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Foliage salad

Monday, October 6, 2008 by Jacqui Pini

By Jacqui Pini

  • 1 bags Dole butter/red leaf salad (or lettuce of your choice)
  • 1 cup of red kidney beans, drained and rinsed with water
  • 1 1/4 cup of chick peas, drained and rinsed with water
  • 1 1/2 cup of corn
  • 3/4 cup Gorgonzola cheese
  • 1 cucumber
  • 1/2 cup salted sunflower seeds (out of the shell)
  • Light-Italian dressing
  1. Wash and drain the lettuce, set it aside in the salad bowl
  2. Cook the corn, drain it and let it sit so it cools off. Then add to salad bowl.
  3. Clean and drain the beans and add to salad bowl.
  4. Peel and slice the cucumber and add to salad bowl
  5. Mix well and sprinkle the Gorgonzola cheese and sunflower seeds

Notes:

  • This is up to you- but I say, add the dressing and mix it up. It is so blended so much better and easier for your guests, especially if you are having a party.
  • If you are in the Boston-area, use Fanny's Italian dressing (sold at local grocery stores or order through here). It is a light dressing that compliments the salad perfectly. If you are elsewhere ... go for your favorite Italian dressing.

Serves 4-6






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Beet and pomegranate salad

Thursday, October 2, 2008 by Jacqui Pini

Total time: 1 hour, 20 minutesServings: 6

As posted on L.A. Times Note: Adapted from "The Book of New Israeli Food" by Janna Gur. Pomegranate concentrate or molasses is available at select cooking supply stores and Middle Eastern markets.
  • 3 to 4 medium beets
  • 2 tablespoons pomegranate concentrate or molasses
  • 2 to 3 tablespoons lemon juice2 to 3 small, dried red chile peppers, crushed
  • Coarse sea salt
  • 1/2 cup fresh cilantro leaves
  • 1 cup pomegranate seeds
  • 1/4 cup lightly flavored olive oil

1. Cook the beets in a covered medium saucepan of boiling water until tender, 45 to 50 minutes. Cool, peel and cut into very small dice. Place in a medium bowl.

2. Add the pomegranate concentrate, lemon juice, peppers, one-eighth teaspoon sea salt, or to taste, and combine. Set aside for about 15 minutes.

3. Toss the beets with the cilantro leaves and pomegranate seeds, drizzle with olive oil and serve.

Each serving: 118 calories; 1 gram protein; 9 grams carbohydrates; 1 gram fiber; 9 grams fat; 1 gram saturated fat; 0 cholesterol; 24 mg. sodium.






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