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Friday August 23rd 2019

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Food Obsession: Salad Days

by Jane Thomson

The dictionary says that “salad days” refers to “A time of youth, innocence and inexperience.” So much for that. The term could also mean the times of year when we like to eat all kinds of salads. Here are three recipes:

Sweet Potato Salad

  • 4 pre-cooked, refrigerated, medium sweet potatoes (about 6 to 8 oz each)
  • About 2/3 cup of sliced green onions
  • ¾ cup of diced celery
  • ¼ cup of olive oil (I used less when I made the salad just for myself)
  • Juice of ½ lemon Juice of 1/2 orange 1 Tbsp.of soy sauce
  • ½ tsp. garlic powder ½ tsp. chili powder ½ tsp. seasoning salt (I used Spike and a little salt) ¼ tsp. black pepper (I tend to use a little extra seasoning.)

Peel the sweet potatoes (the peels are good eating) and cut the potatoes into bite-size pieces. Thinly slice the green onions, including some of the tender green tops. Dice the celery. Add both to potatoes. In smaller container, mix the juices, oil, soy sauce, garlic powder, chili powder, seasoning salt and pepper. Whisk together well and pour over the cut-up vegetables. Serve at once or refrigerate. Serves 8 people.

Broccoli Stem Salad

2 cups of broccoli stems 1 quart of water ½ tsp. baking soda

For dressing:

½ tsp. salt ½ tsp. sugar 1 Tbsp. soy sauce 1Tbsp.sesame or other vegetable oil

Cut the broccoli stems into 1 ½ inch x ½ x ½ strips, or ¼ inch diagonal slices. You should have about 2 cups. Bring the water to a boil, add the broccoli and soda and boil just one minute. Drain and rinse in cold water. Dry the broccoli and put in mixing bowl. Combine salt, sugar, oil and soy sauce and pour over broccoli. Serves 4 people.

I haven’t tried this next recipe, but I know I would like it. I have found recently that I like to eat big chunks of fresh, cool iceberg lettuce. Any tasty and creamy-seeming dressing would be good.

Iceberg Lettuce with Blue Cheese Dressing

  • 1 cup of plain yoghurt ½ c. crumbled blue cheese
  • 1 Tbsp. or more fresh lemon juice salt and pepper
  • 1 head of iceberg lettuce, cut into 8 wedges
  • ½ c. toasted and chopped hazelnuts, pecans or walnuts, optional. (Why not peanuts?)

Mix all ingredients but lettuce, testing for seasoning and pour over wedges of lettuce. Sprinkle on nuts, if using.

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