Switch a green salad for a bean salad, beet
Salad is more than a bowl of dressed greens, served as a first course.
Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings.
In the Mediterranean, “salad” includes everything from tabbouleh to white beans and prawns in a lemon dressing, to small plates of mezze, antipasti and tapas.
Other salad categories are based on beans, fruits, grains and proteins, such as meat, poultry, seafood (and although not part of Mediterranean cuisine or this book, tofu).
Vegetables need not be green: Think Beets and Greens with Yogurt Dressing and Moroccan Salad of Raw Carrots with Citrus Cinnamon Dressing.
Alternative dressings change the nature of the dish. Substitute walnut vinaigrette with the beet salad and it goes from Greek to French. Substitute tahini dressing and it becomes Middle Eastern.
From panzanella to parsley salad, some 140 mostly easy, healthy recipes (including 30 different salad dressings) will give new excitement to your daily “salad course.” You don’t need to buy a book, of course; you can find plenty of recipes online.
MINT VINAIGRETTE RECIPE
Here’s Chef Goldstein’s recipe for mint vinaigrette. Toss it with matchstick-sliced zucchini and carrots; use it with asparagus, bean salad, beet salad, carrot salad, citrus salad, grain salad (bulghur or quinoa, for example), seafood salad and spinach salad.
More about Chef Joyce Goldstein.
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