Salads

Lentils are not as appreciated by Americans as they deserve to be.They are tasty, cook quickly compared to other legumes, and are also highly nutritious.This soup is very basic and invites you to give it your own twist. Makes 10 or More Cups 4 tablespoons butter or vegetable oil1 large red or yellow onion, chopped1 …

It’s a long, long road to guacamole and there are many variations of the dish on the way—most of them loaded with fat. Following the traditional recipe I have shown here, I have added some suggestions for reducing the fat. Makes 2 Cups4 ripe avocados, peeled, and mashed with a fork1 small tomato, chopped1 tablespoon …

When entertaining guests, it is always a blessing to be able to make some dishes well before the event.This is one that must be made ahead of time so that the flavors will meld and be absorbed into the potatoes. Makes 6 to 8 Servings For the Salad:2 pounds red, new potatoes, un-peeled1 tablespoons canola …

This beautiful salad can be turned into a luncheon entrée with the addition of cooked chicken, shrimps, clams, or scallops. One of my favorites. Makes 4 to 6 Servings 2 bunches fresh spinach, preferably baby sized leaves; stemmed, washed and well-dried (about2 quarts or 2 packages of prepared salad spinach)1 pint fresh blueberries or raspberries, …

Crunchy, tasty, and beautiful, the ingredients for this salad can be prepared earlier for last minute assembly Makes 8 to 10 Servings 1 head bibb or leaf lettuce, washed and crisped1 each orange, red, yellow, green, and purple Bell Peppers, seeded and carefully cut into 8 thin rings¾ pound jícama, peeled, thinly sliced and cut …

This unique salad combines two ingredients rather new to North American kitchens—quinoa (keen wah) and tomatillos. Both are not only tasty but healthful. It can be made the day before and garnished just before serving Makes 6 to 8 Servings 2 cups quinoa, toasted in 350ºF oven or microwave oven3 cups water½ pound (about 8) …

A popular appetizer in the Middle East where it is made of cracked wheat, one of the staples of the region. Both couscous and quinoa serve wonderfully in this recipe. Over there I have noted that much more fresh parsley is used in the recipe than most American cooks would have used—and always fresh mint— …

Texas is the home of the ‘Ruby Red’ grapefruit. Texans are so proud of it that it was declared the state fruit and given a special automobile license plate. It is not only delicious, but also beautiful. Makes 3 Servings Leaf lettuce1 grapefruit, peeled and sectioned (Ruby or pink preferred)1 avocado, peeled and sliced1 small, …

The actual mouth cooling effect of casein (here, from the yogurt) has been proven.Traditional Indian dishes like this one are delightful complements to burning curries or any other peppery foods. Makes 6 to 8 Servings 2 cucumbers, onions, or ripe tomatoes, or a combination, diced2 cups plain low fat yogurt½ teaspoon ground coriander½ teaspoon cumin …