Posted by Doris Romeo on Jun 4, 2006 - 1:02:00 PM
The moment the weather changes and it gets warm, I start making salads. There is no end to the combination of foods that can be used to make salads.
Photo by Olga Litvin
Artichoke heart and garbanzo salad
1 15 oz. can garbanzo beans 1/2 romaine lettuce, torn into bite size pieces 1- 6 oz. jar marinated artichoke hearts, rinsed well 2 tsp. balsamic vinegar 2 T. extra virgin olive oil 1/2 tsp. Dijon mustard 2 T. grated fresh Romano cheese salt and pepper
Combine vinegar, mustard and oil in a bowl, whisk until it thickens. Add all the other ingredients, mix well, chill for one hour and serve. The lettuce will be a little wilted.
Japanese eggplant salad
6 med. size Japanese eggplant, julienned 2 T. peanut oil 1 roasted red bell pepper, julienned 1/2 cup peanuts 1/4 cup toasted sesame seeds 6 T. low sodium soy sauce 1/3 cup julienned orange peel 1/4 cup red wine vinegar 1/4 cup sesame oil 1/4 cup vegetable oil 2 T. fresh ginger chopped fine 2 T. creamy peanut butter 2 tsp. sugar salt and pepper to taste