THE ELECTRIC KITCHEN
Salads that refresh
THESE summertime salads are sure to garner compliments, followed by, "May I have the recipe?" We know, because they come from employees who are frequently asked to share their recipes.
The Sweet Potato Salad is a refreshing change from the typical potato/macaroni salad and is easier on the waistline. The Spinach and Strawberry Salad makes good use of the sweet strawberries abundant now. Toasted pecans make all the difference -- they take the salad from good to "wow!" And the Korean Tofu Salad can be a cool, refreshing meal in itself--so ono!
Sweet Potato Salad
1 pound purple sweet potatoes, cooked and cubed
1 pound sweet potatoes or yams, cooked and cubed
1/4 Maui onion, sliced
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 yellow pepper, julienned
Pinch of minced fresh rosemary
Chopped cilantro, to taste
1 teaspoon macadamia nut oil
2 tablespoons honey
1/4 cup balsamic vinegar
3/4 teaspoon salt
Dash Worcestershire sauce
1 small garlic clove, minced or pressed
Combine salad ingredients in bowl. Combine dressing ingredients, pour over salad and mix gently. Serves 8.
Note: Be careful not to overcook potatoes. Chill before cubing.
Approximate nutritional analysis, per serving: 130 calories, 0.5 g fat, no saturated fat or cholesterol, 250 mg sodium, 30 g carbohydrate, 4 g fiber, 10 g sugar, 2 g protein.
Spinach and Strawberry Salad
2 tablespoons butter
1/2 cup sliced pecans
1 package spinach leaves (or about 2 bunches)
1 pint strawberries, sliced
1/2 cup sugar
1/4 cup minced red onion
1 teaspoon dry mustard
1 teaspoon poppy seeds
1/2 teaspoon salt
1/3 cup red wine vinegar
1/2 to 1 cup vegetable oil
Preheat oven to 350 degrees. Combine butter and pecans; toast in oven 10 minutes. Cool.
Combine spinach and strawberries in bowl. Combine dressing ingredients. Just before serving, add nuts to salad and toss with dressing. Serves 6.
Approximate nutritional analysis, per serving: 380 calories, 31 g total fat, 5 g saturated fat, 10 mg cholesterol, 300 mg sodium, 27 g carbohydrate, 5 g fiber, 20 g sugar, 5 g protein.
Korean Tofu Salad
1 bunch watercress, cut into 1-1/2 inch lengths
1 package (10 ounces) bean sprouts
1 block (20 ounces) firm tofu, drained and cubed
2 tomatoes, diced
3 ounces taegu (Korean seasoned shredded codfish)
1 Maui onion, thinly sliced
1 cup diced takuwan (pickled daikon)
1/4 cup chopped green onion
1/2 cup shoyu
1/4 cup canola oil
1 to 2 cloves garlic, minced
1 tablespoon sugar
Layer ingredients in order listed on platter.
Combine dressing ingredients and bring to boil. Remove from heat; cool and pour over salad just before serving. Serves 10.
Approximate nutritional analysis, per serving: 200 calories, 12 g total fat, 1 g saturated fat, 5 mg cholesterol, greater than 1,400 mg sodium, 13 g carbohydrate, 3 g fiber, 6 g sugar, 14 g protein.