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

Heat the peanut oil in a skillet, sauté the eggplant for five minutes until limp, add the peppers and nuts, cook two more minutes. Blend all the other ingredients( except the sesame seeds) in a food processor or blender until creamy, cool the eggplant mixture and in a bowl mix with the dressing. Serve room temperature, sprinkle with sesame seeds just before serving.

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