BEETS
Bright unblemished colour, firm smooth flesh and crisp green tops are indications of optimum freshness.
BEET SLAW
4 cups shredded cabbage
2 apples, cored and chopped
2 tbsp lemon juice
1/2 cup sour cream
1/2 cup raw beets, grated
Toss cabbage, apples, lemon juice and sour cream. turn out in a salad bowl. Mound the grated beets in the center. Serves 4-6.
SIMPLE BEET SALAD
Grate tender, young beets. Mix with minced onion, oil and vinegar. Spoon into lettuce cups and dust with nutmeg for a simple, colourful salad.
PICKLED BEETS
4 medium beets
1/3 tsp caraway seeds
salt to taste
1 tsp horseradish
2 tbsp sugar
1/3 cup vinegar
4 tbsp water, or to cover
Cook beets until tender; peel and slice. Combine ingredients in a covered container, making sure beets are covered with the liquid. Allow to marinate several hours in the refrigerator. Serves 4.
BROCCOLI
Broccoli is freshest when its heads have compact green buds and firm stalks. Yellowing or flowering heads signal old, flavourless broccoli.
MARINATED BROCCOLI
1 bunch broccoli
1/2 cup oil
1/4 cup vinegar
1/2 tsp mustard seed
salt to taste
1 clove garlic, minced
coarsely cracked black peppercorns
2 hard-boiled eggs, sliced
Wash and trim broccoli; chop into bite-sized pieces. Combine all ingredients except the eggs in a large bowl. Cover and allow to marinate in refrigerator for two hours, stirring occasionally. serve with egg slices. Serves 6-8.
CABBAGE
Look for compact heads with firm, crisp outer leaves. Chp cabbage just before serving for optimum freshness and flavour.
CABBAGE AND SWEET PICKLE SALAD
2 cups cabbage, shredded
1/2 cup green pepper, chopped
1/4 cup sweet pickle, minced
1 tbsp onion, minced
salt to taste
1/4 cup mayonnaise
Combine ingredients. Serve in lettuce cups. Serves 4.
RED CABBAGE SALAD
1/2 lb red cabbage, grated
1 medium apple, cored and grated
salt to taste
1/2 tsp prepared horseradish
1 tbsp vinegar
1-2 tbsp oil
parsley springs
2 hard-boiled eggs
Toss all ingredients except the parsley and eggs until well blended. Peel and cut eggs into wedges. Garnish the cabbage with fresh parsley and egg wedges. Serves 4.
SAUERKRAUT SALAD
1 lb sauerkraut, drained
1 apple, cored, peeled and shredded
1/4c oil
1 tbsp lemon juice
1 tbsp sugar
Mix ingredients, chill and serve with rye bread. Serves 4.
CARROTS
High in carotene and vitamin A, these nutritious vegetables require only scraping or light paring before use. Try raw grated carrots in the following:
* combine with cooked peas, hard-boiled egg and radish slices. Serve on chicory
* Mix with chopped turnip and sliced radishes.
Serve on lettuce with soour cream and dill dressing.
* Toss with chopped green peppers, celery and Russian dressing. Serve on romaine.
CARROT AND APPLE SALAD
2 cups carrots, shredded
2 cups apples, shredded
2 tbsp lemon juice
1 tsp lemon rind slivered
salt to taste
1 tbsp sugar
Combine ingredients, tossing lightly. Arrange on fresh greens. Serves 4.
CARROT AND WALNUT SALAD
2 cups carrots, grated
1 cup walnuts, chopped
1 cup celery, chopped
1 tbsp onion, minced
1 tbsp parsley, minced
1/2 cup mayonnaise
curly endive
Mix the first six ingredients thoroughly; chill. Spoon into a bowl of curly endive. Serves 6.
CAULIFLOWER
The freshest cauliflower has compact heads and is snowy to creamy white in colour. Avoid any that are beginning to flower or are tinged with brown.
CAULIFLOWER SALAD
3 cups cauliflowerets
1/3 cup sweet red pepper, finely chopped
1 tbsp onion , minced
2 tbsp vinegar
2 tbsp oil
1/2 tsp sugar
salt to taste
Simmer flowerets in salted water until tender / crisp, about 8-10 minutes. Drain and mix with remaining ingredients. chill and serve with fresh greens. Serves 4.
CELERY ROOTS
CELERY ROOT SALAD I
3 cups celery root, grated
2 tbsp onion, minced
1 tbsp lemon juice
1/4 cup mayonnaise
Toss ingredients until lightly coated. Arrange on fresh greens. Serves 3-4.
CELERY ROOT SALAD II
3 cups cooked celery root, thinly sliced
2 tbsp onion minced
salt, pepper to taste
2-3 tbsp oil
2-3 tbsp vinegar
1 tbsp dill chopped
Toss ingredients until lightly coated. Arrange on bib lettuce. serves 3-4.
CUCUMBERS
Purchase firm, small cucumbers for optimum flavour and crispness. Larger cukes are often seedy and soft.
SLICED CUCUMBER SALAD
2 medium cucumbers, scored and sliced
1/2 cup sour cream
salt to taste
1 tsp lemon juice
1 tsp fresh dill
Allow sliced cucumbers to drain for an hour on towel papper. Combine all ingredients and chill. Serves 4.
Note : For a lighter salad, replace the sour cream with 3 tbsp oil and 2 tbsp vinegar.
CUCUMBER AND TOMATO SALAD
2 large cucumbers
4 ripe tomatoes
1/4 cup sour cream
salt, pepper to taste
Peel the cucumbers and slice thinly. Slice tomatoes. Place a dollop of sour cream at the center of four salad plates. Arrange the cucumber and tomato slices so they overlap. Season and serve. Serves 4.
GREEN BEANS
GREEN BEAN SALAD
3 cups green beans
1/4 cup onion, minced
1/4 cup sweet red pepper, finely chopped
2 tbsp vinegar
2 tbsp oil
1 tsp celery seed
1 tsp sugar
Cut green beans into 1-inch pieces and cook in salted water until tender/crisp. Drain beans and mix with remaining ingredients. Chill and serve. serves 4.
KOHLRABI
A popular vegetable in Poland, kohlrabi`s edible portion is a bulb that is produced on a stem above the ground. Young kohlrabi are similar in taste to turnips. Just wash, peel, cut into strips, toss with your favourite dressing and serve on mixed greens.
KOHLRABI SALAD
3 cups young kohlrabi, peeled and grated
1/2 cup mayonnaise
1 tsp sugar
Combine ingredients and serve in scooped-out tomatoes on fresh endive. Serves 4.
POTATOES
Smooth-skinned, unblemished, firm potatoes are the freshest. To keep, store at cool temperature in a dark place to prevent discoloration.
POTATO SALAD WITH SCALLIONS
1 dozen new potatoes, cooked, chilled and sliced
1 cup celery
1/2 cup scallions, sliced
salt, pepper to taste
1 tbsp parsley, snipped
1/2 tsp paprika
1 tsp sugar
1/2 tsp mustard
1 cup mayonnaise
1/2 cup sour cream
3 hard-boiled eggs, sliced
Place potatoes, celery and scallions in a large bowl, season with salt, pepper and parsley. Combine paprika, sugar, mustard and vegetables. Gently toss; allow flavours to blend for one hour. Combine mayonnaise and sour cream. Carefully stir into salad. Garnish with egg slices and sprinkle with paprika. Serves 4-6.
RADISHES
Whether white, red or black, round or tapered, nothing perks up salads like radishes.
RADISH SALAD
1/2 lb radishes, grated
1 small onion, sliced
1 tbsp vinegar
1 tbsp oil
1/2 tsp sugar
salt to taste
Combine all ingredients except onion slices. Line four plates with fresh lettuce. Top each with a scoop of radish salad, then garnish with thin onion slices. Serves 4.
SLICED RADISH SALAD
1/2 lb radishes , sliced
1 tbsp chives snipped
1 tsp dill , chopped
1/4 c sour cream
salt to taste
dill springs
Lightly toss all ingredients but the dill springs. Serve on fresh greens and garnish with dill. Serves 4.
MEAT SALADS
MARINATED BEEF SALAD
1 lb leftover beef, cubed
1/3 cup beef broth
1 tbsp vinegar
salt, pepper to taste
1/3 cup onion, chopped
2 tbsp oil
2 hard-boiled eggs, chopped
Combine beef , broth, vinegar, salt, pepper and onion; refrigerate and allow to marinate 2-3 hours. Drain, then mix with oil. Serve over lettuce and garnish with chopped egg. Serves 4.
CAULIFLOWER
The freshest cauliflower has compact heads and is snowy to creamy white in colour. Avoid any that are beginning to flower or are tinged with brown.
CAULIFLOWER SALAD
3 cups cauliflowerets
1/3 cup sweet red pepper, finely chopped
1 tbsp onion , minced
2 tbsp vinegar
2 tbsp oil
1/2 tsp sugar
salt to taste
Simmer flowerets in salted water until tender / crisp, about 8-10 minutes. Drain and mix with remaining ingredients. chill and serve with fresh greens. Serves 4.
CELERY ROOTS
CELERY ROOT SALAD I
3 cups celery root, grated
2 tbsp onion, minced
1 tbsp lemon juice
1/4 cup mayonnaise
Toss ingredients until lightly coated. Arrange on fresh greens. Serves 3-4.
CELERY ROOT SALAD II
3 cups cooked celery root, thinly sliced
2 tbsp onion minced
salt, pepper to taste
2-3 tbsp oil
2-3 tbsp vinegar
1 tbsp dill chopped
Toss ingredients until lightly coated. Arrange on bib lettuce. serves 3-4.
CUCUMBERS
Purchase firm, small cucumbers for optimum flavour and crispness. Larger cukes are often seedy and soft.
SLICED CUCUMBER SALAD
2 medium cucumbers, scored and sliced
1/2 cup sour cream
salt to taste
1 tsp lemon juice
1 tsp fresh dill
Allow sliced cucumbers to drain for an hour on towel papper. Combine all ingredients and chill. Serves 4.
Note : For a lighter salad, replace the sour cream with 3 tbsp oil and 2 tbsp vinegar.
CUCUMBER AND TOMATO SALAD
2 large cucumbers
4 ripe tomatoes
1/4 cup sour cream
salt, pepper to taste
Peel the cucumbers and slice thinly. Slice tomatoes. Place a dollop of sour cream at the center of four salad plates. Arrange the cucumber and tomato slices so they overlap. Season and serve. Serves 4.
GREEN BEANS
GREEN BEAN SALAD
3 cups green beans
1/4 cup onion, minced
1/4 cup sweet red pepper, finely chopped
2 tbsp vinegar
2 tbsp oil
1 tsp celery seed
1 tsp sugar
Cut green beans into 1-inch pieces and cook in salted water until tender/crisp. Drain beans and mix with remaining ingredients. Chill and serve. serves 4.
KOHLRABI
A popular vegetable in Poland, kohlrabi`s edible portion is a bulb that is produced on a stem above the ground. Young kohlrabi are similar in taste to turnips. Just wash, peel, cut into strips, toss with your favourite dressing and serve on mixed greens.
KOHLRABI SALAD
3 cups young kohlrabi, peeled and grated
1/2 cup mayonnaise
1 tsp sugar
Combine ingredients and serve in scooped-out tomatoes on fresh endive. Serves 4.
POTATOES
Smooth-skinned, unblemished, firm potatoes are the freshest. To keep, store at cool temperature in a dark place to prevent discoloration.
POTATO SALAD WITH SCALLIONS
1 dozen new potatoes, cooked, chilled and sliced
1 cup celery
1/2 cup scallions, sliced
salt, pepper to taste
1 tbsp parsley, snipped
1/2 tsp paprika
1 tsp sugar
1/2 tsp mustard
1 cup mayonnaise
1/2 cup sour cream
3 hard-boiled eggs, sliced
Place potatoes, celery and scallions in a large bowl, season with salt, pepper and parsley. Combine paprika, sugar, mustard and vegetables. Gently toss; allow flavours to blend for one hour. Combine mayonnaise and sour cream. Carefully stir into salad. Garnish with egg slices and sprinkle with paprika. Serves 4-6.
RADISHES
Whether white, red or black, round or tapered, nothing perks up salads like radishes.
RADISH SALAD
1/2 lb radishes, grated
1 small onion, sliced
1 tbsp vinegar
1 tbsp oil
1/2 tsp sugar
salt to taste
Combine all ingredients except onion slices. Line four plates with fresh lettuce. Top each with a scoop of radish salad, then garnish with thin onion slices. Serves 4.
SLICED RADISH SALAD
1/2 lb radishes , sliced
1 tbsp chives snipped
1 tsp dill , chopped
1/4 c sour cream
salt to taste
dill springs
Lightly toss all ingredients but the dill springs. Serve on fresh greens and garnish with dill. Serves 4.
MEAT SALADS
MARINATED BEEF SALAD
1 lb leftover beef, cubed
1/3 cup beef broth
1 tbsp vinegar
salt, pepper to taste
1/3 cup onion, chopped
2 tbsp oil
2 hard-boiled eggs, chopped
Combine beef , broth, vinegar, salt, pepper and onion; refrigerate and allow to marinate 2-3 hours. Drain, then mix with oil. Serve over lettuce and garnish with chopped egg. Serves 4.
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