Refreshing Salads

Southern Living, Apr 2008 by Gordon, Rebecca Kracke

Brighten your table with crisp, casual flair. We'll show you how.

Impress your family and friends by serving fashionable salads. The classic mix of sugared almonds, mandarin oranges, and red onions gets a flavor face-lift in our Crispy Sesame Salad Stack. Strawberry-Pineapple Iceberg Wedges (page 136) merges the elements of a fresh fruit cocktail with a typically savory salad. Both will liven up your taste buds with wonderful flavors and textures. They're easy enough to prepare during the week and add charm to any special occasion.

Crispy Sesame Salad Stack

MAKES 6 SERVINGS; PREP: 15 MIN.

For a more casual presentation, toss together all the salad ingredients, and serve the Sesame Won Ton Crisps on the side.

1 (8-oz.) package mixed salad greens, thoroughly washed

Sesame Won Ton Crisps

1 (8.25-oz.) can mandarin orange segments, drained

2 green onions, sliced

6 Tbsp. chopped cashews

Fresh Orange-Soy Vinaigrette

Salt and pepper to taste

1. Layer ½ cup salad greens, 1 Sesame Won Ton Crisp, 3 Tbsp. salad greens, 1 Sesame Won Ton Crisp, and 1 Tbsp. salad greens on a serving plate. Carefully tuck 1 Tbsp. mandarin orange segments into salad greens. Repeat procedure with remaining salad greens, won ton crisps, and orange segments. Sprinkle with green onions and cashews. Drizzle with Fresh Orange-Soy Vinaigrette. Sprinkle with salt and pepper to taste. Serve immediately.

Sesame Won Ton Crisps:

MAKES 12 PIECES; PREP: 5 MIN., BAKE: 6 MIN.

Although we liked the color contrast of the white and black sesame seeds, feel free to omit one and double the other. Sesame seeds are best stored in the refrigerator for up to three months.

12 won ton wrappers

1 Tbsp. melted butter

½ tsp. white sesame seeds

½ tsp. black sesame seeds

¼ tsp. kosher salt

1. Preheat oven to 425°. Place won ton wrappers on an ungreased baking sheet. Brush 1 side of each wrapper with melted butter; sprinkle with sesame seeds and salt.

2. Bake at 425° for 5 to 6 minutes or until golden brown.

Note: Won ton wrappers can be found in the refrigerated section of most supermarkets.

Fresh Orange-Soy Vinaigrette:

MAKES ABOUT ½ CUP; PREP: 10 MIN.

Orange juice replaces much of the oil you would typically find in most salad dressings for a lighter, tangier taste.

¼ cup rice vinegar

¼ cup orange juice

2 Tbsp. vegetable oil

1 Tbsp. soy sauce

2 Tbsp. dark brown sugar

1 tsp. freshly grated ginger

1/8 tsp. dry mustard

Salt to taste

1. Combine ¼ cup rice vinegar and next 6 ingredients in a food processor; pulse 3 to 4 times or until smooth. Season with salt to taste.

Strawberry-Pineapple Iceberg Wedges

MAKES 6 SERVINGS; PREP: 30 MIN.

Look for seeded melon halves in the produce department to save a little time.

1 (16-oz.) package fresh strawberries, hulled

½ medium pineapple, peeled and cored

½ medium honeydew melon

¼ small cantaloupe

2 Tbsp. chopped fresh mint

1 head iceberg lettuce, cored and cut into 6 wedges

Kosher salt and freshly ground pepper to taste

Yogurt-Poppy Seed Dressing

1. Cut first 4 ingredients into ¼-inch pieces (about 2 cups each cubed strawberries, pineapple, and honeydew melon and 1 cup cubed cantaloupe). Toss with mint.

2. Arrange 1 lettuce wedge on each of 6 serving plates. Top evenly with fruit mixture. Sprinkle with salt and pepper to taste. Drizzle with Yogurt-Poppy Seed Dressing.

Yogurt-Poppy Seed Dressing:

MAKES 1 CUP; PREP: 10 MIN.

Yogurt and honey replace the oil and sugar typically found in this classic for a healthful, here-and-now dressing. We prefer Greek yogurt for its thick, richfiavor, but plain yogurt can be substituted for a thinner dressing.

1 cup plain Greek or plain yogurt

2 Tbsp. honey

2 Tbsp. fresh lemon juice

1 tsp. poppy seeds

1. Whisk together all ingredients in a small bowl. Store in an airtight container in refrigerator up to 5 days.