Avocado & Orange Pasta Salad
4 cups pasta bows
1 large avocado
juice of 1/2 orange
grated orange rind
salt and pepper
orange slices
orange rind, if desired
smoked salmon cornets, and
fresh dill, if desired
In a large saucepan of boiling
salted water, cook pasta until
just tender to the bite.
Drain; rinse in cold water.
Drain thoroughly.
Halve avocado; remove pit.
Scoop out pulp, taking care to
scrape all dark green
flesh from skin.
Put avocado, grated orange rind
and juice, salt and pepper
into a blender or food processor.
Puree until smooth.
In a large bowl, combine
avocado puree and pasta.
Mix until pasta is coated
with avocado puree.
Top with orange slices.
Garnish with orange rind,
salmon coronets and dill,
if desired.
Makes 6 servings as an
accompaniment.
Note: Serve soon after making or
avocado will discolor.
Chili-Chicken Salad
1 1/2 lb skinless boneless chicken breasts
1 1/4 cups brown rice
3 tablespoons sesame oil
2 tablespoons peanut oil
1 cup cashews or peanuts
5 oz snow peas
2 tablespoons sunflower oil
1 piece fresh ginger (1-inch),
peeled, thinly sliced
2 cloves garlic,
finely chopped
6 scallions, sliced
2 fresh green chilies,
seeded, thinly sliced
3 tablespoons white wine vinegar
1 tablespoon shredded fresh
mint or cilantro
mixed lettuce leaves
1 orange, peeled, segmented,
any juice reserved
chopped fresh herbs, to garnish
Cut chicken into thin strips. Cook rice
according to package directions until tender.
Drain and place in a large bowl;
toss with sesame oil and set aside.
Heat a wok until hot, add peanut oil
and swirl to coat wok.
Add the nuts and stir-fry 1 or 2 minutes
or until they turn golden.
Remove and add to rice. Add snow peas to
oil in wok and stir-fry 1 or
2 minutes or until bright green.
Add to the rice. Add chicken strips to
wok in 2 batches, and stir-fry
2 or 3 minutes or until chicken turns white
and feels firm to the touch. Add to the rice.
Add sunflower oil to wok
and stir in ginger, garlic, scallions
and chili. Stir-fry 1 minute or
until onion begins to soften.
Pour contents of wok over rice mixture.
Return wok to heat and pour in vinegar,
swirling to deglaze wok.
Pour vinegar over rice mixture,
add mint and toss to mix well.
Line a shallow serving bowl with lettuce.
Spoon rice mixture over lettuce,
decorate with orange segments
and pour over any reserved juice.
Garnish with chopped herbs.
Makes 4 servings.
|
Chinese Cabbage Salad
1 head bok choy (1 lb ), chopped
6 scallions, shredded
about 3/4 cup whole-kernel corn,
thawed if frozen
4 oz snow peas, ends, strings removed
1 fresh red chili, seeded if desired, thinly sliced.
3 eggs a few drops of light soy sauce
1 tablespoon sunflower oil
3 tablespoons sesame seeds, toasted
1 1/2 recipes Sesame Dressing
red chili flower.
Combine cabbage, scallions and corn in a bowl.
Cook snow peas in boiling water 30 seconds;
drain well, cut in half and add to cabbage mixture
with sliced chili. Transfer to a serving dish.
Make omelets: Break 1 egg into a bowl and
beat in a few drops of soy sauce.
Heat 1 teaspoon oil in a small skillet or omelet pan
and pour in egg. Tilt pan so egg coats it evenly;
cook until egg is set. Turn out onto a plate and
sprinkle with 1 tablespoon sesame seeds; roll up
jelly roll style and let cool. Repeat with
remaining 2 eggs, 2 teaspoons oil and
2 tablespoons sesame seeds to make 2 more omelets.
Pour Sesame Dressing over salad and toss to mix.
Cut omelets into 1-inch slices and arrange atop
salad before serving.
Makes 4 servings.
Chinese Dressing
2 tablespoons sunflower oil
1 tablespoon light sesame oil
1 tablespoon chili vinegar
1 tablespoon light soy sauce
In a bowl, whisk together
all ingredients until well blended.
Ad some sesame seeds if desired.
Makes about 5 tablespoons.
Apple & Celery Root Salad
1/4 cup lemon juice
1 medium celery root
3 green-skinned apples, such as Granny Smith
2 teaspoons poppy seeds
1/4 cup plain yogurt
3 tablespoons apple juice
salt to taste
black pepper to taste
parsley sprig
Half-fill a large saucepan with water; add 2 tablespoons
lemon juice. Bring to a boil. Meanwhile, scrub and peel
celery root, then cut into 1/2-inch-thick slices.
Immediately drop slices into boiling water-lemon juice mixture.
Reduce heat, cover and simmer 7 to 8 minutes or
just until tender. Drain and let cool, then dice and set aside.
Quarter and core apples. Dice 8 quarters; slice remaining
4 quarters. Place all apples in a bowl, add remaining
2 tablespoons lemon juice and toss together;
then remove apple slices and reserve for garnish.
Mix celery root with diced apples.
Stir together poppy seeds, yogurt and apple juice;
season with salt and pepper. Pour over salad; toss to mix.
Transfer to a serving dish and garnish with reserved apple
slices and parsley sprigs.
Makes 6 side-dish servings.
|
back
