Everyday Food - Martha Stewart Living Magazine [13]
PER SERVING: 70 calories; 3.7 grams fat; 1.3 grams protein; 8.7 grams carbohydrates; 2.2 grams fiber
WATERMELON AND FETA SALAD
2 tablespoons white-wine vinegar
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 bunches arugula, washed well and dried
¼ red onion, thinly sliced
1½ pounds chilled seedless watermelon, rind removed, cut into small chunks (2 to 3 cups)
4 ounces feta cheese, crumbled
In a small bowl, whisk together vinegar and oil; season with salt and pepper. In a large bowl, combine arugula and onion; toss with dressing to taste. Add watermelon and feta, and gently toss. Serve immediately. SERVES 4
PER SERVING: 199 calories; 13.5 grams fat; 7.1 grams protein; 15 grams carbohydrates; 2 grams fiber
SPINACH, PEAR, AND BLUE CHEESE SALAD
2 ripe but firm Bartlett pears, peeled
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch spinach, washed well and dried
4 ounces blue cheese, sliced or crumbled
3 tablespoons sliced almonds
1 With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
2 In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately. SERVES 4
PER SERVING: 237.8 calories; 17.5 grams fat; 7.3 grams protein; 14.7 grams carbohydrates; 3.1 grams fiber
NAPA CABBAGE SALADS
Napa, or Chinese, cabbage (not to be confused with bok choy) has a delicate taste and tender, ruffly leaves. Here one head is divided into two salads—one with Asian-style ingredients and the other with apples and caraway.
2 tablespoons rice-wine vinegar (unseasoned)
1 tablespoon Dijon mustard
1 tablespoon grated peeled fresh ginger
3 tablespoons vegetable oil, such as safflower
1 teaspoon toasted sesame oil
Coarse salt and freshly ground pepper
½ head napa cabbage (½ pound), cored and cut into bite-size pieces
1 red bell pepper, ribs and seeds removed, thinly sliced
¼ cup coarsely chopped cilantro, plus sprigs for garnish
¼ cup coarsely chopped roasted unsalted peanuts
1 In a small bowl, whisk together vinegar, mustard, ginger, and both oils until dressing is smooth and combined. Season with salt and pepper.
2 In a large bowl, combine cabbage, bell pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine. Serve immediately, garnished with cilantro sprigs. SERVES 4 AS A STARTER
PER SERVING: 193 calories; 16.6 grams fat; 4.2 grams protein; 8.4 grams carbohydrates; 2.9 grams fiber
1 teaspoon caraway seeds
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
½ head napa cabbage (½ pound), cored and cut into bite-size pieces
2 apples, cored and thinly sliced
1 In a small skillet over medium heat, toast caraway seeds, swirling skillet, until seeds are fragrant and beginning to pop, 2 to 3 minutes; transfer to a plate.
2 In a small bowl, whisk together vinegar, mustard, and oil until dressing is smooth and combined. Season with salt and pepper.
3 In a large bowl, combine cabbage and apples. Add dressing to taste, and toss to combine. Serve immediately, sprinkled with caraway seeds. SERVES 4 AS A STARTER
PER SERVING: 155 calories; 10.6 grams fat; 1.9 grams protein; 13.4 grams carbohydrates; 3.2 grams fiber
ROASTED PORTOBELLO SALAD WITH BLUE CHEESE
Roasting the portobello mushrooms deepens their flavor and makes them tender and meaty. To clean them, wipe the caps with a damp paper towel (do not soak).
SERVES 4 AS A STARTER PREP TIME: 15 MINUTES TOTAL TIME: 30 MINUTES
3 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
⅔ cup olive oil
4 large portobello mushrooms (1½ pounds),