Summer Salads Provide Healthy Nutrients, Great Taste

(Page 2 of 2)

June 2009
By Family Features 
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Place Romaine, radicchio, parsley and shallots in large bowl and toss gently. Arrange pears, pecans and dried cherries over greens. Pour dressing over salad and toss gently. Top with feta cheese, if desired. Yields 6 servings.

RELATED CONTENT

Warm Pasta Salad with Pecans and Spinach

8 ounces rigatoni pasta
¼ cup Italian or Greek dressing
2 tablespoons olive oil
½ cup chopped sweet onion
1 clove garlic, minced
5 ounces baby spinach
1 cup ricotta cheese
½ teaspoon kosher salt
Freshly ground black pepper, to taste
½ cup toasted pecans

In a saucepan, cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Drain and transfer pasta to a large bowl. Add dressing and toss gently. Keep warm.

Heat olive oil in a skillet over medium-high heat. Add onion and sauté for 3 to 4 minutes, or until they begin to become translucent. Add garlic and sauté for another minute, stirring constantly. Add spinach and continue sautéing until the spinach just begins to wilt, 2 to 3 minutes.

Stir sautéd mixture into pasta; add ricotta cheese. Season with salt and pepper. Top with toasted pecans. Yields 4 servings.

Salmon Niçoise Salad

1 salmon filet (about 8 ounces)
2 teaspoons olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 lemons, cut in half
6 small red new potatoes
1 cup fresh green beans
3 hard-cooked eggs, peeled and sliced
1 cup pecans
1/3 cup Niçoise olives
2 tablespoons capers
½ cup cherry tomatoes
¼ cup blue cheese dressing

Prepare coals in a barbecue grill. Brush salmon with olive oil and season with salt and pepper. Grill salmon, skin side down, until just cooked through, 3 to 5 minutes. Place lemons, cut side down, on grill with salmon and grill until they begin to brown. Remove lemons and salmon from grill and set aside.

Cut potatoes in half and steam until tender, about 15 minutes. Steam green beans until just tender. Chill both until ready to use.

Arrange lemons, potatoes, green beans, egg slices and pecans on a serving platter; top with salmon. Arrange olives, capers and tomatoes around salmon. Serve with dressing. Yields 2 servings.

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