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Salads
Asian Spinach Salad
2 tablespoons fresh orange juice
1 tablespoon rice vinegar
1/2 medium jalapeņo pepper, finely chopped (2 teaspoons)
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped
1 teaspoon grated orange peel
1/4 teaspoon ground black pepper
4 ounces dried rice noodles or rice sticks
4 cups torn fresh spinach
3/4 cup dried tart cherries
1/3 cup chopped fresh mint leaves (or other fresh herbs)
2 medium carrots, shredded
1 medium cucumber, seeded and cut into 1 1/2-inch slivers
1/3 cup unsalted dry roasted peanuts
For the dressing, stir together orange juice, vinegar, jalapeņo pepper, gingerroot, garlic, orange peel and black pepper. Set aside.
Cook rice noodles or rice sticks in a large pot of boiling water for 2 to 6 minutes or until tender. Drain. Immediately rinse with cold water. Drain. Fluff with a fork. Use kitchen scissors to cut up. Rinse again with cold water. Drain and fluff with a fork.
Toss together drained noodles, spinach, dried cherries, mint, carrots and cucumber. Drizzle with dressing. Toss to coat all ingredients with dressing. Sprinkle with peanuts. Serve immediately. Makes 4 servings; about 2 cups per serving.
Nutrition Facts per Serving: 286 calories, 6.5 g total fat (1 g saturated fat), 0 mg cholesterol, 42 mg sodium, 52 grams carbohydrates, 4 g fiber, 7 g protein. Dietary Exchanges: 2 starch, 1-1/2 fruit, 1 fat.
Cher-licious Couscous Salad
3 cups water or chicken broth
2 cups quick-cooking couscous, uncooked
2 cups dried tart cherries
2 cups coarsely chopped carrots
1-1/2 cup chopped unpeeled cucumber
1 cup chopped onions
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 tablespoons Dijon-style mustard
Salt and pepper, to taste
Toasted slivered almonds, for garnish
Bring water or broth to a boil in a medium saucepan; stir in couscous. Remove from heat; let stand, covered, 5 minutes. Stir with a fork until all grains are fluffy. Uncover; let cool 10 minutes.
In a large bowl, combine cooked couscous, dried cherries, carrots, cucumber and onions. In a small bowl, combine vinegar, olive oil and mustard; mix well. Pour over couscous mixture; toss to coat. Season with salt and pepper. Garnish with toasted almonds, if desired. Serve chilled or at room temperature. Makes about 24 (1/2-cup) servings.
Cheery Cherry Chicken Salad
2 cups cubed cooked chicken
1/2 cup dried tart cherries
1/4 cup chopped walnuts
3 green onions, sliced
1/2 cup mayonnaise
1/4 cup plain yogurt
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Freshly ground black pepper, to taste
Lettuce leaves
Chopped fresh parsley
In a large bowl, combine chicken, cherries, walnuts and onions; mix well. In a small bowl, combine mayonnaise, yogurt, lemon juice, oregano and pepper; pour over chicken mixture. Mix gently. Refrigerate, covered, 1 to 2 hours. Serve on lettuce; garnish with parsley, if desired.
Makes 2 main-course servings.
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