CHAPTER 4 Sandwiches and Salads

Take some time to browse through your supermarket to find ideas for salads. In the produce section you’ll find salad kits and lots of refrigerated dressings to inspire you. Many companies make salad kits that are placed in the meat aisle, and some are in the grocery aisle near the bottled salad dressings.

In large bowl, combine all ingredients and toss gently to coat. Serve immediately, or cover and refrigerate up to 24 hours.

Monte Cristo Sandwiches

Find fish batter mix near the fish in the supermarket’s meat aisle. It makes a wonderful crispy coating on these delicious sandwiches.

INGREDIENTS | SERVES 4

¹⁄₄ pound thinly sliced deli ham

¹⁄₄ pound thinly sliced deli turkey

¹⁄₄ pound thinly sliced deli Colby cheese

8 slices whole grain bread

1 cup fish batter mix

¹⁄₃ cup oil

Monte Cristo Sandwich Dips

Serve these dips with Monte Cristo Sandwiches or any grilled sandwich. For a sweet dip, combine ¹⁄₂ cup sour cream with ¹⁄₄ cup raspberry jam and mix well. For a spicy dip, combine ¹⁄₂ cup mayonnaise with 2 tablespoons honey Dijon mustard and a teaspoon of chili sauce and blend well.

Make sandwiches using ham, turkey, cheese, and bread. In shallow bowl, prepare batter mix as directed on package.
Pour oil into heavy skillet and heat over medium heat until a drop of water sizzles and evaporates. Dip sandwiches into batter mixture and immediately place in oil in skillet. Cook over medium heat, turning once, until bread is golden brown and cheese is melted, about 3–5 minutes per side.
Cut sandwiches in half and serve immediately.

Tuna Melts

Tartar sauce is made of mayonnaise, pickles, and seasonings. It is delicious paired with mild canned tuna and Swiss cheese in these quick and easy sandwiches.

INGREDIENTS | SERVES 4

4 pita breads, unsplit

4 slices Swiss cheese

1 avocado

1 (6-ounce) can tuna, drained

¹⁄₂ cup tartar sauce

³⁄₄ cup shredded Swiss cheese, divided

¹⁄₂ teaspoon dried dill weed

Sandwich Melts

Melts are open-faced sandwiches, or sandwiches without a “lid,” that are usually grilled, baked, or broiled to heat the filling and melt the cheese. Serve them with a knife and fork, and with a simple fruit salad or green salad for a hearty, quick lunch or dinner.

Preheat oven to 400°F. Toast pita breads in oven until crisp, about 5 minutes. Remove from oven and top each one with a slice of Swiss cheese.
Peel avocado and mash slightly, leaving some chunks. Spread this on top of the Swiss cheese. In small bowl, combine tuna and tartar sauce with ¹⁄₄ cup shredded Swiss cheese. Spread on top of avocado.
Sprinkle sandwiches with remaining shredded Swiss cheese and the dill weed. Bake for 7–11 minutes, until cheese melts. Serve immediately.

Bacon Crisp Sandwiches

This unusual way of cooking bacon makes these sandwiches simply superb. Be sure the tomatoes are ripe and juicy for best results. You could also add some fresh lettuce leaves or baby spinach.

INGREDIENTS | SERVES 4

8 slices bacon

³⁄₄ cup grated Parmesan cheese, divided

¹⁄₂ teaspoon dried thyme leaves

¹⁄₄ cup mayonnaise

4 hoagie buns, sliced

2 tomatoes, thickly sliced

Dip bacon slices in ¹⁄₂ cup Parmesan cheese and press to coat. Place 4 slices of the coated bacon on microwave-safe paper towels in a 12″ × 8″ microwave-safe baking dish. Cover with another sheet of microwave-safe paper towels. Microwave on high for 3–4 minutes or until bacon is light golden brown. Repeat with remaining bacon slices.
Meanwhile, in a small bowl, combine thyme, mayonnaise, and remaining ¹⁄₄ cup Parmesan cheese and spread on cut sides of hoagie buns. Toast in toaster oven or under broiler until cheese mixture bubbles.
Make sandwiches with the cooked bacon, tomatoes, and toasted buns and serve immediately.

Instant Mashed Potato Salad

For a more tart flavor, feel free to increase the amount of white wine vinegar to 1 tablespoon.

INGREDIENTS | SERVES 4

4 cups boiling water

8 ounces instant flavored mashed potatoes

²⁄₃ cup mayonnaise

3 tablespoons sour cream

2 teaspoons white wine vinegar

1 teaspoon dried dill

4 hard-boiled eggs, peeled, chopped

2 ribs celery, thinly sliced

Pour the boiling water into a large bowl. Add the instant flavored mashed potatoes, stirring with a fork to make sure they are completely covered. Cover and let sit for 5 minutes while preparing the mayonnaise dressing.
In a medium bowl, stir together the mayonnaise, sour cream, white wine vinegar, and dried dill.
In a large salad bowl, combine the mashed potatoes with the mayonnaise dressing, chopped eggs, and celery.
Chill until ready to serve.

Classic Greek Salad

For an extra touch, cut a garlic clove in half and rub it over the salad bowl. You can use Greek oregano if it is available.

INGREDIENTS | SERVES 4

4 romaine lettuce leaves, washed, drained, and torn

¹⁄₂ red onion, peeled, cut into thin rings

12 cherry tomatoes, cut in half

1 English cucumber, thinly sliced

1 green bell pepper, seeded, cut into chunks

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

1 teaspoon granulated sugar

¹⁄₄ teaspoon black pepper

¹⁄₂ teaspoon sea salt

¹⁄₂ teaspoon bottled minced garlic

¹⁄₄ teaspoon dried oregano, or to taste

1 cup crumbled feta cheese

12 whole olives, chopped and pitted

Greek Salad

A staple on Greek restaurant menus around the world, traditional Greek salad (horiatiki) is made with tomatoes, cucumbers, Greek oregano, and an olive oil dressing. Although they are popular additions, feta cheese and plump kalamata olives are optional.

In a large salad bowl, combine the lettuce, red onion, tomatoes, cucumber, and bell pepper.
In a small bowl, whisk together the olive oil, red wine vinegar, sugar, pepper, sea salt, garlic, and oregano.
Drizzle the olive oil dressing over the salad.
Sprinkle the crumbled feta on top.
Add the olives. Serve immediately.

Tropical Fruit Salad with Pecans

A rich source of vitamin C and several B vitamins, papayas are available year-round in many supermarkets. Canned lychees can be found in the canned fruit section, or at ethnic supermarkets.

INGREDIENTS | SERVES 4

2 papayas

¹⁄₄ cup tropical fruit punch

1 teaspoon granulated sugar

1 cup drained canned pineapple chunks

1 cup drained canned lychees

2 bananas, peeled, thinly sliced

¹⁄₂ cup pecan pieces

How to Pick a Papaya

When choosing a papaya, look for one that is neither too firm nor too soft, but yields to gentle pressure. The skin should be smooth and firm, and the color mainly yellow. Avoid papayas that have a wrinkled skin or a strong smell.

Cut the papayas in half and use a spoon to remove the seeds. Remove the peel from each half of the papaya with a paring knife. Lay the papayas flat, scooped side downward, and cut crosswise into thin strips.
In a small bowl, stir together the fruit punch and sugar.
Combine the fruit in a large salad bowl.
Sprinkle the juice and sugar mixture over the top and toss gently. Garnish with the pecans.
Serve immediately, or cover and chill until ready to serve.

Mandarin Orange Salad

The sweet taste of mandarin oranges adds something extra to a plain cottage cheese salad. For a special touch, top the salad with walnut halves or candied (sugared) walnuts.

INGREDIENTS | SERVES 4

¹⁄₄ teaspoon black pepper

¹⁄₄ teaspoon salt

1 cup low-fat cottage cheese

¹⁄₄ cup reserved mandarin orange juice

1 teaspoon granulated sugar

1 head romaine lettuce leaves, washed, drained, torn

2 green onions, finely chopped

¹⁄₂ medium red onion, peeled and chopped

2 (10-ounce) cans mandarin oranges, drained

Make-Ahead Salads

Many of the vegetables found in a typical salad, including lettuce, can be prepared ahead of time. Wrap the cut vegetables in paper towels and store in a resealable plastic bag in the crisper section of your refrigerator until ready to use.

In a medium bowl, stir the pepper and salt into the cottage cheese. Stir in the mandarin orange juice and sugar.
Put the torn romaine lettuce leaves in a salad bowl. Toss with the onions.
Add the cottage cheese and the mandarin oranges on top.
Serve immediately, or chill until ready to serve.

Chicken and Strawberry Salad

A simple yogurt dressing jazzes up this salad made with fresh strawberries and leftover chicken.

INGREDIENTS | SERVES 4

2 leftover cooked chicken breasts

1¹⁄₄ teaspoons Dijon mustard

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon black pepper

1 cup vanilla yogurt

1 pint strawberries, washed, hulled

4 cups packaged salad greens

Delicious Dijon Mustard

Originating in the Dijon region in southeastern France, Dijon mustard gets its sharp taste from brown or black mustard seeds. Although mustard has been cultivated in France since ancient times, Dijon mustard was invented in the mid-1800s by Jean Naigeon, who came up with the idea of replacing the vinegar used to make mustard with verjuice, the sour juice from unripe grapes. Today, Dijon-style mustard is produced throughout the world.

Cut the chicken breasts into thin strips.
In a medium bowl, stir the mustard, salt, and pepper into the yogurt.
Stir in the chicken and strawberries.
Arrange the greens in a salad bowl. Spoon the yogurt, fruit, and chicken mixture over the greens.
Serve the salad immediately, or cover and chill until ready to serve.

Asian Chicken Noodle Salad

This is a California classic—chow mein noodles, mandarin oranges, and salad vegetables, all topped with a tart vinegar and sesame oil dressing.

INGREDIENTS | SERVES 4

1 pound cooked chicken breast meat

3 tablespoons red wine vinegar

1 tablespoon olive oil

2 tablespoons soy sauce

2 tablespoons Asian sesame oil

1 teaspoon granulated sugar

1 head romaine lettuce, washed, drained, torn

4 green onions, finely chopped

1 (11-ounce) can mandarin oranges, drained

1 cup chow mein noodles

Salad Basics

Always make sure lettuce is drained thoroughly—wet, soggy lettuce can affect the salad’s flavor. Shred the lettuce leaves instead of cutting them with a knife. Unless the recipe states otherwise, if preparing a salad ahead of time, add the dressing just before serving. Toss the salad gently with the dressing, taking care not to overstir.

Cut the chicken into thin strips.
In a small bowl, whisk the red wine vinegar, olive oil, soy sauce, sesame oil, and sugar.
Place the salad dressing in the bottom of a large salad bowl. Stir in the romaine lettuce, green onions, and chicken strips.
Add the mandarin oranges and the chow mein noodles on top. Serve immediately.

Basic Spinach Salad

Using low-fat yogurt provides a light alternative to mayonnaise in this easy recipe. Both the salad and the dressing can be prepared ahead of time and refrigerated, but don’t toss the salad with the dressing until you’re ready to serve.

INGREDIENTS | SERVES 6

4 cups packed fresh spinach leaves

³⁄₄ cup plain low-fat yogurt

1 teaspoon Dijon mustard

1 teaspoon dried dill

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon black pepper, or to taste

1 cup sliced fresh mushrooms

2 Roasted Red Peppers (see Chapter 10), chopped

¹⁄₂ cup bacon bits

Wash the spinach leaves and drain in a colander or salad spinner.
In a medium bowl, stir together the yogurt, mustard, dill, salt, and pepper.
Combine the spinach leaves, mushrooms, chopped peppers, and bacon bits in a salad bowl.
Toss the vegetables with the yogurt dressing. Serve.

Caesar Turkey Salad

Ground turkey turns a standard Caesar salad into a high-protein meal. To increase the health benefits, replace the bacon bits with chopped nuts.

INGREDIENTS | SERVES 3

2 cups ground turkey

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon black pepper

1 teaspoon bottled minced garlic

1 head romaine lettuce, washed, drained, torn

2 cups croutons

¹⁄₃ cup bacon bits

³⁄₄ cup Caesar salad dressing

¹⁄₄ cup Parmesan cheese

Brown the turkey in a skillet over medium-high heat.
Sprinkle the salt and pepper over the turkey. Stir in the minced garlic.
Continue cooking the turkey until it is cooked through and there is no pinkness (about 10 minutes).
While the turkey is cooking, in a salad bowl combine the romaine lettuce leaves, croutons, and bacon bits.
Drain the turkey and add it to the salad. Toss the salad with the Caesar dressing. Sprinkle the cheese on top and serve.

Three-Bean Salad

You can dress up this salad by serving it on a bed of romaine lettuce leaves.

INGREDIENTS | SERVES 6

¹⁄₄ cup olive oil

¹⁄₃ cup white wine vinegar

1 teaspoon Dijon mustard

¹⁄₂ teaspoon salt, or to taste

¹⁄₈ teaspoon black pepper, or to taste

1 teaspoon minced onion

2 cups drained, rinsed canned green beans

1 (15-ounce) can kidney beans, drained, rinsed

1 (15-ounce) can yellow beans, drained, rinsed

Bean Salad Basics

Beans are an excellent choice for salads, as they easily absorb the dressing. When using canned beans, always drain and rinse them to remove any “tinny” taste. Rinsing the beans also removes excess sodium.

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, pepper, and minced onion.
Place all the beans in a salad bowl and toss gently with the dressing.
Serve the salad immediately, or cover and chill until ready to serve.

Colorful Pasta Salad

Fusilli vegetable pasta adds color and flavor to this simple salad. To speed up the preparation time even further, use leftover cooked pasta.

INGREDIENTS | SERVES 4

Water to cook pasta, as needed

3 cups fusilli vegetable pasta

¹⁄₂ cup low-fat mayonnaise

¹⁄₂ cup plain yogurt

1 tablespoon Dijon honey mustard

1 cup green seedless grapes

Bring a large saucepan with the water to a boil. Cook the pasta according to the package directions, or until it is tender but still firm. Drain and allow to cool.
In a medium mixing bowl, stir together the mayonnaise, yogurt, and honey mustard.
Put the cooked pasta and grapes in a large salad bowl.
Toss gently with the yogurt and mayonnaise dressing. Serve.

Spicy Mexican Potato Salad

This quick and easy potato salad is perfect for a romantic picnic for two. Feel free to adjust the amount of jalapeño peppers according to your own taste.

INGREDIENTS | SERVES 2

2 medium red potatoes

¹⁄₂ medium tomato, seeded and chopped

¹⁄₂ red onion, chopped

¹⁄₂ cup drained canned Mexican-style corn

1 tablespoon bottled chopped jalapeño peppers

¹⁄₄ cup Orange-Cilantro Marinade (see Orange-Cilantro Chicken in Chapter 6)

What Makes a Dish Microwave-Safe?

The main material that makes a dish unsuitable for microwaving is metal. During cooking, microwaves bounce off the metal instead of harmlessly passing through. This causes sparks that may damage the oven or blacken the dish. Today, most microwave-safe dishware is clearly marked.

Wash the potatoes, peel if desired, and cut into chunks. Place the potatoes in a large, microwave-safe bowl with enough water to cover. Cover the dish with microwave-safe plastic wrap. Microwave the potatoes on high heat for 8 minutes, give the bowl a quarter turn, and then continue cooking for 1 minute at a time until the potatoes are fork-tender (total cooking time should be about 10 minutes). Drain.
While the potatoes are cooking, prepare the vegetables: seed and chop the tomato and chop the onion.
Combine the potatoes and other vegetables (including the corn and chopped peppers) in a large salad bowl.
Whisk the Orange-Cilantro Marinade. Add it to the salad and toss to mix thoroughly. Serve immediately.

Swiss Cheese and Ham Sandwich

Adding a spice or combination of spices is a great way to create your own gourmet mayonnaise. In addition to cayenne pepper, good choices include curry powder, prepared Italian pesto sauce, or even sweet Thai chili sauce.

INGREDIENTS | SERVES 1

1¹⁄₂ tablespoons mayonnaise

¹⁄₄ teaspoon cayenne pepper, or to taste

2 slices rye bread

2 slices processed Swiss cheese

2 teaspoons mustard

1 slice cooked ham

¹⁄₂ medium tomato, thinly sliced

In a small bowl, combine the mayonnaise and cayenne pepper.
Spread the mayonnaise on the inside of one slice of bread and place the Swiss cheese on top.
Spread the mustard on the inside of the other slice of bread and add the sliced ham. Add the sliced tomato. Close up the sandwich.

Hot and Spicy Cucumber Sandwich

Paprika adds extra heat to the traditional cucumber sandwich, while cream cheese turns it from an afternoon snack into a nutritious midday meal.

INGREDIENTS | SERVES 2

1¹⁄₂ teaspoons lemon juice

4 tablespoons cream cheese, softened

¹⁄₄ teaspoon paprika, or to taste

1¹⁄₂ teaspoons chopped red onion

4 slices bread

4 teaspoons margarine, or as needed

¹⁄₂ medium cucumber, thinly sliced

In a small bowl, stir the lemon juice into the cream cheese. Stir in the paprika and chopped red onion.
Lay two slices of bread out in front of you. Spread 2 teaspoons of margarine on the inside of one slice of bread. Lay out half of the cucumber slices on top.
Spread half the cream cheese mixture on the inside of the other slice of bread.
Close up the sandwich. Cut in half or quarters as desired.
Repeat with the remaining two slices of bread.

Grilled Chicken Sandwich

For a fancier sandwich, try replacing the margarine and mayonnaise with Italian pesto. Instead of broiling, the chicken breast can also be cooked on the grill.

INGREDIENTS | SERVES 1

1 boneless, skinless chicken breast half

¹⁄₄ teaspoon salt

¹⁄₄ teaspoon black or white pepper

2 slices crusty French or Italian bread

2 teaspoons margarine

1 tablespoon low-fat mayonnaise

¹⁄₂ medium tomato, thinly sliced

Preheat the broiler.
Rinse the chicken breast under running water and pat dry. Rub the salt and pepper over the chicken to season.
To broil the chicken, place it on a broiling rack sprayed with nonstick cooking spray. Broil the chicken on high heat, 9 inches from the heat source, for about 7–8 minutes, or until cooked through.
Lay out the bread in front of you. Spread the margarine over the inside of one slice of bread and the mayonnaise over the inside of the other.
Add the sliced tomato on the slice with mayonnaise. Add the broiled chicken on the other side. Close up the sandwich.

Marinated Vegetable Salad

This simple salad requires little preparation and has a (comparatively) short marinating time. It makes a nice salad, or you could serve it as a side dish in place of cooked vegetables or over cooked pasta.

INGREDIENTS | SERVES 2

¹⁄₃ cup olive oil

3 tablespoons apple cider vinegar

1 tablespoon chopped fresh basil

¹⁄₄ teaspoon salt

¹⁄₈ teaspoon black pepper, or to taste

2 medium cucumbers, thinly sliced

2 tomatoes, chopped into chunks

¹⁄₂ red onion, peeled, sliced

In a small bowl, whisk together the olive oil, apple cider vinegar, chopped basil, salt, and pepper.
Place the vegetables in a salad bowl and gently toss with the vinegar dressing.
Cover the salad and chill for 1 hour. Stir again gently before serving.

Caprese Salad

When the children are ready to take a reprieve from the lettuce salads, this is a great way to get lots of necessary vitamins, calcium, and healthy fats.

INGREDIENTS | SERVES 4–6

3–4 large ripe tomatoes

1 pound fresh part-skim mozzarella

¹⁄₄ cup olive oil

8–10 fresh basil leaves, chopped

Salt and pepper to taste

Get the Calcium in Any Way You Can!

Encouraging your child to consume dairy products—in any way, shape, or form—is non-negotiable. Calcium is the supreme nutrient for your children to consume in order to achieve their optimum growth, especially their height. The less-absorbed calcium comes from certain vegetables, such as spinach, broccoli, kale, and asparagus. Stick with the dairy sources of low-fat milk, low-fat chocolate milk (low-sugar when possible), low-fat yogurts, low-fat cheeses, and cottage cheese.

Slice the tomatoes ¹⁄₂-inch thick.
Slice the mozzarella cheese into ¹⁄₄-inch slices.
Arrange 2–3 slices of tomato and 2–3 slices of cheese on a small plate, alternating slices.
Drizzle olive oil on top.
Sprinkle on the chopped basil leaves. Season with salt and pepper as desired.
For best flavor, refrigerate for 30 minutes prior to serving.

Sirloin Steak Salad

Increase the amount of steak if you have larger appetites at the table. Use a stovetop grill pan for the steak and vegetables for great results.

INGREDIENTS | SERVES 2

2 teaspoons olive oil

8 ounces top sirloin, 1-inch thick

Salt and freshly cracked black pepper, to taste

¹⁄₄ cup sliced scallions (2-inch pieces)

¹⁄₂ cup red pepper strips (about ¹⁄₄-inch strips)

1 tablespoon soy sauce

1 tablespoon red wine vinegar

1 teaspoon sesame oil

1 teaspoon minced fresh ginger

¹⁄₄ teaspoon kosher salt

4 cups salad greens, rinsed and dried

Heat the oil in a large nonstick skillet over medium-high heat. Season the steak with salt and pepper.
Place the meat, scallions, and red peppers in the hot skillet and cook until the vegetables begin to brown and the steak is medium-rare, about 10 minutes total, turning the steak once and stirring the vegetables occasionally. Transfer the cooked meat and vegetables to a plate and tent with tinfoil to keep warm. Let the meat rest for 5 minutes to allow the juices to reabsorb.
Combine the soy sauce, vinegar, sesame oil, ginger, and kosher salt in a salad bowl and whisk to combine. Add the greens and toss with the dressing. Divide between 2 large dinner plates.
Slice the meat against the grain into very thin slices. Fan the meat over the salad greens and arrange the cooked scallions and peppers alongside the meat. Serve immediately.

Spinach Salad with Shrimp and Roasted Pepper Vinaigrette

It’s important to use spinach leaves in this salad. Normal salad greens won’t stand up to the warm vinaigrette dressing.

INGREDIENTS | SERVES 4

³⁄₄ cup sliced almonds

9 ounces (about 8 lightly packed cups) baby spinach

5 tablespoons extra-virgin olive oil, divided

1 pound medium-sized shrimp, peeled and deveined (tail optional)

Salt, to taste

4 ounces jarred roasted red peppers, drained and cut into thin strips (about ¹⁄₂ cup)

¹⁄₄ cup thinly sliced shallots

¹⁄₄ teaspoon salt

¹⁄₈ teaspoon ground black pepper

1¹⁄₂ tablespoons sherry vinegar

Bag It

There are many convenience packages of salad greens available in the produce section of your grocer. Take a minute to read the labels, because many of the newer greens additions are actually “kits” that contain everything to make the salad, including hidden carbs.

Toast the almonds in a large nonstick skillet over medium heat until lightly browned, about 3 minutes. Shake the pan frequently and turn the almonds to prevent scorching. Place the spinach in a serving bowl and sprinkle the almonds on top.
In a large skillet over medium-high heat, add 2 tablespoons of the oil, add the shrimp, and cook until just starting to turn pink, about 1¹⁄₂ minutes. Turn the shrimp over and cook through (the center will be opaque), about 45 seconds. Transfer the shrimp to a plate, season with salt, and set aside.
Lower the heat to medium and add the remaining 3 tablespoons oil, the red peppers, shallots, ¹⁄₄ teaspoon salt, and pepper. Cook until the shallots soften, about 2 minutes. Remove from heat and whisk in the vinegar.
Pour the warm dressing over the spinach and toss. Divide the spinach salad among 4 plates and arrange the shrimp on top. Serve immediately.

Garlic Ranch-Style Dressing

This is a rich and creamy treat that is great on greens or drizzled over grilled fish or chicken.

INGREDIENTS | SERVES 6

2 teaspoons minced garlic

2 teaspoons garlic powder

¹⁄₂ cup mayonnaise

¹⁄₂ cup sour cream

3 teaspoons Dijon mustard

3 tablespoons freshly squeezed lemon juice

¹⁄₄ teaspoon seasoned salt

Freshly cracked black pepper, to taste

Combine all the ingredients in a small nonreactive bowl and whisk to combine. Refrigerate, up to 4 days, until ready to use.

Homemade vs. Store-Bought

There are a number of delicious dressings in the refrigerated section of your local supermarket, but homemade dressings are still better—both in taste and nutrition. The other advantage of homemade dressings is that you can customize them to your own taste.

Cilantro and Red Onion Dressing

A great dressing for a summer salad that can include any fruits such as strawberries or mandarin oranges.

INGREDIENTS | SERVES 6

2 tablespoons finely chopped red onion

¹⁄₂ teaspoon ground ginger

3 tablespoons slivered almonds

1 tablespoon sesame seeds

1 teaspoon anise seeds

3 tablespoons chopped fresh cilantro

¹⁄₄ teaspoon paprika

2 tablespoons white wine vinegar

3 tablespoons freshly squeezed lemon juice

¹⁄₂ cup extra-virgin olive oil

¹⁄₄ teaspoon seasoned salt

Combine all the ingredients in a medium-sized nonreactive bowl and whisk to combine. Taste and adjust seasoning as desired. Remix just before serving. Refrigerate any unused portion and bring to room temperature before serving.

Creamy Asian Dressing

You can use this as a dressing for chicken salad and add a small amount of water chestnuts, sprouts, and scallions for added crunch.

INGREDIENTS | SERVES 6

³⁄₄ cup mayonnaise

¹⁄₄ cup sour cream

2 tablespoons tamari

1 teaspoon minced garlic

2 tablespoons rice wine

1 teaspoon honey

¹⁄₄ cup thinly sliced scallion

Freshly cracked black pepper, to taste

Combine all the ingredients in a nonreactive bowl and whisk until well blended. Taste and adjust seasoning as desired. Refrigerate until ready to use.