Cooking two perfection

IT’S finally the salad
time of year. The offi-
cial first day of sum-
mer is here (today,
June 21), and we can
begin to dust off our
recipes for light meals
which combine fresh
vegetables, fruits and
nuts.

~ Actually, the cooler spring
weather this vear has been
perfect for salad greens, or
should [-say salad leaves,
because there are some really
excithig new lettuce varieties
to add colour to salads now.
1 also plant mesclun
greens every fate
winter/early spring and
either add them to my more-

ordinary lettuces, or create a
complete salad with those
interestingly- flavoured and
textured leaves and stems.

You can plant this mixture
of greens and lettu
pot on your sunny
dowsill; in a greenhouse; or
directly into the garden as
soon as the soil can be
worked.

Generally, ve used
Stokes se mesclun mix,
which is a delicious mix of
mustard greens, bok choys,
spinach, endive, kale, arugula
and lettuces, but I’m sure
that other companies now
provide mixtures too.

Or, just make up your
own.

The idea is to plant the
seeds thinly in a patch, then
snip all the young leaves in
about three weeks, using
sharp scissors or just hand-
snipping them leaf by leaf.
Most of them grow new
leaves which can be harvest-
ed again in a few days or a
week, depending on growing
conditions.

However, salads don’t
have to contain fresh greens.
Any mix of cold fruit and

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vegetables, raw or cooked,
with a dressing and herbs, is
considered a salad.
Experiment.
For chose days wh
is on the menu and there's
little or no lettuce around,
try this simple apple treat.

Apple Salad

2 apples

2% ¢. raisins

% c. sunflower seeds
2 Tbsp. parsley

4c. mayonnaise

Wash and core, but do
not peel the apples before
dicing them into bite-sized
pieces and putting them into
a bowl. Add the raisins, sun-
flower seeds, parsley and
mayo.

Mix all the ingredients
well and chill slightly before
serving.

Mediterranean Rice
Salad
This salad recipe may be
considered a starting point
for your own creation. The
garlic herb dressing would

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Wendy's Avocado and Papaya Salad

Everyone will love this delicious,
exotic-tasting salad. You could
substitue fresh fruits such as
mangos, peaches or even apricots
for the papaya in this recipe and
have a delicious, but different,

salad.

1 head cos lettuce
1 ripe papaya

1 large avocado

% red onion

also benefit from your special
touch.

lk c. rice

4 zucchini

4c. lettuce

2c. spinach

lc. alfalfa sprouts

Wash and dry a crisp, green vari-
ety of lettuce and tear into bite-
sized pieces into a salad bowl.

Cut the papaya in half and peel
it. Scoop out the seeds and save a
couple of tablespoons to add to

your favorite oil-and-vinegar-type
dressing to top this salad with.

Serves 4.

Ke. olives

Prepare the rice. Basmati
rice is very good in this
recipe, but if it is not avail-
able, any long-grain white or
brown rice may be substitut-
ed.

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mes IGE SPR Ye rN xttese SEKI

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iver

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chonce bo ae ther in eta rom al are
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Sun, June 25

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See the trains in moticn and kids can
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Slice the zucchini into
bite-size pieces and steam for
three to five minutes depend-
ing on your preference.

Shred the lettuce of your
choice: iceberg, butter, red-

See Vary following page