SALAD SATURDAY

As summer approaches I begin to yearn for light, cool, entrees that are easy to prepare. We are outside a good bit enjoying the sunshine. Produce from the garden is abundant and salads are a healthy and easy choice for meals. I recently subscribed to EVERYDAY WITH RACHAEL RAY and have been enjoying the new format. In the June issue she has an insert entitled BUILD A BETTER SALAD. I loved the information on varieties of lettuces and the recipes for home made salad dressings. 

LETTUCE VARIETIES TO TRY:
KALE:Sturdy, with a subtle cabbagey flavor
BABY SPINACH:Delicate and earthy-best dressed immediately before serving.
BUTTER LETTUCE: Mild, tender leaves pair well with herbs
FRISEE: A feathery, mildly bitter green that stands up well to rich toppings like meat and eggs.
BABY GREENS: Little lettuces-best used with lighter dressings
ROMAINE: An all-purpose green with a nice crunch-the puckered leaves really grab onto heavy dressings.
RADICCHIO: A striking red veggie that is a bit bitter-perfect for mixing with other lettuces(also great for grilling)
ESCAROLE: A leafy green with a slightly bitter edge-stands up well to bold flavors and sweet stuff, like fruit.
ICEBERG: Crispy, crunchy- great in chopped slads or in the iconic wedge.
ARUGULA: A small green with a big peppery flavor-toss with other lettuces or serve solo.

HOME MADE DRESSING IDEAS:
BASIC VINAIGRETTE:
In a bowl, whisk together 1/4 c. red wine vinegar, 2 tbsp. Dijon mustard, 1 tbsp. minced shallot and 1/4 tsp. salt. Slowly drizzle in
 2/3 c. EVOO (extra virgin olive oil), whisking constantly; season with salt and pepper. Makes 1 cup.
BALSAMIC-swap the red wine vinegar for balsamic.
HERBY- Add a few tablespoons of chopped fresh herbs. Dill parsley, tarragon and chives are good choices.
ORANGE- Add 2 tbsp. orange juice and 2 tsp. fresh orange zest.

BETTER THAN BOTTLED:
CLASSIC CAESAR-Mash 2 anchovies, 1 tsp. minced garlic and 1/4 tsp. salt. Whisk in 2 tbsp. mayo, 2 tbsp. red wine vinegar, 1 tbsp. lemon juice, 1 tsp. Dijon mustard and 1/2 tsp. Worcestershire. Whisk in 1/2 c. EVOO, then 1/4 c. grated Parmesan; season. Makes 1 cup.
TANGY RANCH-Whisk 2 minced garlic cloves, 1 tbsp. Worcestershire sauce and 1 tbsp. white wine vinegar. Mix in 1/3 c. mayo, 1/4 c. sour cream and 1/4 c. milk. Stir in 2 tbsp. each fresh parsley, dill chives; season. Makes 1 cup.
HONEY MUSTARD-Put 1/2 cup brown or yellow mustard, 1/4 c. honey, 1/4 c. olive oil(not EVOO) and 1/2 tbsp. lemon juice in a jar. Cover and shake until blended; season. Makes 1 cup.
SMOKY FRENCH- Put 1 minced garlic clove, 1/3 c. ketchup, 1/3 c. red wine vinegar, 1/4 c. EVOO, 2 tbsp. mayo and 1 tsp. hot smoked paprika in a jar. Cover and shake until blended; season. Makes 1 cup.
BLUE CHEESE- Mash 6 oz. crumbled blue cheese, 1/3 c. sour cream and 1/4 c. mayo. Mix in 1/4 c. milk, 1/4 c. chopped chives, 2 tbsp. chopped shallot and 1 tbsp. white wine vinegar; season. Makes 1 cup.

*** I plan to "lighten" these up with fat-free sour cream, skim milk, and light mayo.