(NAPSA) – Craving something different to serve with favorite grilled foods? These two salads deliver on flavor and satisfy a wide range of tastes. Sunny citrus complements grilled fish, pork, and poultry. Savory potato is a delicious side to hamburger, sausage or lamb.
Ingredients
Sunny Citrus Salad
- 1 small bunch arugula separated and stems removed (or use spinach)
- 2 heads endive leaves separated and cores removed
- 2 navel oranges peeled and segmented
- 1 avocado peeled, pit removed and quartered, cut into thin fan slices, preferably Hass
- 2 ounces Jarlsberg cheese or Jarlsberg Lite, julienned
- 1/2 cup walnuts coarsely chopped
Vinaigrette
- 2 tablespoons canola oil
- 2 tablespoons orange juice
- 2 teaspoons red onion minced
- 1/8 teaspoon black pepper
- 1/8 teaspoon basil dried
New Potato-Cheese Salad
- 1 pound new potatoes small, cooked, cooled and quartered
- 1 tablespoon red onion minced
- 1 tablespoon red wine vinegar
- 1 1/2 pounds mixed mushrooms cleaned and sliced
- 2 tablespoons olive oil
- 2 tablespoons chives fresh snipped
- 2 tablespoons lemon juice fresh
- 1/2 cup Jarlsberg cheese shredded, or Jarlsberg Lite
- 1/2 cup walnuts coarsely chopped
Instructions
Sunny Citrus Salad
- Arrange equal amounts of arugula and endive in pattern across top of each plate. Place avocado fan on opposite side. Arrange citrus sections on either side of avocado. Top with cheese and walnuts.
Serve with Vinaigrette:
- In bowl, whisk together 2 tablespoons each canola oil and orange juice, 2 teaspoons minced red onion, 1/8 teaspoon each black pepper and dried basil.
New Potato-Cheese Salad
- In large mixing bowl, toss potatoes with onion and vinegar. In skillet, saute mushrooms in oil over medium heat until tender, about 2 minutes. Add chives and saute for 1 minute more. Stir in lemon juice. Divide potatoes between four plates and top with equal amounts mushroom mixture, cheese and walnuts. Serve warm or at room temperature.
- Upscale your barbecue, with a variety of condiments, from the traditional (pickle relish, ketchup, mayonnaise, grilled onions) to unique (artichoke or sun-dried tomato tapanades, chipotle sauce, fruit salsas, caponata). Have a few interesting cheese choices to top burgers, steaks, chicken or fish from a creamy Boursin to piquant Spanish Gran Maestre Manchego. For those with lactose sensitivity, offer fresh Chevrai or luscious goat Brie (such as Woolwich Dairy).
Notes
For more ideas, visit www.norseland.com.
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