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I get very nervous at the thought that a major hurricane is coming our way and from the look of the latest interractive storm tracking on MSNBC, Ike is skirting the tip of Florida and might be coming up the Gulf of Mexico. That might mean that my hometown of Tampa is in tghe way of this mighty hurricane.
Now, I am not much of a drinker, so to calm my nerves, I cook. The rhythm of chopping, dicing and slicing soothes my nerves and takes my mind off the impending storm. Of course, if the storm does hit us and we are out of electricity, a cooler filled with ice and assorted containers of salads is the perfect thing to munch on with crackers.
Here are 4 different cool, refreshing salads I made this morning that are sure to delight your palate. We enjoy these salads in lieu of leafy ones once in a while to break the monotony of eating leafy salads 24/7. I also love to pack one of these as part of a healthy lunch for DH when he goes to work.
The first salad is one sold by Publix and it is deeeelicious!!! Their price is $7.99/lb. I charmed the Deli Manager and she gave me the recipe so that I can recreate it at home. 1/2 lb. of turkey and all the ingredients will yield a whopping 3 lbs. This salad has an oriental tone....yummy!
OVENGOLD TURKEY SLAW WITH SLICED ALMONDS
makes 3 lbs.
1/2 lb. sliced Boar's Head Ovengold Turkey
1/2 small green cabbage
1 scallion, chopped
1/4 cup honey roasted sliced almonds (Sunkist brand)
1 Tbsp. sesame seeds
FOR THE DRESSING:
1 cup water
2 1/2 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
squeeze of lime juice
1/2 tsp. sugar or 1 packet of sugar substitute
couple of grinds of fresh, black pepper
Slice the cabbage and chop it up roughly, place into a large mixing bowl. Slice the 1/2 lb. turkey lengthwise and then crosswise, add to bowl. Add chopped scallion and sliced almonds.
Make the dressing by whisking into another bowl all the dressing ingredients. Toss the dressing with the salad ingredients and transfer to a covered dish to keep in fridge.
Everybody has some version of this one...
BROCCOLI SALAD
serves 6
1 bunch of broccoli, use only the florets
1 small purple onion, finely chopped ( used only 1 teaspoon)
1/2 cup raisins
1/4 cup sunflower seeds
1/4 cup Oscar Meyer real Bacon Bits
fresh ground black pepper
1/2 cup grated sharp cheddar cheese (optional)
FOR THE DRESSING:
2/3 cup mayonnaise
1/4 cup sugar or Splenda Sugar Substitute
2 tsp. vinegar
squeeze of lime juice
3 Tbsp. water
Mix all salad ingredients in a large bowl. Whisk al salad dressing ingredients in a small bowl and blend the two together well. Store in an airtight bowl in fridge.
These last 2 are refreshing Middle Eastern salads....
MEDITERRANEAN CHICKPEA SALAD (GARBANZO SALAD)
serves 4-6
4 cups canned chickpeas, drained and rinsed
1/2 cup finely chopped red onion
1 cup red and green bell pepper, roughly chopped
1/2 cup finely chopped fresh parsley
pinch of ground red pepper
1 garlic clove, pressed
1 tsp. ground cumin
1 tsp. ground paprika
1/4 cup lemon juice
5 Tbsp. extra virgin olive oil
1/2 cup grated carrots
salt and pepper, to taste
Add all ingredients in a large bowl, toss gently to blend flavors and store in an airtight container in fridge.
MOROCCAN GRATED CARROT SALAD
serves 4-6
1 lb. grated carrots
1/2 cup raisins
5 Tbsp. olive oil
1 to 2 Tbsp. honey
juice of 1 lemon
1/2 tsp. ginger
1 tsp. cinnamon
1 Tbsp. parsley
salt and pepper to taste
Combine all ingredients and toss gently. Store in an airtight container in fridge.
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