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Wednesday Specials From Chef Lyons

Daily Specials

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Salads are visually appealing and add texture, variety and color to meals. They are a good source of fiber and low in calories. There are many variations of the congealed salad or tossed green salad.

A combination of different types of lettuce creates a more flavorful and colorful salad. Listed below are descriptions of the most common varieties of lettuce:

ICEBERG: A compact head of light green leaves with a very mild flavor. This is the most commonly-used head lettuce.

LEAF GREEN OR RED LETTUCE: This lettuce is darker green and grows in leafy bunches. The leaves have curly edges and a quite flavorful.

BOSTON: Also known as Butterhead, it has light green leaves which form a loose, rather than compact, head. It is very tender, yet crisp, and has a mild flavor.

BIBB: Also known as Limestone, it resembles Boston lettuce in shape and flavor; however, it is smaller and more delicate.

ROMAINE: It is a bunch of long, dark green, spoon-shaped leaves. It has a pungent flavor and coarser texture than most head lettuce.

SPINACH: Although this is not actually a lettuce, the tender green leaves give a delightful and unique taste and color to green salads.

Although many hundreds of bottled salad dressings are on the market, a homemade dressing adds that "something special" to any salad. Homemade croutons are like a cherry on a hot-fudge sundae, the crown to perfection.
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8 to 12 large leaf green lettuce leaves

1 small onion, thinly sliced

1 small green pepper, diced

1 carrot, peeled and grated

1 cucumber, un-peeled, thinly sliced

4 ounces sliced cooked turkey

4 ounces sliced cooked ham

4 hard-boiled eggs, peeled

2 tomatoes, cut into wedges

4 ounces (1 cup) grated cheddar cheese

1 cup Crunchy Croutons

dressings of your choice

Serve with a variety of different salad dressings, such as Blue Cheese Supreme, KC Sweet and Sour Dressing, or Thousand Island Dressing.

VARIATIONS:

Add 1/4 cup Overnight Marinated Bean Salad to each salad.

Add 2 fresh mushrooms, sliced, to each salad.
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1 pound whole cranberries

2 (3 ounce each) packages of lemon gelatin

2 cups boiling water

2 cups sugar

2 oranges, peeled, sectioned and chopped

1 cup chopped nuts, pecans or walnuts

To serve, un-mold on serving plate. On a salad place, shred 1/4 cup lettuce for each plate. Place a wedge of molded salad, and top with 1 teaspoon mayonnaise. Place a maraschino cherry on top
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1 envelope unflavored gelatin

1-1/2 cup water

2 tablespoons sugar

juice of 1 lemon

1/2 cup cranberry sauce

1 cup raw chopped celery (3-4 stalks)

1/2 cup crushed pineapple, drained

1/2 cup chopped pecans

Add celery, pineapple and pecans. Mix thoroughly and pour into mold. Refrigerate until congealed, several hours or overnight. Just before serving, un-mold on plate.
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To make salad, use equal amounts of the following:

mandarin oranges, well drained

miniature marshmallows

shredded coconut

bananas, peeled and sliced

fruit cocktail, well drained

To serve, place on bed of shredded lettuce or lettuce leaves broken into pieces. Sprinkle with cinnamon and 1/2 teaspoon sugar for each serving.

Fruit Salad Dressing

1 pint of sour cream for every 4 cups of fruit

2 tablespoons sugar for each pint of sour cream
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1 bunch leafy green lettuce

1 purple onion, peeled and thinly sliced

4 to 6 fresh mushrooms, sliced

1 (4 ounce) package Feta cheese

1-1/2 cups Crunchy Croutons

1/2 recipe KC Sweet and Sour Dressing

Shake salad dressing before pouring over salads.

VARIATIONS:

Evenly divide 1 small can mandarin oranges, drained, among the salad plates.

Substitute 1 cup grated cheddar cheese.
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1 (8 ounce) can crushed pineapple, drained and juice reserved

1 (16 ounce) can grapefruit sections, drained and juice reserved

1/4 cup sugar

1 small (3 ounce) package lime gelatin dessert mix

1/2 cup low-calorie mayonnaise

6 maraschino cherries, quartered (optional)

1/4 cup chopped pecans (optional)

Add reserved grapefruit and pineapple juice to a small bowl and stir to mix. Pour 2/3 cups of reserved juice into saucepan. Add sugar and lime gelatin mix, heat until sugar is dissolved. Remove from heat. With wire whisk, stir in mayonnaise until well blended. Add pineapple, grapefruit, cherries and pecans. Pour into prepared 9-inch square pan or a mold

Chill until set and firm. Un-mold and serve on a bed of lettuce. If desired, top each serving with 1/2 teaspoon low-calorie mayonnaise and 2 teaspoons grated cheddar cheese. 

2 (3 ounces each) packages orange-pineapple gelatin mix

1 cup boiling water (including reserved mandarin orange juice)

1 (11 ounce can) mandarin oranges, drained and juice reserved

1 (13 ounce) can crushed pineapple, undrained

4 ounces (1/2 pint) sour cream

1 cup chopped pecans

1/4 cup shredded coconut

6 to 8 maraschino cherries

Place gelatin mix in a heat-proof mixing bowl. Add reserved mandarin orange juice to a glass measuring cup. Fill cup to the 1-cup line with water. Microwave for 2 to 3 minutes on high until water boils. Pour boiling water over gelatin mix and stir until gelatin dissolves. Cool slightly. Add mandarin oranges, pineapple, and pecans to the gelatin mixture. Stir in sour cream and mix until well blended. Pour mixture into prepared dish.

Refrigerate until several hours or overnight. Cut into small rectangles. Place on bed of lettuce. Sprinkle each piece with coconut and top with a cherry.
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3 tomatoes, cut into wedges

2 cucumbers, un-peeled, thinly sliced

1 purple onion, cut into thin wedges or slices

1 (8 ounce) bottle zesty Italian salad dressing

1 head Iceberg lettuce, shredded

4 ounces (1 cup) shredded cheddar cheese

1-1/2 cups Crunchy Croutons

salad dressings of your choice

Place lettuce on salad plates. Drain tomato mixture and place in center of each plate. Sprinkle cheese and croutons on top. Serve with salad dressing.
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fresh spinach, torn in small pieces, large stems removed

green leaf lettuce, torn in small pieces

2 hard boiled eggs, chopped or grated

1 package frozen green peas, thawed & drained

1 small purple onion, cut in thin slices and separated into rings

6 fresh mushrooms, washed, dried and thinly sliced

4 to 5 pieces bacon, cooked crisp and crumbled

1/2 cup sour cream

1/2 cup low-calorie mayonnaise

1 tablespoon sugar

2 ounces (1/4 cup) grated Parmesan cheese or Swiss cheese

Can be served without tossing. If you prefer, it can be tossed just before serving.

VARIATION: Add 1/4 cup sliced celery or 1/4 cup water chestnuts.
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Use 4 to 6 cups of any mixture of the following drained vegetables:

Canned Vegetables	Fresh Vegetables
green beans sliced mushrooms  kidney beans  green peas  navy beans yellow wax beans chili beans corn butter beans	carrots, blanched purple onions, sliced cabbage, finely shredded green pepper strips

A popular combination is: 2 cans green beans, 1 can waxed beans, 1 onion thinly sliced, 2 cups shredded cabbage, and 1 can sliced carrot.

Marinade

1-1/2 cups vinegar

1-1/2 cups sugar

2/3 cup cooking oil

Lower Cholesterol Marinade

1-1/2 cups vinegar

3/4 cups sugar

1/3 cup light olive oil or canola oil
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1 envelope unflavored gelatin

1/4 cup sugar

1/2 cup water

1/4 teaspoon lemon juice

1/2 teaspoon vinegar

1-1/2 teaspoon cream-style prepared horseradish

1/2 cup celery, finely diced

1/4 cup diced green onions

1 (16 ounce) can julienne-style beets, drained, liquid reserved

In saucepan over medium heat, cook gelatin, sugar and 1/2 cup water, stirring constantly, until gelatin is dissolved. Remove pan from heat.

Add enough water to beet juice to make 1 cup liquid. Pour into saucepan. Add lemon juice, vinegar and horseradish to gelatin mixture. Refrigerate until mixture is slightly thickened. Stir in celery, spring onions, and beets. Chill until congealed.

Serve on a bed of Iceberg or other variety of lettuce. Garnish with 1/2 teaspoon mayonnaise on top, if desired.

VARIATIONS: Substitute 1/2 cup grated carrots in place of the celery.

Preparation Tip

If you prefer to use "pickled" beets, omit the vinegar, lemon juice and sugar, as this is what "pickles" the salad.
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6 to 8 fresh spinach leaves, washed and coarse stem removed

1 hard-boiled egg

1 fresh mushroom, sliced

1 teaspoon bacon bits

1/2 green onion, thinly sliced

2 tablespoons KC Sweet and Sour Salad Dressing OR 2 tablespoons Russian Salad Dressing

VARIATION: Add 1 tablespoon crumbled blue cheese to top of each salad.
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8 large leaves Leaf Green lettuce

1 apple, pared and sliced

1 pear, pared and sliced

1 tablespoon raisins

1 tablespoon hot water

1/4 cup chopped pecans

Fruit Salad Dressing (recipe follows)

Fruit Salad Dressing

2 tablespoons low-calorie salad dressing or low-calorie mayonnaise

2 teaspoons sugar

1 teaspoon lemon juice

1 (8 ounce) carton sour cream

1/2 cup no-fat buttermilk

1/2 cup low-cholesterol mayonnaise

2 teaspoon fresh minced garlic

1/2 to 1 teaspoon onion salt

2 tablespoons olive oil

8 ounces blue cheese, crumbled

Serve on salads, as a dip with fresh vegetable strips, or with celery strips and Spicy Buffalo-Style Chicken Wings.

VARIATION: Add an additional 1 teaspoon garlic salt

Preparation Tip

When this dressing is first made, it is very stiff. However, after it chills for several hours it thins out and becomes just the right consistency for pouring.
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1/2 cup vinegar

1/2 cup sugar

1/3 cup salad oil

1 teaspoon salt

Try this dressing over a lettuce salad with fresh orange slices, purple onion and feta cheese.

VARIATIONS: Add 2 tablespoons catsup to dressing mix.

Dietetic Version

Substitute 12 packets Equal, OR 8 packets Sweet and Low, OR 16 tablets of Equal for the 1/2 cup sugar. 

1/4 to 1/2 cups sugar

1/4 cup vinegar

1 tablespoons worcestershire sauce

1 tablespoon soy sauce

1 tablespoon lemon juice

2 tablespoons water

1 teaspoon basil

1 teaspoon garlic salt

1-1/2 teaspoons prepared mustard

2 tablespoons finely chopped onion

1/4 to 1/2 cup olive oil

1/2 to 3/4 cup catsup

Delicious served over Spinach Salad Delight.
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1/2 cup low-calorie mayonnaise

1/4 teaspoon paprika

1/4 cup diced sweet pickles, drained

1 tablespoon chili sauce

1 tablespoon minced onion

1 egg, chopped or grated

VARIATION: Add 1 tablespoon chopped green olives.
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The following toppings add a little variety, and a lot of taste, to salads. Give each one a try and see how you like it!

roasted peanuts

raisins

shredded coconut

bacon bits

croutons

sliced olives

alfalfa sprouts

1 loaf thick-sliced Italian Bread or any stale bread

1/2 cup cooking oil

1 teaspoon garlic salt

1 teaspoon oregano

1 teaspoon basil

2 teaspoon Morton's Nature's seasoning

Stack several slices of bread on a cutting board. Cut stack of bread into 5 strips. Turn cutting board 90 degrees, and repeat this cutting process, cutting each strip into pieces 1-inch squares. On each of two (2) 11x15-inch pans, place half of bread cubes in single layers.

In shaker bottle with holes in top, add oil, garlic salt, oregano, basil and Nature's Seasoning. Shake to mix well. Sprinkle mixture over bread cubes, and stir to mix well.

Place both oven shelves near the middle of oven. Place one pan on each shelf. Bake for 2 hours or until lightly golden browned and very crunchy. Remove pans from oven and cool. NOTE: Add crumbs from bottom of pan to toasted seasoned bread crumbs and use for breading chicken and pork chops.

Serve as a garnish for vegetable salads. When cooled, place in air-tight container. These will keep unrefrigerated for 1 month.

VARIATIONS:

If smaller croutons are desired, cut into smaller squares and reduce cooking time accordingly, but make sure that croutons are cooked until crunchy.

For spicier croutons, increase seasonings accordingly.

To sprinkle oil and seasonings evenly, place these in a large empty spice jar with a sprinkle top. Shake well to mix oil and seasonings. Sprinkle over bread cubes, stirring to distribute mixture.
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