The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [85]
3. Sprinkle the dried cranberries over the salad greens in a bowl; toss to combine. Divide the salad among serving plates. Using a vegetable peeler to shave thin slices, divide the cheese among individual salads. Serve with cranberry vinaigrette on the side.
FIT TO EAT RECIPE PER SERVING: 140 CALORIES, 9 G FAT, 5 MG CHOLESTEROL, 15 G CARBOHYDRATE, 192 MG SODIUM, 3 G PROTEIN, 2 G FIBER
mixed baby lettuces with anchovy vinaigrette
SERVES 6
1 teaspoon Dijon mustard
6 anchovy fillets, rinsed and mashed
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
Freshly ground pepper
Mixed baby lettuces, for serving
In a food processor, combine the mustard, anchovies, and lemon juice. Process until smooth. With the machine running, add the oil in a steady stream until smooth and emulsified. Stir in the parsley; season with pepper. Serve in small bowls, with lettuces on the side for dipping.
iceberg lettuce with blue cheese dressing and toasted almonds
SERVES 4
2 ounces whole shelled almonds
4½ ounces blue cheese, crumbled
1½ tablespoons fresh lemon juice
1/3 cup buttermilk
1½ tablespoons olive oil
Freshly ground pepper
1 head iceberg lettuce, cut into 4 wedges
1 Granny Smith apple, cored and cut into ½-inch cubes
1. Preheat the oven to 350°F. Spread the almonds on a rimmed baking sheet, and bake until lightly toasted, 7 to 8 minutes. Let cool, then coarsely chop.
2. In a medium bowl, whisk together the cheese, lemon juice, buttermilk, and oil until smooth, and season with pepper.
3. Break each lettuce wedge in half. Divide among 4 plates; top with apple cubes. Spoon dressing over each serving. Garnish with almonds, and serve.
FIT TO EAT RECIPE PER SERVING: 290 CALORIES, 22 G FAT, 25 MG CHOLESTEROL, 14 G CARBOHYDRATE, 478 MG SODIUM, 12 G PROTEIN, 5 G FIBER
asian pear salad
SERVES 4
4 cups mixed frisée, baby arugula, and other small greens (about 11 ounces)
8 dates, pitted and quartered lengthwise
8 slices prosciutto (about 4 ounces), sliced into ¼-inch-wide strips
8 sprigs mint, leaves picked from stems (about 1 cup)
1 Asian pear, cored and sliced into ½-inch wedges
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
In a large bowl, toss together the greens, dates, prosciutto, mint, and pear. In a small bowl, whisk together the lemon juice and oil; season with salt and pepper. Pour the mixture over the salad. Toss to combine well, and serve immediately.
hearts of lettuce with russian dressing
SERVES 8 TO 10
3 small heads lettuce
1½ cups mayonnaise
½ cup ketchup or chili sauce
½ cup sour cream
½ cup finely chopped cornichon or sweet pickle relish
2 tablespoons chopped fresh dill
4 teaspoons chopped drained capers
2 shallots, finely chopped
Cut the lettuce in wedges; arrange in a bowl. Whisk together the remaining ingredients. Pour over the lettuce; serve. The dressing can be stored, refrigerated, up to 1 week.
farmstand raw vegetable salad
SERVES 6
Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.
6 ounces sugar snap peas, sliced diagonally into 1-inch lengths
2 Kirby cucumbers, sliced
2 ears fresh corn, kernels cut off cobs
12 baby Chioggia beets, scrubbed and halved lengthwise
1 lemon, halved
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
In a large bowl, combine the peas, cucumbers, corn, and beets. Squeeze the lemon juice over the vegetables, and drizzle with the oil. Season with salt and pepper. Toss to combine, and serve at room temperature.
haricots verts and goat cheese salad with almonds
SERVES 6
2 ounces whole almonds (about ½ cup)
Coarse salt