Fresh navel oranges are a terrific addition to healthful salads.

(ARA) – On a hot day, nothing tastes more refreshing than the sweet tang of fresh citrus. And now we can enjoy the seedless pleasures of navel oranges — fresh from Chile, where their winter harvest is in full swing.

One juicy segment after another — that’s one of the best ways to enjoy easily peeled navel oranges. Keep a bowlful of wedges front and center in the fridge for healthy refreshing snacks, or cut into segments for fruit plates or garnishes.

Think oranges are too much trouble? Think again. For painless peeling trim slices from the top and bottom. Place one end down on a cutting board. Cut or peel strips from top to bottom, removing the white pith. Separate segments by pulling or cutting between surrounding membranes and enjoy.

Whirl orange segments in a blender with vanilla yogurt and mango sorbet for a delicious smoothie.

Fresh navel oranges are terrific in healthful salads, but also think of them in cold soups and fruity drinks. Who wouldn’t love a sprightly Chilean Navel Orange and Radish Salad with Citrus-Dijon dressing? Another day, dip into Chilean Navel Orange and Tomato Gazpacho, a delightfully different twist on a beloved cold soup. Or, how about a smoothie made by whirling in a blender a combo of navel segments, vanilla yogurt and mango sorbet?

Other navel orange inspirations include:

On the grill
* Skewer orange pieces with pork or chicken cubes. Brush with teriyaki sauce or another marinade.
* Sprinkle thick, peeled orange slices with ground ginger. Grill until lightly caramelized. * Use as a bed for grilled fish or cut up and add to salads.

Salads and such
* Add navel orange segments, zest and toasted almonds to a couscous or mixed grain salad.
* Cut orange segments into halves for chicken salad dressed with a tangy yogurt-dill dressing. Serve in a Boston lettuce cup or on a sandwich.
* For a refreshing salsa, coarsely chop orange or Clementine segments, cucumber and red onion. Season with chipotle pepper, cilantro and lime juice.
* Send your salad in a Mediterranean direction with sliced oranges, sweet onions, oil-cured olives and a pesto dressing.

Quick Sips
* Make an ultra-easy sorbet with a food processor by pureeing frozen Chilean navel orange or grapefruit segments with a little confectioners’ sugar.
* For a nutritious smoothie, give frozen grapefruit, navel or Clementine segments, banana and cranberry juice a whirl in your blender.
* Give a pretty orange wedge garnish to a classic cocktail (think Tom Collins, old-fashioneds and margaritas –) or create your own.

Navel oranges join an elite collection of Chilean citrus that also includes lemons, mandarin oranges, Clementines and grapefruit. They ripen to sweet perfection in Chilean valleys that provide just the right conditions: warm sunny days and cool nights.

The cool vibe of citrus can’t be beat — and the concept just got better with the arrival of Chilean navel oranges.

Chilean Navel Orange and Radish Salad

Serves four

Ingredients:
3 Chilean navel oranges, peeled
4 cups mixed baby greens (about 5 ounces)
1 small green apple, cut into matchsticks (about 1-1/2 cups)
3/4 cup thinly sliced radishes (about 4 radishes)
2 tablespoons thinly sliced scallion (green onion)
1 tablespoon rice vinegar
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon honey
1/8 teaspoon salt
Pinch of ground black pepper

Directions:
Into large bowl, cut oranges into segments, reserving membranes. Add greens, apple, radishes and scallion; toss gently. In small bowl, squeeze two tablespoons orange juice from membranes; stir in vinegar, mustard, honey, salt and black pepper. Divide orange salad mixture equally among four salad plates; top with dressing.

Chilean Navel Orange and Tomato Gazpacho

Serves four

Ingredients:
3 Chilean navel oranges
3 plum tomatoes
1/2 cup chopped red bell pepper
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons thinly sliced scallion (green onion)

Directions
Grate one teaspoon zest from one orange; set aside. Peel all oranges. Into a small bowl cut one of the oranges into segments; cut into small pieces; set aside. Cut remaining two oranges into two-inch chunks; place in a food processor. Quarter two of the tomatoes; add to the food processor along with red pepper, vinegar, oil, salt, black pepper and reserved orange zest. Pulse until orange mixture is very finely chopped but not pureed, about 10 to 12 times. Chop remaining tomato; add to orange in the small bowl along with scallion. Divide gazpacho among four soup plates; top with chopped orange, tomato and scallion mixture.

Courtesy of ARAContent

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Marinate your grilled fare for taste and safety

Tarragon Encrusted Salmon

(ARA) – Literally soaked in flavor, marinated foods are undeniably delicious. But did you know that marinating also makes your grilled foods safer?

Anyone who loves the delectable flavor of hot-off-the-grill foods has probably heard that cancer-causing substances — such as heterocyclic aromatic amines (HAAs or HCAs) — form when the proteins in red meat, pork, poultry and fish react to the high heat of grilling and when fat drips off the meat and produces smoke.

But the researchers aren’t just pouring water on our coals; they’re coming up with solutions, too. Chemists at Kansas State University found that marinating meat for an hour in spice blends can reduce the formation of HCAs by 80 percent or more. They credit the antioxidant properties of spices with this change. Other researchers suggest that marinades may buffer the heat that causes the problematic chemical reaction, or that a combination of sugar, oil, and acidic ingredients decreases the carcinogenic compounds.

Not that you need a scientific reason to marinate. Savvy grillers know marinating improves flavor and the process isn’t labor-intensive. You can make your own signature marinades, or rely on the guaranteed results of quality mixes.

If you’re looking for a healthy choice, Simply Organic offers a flavor-rich line of organic marinade mixes that include Zesty Herb Marinade, Steak Marinade and Garlic and Herb Marinade. They even offer the smoky flavor of mesquite — minus the hazards of grilling smoke — in their Mesquite BBQ Marinade.

For safe and delicious grilling with marinades:

* Choose lean cuts of meat, which will drip less and produce less smoke. Trim excess fat.

* Prick the surfaces of meats with a fork before marinating to allow flavors to penetrate.

* Marinate foods in the refrigerator — not on the counter — in a glass, plastic, or stainless steel pan.

* Keep in mind that marinades that have been used for raw meat, poultry or seafood need to be cooked thoroughly before eating. So don’t baste with them during the last few minutes, don’t dip your finger in the pan to taste and don’t use the leftover marinade for sauce without cooking it first.

* Consider cooking meats in the microwave for a minute or so before placing them on the grill. Discard any juice that’s produced during microwaving. Use tongs or a spatula, rather than forks, to reduce drips when turning foods on the grill.

* Cook over medium (rather than high) heat to avoid charring foods. Let flames settle down before cooking over coals or wood, and turn the temperature down to medium on a gas grill. If you do char a portion of the food, cut off that section before serving.

* Flip those burgers. Again. They’ll cook faster (and produce fewer HCAs) if you turn them often.

* Consider other options, too, like soy burgers and soy hot dogs, portobello mushrooms and other vegetables. These foods don’t have the same potential to produce harmful substances that can result from unsafe cooking procedures — but they’re delicious when marinated nonetheless!

Here’s a favorite recipe so simple, yet so delicious, from the kitchen of Chef Kendall McFarland, research and development manager at Simply Organic:

Mediterranean Pasta Salad

Ingredients:

4 cups cooked pasta
1/2 cup extra virgin olive oil
1 package of Simply Organic Steak Marinade Mix

Directions:

In a large bowl, toss the pasta with the olive oil and the Steak Marinade Mix. Serve as a warm or cold side dish.

Add olives, cheese or other vegetables if desired.

Staying with the same marinade for the complete meal, Chef Kendall also has this tasty recipe:

Tarragon Encrusted Salmon

Ingredients:

4 tablespoons softened butter
2 tablespoons lemon juice
1 package Simply Organic Steak Marinade Mix
1 to 1 1/2 pounds salmon steak — minimum of 1-inch thick

Directions:

Preheat grill. In a small bowl blend butter, lemon juice and Steak Marinade. Lay salmon on grill using a fish grill plate, skin side down. Spread a thin layer of butter mixture on steaks. Grill eight to 10 minutes or until salmon is just flaky.

Serve with sliced fresh tomatoes as a garnish.

For an online Summer Grilling Guide with many more useful tips and delectable grilling recipes, go to www.frontiercoop.com/grillingtips.

Courtesy of ARAcontent

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Kiwifruit Mint Lemonade

(ARA) – With the economy affecting your budget, your family is staying home for more meals. So it’s more important than ever to get the most for your dollar when shopping for healthy foods at the grocery store.

Besides eating healthy, you want to provide a variety of food choices to keep mealtimes interesting and flavorful. Here are three items you can add to your grocery list:

1. Kiwifruit.
During the months when finding American-grown fresh fruit is a chore, look for California-grown kiwifruit, typically available between mid-September and June. Buying fruit grown in America supports our domestic economy and is better for the environment since shipping requires fewer resources. Plus, you know you’re getting fresher fruit.

A Rutgers University study found that of the 27 most commonly consumed fruits, kiwifruit is the most nutrient-dense, containing vitamin C, potassium, folate, fiber and vitamin E, to name a few. Plus kiwifruit is very versatile. It can be eaten raw, sliced up on top of foods, blended into drinks and salsas or tossed into salads.

2. Rolled oats.
Yummy for both breakfast and in cookies, oats are full of fiber and complex carbohydrates. The grain has been linked to lowering bad cholesterol and reducing the chance of heart disease. Buying plain oats in bulk costs less per serving than buying most other cereals.

3. Wild Rice.
Wild rice not only is native to the U.S., but is also rich in protein and a good source of calcium and potassium. Plus, it’s an energy food high in carbohydrates and fiber, helping to balance out your healthy meals. Wild rice can be served cold or hot and mixed with nuts, vegetables and all kinds of meat.

Saving money and eating healthy will benefit not only your family but your wallet. California Kiwifruit Commission has several recipes available for your family to try including Kiwi Mint Lemonade — perfect for a warm afternoon on the porch, and Mediterranean Kiwifruit Couscous — which compliments any lunch or dinner menu.

Kiwifruit Mint Lemonade
Serves 4

1 cup water
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves
3 California kiwifruit
2 to 3 lemons
Sparkling water

In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, for five minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes

Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a more tart lemonade.

Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit.

Mediterranean Kiwifruit Couscous
Serves 4 to 6

Mediterranean Kiwifruit Couscous

3/4 cup water
1/2 cup couscous
salt
3 California kiwifruit
1 yellow or orange pepper
1 cup colorful cherry tomatoes
1/4 cup Kalamata olives, preferably spicy
3 green onions, thinly sliced
1 tablespoon red wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried oregano leaves
pepper
1/2 cup crumbled feta cheese
1/2 cup shredded fresh basil

In a small saucepan, lightly salt water then bring to a boil. Add couscous, stir, cover and remove from heat. Let stand until water is absorbed, about five minutes. Meanwhile, peel kiwifruit and cut into bite-size chunks. Dice pepper and slice large cherry tomatoes in half. Pit olives if needed and thinly slice green onions. Place all in a medium bowl.

Whisk vinegar with oil, garlic, oregano and generous pinches salt and pepper. When couscous has cooled, gently stir with kiwifruit mixture. Toss with as much dressing as needed to just coat. Stir in feta and basil. Salad will keep well refrigerated for one to two days.

Courtesy of ARAcontent

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Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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Blueberry-Mango Colada Salad

Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped –just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious salads that are enjoyable any time:

* Toss blueberries, chopped pineapple, jalapeno pepper and cilantro with lime juice and serve beside grilled chicken breasts.

* Stir blueberries into your favorite tuna salad and scoop onto baby spinach.

* Whirl vinaigrette salad dressing and blueberries in the blender until smooth and toss with green salads.

Blueberries are not only convenient, they also provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

“Blueberry-Mango Colada Salad” is cool and fresh, boasting bright colors and sweet fruit flavors. With just three ingredients, this delicious salad is a snap to make. Spoon it into stemmed glasses and enjoy as a light fruit dessert. Another option is to serve with meat sizzling from the grill or with simple chicken sandwiches.

Blueberry-Mango Colada Salad

2 cups fresh blueberries
2 mangos, peeled, seeded and chopped (about 1-3/4 cups)
1/4 cup frozen pina colada mix, thawed

In a large bowl, toss blueberries, mangos and pina colada mix. Into four martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

YIELD: 4 portions

Courtesy of ARAcontent

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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Adding grains, especially whole grains, to your diet provides many healthy benefits. Unfortunately, most Americans consume less than one-third of the daily recommended amount, according to the U.S. Department of Agriculture. The good news is that now, more than ever, there are easy and delicious ways to add whole grains to your menus.

People who eat whole grains as part of a healthy diet have a reduced risk of coronary heart disease, largely because of the fiber they provide. Eating whole grains, like brown rice, may help regulate blood glucose levels in those with diabetes and studies also show people who consume more whole grains are better able to maintain a healthy weight.

When most people hear the term “whole grains” they think of a slice of wheat bread. While wheat bread is one source, there are many others like rice and pastas, cereals and breads made with 100 percent whole grain instead of white processed flours.

“Many people are surprised to learn that rice is a whole grain,” says Deborah Locke, product manager for RiceSelect. “So many of our favorites, from traditional Asian dishes to Cajun dishes like dirty rice, can be made healthier and more delicious by using Texmati brown rice.”

* At less than 110 calories per serving, brown rice is rich in nutrients as well as a filling and satisfying grain. In addition to being cholesterol-free, less than one percent of the calories in rice come from fat. Texmati brown rice is an all-natural whole grain with a popcorn aroma and nutty flavor that contains more fiber and antioxidants than refined grains.

Other delicious and easy ways to add whole grains to your diet include

* Start your day with a serving of whole grain breakfast cereal such as whole wheat flakes, muesli or a hearty bowl of oatmeal.

* Substitute white bread, rolls, crackers and tortillas with whole wheat and rye products. Not only are they better for you, the taste of whole grain bread products is more complex and flavorful.

* Instead of snacking on greasy chips, enjoy healthier handfuls of air-popped popcorn. Add flavor by sprinkling on garlic salt or other herbal seasoning.

* Branch out and try less common whole grains such as amaranth, bulgur or quinoa. Amaranth can be added to soups and stews, bulgur can be added to meatloaf and stuffed into peppers, and quinoa can be mixed with egg and spices, made into patties and fried.

The experts at RiceSelect offer this easy, delicious, whole-grain summer recipe.

Wild Thyme Summer Salad
Yield: Four servings

3 cups cooked Texmati brown rice
2 cooked boneless, skinless chicken breasts, cubed (chilled or at room temperature)
1 (8.5 ounce) jar sun-dried tomatoes, drained and chopped
1/3 cup chopped Kalamata olives
1/2 cup of your favorite prepared vinaigrette
1/4 cup chopped fresh thyme leaves

Allow Texmati rice and chicken to cool. In a large bowl, combine rice, chicken, tomatoes, olives, vinaigrette and thyme. Toss well and serve chilled.

Courtesy of ARAcontent

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(NC)-Primavera is an Italian phrase meaning “spring style” and in culinary uses refers to fresh vegetables and herbs being added. Substituting broth for some of the oil in the dressing cuts down on fat and calories.

Preparation Time: 10 minutes Cooking Time: 13 minutes

1/3 cup olive oil 75 mL

1/3 cup white wine or white balsamic vinegar 75 mL

1/4 cup vegetable or chicken broth 50 mL

2 cloves garlic, minced 2

12 oz farfalle (bow tie) pasta 375 g

1 cup snow peas, halved 250 mL

1 cup asparagus cut in 1″(2.5 cm) pieces 250 mL

1 cup frozen green peas, thawed 250 mL

4 green onions, sliced 4

1/4 cup diced red pepper 50 mL

8 oz whole small or sliced 250 g

Medium sized fresh Mushrooms

1 cup halved cherry tomatoes 250 mL

1/4 cup Each chopped fresh basil and mint 50 mL

1/3 cup grated Parmesan cheese (optional) 75 mL

In small bowl whisk oil with vinegar and broth, add garlic, set aside to use as dressing. Cook pasta according to package directions or just until almost tender, about 10 minutes; add snow peas and asparagus and continue to cook another 2-3 minutes or until tender crisp; drain all in a colander and rinse quickly with cold water to cool slightly. Transfer to large serving bowl, and pour dressing over all. Add peas, onions, red pepper, mushrooms, tomatoes and herbs, tossing to mix well. Serve at room temperature, passing cheese to sprinkle on top if desired. Garnish with fresh basil and mint.

Makes 8 side servings

Tips: Substitute 1 pkg (300g) flax rotini for farfelle. When making pasta salads it is wise to add the dressing while the pasta is still warm so it can absorb the flavours better than if it is cold.

Variation: Add chopped chives, crumbled chevre, halved olives, diced hard cheese or cooked meat.

For more delicious recipe ideas \nvisit Mushrooms Canada at
www.newscanada.com

Variation: Add chopped chives, crumbled chevre, halved olives, diced hard cheese or cooked meat.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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(NC)-Once the signature dish of the legendary Brown Derby restaurant in Hollywood, California, the Cobb Salad has become the perfect lunch and dinner main course salad. Hellmann’s (www.Hellmanns.ca) invites you to personalize the salad with items in your refrigerator, your favourite cheeses and one of their five new Spritzer salad dressings.

Composed Cobb Salad

6 cups chopped romaine lettuce leaves (2 L)

2 medium tomatoes, chopped (2)

1 cup diced cooked turkey (250 mL)

2 hard-boiled eggs, peeled and chopped (2)

1/3 cup crumbled blue cheese (75 mL)

2 slices bacon, crisp-cooked and crumbled (2)

Hellmann’s Salad Spritzers Zesty Italian Vinaigrette Dressing

On serving platter, arrange lettuce. Top with diagonal rows of remaining ingredients, except dressing. Just before serving, spritz with Dressing. Makes: 4 servings.

Credit: www.newscanada.com

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Using a pasta salad recipe to create nutritious and appealing meals for your family is easy and versatile.  You can add your favorite fresh foods to your salads and customize your pasta salad recipe to match your preferences.  The following Greek pasta salad recipe gets its major flavoring from the pepperoni, feta cheese and the herbs. 

Pasta Must Be Cooked Al Dente

Prepare your pasta first by boiling it until it is very al dente.  You want it al detente because after you have mixed the noodles with the rest of your ingredients, you want the pasta to remain firm.  If you allow your pasta to cook until they are soft, they will be mushy when you serve your pasta salad. 

After you have cooked your pasta, drain them, put them on a cookie sheet so they can dry off, and cool down.  You do not need to rinse your pasta after it is drained because at this point, you are trying to remove as much water as you can from the pasta.  It is not a problem if they stick together, because the salad dressing will separate the pasta.  Pretty noodles to use in a pasta salad include small shells, macaroni, farfalle, fusilli, rotelle, penne and ziti.  You can also use colorful pasta in your pasta salad recipe to boost the appeal of your salad.

Dressing Ingredients:

1/2 cup olive oil
1/2 cup red wine vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
3/4 teaspoon ground black pepper
3/4 teaspoon white sugar

Salad Ingredients:

2 1/2 cups cooked pasta
3 cups sliced mushrooms
15 cherry tomatoes, halved
1 cup sliced red bell peppers
3/4 cup crumbled feta cheese
1/2 cup chopped green onions
1 small can of whole black olives
3/4 cup sliced and diced pepperoni sausage

Directions

1.  Blend your dressing ingredients thoroughly in a large bowl.  If the dressing ingredients are not blended well enough, the vinegar will soak into your pasta and the oil will coat your salad ingredients.
2.  Add cooled pasta, mushrooms, tomatoes, red bell pepper, feta cheese, green onions, black olives and sausage.  Toss your salad ingredients with the dressing until all your ingredients are evenly coated. 
3.  Cover and chill your pasta salad for at least two hours or overnight if that is your preference.  If you prefer or if your pasta is too soft, you can toss your salad ingredients with the dressing fifteen minutes before serving.  This pasta salad recipe will provide enough for four servings.

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Chicken salad recipes are very popular wherever you go and this is because chicken salads are very satisfying, nutritious and delicious.  A chicken salad recipe is also very easy to prepare because all you have to do is cook, cool, cut the chicken into bite size pieces and after that, you just chop your vegetables, and toss the whole thing with your easy to make salad dressing.

Few Ingredients Add Up To Delicious Salad

The chicken salad recipe that is presented here is a very simple recipe with only a few ingredients.  This is part of its appeal because the simple flavoring adds up to an incredibly tasty dish.  Once you taste this chicken salad recipe, you will know why this simple dish is such a popular salad even for the pickiest of eaters.

This salad calls for macaroni or your favorite pasta for salads.  You will need to cook the pasta until it is very al dente.  If you cook it for too long, it may be mushy by the time it is served.  Your pasta will continue to soak up the dressing when you are chilling it so you do not have to worry that your pasta will be too firm.  By the time you serve your chicken salad, your noodles will be just right. 

Salad Ingredients

2 cups cooked pasta
1 1/2 cups chicken, cooked and chopped
1 rib celery, chopped
1 cucumber, chopped

Salad Dressing Ingredients

3/4 cup mayonnaise
1/2 small onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1.  Create your salad dressing by mixing the mayonnaise, onion, salt and pepper until they are thoroughly blended in a medium bowl. 
2.  Toss the chicken, celery and cucumber together in a large bowl.
3.  Pour your salad dressing over your salad ingredients and toss together.  If your salad is too dry, add more mayonnaise until you get the texture that you desire.  Add more seasoning, if necessary. 
4.  You can serve your salad right away or you can mingle the flavors by chilling your salad in the refrigerator for a few hours or for overnight. 

Although this salad is delicious as it is, you may want to dress it up with a few of your favorite ingredients.  You may want to add more vegetables to it such as broccoli, carrots, black olives, cheese, green peppers or tomatoes or you may even decide to spice it up with hot peppers, salsa or garlic.  This chicken salad recipe is great on its own and you can be sure that this is a healthy addition to your table. 

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Cole slaw is a popular side dish that might have seen its humble beginnings in ancient Rome in some form or fashion. While many people see cole slaw as an American dish these days, it does have a following all around the world in a number of forms. The basis of a traditional cole slaw recipe is typically shredded cabbage, but beyond that, you can expect the ingredients to change quite a bit from dish to dish. It’s all a matter of ingredients you might have on hand as well as what your taste buds are craving.

The Traditional Cole Slaw Recipe

What many people in the American South call cole slaw is a concoction of shredded cabbage, usually the white variety, with shredded carrots thrown in for some color. The dressing is often sweet and tangy with the sweet coming from salad dressing mayonnaise and the tangy coming from vinegar. In grocery stores, you can buy the cabbage already pre-shredded in bags to make your cole slaw recipe easier to prepare. Some bagged varieties even include red cabbage for some additional color along with the shredded carrots.

Variations of the Cole Slaw Recipe

Where you live in America will often dictate how your cole slaw recipe is prepared and how it will taste. In the South, you might encounter the traditional cole slaw with mayonnaise dressing along with the addition of mustard. In others, onions are sometimes added or even apples, pineapple, celery, green pepper and raisins.

In addition to the cold cole slaw recipe variations, there are also a number of warm versions as well that have quite a following. Most of the time, when a cole slaw recipe calls itself ‘warm’ that really refers to the way the dressing is prepared, which usually a vinegar based dressing brought to a boil before being poured over the cabbage and tossed together.  A freezer version of coleslaw even exists for those “just in case” times that you want to prepare in advance.

Due to many Asian influences in the country, there is a popular Asian cole slaw recipe that is floating around that incorporates shredded Chinese cabbage or red cabbage, bok choy, bean sprouts, sesame oil, rice vinegar, toasted sesame seeds, cilantro and a few other ingredients. Other variations of Asian cole slaw include uncooked oriental flavor Ramen noodles with the spice packet used in the dressing and the noodles used for some crunch.

A Cole Slaw Recipe Wrap-up

The bottom line is that there is probably a cole slaw recipe for every taste, ethnic menu and season. Your job is to determine what you are in the mood for and then go about finding the right recipe. When it comes to a cole slaw, your best bet is to look to the internet for inspiration as you will get a global idea of what recipes are out there – much more than if you cracked open your Betty Crocker or Good Housekeeping cookbooks.

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Are you tired of making the same old macaroni and cheese dish over and over again?  This comfort food classic is very delicious, but everyone could use a little change every once and a while.  If you are looking to spice up your pasta dish, consider trying out this recipe for macaroni salad. 

Macaroni salad becomes an instant favorite of just about everyone who tries it.  This dish features many of the same ingredients as macaroni and cheese, with even more added flavor!

Following A Macaroni Salad Recipe

This recipe for macaroni salad requires the following ingredients: two chopped hard-cooked eggs, one-fourth cup of chopped onion, one-fourth cup of chopped celery, two cups of cooked macaroni, two teaspoons of vinegar, two teaspoons of sugar, one-half teaspoon of prepared mustard, one-half cup of either mayonnaise or salad dressing, one-half teaspoon of salt, and pepper to taste.

To prepare this recipe, begin by combining the macaroni, eggs, onion, and celery in a large bowl.  In a separate bowl, mix the vinegar, mayonnaise, mustard, sugar, pepper, and salt.  and stirring well.  Gradually add the mayonnaise mixture, so that you can control the creaminess of the macaroni salad.  Cover and chill the dish in the refrigerator for several hours before serving.

Customizing The Macaroni Salad Recipe

Macaroni salad is an extremely diverse dish that is diverse enough to please just about everyone.  Both gourmet diners and picky eaters will be able to find a variation of the recipe that they enjoy. 

There are many ways that you can customize macaroni salad to comply with your tasebuds and preferences.  Firstly, the amount and types of spices that you choose to use can be used to make the dish all your own.  Do you like spicy food?  Maybe you could add a Cajun spice to the dish. 

You could also add more vegetables to change the flavor or texture.  Some vegetables that are commonly found in similar recipes for macaroni salad include: green or black olives, grape tomatoes, and red pepper.  Other people like to add chopped ham or crumbled bacon to add more flavor.  Whatever you add depends on your flavor preferences and those of the people you are serving!

What A Treat!

This macaroni salad dish will be such a treat for those people expecting to taste traditional macaroni and cheese.  Making macaroni salad is a great way to add an exciting twist on a true-and-tried family favorite.

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This creamy potato salad recipe is perfect served cold on a summer day and its healthy ingredients make it a hearty side dish that will satisfy even the fussiest of eaters.  The potato salad recipe is a classic recipe from the New World that is now enjoyed around the world.

What Type Of Potato

Although any type of potato will taste fine in your potato salad recipe, some people prefer the waxier gold, yellow and red potatoes because they can be handled much more than the drier Russets that can fall apart if they are handled too much.  If you do not have the waxy potatoes, do not worry about it because your Russet potatoes or other mealier potatoes will be just fine.

Preparing Your Potatoes

When you are preparing your potatoes for a potato salad recipe, there are a few ways that you can tackle this part of the job.  You can cook the potatoes whole in their skin, cool them and peel the skin off or you can scrub the potatoes and boil them with their skins on with the intention of making your potato salad with potatoes with the skin. 

A third way is to peel the potatoes, cut them into bite size pieces and then boil them.  However, you choose to cook your potatoes, as soon as the potatoes are tender, drain them.  The potatoes will continue to cook until they cool so do not let them get too soft before draining them or your potato salad could be mushy.

Salad Ingredients

8 – 10 potatoes, cooked, cut into bite size pieces
1 large tomato, diced
1 cucumber, diced
3 large green onions, finely chopped
2 ribs celery, diced
2 – 3 hard boiled eggs, chopped
1 green pepper, finely chopped

Salad Dressing Ingredients

1 cup mayonnaise
1-teaspoon mustard
Salt and pepper to taste

Directions

1.  Boil, drain and cool your potatoes.  Cut into bite size pieces and put into a large bowl.  Add your chopped vegetables and eggs.
2.  Blend the ingredients of your salad dressing and when it is mixed well, pour the salad dressing over your salad ingredients.
3.  You can serve this immediately or you can chill for a few hours or overnight before you serve your potato salad.

It is easy to customize your potato salad recipe with your favorite ingredients such as chives, basil, parsley and carrots.  You can also create a spicier potato salad by adding salsa, chili peppers and garlic.  You can use this basic potato salad recipe just as it is because this is a delicious potato salad that will be a hit with your company.

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World famous chef Curtis Stone, star of the hit TLC show “Take Home Chef,” knows that each season is unique. With all the bounty of the summer season, cooks take advantage of the available produce to experiment with lighter fare and all the fresh vegetables that are readily available.

“Each season presents different flavors,” says Stone. “To me, summer foods should be clean and simple — with nice crisp tastes that suit the sunshine. Summer vegetables are fantastically refreshing and can enhance any summer dish.”

In his new book, “Cooking with Curtis,” Curtis shares his cooking philosophy to keep it simple and cook with natural ingredients from Mother Nature. Summer is the perfect time to learn new ways to integrate fresh, seasonal summer produce into your salads for a delicious and healthy main meal. Stone suggests trying these ingredients to capture the true taste of summer:

* Strawberry – “Strawberries are one of my favorite summer fruits,” says Stone. “They should be plump and deep red and at the height of their ripeness for the best flavor.”

Try utilizing this juicy summer fruit in your salads by slicing them thin and scattering throughout for a surprisingly sweet taste to your savory salad.

* Heirloom Tomato – “Lovely ripe tomatoes are something that I have come to enjoy in my summertime cooking,” comments Stone. “There are literally thousands of varieties of tomatoes, so you’ll be able to find a flavor right for you.”

Heirloom tomatoes come in a variety of colors and sometimes odd shapes. Try washing and slicing the whole tomato to get round slices. To bring out the flavor, sprinkle with a small amount of salt and freshly ground black pepper and add a few torn pieces of fresh basil.

* Zucchini – “Zucchini are a member of the squash or marrow family. There are three main varieties: the yellow, the round, and the most common green zucchini,” says Stone. “Zucchini should be picked when still young and small. The flowers can also be eaten and share the same flavor.”

Try utilizing this summer vegetable by cutting thinly and eating raw in your summer salads or grilling and sautéing for a truly unique treat. If grilling, Stone suggests brushing with a touch of olive oil.

* Bell Pepper – “Peppers are in season during the summer and are very adaptable,” says Stone. “Try bell peppers in your salad for a colorful addition with a subtle, sweet flavor and satisfying crunch.”

Bell peppers come in a variety of colors such as yellow, red and green. To prepare a bell pepper, cut in half and remove the seeds. Peel away the white part of the ribs using a paring knife. Then dice or cut into long strips and sprinkle throughout your salad.

After choosing your fresh summer fruits and vegetables, Curtis suggests topping your salad with a dressing that will enhance the freshness and flavor of the season’s produce. ”A trick I like to use is Marie’s Dressings, located in the refrigerated section of the produce aisle of your local supermarket,” says Stone. “They’re crafted from the freshest and highest quality ingredients and sealed cold to lock in that fresh, homemade taste.”

Recognizing that each season is an opportunity to experiment with your cooking, Marie’s is hosting a contest where you can win the experience of taking home celebrity chef Curtis Stone. Simply visit their Web site and register for the chance to cook with Curtis in your own home. For more information, visit www.maries.com.

Baby Spinach Salad with Summer Strawberry, Red Onion and Grilled Chicken

Prep time: 20 minutes
Yield: 6 servings

2 pounds boneless, skinless chicken breasts
1 tablespoon olive oil
1/4 teaspoon salt
Freshly ground black pepper
2 (6 ounce) bags baby spinach
1 pint strawberries, sliced, about 2 cups*
1/3 cup thinly sliced red onion
1/3 cup pecans or almonds, toasted
1 cup Marie’s Raspberry Vinaigrette Dressing

Prepare grill for medium high heat. Coat chicken with oil and season with salt and pepper. Clean grill with wire brush and place chicken on grill. Grill 5 minutes on each side or until meat thermometer registers 165 F. Let cool and cut chicken into slices.

Combine all ingredients except chicken and dressing. Divide salad between 6 plates. Top each plate with chicken and drizzle with Marie’s Raspberry Vinaigrette.

*You can also use fresh, summer raspberries as an alternative to strawberries.

Courtesy of ARAcontent

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Planning to entertain this summer? If so, you’ll need some quick and easy recipes sure to wow the crowds? You can’t go wrong by incorporating fruits of the season into your recipes, and you’d better act fast if you want to enjoy one of the most coveted delicacies of the year.

California Bing cherries are plentiful in stores right now, but they’ll only be around for a limited time. Their season lasts for two short months — May and June. The cherries are easy to select and handle because they are ripe and ready-to-eat on your store shelf. When used in recipes, the cherries can be both simple and extravagant at the same time.

As the featured item in a light fruit salad with melons and mint, cherries are elegant and nutritious too. When pairing chocolate and cherries, the duo is virtually irresistible. By adding cherries to chocolate cupcakes, they become so gooey, frosting isn’t even necessary.

Here are some tasty recipes you just have to try:

* Fresh Cherry Salad with Melon and Mint (serves 6)

Sweet, fresh cherries make this light, early summer salad equally perfect for a buffet lunch or part of a simple family meal. If possible, use a cherry pitter so cherries can be left whole.

Ingredients:

1/2 small cantaloupe, seeds and skin removed, and cut into 1/2-inch cubes

1/4 honeydew melon, seeds and skin removed, and cut into 1/2-inch cubes

1/4 cup minced fresh mint plus mint sprigs for garnish

2 tablespoons light honey

1 tablespoon lemon juice

1 1/2 cups pitted fresh cherries

Juice of 2 limes

Directions: Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two. Pour this over the melons and turn several times.

Add the cherries, turning them in as well.

Pour the lime juice over all, garnish with mint sprigs and serve.

* Cherry Chocolate Cupcakes (Makes 1 dozen cupcakes)

Cherries and chocolates are well-known as a deliciously decadent combination. Here, the fresh cherries baked into the chocolate soften and release their sweet flavor into the bitter sweetness of the chocolate.

Ingredients:

8 ounces butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1 1/3 cups pitted cherries, halved

Directions: Preheat an oven to 400 degrees F.

Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill greased muffin cups to the brim with the batter.

Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before unmolding.

Yes, the California cherry season is short — but very sweet. So, eat them up while they last. A tip from California cherry growers — freeze them to make the season last even longer.

Courtesy of ARAcontent

###

SIDEBAR:

Facts about California Bing Cherries

* They are low in calories and contain no fat

* They are high in potassium, vitamin C, B complex and minerals

* Research has shown that cherry consumption can help the body prevent heart disease and cancer, as well as provide pain relief and improved bone health.

* When you bring your cherries home from the store, keep them in the refrigerator until ready to use. As with all produce, wash cherries under cool running tap water before eating or using in recipes. A variety of simple-to-use devices are available to pit cherries. Or, just slice open with a knife, remove the pit and enjoy!

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It’s time to spring into the salad season, and a good way to go is with Mediterranean flavors. They’ve taken root in this country and small wonder — ingredients like olive oil, garlic, grains, seafood and fresh tomatoes just seem to belong together. Marinating and grilling are among the Mediterranean techniques that deliver delightful dishes, including interesting salads with a touch of sophistication.

Americans love fresh tomatoes in salads, so it’s fortunate fresh tomatoes from Florida are at the peak of their season right now. Incorporating them into Mediterranean-style salads seems appropriate because, of course, tomatoes were originally from the Americas.

Following their introduction to Europeans by New World explorers, tomatoes gradually won acceptance and today, fresh tomatoes are a staple in the Italian diet. Quite often they’re paired with pasta. In this case, cheese tortellini get together with tangy-sweet tomatoes, fresh greens and peas (photo) to make a salad that’s great on its own, on a buffet table or as a side for grilled salmon or steak.

Tunisians are as fond of fresh tomatoes as their neighbors elsewhere in the Mediterranean basin. A refreshing tomato and bell pepper relish from this tradition tastes of cumin and garlic, and it’s topped — deliciously! — with grilled shrimp in a spicy marinade (photo).

The much-touted health benefits of the Mediterranean diet owe a good deal to fresh tomatoes. One medium tomato supplies 40 percent of the vitamin C and 20 percent of the vitamin A we need each day. Tomatoes deliver fiber, potassium, iron, phosphorous and some B vitamins. What’s more, preliminary scientific research suggests that eating one-half to one cup of antioxidant-rich tomatoes a week may reduce the risk of prostate cancer.

Store firm tomatoes at room temperature on a kitchen counter until they soften and turn a deeper red. Don’t even think about popping them in the refrigerator — the chill will damage their taste and texture.

The Florida Tomato Committee is offering a new recipe leaflet with 21 quick ideas for salads, sandwiches and sides with fresh tomatoes. Get a free copy by sending a self-addressed stamped envelope to: 21 Quick Ideas; c/o Lewis & Neale Inc.; 35 E. 21 Street, Floor 10; New York, NY 10010. To download the leaflet, and for more great ideas, visit floridatomatoes.org.

Tomato Recipes

Tortellini, Fresh Tomato and Pea Salad

Ingredients:
1 pound frozen cheese tortellini
1 cup frozen peas
4 tablespoons prepared Italian or balsamic salad dressing, divided
1 pound fully ripened fresh Florida tomatoes, cut in chunks (about 2-1/2 cups)
1/2 cup salad greens, such as watercress, arugula or mixed greens
1/2 cup diced sweet onion

Directions: Cook tortellini according to package directions, adding peas during the last 30 seconds; drain; place in a bowl. Add 2 tablespoons of the salad dressing; toss gently, cool. Just before serving, add tomato, salad greens, onion and remaining 2 tablespoons salad dressing; toss gently.

Yield: 4 to 6 portions

Per portion: 457 calories, 19 g protein, 13 g fat, 68 g carbohydrate

Shrimp and Tunisian Fresh Tomato Relish

Ingredients:
1 pound shelled and deveined shrimp
2 tablespoons olive oil, divided
3/4 teaspoon salt, divided
1/2 teaspoon ground red pepper, divided
2 large yellow or green sweet bell peppers, diced
1/2 cup sliced green onions (scallions)
2 teaspoons finely chopped garlic
2 teaspoons ground cumin
1-1/2 pounds fully ripened fresh Florida tomatoes, diced (about 3 3/4 cups)

Directions: In a bowl, toss shrimp with 1 tablespoon of the oil, 1/4 teaspoon each of salt and ground red pepper; set aside. In a large skillet, heat remaining tablespoon of oil over medium-high heat. Add bell peppers, green onions, garlic, cumin and remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground red pepper. Cook and stir until vegetables are just tender, about 5 minutes. Stir in tomatoes; cook just until tomatoes are hot, 3 to 5 minutes longer; transfer to a platter. Add marinated shrimp to skillet; cook and stir until pink, about 2 minutes. To serve; arrange shrimp on top on Tunisian Fresh Tomato Relish. Sprinkle with chopped fresh parsley, if desired. Serve hot or at room temperature.

YIELD: 4 portions

Per portion: 242 calories, 26 g protein, 10 g fat, 14 g carbohydrate

Courtesy of ARAcontent

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With the arrival of spring, creative cooks look for seasonal vegetables to freshen up their daily menus. The produce aisle is stocked with the spring season’s best offerings. Artichokes, asparagus, snow peas and a variety of spring lettuce all serve as terrific ingredients for a delicious salad. Add a serving of seafood, and transform a spring mix of vegetables into an entrée salad worthy of any dinner table.

When shopping for salad ingredients, work to incorporate spring’s freshest offerings that add a punch of color and flavor to your meal. Navel oranges, radishes and strawberries are good accompaniments for vibrant additions to your salad.

When adding seafood, consider strength of flavor and texture. Shrimp, delicate tilapia, hearty salmon, or a perfectly seared tuna steak can all work nicely and add a hearty dose of protein. Try brushing on a simple glaze to enhance the flavor and make for a tasty and impressive meal.

Every salad needs the perfect dressing to be complete. One option for premium quality and homemade taste is Marie’s Dressing. Refrigerated and found in the produce aisle of your local grocery store, Marie’s is kept cold to preserve the fresh taste and full flavor.

Try this salmon spring salad with a tasty twist of orange zest:

Orange Balsamic Glazed Salmon Spring Salad

Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 entrée salads

Ingredients:
3/4 cup (6 ounces) Marie’s Balsamic Vinaigrette, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur
1 large navel orange (zest and fruit)
4 salmon fillets, 5 to 6 ounces each
Sea salt to taste
5 ounces spring salad mix (about 1 bag)
1 pound slender asparagus, lightly steamed, chilled and cut in half on the
diagonal
1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)
3 ounces shaved or shredded Parmesan

Instructions:
Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and orange liqueur to make glaze. Zest orange and add to glaze.

Slice peel off orange removing all of white pith. Slice orange and reserve.

Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Adjust broiler rack to about 6 inches from heat source and preheat broiler. Broil salmon 6 to 8 minutes, or until cooked through, brushing several times with glaze. Do not turn.

Toss spring salad mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange slices and Parmesan.

For more tasty salad recipes, log on to www.maries.com.

Courtesy of ARAcontent

Marie’s is a registered trademark of Ventura Foods, LLC.

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(NC)-Try this versatile dressing on salads, veggies or noodles, or as a marinade for meat. It can be stored up to five days in the refrigerator. Look for more dressings and marinades made with Crisco Canola Oil at www.criscocanada.com.

2 tsp minced fresh ginger 10 mL

1 tsp finely grated lime zest 5 mL

1/4 cup fresh lime juice 50 mL

2 tsp honey 10 mL

1 clove garlic, minced 1

1/4 tsp each salt and pepper 1 mL each

1/2 cup Crisco Canola Oil 125 mL

Whisk together first 6 ingredients. Gradually add oil, whisking until well mixed.

Prep Time: 5 minutes, Yield: 3/4 cup, Freezing: Not recommended

Credit: www.newscanada.com

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