In The Kitchen

‘Tis the season… and I don’t mean for eggnog or fruit cake. It’s salad time in all its “lightness.” Easy to prepare and perfect for either a pool party, picnic on the beach (if allowed), or just for that light dinner at home. Add a light protein, maybe a fish dish, and you’re set… Enjoy and feel the “light!”

Cucumber, Olive, Radish, Arugula & Feta Salad

1 English hothouse cucumber, quartered lengthwise, cut crosswise into ½ inch wide pieces
1 bunch radishes, quartered
½ lb. Kalamata olives
1 bunch arugula, chopped
2 Tbsp. olive oil
1 Tbsp. lemon juice
Salt & pepper to taste
1/3 lb. feta cheese, cubed

Combine cucumber, radishes, olives and arugula in medium bowl. Add oil and lemon juice, toss to coat. Season with salt and pepper. Mix in cheese.

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Orange, Red Onion & Watercress Salad

1/3 C. extra virgin olive oil
¼ C. orange juice
1 Tbsp. red wine vinegar
1 Tbsp. balsamic vinegar
Salt and pepper to taste
2 large bunches watercress, trimmed
4 oranges, peel and white pith removed, cut crosswise into 1/3-inch rounds
1 small red onion, thinly sliced

Whisk first 4 ingredients in bowl. Season with salt and pepper. Arrange watercress, oranges and onion on platter. Pour vinaigrette over.

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Cannellini Hummus

2 12-oz cans cannellini, rinsed and drained
½ C lemon juice
½ C. tahini (sesame paste)
3 garlic cloves minced
11/2 tsp. chili powder

Combine first 5 ingredients in processor. Puree. If necessary, mix in enough water to thin to consistency of thick mayonnaise. Mix in 2 Tbsp. minced thyme. Season with salt and pepper

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Red Potato Salad w/Dill

2 lbs. red-skinned potatoes, cut into bite-size pieces
1 red bell pepper, chopped
1 onion, chopped
6 Tbsp. mayonnaise
6 Tbsp. plain yogurt
¼ C. chopped fresh dill
1 Tbsp. Dijon mustard
1 Tbsp. balsamic vinegar
1 Tbsp. prepared white horseradish

Cook potatoes in large pot of boiling water until tender. Drain, cool Slightly. Combine potatoes, bell pepper and onion in large bowl, whisk mayonnaise and all remaining ingredients in medium bowl. Pour half of dressing over warm potato mixture. Toss to coat. Let stand for 1 hour. Toss with remaining dressing before serving.

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Chilled Asparagus w/Sesame Vinaigrette

2 Tbsp. asparagus, trimmed
2 Tbsp. plus 2 tsp. Oriental sesame oil
1 Tbsp. plus 1 tsp. rice vinegar
1 Tbsp. plus 1 tsp. soy sauce
1 tsp. sugar
Sesame seeds, toasted

Cook asparagus until just crisp-tender. Drain. Rinse with cold water. Pat dry. Arrange on serving plate.

Mix sesame oil, rice vinegar, soy sauce and sugar in small bowl. Season dressing with salt and pepper to taste. Refrigerate asparagus and dressing. Spoon dressing over asparagus when ready to serve.