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Star-Bulletin Features


Wednesday, June 19, 2002


ELECTRIC KITCHEN

Tapa

Electric Kitchen



art
HECO
A red wine vinaigrette dresses this summertime salad.



Parmesan gives salad a spark

"The Electric Kitchen" airing in June features "Ship to Shore Recipes with the U.S. Navy."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from petty officer Terry Moller. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Midsummer Salad

1 clove garlic, cut in half
1 head romaine, torn
1 small onion, thinly sliced
1/4 cup grated Parmesan cheese
1 cup thinly sliced mushrooms
1 tomato, diced
1 to 2 cups croutons
>> Dressing:
2 tablespoons red wine vinegar
6 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced

Rub a large salad bowl with the cut garlic. Add lettuce, onion, cheese, mushrooms and tomato to bowl; toss lightly.

Combine dressing ingredients; whisk well. Add to salad and toss. Sprinkle with croutons and serve immediately. Serves 6.

Nutritional information unavailable.


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