Salad Recipes

Watercress, Radish and Feta Salad                                                 Taste of Life

3 cups of watercress washed and dried.

8 radishes thinly sliced

¾ cup of crumbled feta

2 Tbsp Extra virgin olive oil

1 tbsp fresh squeezed lemon juice

Salt and pepper to taste

Remove any tough woody stems from watercress. Toss watercress and radishes in medium bowl and add feta cheese.  Drizzle with olive oil and lemon juice then season with salt and pepper. Toss and serve.

Wild Rice and Asparagus Salad                        The Savory Way By Deborah Madison

1 cup wild rice

1 quart water

salt

1to 11/2 lbs of asparagus

2 tbsp toasted sesame seeds

3 or 4 handful of nappa cabbage cut into squares, watercress leaves or cilantro

Vinaigrette

2 scallions finely chopped                                                Cook rice in pot with water.  Bring

1 tbsp orange zest                                                            to boil and reduce heat simmering

5 tbsp orange juice                                                            until cooked about 40 minutes. Drain

3 tbsp light sesame oil                                                            Trim asparagus, slice off tips and cut

2 tbsp dark sesame oil\                                                tender portion of stalk diagonally.

1 tbsp soy sauce                                                            Cook in boiling salted water until

1 tbsp balsamic vinegar                                                they are bright green but slightly

1 tbsp grated ginger                                                            firm.  Refresh under cold water and

2 tsp minced garlic                                                            drain on towel.

pinch of sugar                                                                        May wish to use a varied rice but be

2-3 Tbs chopped rough cilantro                                    aware of differing cooking times.

Combine all vinaigrette ingredients. Taste and adjust seasoning as needed.  Combine rice, asparagus, sesame seeds and toss with 2/3 of dressing. Use other 1/3 to sprinkle on greens.  Place rice on platter and encircle with greens.