SALAD

NAPA CABBAGE SALADS


Ingredients:

2 tablespoons rice-wine vinegar (unseasoned) 
1 tablespoon Dijon mustard 
1 tablespoon grated peeled fresh ginger 
3 tablespoons vegetable oil, such as safflower 
1 teaspoon toasted sesame oil 
Coarse salt and freshly ground pepper 
½ head napa cabbage (½ pound), cored and cut into bite-size pieces 
1 red bell pepper, ribs and seeds removed, thinly sliced 
¼ cup coarsely chopped cilantro, plus sprigs for garnish 
¼ cup coarsely chopped roasted unsalted peanuts

Direction:

1 In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper. 

2 In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs.

PER SERVING: 193 calories; 16.6 grams fat; 4.2 grams protein; 8.4 grams carbohydrates; 2.9 grams fiber.

BLT SALAD WITH BUTTERMILK DRESSING


Ingredients:

8 slices turkey ham (8 ounces) 
½ baguette (8 ounces), sliced into ¾-inch cubes (about 4 cups) 
2 tablespoons olive oil 
Coarse salt and freshly ground pepper 
⅓ cup buttermilk 3tablespoons mayonnaise 
2 tablespoons apple-cider vinegar 
1 scallion, trimmed and thinly sliced 
1 pound romaine hearts, coarsely chopped 
1 pint cherry tomatoes, halved

Direction:

1 Preheat oven to 375°F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment or waxed paper.Bake until browned and crisp, about 15 minutes.Transfer to a paper towel–lined plate to drain.Cool, then crumble into large pieces. 

2 Meanwhile, make croutons:Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones).Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.

3 Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.

SALMON, CUCUMBER, AND GREEN BEAN SALAD


Ingredients:

1 pound skinless salmon fillets Coarse salt and freshly ground pepper 
3 teaspoons toasted sesame oil 
1 pound green beans, trimmed and cut into 
2-inch lengths 
⅓ cup fresh lime juice (from 4 to 6 limes) 
2 tablespoons coarsely chopped cilantro 
1 English cucumber, peeled, halved lengthwise, and cut into 
¼- inch-thick slices 
4 radishes, trimmed, halved, and thinly sliced crosswise

Direction:

1 Heat broiler, with rack set 4 inches from heat source. Place salmon on a rimmed baking sheet. Season generously on both sides with salt and pepper; rub with 1 teaspoon sesame oil.Broil until fillets are opaque throughout, 10 to 12 minutes.Transfer to a plate and let cool.

2 Meanwhile, bring a medium pot of water to a boil; add salt.Cook green beans until bright green and crisp-tender, about 4 minutes; drain, and let cool slightly. 

3 In a large bowl, whisk remaining 2 teaspoons sesame oil with the lime juice and cilantro; season generously with salt and pepper. 

4 Add green beans, cucumber, and radishes to dressing. With a fork, break salmon into large chunks. Add to salad; toss gently and serve.