Salad Days

Those of us growing up during the 1950s and early '60s frequently associated the word salad as synonymous with a lettuce-and-tomato-and-sometimes-an-onion concoction with an oil-and-vinegar dressing. Sure, sometimes there would be potato salad (a Big Deal at our house) or the occasional Waldorf salad, one had one someplace fancy. (We won't even mention the Jello-mould salad, a jiggling concoction with its very own moulding tin, usually with bits of fruit cocktail suspended inside.) No wonder many of us viewed salads as either: a) boring, b) lame, or c) something to be changed.

Now, I have no qualms with the occasional lettuce-and-tomato-and-sometimes-an-onion salad, occasional being the operative word, here. And I definitely love potato salad. But please...if you're going to bring me jello, with or without fruit suspended in it, please don't call it salad. Dessert? Yes. Snack? Okay. Salad? Um....no.

With that in mind, today's offerings are definitely not your run-of-the-mill boring salads. Enjoy!

DECADENT TROPICAL FRUIT SALAD

Not sure where this one came from, but it would almost make for a nice dessert or afternoon treat.

1 (8 oz.) package cream cheese, softened

2 (6 oz.) containers lemon yogurt

3/4 cup sugar

3 bananas, diced

1 (20 oz.) can crushed pineapple in juice, drained

1 (10-oz.) jar maraschino cherries, chopped and drained (reserve one whole cherry for garnish)

1/2 cup sweetened flaked coconut

1 cup chopped pecans

Mint leaves (for garnish)

In a large bowl, beat together first three ingredients until well mixed. Stir in remaining ingredients, except mint. Spoon into a 1 1/2-quart glass bowl. Garnish by putting reserved cherry in center and arranging mint leaves around it to form a flower. Cover and chill 1 to 2 hours before serving.

Number of Servings: 10-12

GRILLED SUMMER VEGETABLE SALAD WITH CHICKPEAS AND BASIL

Serves 4 to 6

Another one that I'm not sure on its origins. It had been on some recipe list that I'd once subscribed to, years ago. The writer, though, has added, "Enjoy the summer harvest with this delicious salad. Freshly grated parmesan provides the best flavor but experiment with other cheeses like feta, gruyère or Manchego, if you like."

2 tablespoons extra virgin olive oil, plus more for oiling the grill

1 yellow bell pepper, cored, seeded and quartered

1 red bell pepper, cored, seeded and quartered

1 small red onion, cut into thick rings

2 zucchini, thickly sliced lengthwise

2 yellow squash, thickly sliced lengthwise

2 cloves garlic, chopped

2 tablespoons red wine vinegar

2 tablespoons chopped basil

1 (15-ounce) can chickpeas, rinsed and drained

Salt and pepper to taste

1/2 cup grated parmesan cheese

Oil grill grates, then preheat grill to medium high heat. Working in batches, grill peppers, onions, zucchini and squash, flipping once, until just charred in parts and tender, 6 to 8 minutes total; transfer to a large platter as done. Set aside to let cool before cutting into bite-size pieces.

In a large bowl, combine grilled vegetables, garlic, vinegar, oil, basil, chickpeas, salt and pepper. Garnish with parmesan and serve immediately or cover and chill until ready to serve.

Nutrition Per serving (about 11oz/326g-wt.): 230 calories (80 from fat), 9 g total fat, 2.5 g saturated fat, 5 mg cholesterol, 620 mg sodium, 29 g total carbohydrate (7g dietary fiber, 5g sugar), 10 g protein

WATERGATE SALAD

The recipe ends with "From GE." Not sure, since it's an old email. This, like the infamous Jello salad, sounds more dessert-ish than actual side-dish.

Ingredients

1 small box (3-1/2 ounce) pistachio instant pudding mix

1 can (8 ounces) crushed pineapple

1 container (9 ounces) non-dairy frozen whipped cream topping, thawed

1 cup colored marshmallows

1 cup flaked coconut (optional)

Chopped nuts (optional)

Preparation

Mix all ingredients together and spoon into a casserole dish or bowl.

Top with additional colored marshmallows.

Chill until set.

TUSCAN BEAN SALAD

from Diabetic Gourmet. Great for a light summer lunch by itself!

Yield: 2 servings

Source: "Mix 'N Match Meals in Minutes for People with Diabetes"

Info: http://diabeticgourmet.com/book_archive/details/13.shtml

Ingredients

1 cup rinsed and drained small white beans (cannellini or navy)

1/4 cup diced red onion

1 (6 ounce) can white meat tuna packed in water

1/2 cup chopped fresh parsley, divided

2 tablespoons plus 2 teaspoons Paul Newman's Oil and Balsamic Vinegar Salad Dressing

Salt and freshly ground black pepper to taste

1/2 head red leaf lettuce

2 cups tomatoes, cut into 1/2-inch pieces

Directions

Place beans in a serving bowl and add onion.

Drain tuna and break into large flakes. Add to the beans. Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.

Arrange lettuce leaves on a serving platter and spoon salad over the leaves.

Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again. Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes with the remaining parsley and serve.

Nutritional Information Per Serving (1/2 of recipe): Calories: 352, Fat: 8 g, Cholesterol: 21 mg, Sodium: 612 mg, Carbohydrate: 36 g, Dietary Fiber: 10 g, Sugars: 8 g, Protein: 30 g

Diabetic Exchanges: 1-1/2 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat

AMAZING VEGAN "CHICKEN" SALAD

Another recipe that I have no clue of the origins. Maybe some vegetarian emailing list? Very yummy, though.

Serves 4

Ingredients (use vegan versions):

2 cups vegan "chicken" tenders

1/4 cup diced celery

1/4 of a small onion, diced

5 to 10 thinly sliced grapes

1/4 cup slivered almonds

1 teaspoon of sweet relish

pinch of baby dill

salt and pepper to taste

4 heaping tablespoons of Veganaise

Directions:

Fry up the "chicken" tenders in a bit of oil. Let them thaw and brown until they are golden (about 10 minutes). Toast the slivered almonds in the oven for a few minutes (5 to 7 min.) Remove both "chicken" and almonds from heat and let cool for a few minutes. Cut up the tenders so they are a bit smaller. Add 2 tablespoons of veganaise to the "chicken" tenders. Chop up the celery, onion, grapes, and dill. Add to the "chicken" and veganaise and stir. Add the other two tablespoons of veganaise and almonds to the mixture. Add a bit of sweet relish, salt, and pepper to taste. Stir and enjoy! This is incredibly delicious!!