1 hour. Unwrap;cool. Squeeze galic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper.
Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbonzo beans, olives and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour.

Can be made 8 hours ahead. Just before serving, toss salad.

Braised Lettuce

Cook, uncovered, in a large skillet wit a lid over low heat for 10 minutes:
1 thick slice bacon, finely diced or 2 tsp olive oil
3/4 cup diced onions
3/4 cup diced carrots

Meanwhile, drop into a large pot of boiling water and cook for 2 minutes:
2 pr 3 large heads lettuce, washed and outer leaves removed. Drain, then cut lengthwise in half. Set the lettuces cut side down over the vegetables and add enough water to come slightly less than halfway up the sides. Season with salt and pepper. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. remove the lettuce with a slotted spoon to a warmed platter. Keep warm. remove the lid and reduce the liquid over high heat to a syrupy sauce. serve immediately.

Pasta Slaw

from Lickety-Split Meals by Zonya



Put a medium-size pot of water on to boil.

place in a large serving bowl:

2 cups shredded cabbage

2 cups shredded carrots

1 cup kale , or other green, remove center rib and slice thin



Add to boiling water:

2 oz dry spaghetti pasta

Add to cabbage and carrots:

1 green pepper, chopped

1 red pepper, chopped

1/2 red onion or 4 green onions, thnly sliced and chopped



Mix together in a small bowl:

1 tbsp lemon juice

2 tbsp balsamic vinegar (or red wine)

1/2 tsp salt

1/2 tsp oregano (use more of that fresh oregano)

2 tbsp olive oil

1/2 tsp crushed garlic

dash of pepper to taste



Drain pasta: add to vegetables while still hot. Toss altogether with dressing. Serve warm or chilled

Asian Slaw with Peanuts

One of our favorites! Great for a 4th of July BBQ

Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce

Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts

Toss with enough dressing to coat. Season with salt and pepper to taste.

Creamy Chicked Dijon over Noodles

Fast and easy 15 minute meal from Lickety Split Meals.

1 tbsp olive oil
1tsp minced garlic (2 cloves or more)
1 lb skinless, boneless chicken breasts cut into strips
8 oz dried egg noodles
1 small bunch fresh asparagus
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup sliced mushrooms
1/4 cup dijon mustard
1/2 cup light sour cream or non-fat yogurt

1. Put pot of water on to boil for pasta
2. saute chicken strips with garlic in olive oil for 7 to 8 minutes, add sliced mushrooms
3. Meanwhile, add to boiling water, set timer for 6 minutes
4. meanwhile- wash asparagus. Trim off ends, cut diagonally into 1 1/2 inch slices and set aside.
5. Mix mustard and sour cream together. Add to bubbling chicken and mushrooms.
6. when the timer goes off, toss asparagus in with the noodles. Set time for 2 minutes, At the sound of the timer, quickly drain.

Serve the creamy chicken dijon over the noodles with asparagus and serve with a fresh green salad.