Salad Suppers

Southwestern Rice & Bean Salad

Serves 4

The earthy flavors of black beans and green olives are well matched by the lime juice and cilantro in this colorful salad. In the summer, garnish it with fresh tomato wedges to add even more color.

Ingredients

Instructions

  1. 1. Combine the rice, corn, beans, peppers, scallions, cilantro, and olives in a large salad bowl. Toss to mix.
  2. 2. Add the oil and lime juice and toss to mix. Season generously with salt and pepper. Serve at once. (You can hold the salad in the refrigerator for a few hours, but bring to room temperature before serving.)

“According to a Spanish proverb, four persons are wanted to make a salad: a spendthrift for oil, a miser for vinegar, a counselor for salt, and a madman to stir it all up.”

— Abraham Hayward, The Art of Dining (1854)

A Guide to Salad Greens

Arugula. With a distinctively peppery and slightly bitter flavor, arugula stands out in a salad mix. People either love it or hate it. It has small, lobed, dark green leaves on stems that should be discarded if tough. Look for it also under the names “rocket” and “roquette.”

Cress. Both garden cress and watercress have a peppery tang. Cress is a good substitute for arugula.

Escarole. In the chicory family, escarole has broader leaves than frisée but tastes similar. The leaves on the outside of the rosette are darker and more strongly flavored.

Frisée. Also known as curly endive or chicory, frisée has a loose head with dark frilly leaves on the outside of the head and paler ones toward the center. The flavor is bracingly bitter.

Lettuce. There are dozens of different lettuce varieties, but they fall into four general types.

Mâche. Mâche also goes by the names of corn salad or field lettuce (because it is found growing wild in corn fields) and lamb’s lettuce (because the small, tender, velvety leaves are said to resemble a lamb’s tongue). The flavor is delicate and rather nutty; salads that feature mâche are good choices for dressings made with walnut or hazelnut oils.

Mesclun. From a French word meaning “mixture,” mesclun is a combination of baby greens and herbs that may include butter lettuce, mâche, arugula, red leaf lettuce, baby mustard leaves, spinach, dandelion, and herbs; Asian cabbages and greens, such as mizuna, pac choi, and tatsoi; and Red Russian kale when the leaves are “baby.”

Radicchio. Not a green at all, radicchio is a type of chicory that adds color, texture, and flavor to a salad bowl. Radicchio forms heads that are snowy white with deep maroon markings. The texture is like a very tender cabbage and the flavor is more tart than bitter.

Shrimp & Avocado Salad

Serves 4

A Southwestern-style vinaigrette with cilantro and limes brings just the right flavor to this salad of shrimp, avocado, black beans, and peppers. The tortilla chips add extra crunch.

Salad

Cilantro-Lime Vinaigrette

Instructions

  1. 1. Bring a medium saucepan of water to a boil. Add the shrimp, reduce the heat, and cook in barely simmering water for 4 to 5 minutes, until pink and firm. Drain, rinse in cool water, and peel.
  2. 2. In a large mixing bowl, combine the shrimp, beans, avocado, carrot, bell peppers, jicama, cucumber, scallions, and chile. Toss lightly to mix.
  3. 3. Prepare the salad by making a bed of lettuce on individual plates. Surround the lettuce with the chips.
  4. 4. To make the vinaigrette, combine the lime juice, vinegar, garlic, and cilantro in a small bowl. Whisk in the oil. Season to taste with salt and pepper.
  5. 5. Pour the vinaigrette over the shrimp salad and toss lightly to mix. Taste and add salt and pepper, if desired.
  6. 6. To serve, heap the shrimp salad in the middle of the lettuce beds. Serve at once.

Vietnamese Shrimp & Noodle Salad

Serves 4

With no oil in the dressing, this salad is light — perfect for hot weather, terrific for a heart-healthy diet. The rice noodles vary in terms of best cooking methods. Follow the instructions on the package if they differ from the ones provided below.

Ingredients

Instructions

  1. 1. Bring a large pot of water to a boil. Remove from the heat and add the rice vermicelli. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well.
  2. 2. To make the dressing, combine the fish sauce, vinegar, sugar, and garlic in a small saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Set aside to cool.
  3. 3. Bring a medium saucepan of water to a boil. Add the shrimp and lemon, reduce the heat, and poach the shrimp in barely simmering water until pink and firm, 3 to 5 minutes. Drain, discard the lemon, and set aside.
  4. 4. Place the rice noodles in a large mixing bowl and pour in half the dressing. Toss well. Add the shrimp, carrot, cucumber, and scallion; toss again.
  5. 5. Serve immediately, or hold for up to 1 day by refrigerating in an airtight container. To serve, divide the salad among individual dinner plates and garnish each with a sprinkling of cilantro and peanuts. Pass the remaining dressing at the table.

“To make a good salad is to be a brilliant diplomat: one must know exactly how much oil one must put with one’s vinegar.”

— Oscar Wilde (1856–1900)

Vietnamese Shrimp & Vegetable Salad

Serves 4

A snappy mix of shrimp, carrots, cucumbers, daikon (a giant white radish), and herbs makes a perfect warm-weather salad. The dressing, a classic Vietnamese dipping sauce, contains no oil — just fish sauce, white vinegar, sugar, and garlic.

Dressing

Salad

Instructions

  1. 1. First, make the dressing. Combine the fish sauce, vinegar, sugar, and garlic in a small saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Set aside to cool.
  2. 2. Bring a medium saucepan of water to a boil. Add the shrimp and lemon, reduce the heat, and poach the shrimp in barely simmering water until pink and firm, 3 to 5 minutes. Drain and discard the lemon.
  3. 3. Combine the carrots, cucumber, and daikon radish with the salt in a medium bowl and let stand for 10 minutes. Rinse the salt off with cold running water and drain well. Pat dry with paper towels.
  4. 4. Combine the shrimp and salted vegetables in a large bowl. Pour in about two-thirds of the dressing. Toss well. (The salad can be held in the refrigerator for several hours at this point, but bring to room temperature before serving.)
  5. 5. To serve, arrange the lettuce, basil, cilantro, and mint on individual dinner plates or a large serving platter. Spoon the shrimp and dressed vegetables on top. Pass the remaining dressing at the table.

Shrimp Salad with Soy-Chili Vinaigrette

Serves 4

A spicy combination of noodles, shrimp, and Chinese vegetables, dressed in a delightfully bold sauce. The heat comes from a jar of chili paste with garlic, which is readily found wherever Asian foods are sold. Chili paste loses potency over time. Be sure to taste the dressing to add the perfect amount.

Ingredients

Soy-Chili Vinaigrette

Instructions

  1. 1. Bring a medium saucepan of water to a boil. Add the shrimp and lemon, reduce the heat, and poach the shrimp in barely simmering water until pink and firm, 3 to 5 minutes. Drain and discard the lemon.
  2. 2. Cook the noodles in plenty of boiling salted water until just al dente, 2 to 3 minutes for fresh noodles, 7 to 9 minutes for linguine. Drain. Rinse briefly under cold running water. Drain well. Toss with the sesame oil.
  3. 3. Combine the noodles with the shrimp, snow peas, scallions, corn, and carrot. Toss to mix.
  4. 4. To make the vinaigrette, combine the soy sauce, broth, vinegar, sugar, 1 teaspoon of the chili paste, garlic, and sesame oil in a small bowl and blend well with a fork. Taste by dipping a noodle into the vinaigrette. Add more chili paste as desired. (The salad and vinaigrette can be refrigerated in separate containers for several hours at this point, but bring to room temperature before serving.)
  5. 5. Toss the salad with the vinaigrette and serve.

Tuscan Tuna Salad with White Beans

Serves 4

For a dinner you can toss together in less than 20 minutes, nothing beats this summery tuna salad. It needs only a jug of wine and a loaf of bread to complete it. If you can also provide a summer breeze, a lovely view from a shaded porch and the scent of flowers in the air, so much the better. Sweet vine-ripened tomatoes and fresh basil are a must to properly complement the briny tuna and earthy beans.

Ingredients

Instructions

  1. 1. Combine the tuna, scallions, garlic, basil, capers, vinegar, and oil in a large salad bowl. Toss to mix. Gently fold in the beans. Season to taste with salt and pepper. (The salad can be refrigerated for up to 4 hours at this point; bring to room temperature before serving.)
  2. 2. Just before serving, add the greens and tomatoes to the tuna mixture, toss, and serve.

Shrimp & White Bean Salad

Serves 4

A healthy combination of shrimp and white beans is dressed with a roasted garlic vinaigrette in this good-for-you salad. Roasting mellows the garlic and brings out a sweet, nutty flavor. The dressing is also good on Caesar salads.

Roasted Garlic Vinaigrette

Salad

Instructions

  1. 1. To make the vinaigrette, preheat the oven to 450˚F.
  2. 2. Remove the papery outer skin from the garlic bulb. Slice off the top of the bulb to expose the tips of the cloves. Place the bulb in a small ovenproof bowl and pour the broth over the bulb. Roast for about 30 minutes, basting once or twice, until the cloves are soft and browned. Remove the garlic from the bowl and let cool. (If you are in a hurry, separate the cloves to speed the cooling process.)
  3. 3. When the garlic is cool enough to handle, squeeze out the cloves from the skins. In a blender, combine the garlic purée with the oil, wine, vinegar, and salt to taste. Process until smooth. (Stored in an airtight container, the vinaigrette will keep for up to 4 days in the refrigerator.)
  4. 4. Bring a medium saucepan of water to a boil. Add the shrimp, reduce the heat, and cook in barely simmering water for 4 to 5 minutes, until pink and firm. Drain, rinse in cool water, and peel.
  5. 5. Combine the beans and half the salad dressing in a medium bowl.
  6. 6. To serve, place a bed of arugula on individual plates. Arrange the tomatoes around the outside. Spoon the beans onto the center of the greens. Arrange the shrimp on top of the beans, then top with the onion and capers. Drizzle with the remaining dressing and serve.
One-Dish Tip:

Green Math

1 pound greens = 6 cups loosely packed

Mediterranean Tuna Vegetable Salad

Serves 4

Another take on tuna salad is to combine it with plenty of crunchy vegetables and mixed greens. Hold the mayo, please!

Ingredients

Instructions

  1. 1. Blanch the green beans in a small saucepan of boiling water for 45 seconds. Drain, plunge into cold water to stop the cooking, and drain again.
  2. 2. Combine the green beans, chickpeas, artichoke hearts, carrot, green pepper, olives, onion, and capers in a large salad bowl. Toss gently to mix.
  3. 3. Whisk together the vinegar, basil, and garlic in a small bowl. Whisk in the oil until fully incorporated. Pour over the vegetables. If you have the time, set the salad aside for at least 30 minutes at room temperature, or for up to 8 hours in the refrigerator, tossing occasionally, to allow the flavors to develop.
  4. 4. Just before serving, add the tuna and tomatoes to the salad and toss well. Season to taste with salt and pepper. Add the greens and toss again. Taste and adjust the seasonings, and serve.

Trout, Asparagus & New Potato Salad

Serves 4

Although it has become a year-round item in the supermarket, nothing beats the fresh taste of local asparagus each spring. Pair the spears with new potatoes and pan-seared trout for a fresh spring treat.

Ingredients

Instructions

  1. 1. Cover the potatoes with salted water in a medium saucepan. Bring to a boil. Boil gently until the potatoes are just tender, about 8 minutes. Remove from the heat and set aside.
  2. 2. Steam the asparagus until just tender, 3 to 4 minutes. Remove from the heat, plunge into cold water to stop the cooking, and drain well.
  3. 3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sauté the shallot in the oil until limp, about 2 minutes. Add the asparagus, potatoes, and thyme, and toss to coat with the oil. Add the broth and vinegar. Bring to a boil. Transfer to a large bowl and season to taste with salt and pepper.
  4. 4. Heat 1 tablespoon of the oil in the skillet. Add two of the fillets in a single layer and cook, turning once, until golden brown on both sides, about 4 minutes total. Transfer to a plate. Repeat, using the remaining oil and fillets.
  5. 5. Arrange the salad greens on individual plates. Place one fillet on each plate. Spoon the asparagus salad around the edges. Combine any pan juices with any dressing remaining in the bowl that held the asparagus salad, drizzle over the individual salads, and serve at once.

Poached Salmon Salad with Cucumber Sauce

Serves 4

Here is a quintessential spring dish with fresh salmon on a bed of peppery watercress and asparagus, topped with a light sauce of cucumber and yogurt.

Ingredients

Herbed Cucumber Sauce

Instructions

  1. 1. Place the salmon in a large saucepan and cover with cold water. Add the salt and bring just to a boil. Turn off the heat and let stand until the fish is completely cooked through, about 8 minutes. Remove the fish from the water and let cool to room temperature. (If desired, the fish can be refrigerated for several hours at this point. Bring to room temperature before proceeding.)
  2. 2. Steam the asparagus over boiling water until barely tender, 3 to 4 minutes. Plunge immediately into cold water to stop the cooking, and drain well.
  3. 3. To make the sauce, stir together the yogurt, cucumber, scallions, parsley, and dill. Season to taste with salt and pepper; adjust the other ingredients to taste.
  4. 4. Arrange the watercress on individual plates. Arrange the salmon and asparagus on top. Pour a saddle of cucumber sauce over each fillet and pass the remaining sauce at the table.

Grilled Chicken Caesar Salad

Serves 4

The Caesar salad was invented in a restaurant — in Tijuana, Mexico, by Caesar Cardini in 1924, to be precise — and has long been a staple of restaurants. Because the dressing traditionally includes a raw egg, it makes most home cooks nervous. In this version, the raw egg and much of the oil is replaced by tofu. It works surprising well to create a creamy dressing.

Garlic Croutons

Creamy Caesar Dressing

Salad

Instructions

  1. 1. To make the croutons, heat the oil in a large skillet over medium heat. Add the bread cubes and garlic. Season to taste with salt and pepper. Fry, stirring occasionally, until the cubes are crisp and golden, 20 to 30 minutes. Let cool in the pan. (The croutons can be made in advance and stored in an airtight jar at room temperature for up to 4 days.)
  2. 2. To make the dressing, combine the tofu, water, anchovies, garlic, vinegar, and mustard in a blender and process until smooth.
  3. 3. Prepare a medium-hot fire in a charcoal or gas grill, with the rack set 3 to 4 inches above the coals.
  4. 4. Combine the oil, garlic, and rosemary in a small bowl. Brush over the chicken. When the coals are medium-hot, grill the chicken for about 7 minutes per side, or until firm and white throughout.
  5. 5. Combine the lettuce and croutons in a large salad bowl. Cut the chicken into 1-inch strips and add to the bowl. Pour on the dressing; toss well. Sprinkle with the Parmesan, grind on some pepper, toss, and serve.

Chicken Noodle Salad with Peanut Dressing

Serves 4

Peanut noodles are often found on the appetizer menu of Chinese restaurants. But add cooked chicken and vegetables and you have a pasta salad — Chinese style.

Ingredients

Instructions

  1. 1. Place the chicken in a medium saucepan and cover with water. Add the garlic, ginger, and 4 tablespoons of the rice vinegar. Bring just to a boil, lower the heat, and poach the chicken in barely simmering water until firm and white throughout, about 15 minutes. Cool in the cooking liquid.
  2. 2. Meanwhile, cook the noodles according to the package directions until tender but firm to the bite, 2 to 3 minutes for fresh, about 5 minutes for dried. Drain and rinse with cold water. Toss with 1 tablespoon of the sesame oil.
  3. 3. In a blender, combine the peanut butter with 1⁄2 cup of the chicken-cooking liquid. Add the remaining 2 tablespoons rice wine vinegar, the remaining 1 tablespoon sesame oil, the soy sauce, vinegar, Worcestershire sauce, 1 teaspoon of the chili paste, and sugar. Blend well. Dip a noodle in the sauce to taste for seasoning, and add more chili paste, soy sauce, or vinegar as desired.
  4. 4. Remove the chicken from the cooking liquid and julienne. (The chicken, noodles, and dressing can be refrigerated in separate containers for several hours at this point. Bring to room temperature before proceeding.)
  5. 5. Combine the chicken, noodles, and dressing in a large salad bowl. Toss well. Taste and adjust the seasoning as needed. Arrange the cucumber, carrot, and scallions on top and serve.

Curried Rice & Chicken Salad

Serves 4

Bold and exotic is the only way to describe this combination of rice, chicken, apples, peas, and mint, dressed with a tangy mango vinaigrette.

Salad

Chutney Vinaigrette

Instructions

  1. 1. Wash the rice in several changes of water until the water runs clear. Drain well.
  2. 2. Heat the oil over medium heat. Add the rice, onion, garlic, and curry powder. Sauté until the rice appears opaque, about 4 minutes. Add the salt and water, cover, and bring to a boil. Reduce the heat to low and simmer until the rice is tender and all the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a large salad bowl to cool.
  3. 3. When the rice is cool, add the chicken, green pepper, peas, apple, scallions, and mint. Mix well.
  4. 4. To make the vinaigrette, combine the chutney, vinegar, oil, mustard, and honey in a blender. Process until well combined. Season to taste with salt and pepper.
  5. 5. Pour the vinaigrette over the salad and toss well. Taste, adjust the seasonings, and serve.

Chicken Pasta Salad

Serves 4

Turn a classic chicken salad into a pasta salad for kids of all ages.

Ingredients

Instructions

  1. 1. Cook the pasta in a large pot of boiling salted water until just done. Drain and rinse thoroughly to cook. Toss the pasta with the oil.
  2. 2. While the pasta is cooking, poach the chicken. Bring water (enough to cover the chicken) to a boil with the garlic and wine. Poach the chicken in barely simmering liquid for about 15 minutes, until done through. Remove from the poaching liquid and let cool.
  3. 3. Add the celery, carrot, pepper, and scallion to the pasta. Dice the chicken and add to the pasta.
  4. 4. To make the dressing, combine the mayonnaise, lemon juice, parsley, and dill in a food processor and process until smooth.
  5. 5. Pour the dressing over the salad and mix well. Mix in the grapes and walnuts. Season to taste with salt and pepper. Serve immediately.

Turkey & Wild Rice Salad

Serves 4

Having leftovers after Thanksgiving doesn’t mean you have to be stuck with sandwiches for days on end. Here’s a fresh take on holiday flavors as a light, healthy salad.

Cranberry Vinaigrette

Salad

Instructions

  1. 1. To make the vinaigrette, combine the cranberry sauce, shallots, vinegar, and orange juice in a blender and process until smooth. With the motor running, slowly drizzle in the oil and process until it is completely incorporated.
  2. 2. To make the salad, combine the turkey, rice, celery, and onion in a large salad bowl. Pour in the vinaigrette and toss well. Add the greens, gently toss again, and serve.

Antipasto Pasta Salad

Serves 4 to 6

So named because it contains all the ingredients of a traditional American-style antipasto plate — pickled vegetables, capicola, cheese, onions, and tomatoes. Capicola (cured pork shoulder) is available at the delicatessen counter of most supermarkets.

Ingredients

Instructions

  1. 1. Cook the pasta in a large pot of boiling salted water until just done. Drain and rinse thoroughly to cool. Place in a large mixing bowl and toss with 1 tablespoon of the olive oil.
  2. 2. Combine the mozzarella, capicola, tomatoes, onion, pickled vegetables, and oregano in a separate large mixing bowl and toss well.
  3. 3. Whisk together the vinegar and remaining 4 tablespoons olive oil in a small bowl. Pour over the capicola mixture and toss. (The salad can be held for a few hours by refrigerating the pasta and vegetable mixture in separate airtight containers. Bring to room temperature before proceeding.)
  4. 4. Just before serving, toss the capicola mixture with the pasta. Serve at once.

Thai Beef Noodle Salad

Serves 4

Surprisingly, this salad holds up well in the refrigerator — perfect for making ahead when everyone in the family is on a different schedule.

Ingredients

Instructions

  1. 1. Rub the steak with the soy sauce and garlic; set aside to marinate. Prepare a medium-hot fire in a charcoal or gas grill, with the rack set 3 to 4 inches above the coals, or preheat the broiler.
  2. 2. Bring a large pot of water to a boil. Remove from the heat and add the noodles. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well.
  3. 3. To make the dressing, combine the fish sauce, lime juice, and sugar in a small saucepan over low heat. Stir until the sugar dissolves; then remove from the heat.
  4. 4. Combine the carrot, green pepper, cucumber, and chile with the noodles. Toss well. Pour in the dressing and toss again.
  5. 5. Grill or broil the meat until it reaches the desired doneness. A 1⁄2-inch-thick steak will take about 3 minutes per side for medium rare. Let rest for 5 minutes. Slice into thin strips.
  6. 6. To serve, place the noodle salad on individual serving plates. Arrange the meat on top, and serve immediately.

Thai Beef Salad

Serves 4

Like many of the best Thai dishes, this salad balances sweet, hot, salty, and sour flavors. Strips of rare grilled steak top crunchy vegetables and cellophane noodles that are dressed with a felicitous combination of fish sauce, lime juice, sugar, hot peppers, and lemongrass.

Steak

Dressing

Salad

Instructions

  1. 1. Rub the steak with soy sauce and garlic; set aside to marinate.
  2. 2. Prepare a medium-hot fire in a charcoal or gas grill, with the rack set 3 to 4 inches above the coals, or preheat the broiler.
  3. 3. To make the dressing, combine the fish sauce, lime juice, sugar, chile, and lemongrass in a small saucepan. Heat gently, stirring, until the sugar dissolves, 1 to 2 minutes. Set aside to cool.
  4. 4. Soak the cellophane noodles in hot water to soften, about 5 minutes. Drain and set aside.
  5. 5. On individual plates, make a bed of lettuce. On top of the lettuce, arrange the cellophane noodles, then the carrot curls, cucumber, mint, and cilantro, reserving a few tablespoons of the herbs for a garnish.
  6. 6. When the coals are medium-hot, grill the steak, turning once, until it reaches the desired doneness. A 1⁄2-inch-thick steak will take about 3 minutes per side for medium rare. Let rest for a few minutes, then slice into thin strips.
  7. 7. Pour the dressing over the salad. Lay the strips of warm steak on top. Serve at once.
One-Dish Tip:

Using Lemongrass

Lemongrass, which gives Asian dishes a characteristic sour-lemon flavor and fragrance, is gray-green in color and somewhat woody in texture, and it resembles a scallion. Stock up on it and keep the extra in an airtight bag in the freezer. Use only the softer, interior portion of the bottom 4 inches. In a pinch, 1⁄4 teaspoon of finely grated lemon zest can be substituted for a stem of lemongrass, but the flavor is not the same.

Chinese Pork & Noodle Salad

Serves 4 to 6

Chinese barbecue sauce, known as hoisin, is the main flavoring agent for this warm salad. The vegetables are briefly blanched to set the color and to cook out the slightly bitter flavor of the raw bean sprouts.

Pork and Marinade

Salad

Dressing

Instructions

  1. 1. Combine the soy sauce, sherry, and hoisin sauce in a shallow bowl large enough to hold the pork. Add the pork and roll in the marinade to coat. Marinate for 30 minutes at room temperature, or for up to 8 hours in the refrigerator.
  2. 2. Prepare a medium-hot fire in a charcoal or gas grill, with the rack set 3 to 4 inches above the coals, or preheat the broiler.
  3. 3. Bring a large pot of salted water to a boil. Add the snow peas, bean sprouts, and bok choy, and blanch for 45 seconds. Remove from the water with tongs or a slotted spoon and plunge into ice water to stop the cooking. Return the water to a boil and add the noodles. Cook until just done. Drain and rinse thoroughly to cool. Place in a large bowl and toss with the sesame oil.
  4. 4. To make the dressing, in a small bowl, stir together the hoisin sauce, soy sauce, vinegar, and sugar. Add to the pasta and toss.
  5. 5. Grill or broil the meat for 3 to 10 minutes per side, depending on thickness. Pork is done when the meat is firm throughout and just barely shows pink. Do not overcook. Let rest for 5 minutes.
  6. 6. Cut the meat into matchstick-size pieces. Add to the noodles along with the blanched vegetables and scallions. Toss well to mix. Serve at once.

Taco Salad

Serves 4

There’s no need to go to the trouble of deep-frying a tortilla to make a bowl for the salad, as they do in restaurants. Serving this Tex-Mex favorite with tortilla chips provides crunch, without the fuss of deep-frying.

Ingredients

Instructions

  1. 1. Heat a large skillet over medium-high heat. Add the beef, onion, chili powder, and cumin, and cook until the meat no longer shows any pink, stirring frequently, about 8 minutes. Add the beans, diced tomatoes, and salt and pepper to taste. Simmer for at least 15 minutes to blend the flavors.
  2. 2. Combine the lettuce, cucumber, red onion, and plum tomatoes in a large bowl. Add the lemon juice, oil, and salt and pepper to taste. Toss well.
  3. 3. To serve, place a bed of tortilla chips on each plate. Divide the salad among the plates. Top with the cheese, then the warm chili mixture. Top each with a dollop of sour cream and a sprinkling of chiles. Serve immediately.

German-Style Potato Salad with Sausage

Serves 4

With the addition of low-fat turkey sausage, this classic warm potato salad can become a one-dish meal. Serve it over greens or on its own with a loaf of rye or pumpernickel bread.

Ingredients

Instructions

  1. 1. Bring a medium saucepan of salted water to a boil. Add the potatoes, cover, and boil gently until just tender, about 8 minutes. Drain.
  2. 2. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until brown, breaking it up into small pieces as it cooks, about 8 minutes. Add the bell pepper, onion, and garlic, and sauté until just tender, about 3 minutes.
  3. 3. In a small bowl, combine the broth, vinegar, sugar, flour, and celery seeds, and stir until smooth. Add to the skillet and cook, stirring constantly, until thickened and bubbly.
  4. 4. Stir in the potatoes, season to taste with the salt and pepper, and cook for 2 to 3 minutes more, stirring gently, until heated through. Serve warm.