For the Salad Days of Summer, a Couple of Our FavoritesJuly 21st, 2009 by Ali
Try out a couple of summer salad recipes from our Eat, Drink & Be Chinaberry cookbook (sorry, out-of-print).
SUMMER IN THE MEDITERRANEAN SALAD
This makes enough for an army of hungry eaters or for a few days of yummy salad eating.
-Patti Pitcher; Seattle, Washington
1 lb flaggolet beans (the small greenish Italian bean-very yummy)
3 giant tomatoes, diced
2 large cucumbers, peeled and diced
1 red pepper, diced
Small handful of each: basil, dill and oregano-mince
1-1/2 cup feta cheese, crumbled (I use sheep feta-Valbreso)
Cook beans until deliciously tender. Add minced herbs, diced vegies and crumbled feta. Dress lightly with equal parts of:
One clove garlic, minced (or more if you love garlic)
Salt and pepper to taste
Stir and eat.
CURRIED CHICKEN SALAD
A perfect choice for a cold buffet; not peppery.
-Joan Barasovska; New Orleans, Louisiana
1 chicken, cooked, meat diced
1 cup chopped celery
1/2 cup chopped scallions
1 cup chopped green grapes (seedless)
1/2 cup mayonnaise
1/2 cup sour cream
1 T lemon juice
2 tsp curry powder
1/2 tsp cumin
1/2 tsp tumeric
Salt to taste
Chopped parsley to garnish
Cover chicken with water, bring to boil, skim foam, reduce heat, simmer one hour, remove from pot, cool, remove chicken from bones and skin, dice and place in large bowl.
Add celery, scallions, grapes.
Mix mayo, sour cream, lemon juice, curry, spices in a small bowl until smooth. Pour over salad, mix gently, refrigerate several hours.