Simple, Tasty Salads as Entrees or Sides

Pear Lauraire, Figgy Salad, Cabbage Salad Recipes

© Laura Harrison McBride

May 5, 2009

While the simplest versions of these salads make good vegetarian meals, adding meat can make them heartier for non-vegetarians. Or, add non-meat dishes that will appeal to meat-lovers as well to make a more substantial meal.

Pear Lauraire

While pears are fall fruits, decent ones are nonetheless available all year round and can work as part of a side salad or a luncheon main dish, even when they are not quite as crisp for eating plain as they are in the fall. This simple salad consists of no more than a few lettuce leaves, half a pear, some whipped cream and bleu cheese, and some optional toppers.

Ingredients:

• Butter lettuce
• Fresh pears
• Whipped cream
• Bleu cheese
• Optional bacon or chicken strips

Method:

1. For each serving, wash and dry and set on a salad plate two or three leaves of butter lettuce.
2. Peel pears.
3. Halve pears, removing seeds.
4. For each side salad serving, place one half on prepared lettuce leaves; for main dish luncheon serving, use two halves.
5. Combine, for each pear, two tablespoons whipped cream with 1 tablespoon crumbled bleu cheese.
6. Top pear with cream/cheese mixture.
7. Serve.

NOTES: You can add protein to the recipe to use it as a luncheon main dish by crumbling bacon over the top of each serving, or laying strips of cooked chicken breast on top. Or, you can pair it with one of three vegetarian soups for a veggie feast.

You might consider a variation of this salad to round out a spicy Indian-style vegetarian meal, as well. Or, substitute candied peel for the bleu cheese, and serve the filled pear atop a pineapple slice for a very fruity, and refreshing spring or summer dessert.

Figgy Salad

This, too, is reminiscent of fall, but is so filling that it can easily be a spring or summer main dish as well.

Ingredients:

• 1 head Romaine lettuce
• ¾ cup dark figs, chopped medium fine
• ½ to 1 cup pecans, chopped medium fine
• Walnut oil (or other light oil, preferably not olive oil)
• Raspberry-flavored vinegar
• Salt
• Sugar

Method:

1. Wash and dry lettuce.
2. Tear lettuce into bite-size pieces and place in wide, flat bowl. (A pasta serving bowl is great.)
3. Add chopped figs and chopped pecans.
4. Mix 6-8 tablespoons oil with 2 tablespoons raspberry-flavored vinegar (more oil if you like less tang).
5. Add a dash of salt and a pinch of sugar.
6. Whisk.
7. Drizzle over salad.
8. Toss salad.
9. Adjust for tartness/sweetness by adding more vinegar/sugar if preferred and tossing again.

NOTE: Make this into a main dish salad by adding up to a pound of sautéed sea scallops, allowed to return to room temperature before adding.

Cabbage Salad

A form of Cole slaw, this salad has a tangy flavor and improves by resting for one day before serving.

Ingredients:

• 1 medium green cabbage
• Mayonnaise
• Milk
• Whole-grain Dijon mustard
• Salt
• Pepper
• Sugar

Method:

1. Shred cabbage as fine as you like it.
2. Sprinkle cabbage with two or three tablespoons apple cider vinegar, a pinch of salt and 1 teaspoon sugar.
3. Mix and allow to sit while you make the dressing.
4. Combine ¾ cup of mayonnaise (or a bit more for a larger head of cabbage), 2 tablespoons mustard, and sufficient milk to make a sauce the consistency of unset pudding.
5. Add to cabbage mixture and mix thoroughly.
6. Taste.
7. Add more salt, sugar or a dash of vinegar or mustard if needed.
8. Serve immediately, or store in refrigerator and serve 24 hours later. Mix before serving.

NOTE: This salad depends on the mustard for tang as much as the vinegar. Because everyone prefers a different level of tang-creaminess in cabbage salads/Cole slaw, be sure to taste test before you add the final dash of salt, sugar or vinegar.

Cabbage for spring salads

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