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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, May 21, 2008 For summertime suppers, chill out with dinner-size salads By Judyrae Kruse Herald Columnist There's nothing like a little stretch of downright sizzling sun to make you instantly stop thinking soups, stews and other stovetop specialties, and immediately start thinking suppertime salads. In fact, this last little jolt of record-setting, furnacelike weather ought to be enough of a prod to force us into once again gathering together -- building up or beginning to grow -- our collections of various potato, macaroni, greens-and-whatnot combos to see us through another summertime salad season. Haul out the salad bowls and fill them with the following salad happenings, as created by the Florida Tomato Committee. Both of these are sized for side-dish servings but, for a whole-meal deal, there's no reason you can't jump up the amount of all the ingredients: ASIAN-INSPIRED CHICKEN, TOMATO AND NOODLE SALAD Sesame-ginger dressing (recipe follows) 1 package (about 12 ounces) Asian noodles (somen or soba), or 1 package (1 pound) vermicelli 1 tablespoon peanut oil 1 pound boneless, skinless chicken breasts 4 ounces snow peas 6 large Boston lettuce leaves 2 large, ripe tomatoes, cut in thin wedges Toasted sesame seed for garnish (optional) Prepare dressing and set aside. Cook noodles according to package directions; drain. Transfer noodles to a bowl and toss with half of the sesame-ginger dressing. In a skillet over medium-high heat, heat oil until hot; add chicken and cook, turning often, until lightly browned and cooked through, about 6 minutes. Add snow peas and cook and stir until crisp-tender, about 2 minutes. Remove from heat and cool slightly. Tear chicken into bite-size pieces and return to skillet. Stir remaining dressing into mixture. To serve, arrange the lettuce leaves on a large platter. Top with the noodles, tomato wedges and chicken mixture. If desired, sprinkle with toasted sesame seed. Makes four servings. SESAME-GINGER DRESSING 1/3 cup rice vinegar 1/4 cup peanut oil 3 tablespoons soy sauce 1 teaspoon toasted sesame oil 1/4 teaspoon hot red pepper sauce 3 tablespoons sugar 1 tablespoon grated fresh ginger, or 1 teaspoon ground ginger In a small jar with a tight-fitting lid, combine the rice vinegar, peanut oil, soy sauce, sesame oil and red pepper sauce. Add sugar and ginger, cover tightly and shake well. Makes about 3/4 cup. MOROCCAN-STYLE TOMATO, SHRIMP AND COUSCOUS SALAD 1 cup couscous 1 cup water 1/4 teaspoon salt 1/8 teaspoon pepper 8 ounces shelled, cooked shrimp 2 large ripe tomatoes, cut in wedges 1 sweet yellow bell pepper, diced 1/2 cup bottled or homemade vinaigrette dressing, divided 1/2 cup crumbled feta cheese 1/4 cup sliced green onion Prepare couscous with 1 cup water according to package directions, seasoning with salt and pepper; cool. In a medium mixing bowl, combine the shrimp, tomatoes, yellow pepper and 1/4 cup of the dressing. To couscous, add the cheese, green onion and remaining 1/4 cup dressing; mix gently. Mound couscous mixture on four plates, dividing evenly; top with the tomato and shrimp mixture. Makes four servings. Have you made a dandy new salad discovery? Maybe you have a sure-fire old favorite to share. Spread the joy around -- send the recipe to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. You can send e-mail to Judyrae at kruse@heraldnet.com. The next Forum will appear in Friday's Time Out section.

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