Sun Sentinel Palm Beach Edition
Colorful blends
Salads in reds, greens, golds — and don’t forget the bread Cauliflower radicchio salad with red grapes Cheesy pull-apart bread with Sriracha mayonnaise
bags of prepped greens.
Add a warm element to a salad. Think roasted shreds of chicken, turkey and pork. When roasting potatoes or vegetables, I cook extra just to tuck away for a salad; they’ll reheat nicely in the microwave.
I love the colorful quinoa salad that follows for all holiday entertaining from Halloween to Christmas. The salad combines variations of red, from the proteinfriendly quinoa to the crunchy radicchio and sweet red grapes. The recipe serves eight but keeps well for several days in the refrigerator. Serve it warm with roasted chicken or turkey on top. A handful of roasted nuts adds crunch in their stead.
A roasted onion vinaigrette recipe makes everyone a successful salad-maker.
At our house, we serve hot and crusty bread alongside a great salad and call it dinner. The cheesy pull-apart loaf that follows satisfies every time. Prep: 30 minutes Cook: 15 minutes Makes: 8 servings I love the bounce of riced cauliflower. You can use fresh cauliflower florets if desired. I use a food processor with the metal blade, pulsing until the florets are reduced to rice-size bits. Serve topped with shredded roast chicken or toasted chopped nuts for extra protein. cup red quinoa, well-rinsed Salt Half of a 32-ounce package frozen riced cauliflower, about 4 cups, thawed tablespoons white balsamic vinegar cup extra-virgin olive oil to 1/2 teaspoon freshly ground black pepper teaspoon crushed red pepper flakes cup chopped pitted dates or dried apricots cup currants or chopped dark raisins Juice and finely grated zest from 1 large lemon small bunch green onions, trimmed, thinly sliced (green part, too) head radicchio, cored, very thinly sliced, about 2 cups cups halved red seedless grapes cup chopped fresh cilantro Put quinoa and 2 cups water into a large saucepan. Add ¼ teaspoon salt and heat to boil. Cover pan and simmer over low heat until quinoa is tender, about 15 minutes. Remove from the heat; stir in cauliflower and let steam, 10 minutes. Drain well in a colander. Meanwhile, mix vinegar, oil, 1 teaspoon salt, black pepper and pepper flakes in the bottom of a large bowl. Add quinoa-cauliflower mixture, dates, currants, lemon juice and lemon zest. Mix well. Let stand about 10 minutes. Just before serving, stir in onions, radicchio, grapes and cilantro. Taste for salt, Serve.
225 calories, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 36 g carbohydrates, 16 g sugar, 5 g protein, 365 mg sodium, 5 g fiber Prep: 15 minutes Cooks: 15 minutes 6 servings Garnish with nasturtium blossoms, if you have them in the garden, for a colorful surprise. unsliced oval loaf (about 1 pound) sourdough bread cup (1 stick) butter, melted cloves garlic, crushed Coarse salt cups shredded Gouda cheese tablespoons chopped fresh chives Sriracha mayonnaise, see recipe Heat oven to 425 degrees. Use a serrated bread knife to cut the loaf into 1-inch wide slices, cut all the way through the bread. The slices will still be attached. Turn the loaf, and slice again to make 1-inch sections still attached to the bottom crust of the bread. Place on a sheet of foil on a baking sheet. Mix the melted butter and garlic in a small dish; drizzle evenly over the bread, so that it flows into the nooks and crannies. Sprinkle with salt. Smoosh the cheese down in between the bread pieces; sprinkle some over the top. Bake until the cheese is melted and golden and bread is crusty, about 15 minutes. Sprinkle with chives. Drizzle generously with Sriracha mayo. Serve hot.
Mix 1/4 cup mayonnaise and 2 to 3 tablespoons Sriracha in a small dish. Refrigerate covered.
513 calories, 37 g fat, 17 g saturated fat, 134 mg cholesterol, 30 g carbohydrates, 2 g sugar, 13 g protein, 759 mg sodium, 2 g fiber