CITRUS SALAD WITH PARMESAN

Serves: 6 1/3 cup (80 mL) finely ■ chopped red onion 2 tbsp (30 mL) red wine vinegar ■ or rice vinegar 1/3 cup (80 mL) olive oil ■ 1/4 tsp (1 mL) salt ■ 1/4 tsp (1 mL) freshly ground ■ pepper 4 cups (1 L) torn romaine lettuce ■ 2 cups (500 mL) sliced bok choy, ■ including stems 2 tbsp (30 mL) chopped fresh ■ parsley 1 large navel orange ■ 1 grapefruit ■ Shaved Parmesan cheese ■

1. Combine onion and vinegar; let stand 30 minutes. Whisk in oil, salt and pepper. Dressing may be refrigerated for up to 8 hours. Combine lettuce, bok choy and parsley in a bowl.

2. With a sharp knife, remove skin and white pith from fruit and discard. Working over a small bowl to catch the juice, cut fruit segments from their surrounding membrane; discard seeds. 3. Add fruit segments and reserved juice to lettuce mixture; toss with dressing. Divide salad among 6 plates. 4. Using a vegetable peeler, shave a few thin curls of Parmesan cheese over each salad.

Cook’s note: If desired, additional torn romaine lettuce may be substituted for bok choy.

ATHENIAN GREEN SALAD

Serves: 8-10 3/4 cup (180 mL) yogurt ■ 1/4 cup (60 mL) buttermilk ■ 1 tbsp (15 mL) fresh lemon juice ■ 1/2 tsp (2.5 mL) mint, crumbled ■ 1/2 tsp (2.5 mL) salt ■ 1/4 tsp (1 mL) freshly ground ■ pepper 1/4 tsp (1 mL) dill weed ■ 1 clove garlic, crushed ■ 8 cups (2 L) torn romaine ■ lettuce 2 cups (500 mL) shredded red ■ cabbage 1 cup (250 mL) sliced cucumber ■ 3/4 cup (180 mL) diced red bell ■ pepper 1/2 cup (125 mL) sliced green ■ onions 1/2 cup (125 mL) freshly grated ■ Parmesan cheese 1 tomato, cut into thin wedges ■

1. To prepare dressing, whisk together first 8 ingredients until blended. Dressing may be refrigerated for up to 24 hours.

2. Combine remaining ingredients (lettuce through tomato) in a bowl. Toss with dressing to coat. Serve immediately.