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Harvest Salads

1.  Beet-Onion Salad

For the salad:
4-5 beets (about 1 1/4 lbs)
2 handfuls arugula, mache or beet greens or a mixture
2 small fresh red or yellow onions
2 hard-cooked eggs
1 T finely chopped parsley
freshly ground pepper

1. Preheat oven to 375
2. Trim beets, leaving an inch of stems and tails, and rinse off loose soil
3. Put in pan with 1/4" water, cover with foil, and bake til tender when pierced with a knife--
about 35 minutes, depending on size. Cool, slip off skins and slice into 1/4" rounds or
quarters.
4. While beets are cooking, wash and dry greens and slice onions into thin rounds. Quarter
eggs. Make vinaigrette.
5. Gently toss sliced beets and onions together will all but a T of vinaigrette.
6. In another bowl, dress greens with remaining vinaigrette. Lay beets on platter and set grens
around them. Garnish with eggs, parsley and pepper.

For the vinaigrette:

1 1/2T strong red wine vinegar
2 t balsamic vinegar
1 t Dijon mustard
salt
3 T light olive oil
2 T walnut oil

Combine vinegars with mustard and salt; then whisk in oils. Taste and adjust seasonings if
necessary.

                   The Savory Way, Deborah Madison        

2.  Arugula & Warm Mozzarella Salad

Note: This Moosehead Restaurant Daily Special recipe recommends serving with French Onion or a Spring Vegetable soup.

2 T pine nuts (this cook substitutes walnuts)
1/4 cp fresh parsley, chopped and packed
1-2 garlic cloves, peeled
1/2 t salt
1/4 cp olive oil
2 T fresh lemon juice
2 T water

2 cps arugula (about 2 1/2 oz)
2 small tomatoes
1/4 cp bread crumbs
1/4 t salt
2 egg-shaped balls fresh mozzarella (about 1/3 lb)
1 t olive oil

1. Toast nuts in single layer on unoiled baking sheet at 350( till lightly browned and fragrant, about 3-5 minutes.
2. In blender, whirl parsley, garlic, salt, olive oil, lemon juice, water and toasted nuts till smooth. Pour into pitcher.
3. Wash and dry arugula and lay on large platter or individual salad plates.
4. Cut tomatoes in wedges and arrange on arugula.
5. Mix bread crumbs and salt in large bowl. Cut mozzarella into 1/2" cubes. Place cubes in bowl and toss to coat with bread crumbs.
6. Heat heavy iron skillet till almost smoking. Remove from heat, add teaspoon of olive oil and swirl to coat bottom of pan.
7. Add breaded mozzarella cubes and shake pan to heat them evenly. The trick is to warm them till they become soft and to stop before they become rubbery. Have a bowl handy so you can scoop them out at right moment. Cubes should be soft, but if mily-colored whey seeps out, you're overheating them.
8. Arrange warm cubes on bed of arugula and tomatoes and pass dressing separately.

                 Moosehead Restaurant Daily Special

3.  Bok Choi Salad

1 1/2 lbs baby bok choi or bok choi hearts

For the vinaigrette:
2 T white wine vinegar
2 t each Dijon mustard and soy sauce
1 clove garlic, minced, pressed, or pierced
1 T minced or pierced fresh ginger
1/2 t sugar
1/3 cp salad oil
1. Combine sauce ingredients in small bowl and whisk well.
2. If bok choi heads are thicker than 3", cut in half lengthwise.
3. Place on a rack over 1" of boiling water and steam till stems are just soft when pierced with a fork (about 4-5 minutes).
4. Immerse in cool water and drain well.
5. Arrange on plate and drizzle dressing over top.

                  Sunset Complete Vegetarian Cookbook

4.  Chinese Cabbage Salad

Note: Our first experience growing Chinese Cabbage (Napa type) was reasonably successful, considering how picky it is about temperatures! This vegetable is used mostly in stir fry or Asian salads. It works well as a substitute for regular cabbage in Carolina Coleslaw.

This is adapted from a Cooking Light Magazine recipe. We omit tofu and substitute whole wheat soba noodles with regular pasta. Also, this recipe increases the greens:pasta ratio. Ground Coriander is dried from cilantro seeds, so if fresh cilantro is not available, use 1 t coriander.

For the Dressing:
1/4 cp low-sodium soy sauce
3 T packed brown sugar
1 T sesame seeds, toasted
juice from one lime
1 T peeled fresh ginger, minced, or about 1/2 t ground
1 tablespoon rice vinegar
1 t dark sesame oil
1 t garlic, minced
1 t chile paste, improvise with olive oil and cayenne pepper

Whisk all ingredients and set aside.

For the Salad:
2 cps spaghetti or noodles
4 cps napa (Chinese) cabbage, very thinly sliced
2 cps fresh bean sprouts if available
1 cp shredded carrot
3-4 T chopped fresh cilantro

Combine all ingredients in large bowl. Drizzle with dressing and toss well.