NEWS
By Donna Pierce and Donna Pierce,CHICAGO TRIBUNE | August 4, 2004
Consider this a warning before adding this main-course salad to your warm-weather repertoire. The lightly fried, flat nuts from Spain, known as marcona almonds, are completely addictive. And one of the delicious reasons this salad has become a weekly routine this summer at my house. Look for marcona nuts at gourmet markets. If you can't find marcona almonds, regular roasted almonds can be substituted. Tip: Save time and buy a bag of washed mesclun salad greens or pick up lettuce at a salad bar or pick up a roasted bird at the deli.
NEWS
By JULIE ROTHMAN and JULIE ROTHMAN,SPECIAL TO THE SUN | March 29, 2006
Bernadette Stone from Columbus, Miss., was looking for a recipe for a wilted lettuce salad. Denise Trent from North Canton, Ohio, sent in a recipe that she says has been in her family for more than 50 years. It was her late father's specialty and he always made it for family gatherings. When I tested the recipe, I used tender Boston lettuce and good-quality balsamic vinegar and substituted shallots for the regular onion. I also decided to cut the sugar from 1 cup to 1/2 cup, and the dressing had just the right balance of sweet and tart for my taste.
NEWS
By Liz Atwood and Liz Atwood,Sun Food Editor | May 26, 2004
Apricots, the first of California's summer fruit, are now in stores. The majority of apricots come about eight to 12 to the pound, depending on variety and the year. Color varies from deep yellow to golden orange. Try out this season's fruit with an apricot Thai salad recipe: In a large bowl, combine 2 cups of sliced fresh apricots, 2 cups of diced cooked chicken, 1 cup of sliced cucumber and 1 cup of bean sprouts. In a small bowl, combine 1/4 cup rice vinegar, 1 tablespoon chopped fresh cilantro, 2 teaspoons sugar, 1/4 cup vegetable oil and 1/2 teaspoon chili oil. Toss salad with vinaigrette and arrange on plates lined with leafy salad greens.
NEWS
By Renee Enna and Renee Enna,CHICAGO TRIBUNE | November 10, 2004
This easy main-dish salad starts with a bag of frozen scallops, which we're seeing more of in supermarket freezer cases. This recipe also takes advantage of in-season produce to enjoy in the waning days of the farmers' market but, obviously, vegetables from your grocer's produce section can be substituted. The salad also calls for a bit of white wine. If you don't typically have open bottles of wine around, and/or don't want to uncork a new bottle for such a small amount, consider stocking your pantry with one or two mini bottles, or boxed wines, which have a shelf life of five weeks to six weeks after opening.
FEATURES
By Ellen Hawks and Ellen Hawks,Sun Staff Writer | August 31, 1994
A salad dressing with a nutty flavor and a sauerkraut appetizer were requests that brought a ready response.Mary Lou Thompson of Longmont, Colo., asked for a "sweet poppy seed dressing, without onions, which is for fruit."Nancy McGilvray of Redmond, Ore., responded.McGilvray's Fruit Salad Dressing1/4 cup pineapple juice1/4 cup salad oil1 tablespoon honey1/4 teaspoon salt1 teaspoon curry1 teaspoon lemon peel1/4 teaspoon coriander1 teaspoon poppy seeds2 tablespoons wine vinegarCombine all in a jar and shake well.
NEWS
By Donna Pierce and Donna Pierce,Chicago Tribune | July 9, 2008
Should you decide to forgo the bread in this shrimp-salad sandwich, you'll be just as satisfied with this recipe as a main-course salad. I know this because I've become addicted to the salad since I first happened on the combination of sweet shrimp, spicy sausage and soft bitter greens about two months ago. The sandwich idea came about recently, after my friend began to reminiscence about France's Provence region and our first introduction to the delicious...