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Recipes for ~ First Course Salads
These mushrooms make an excellent extra side for just about any meal. They have the most flavor if you make them a day ahead, but you can get by with preparing them just 2 to 3 hours prior to serving. I used medium-sized white mushrooms, but criminis would work just as nicely. Adding the lemon zest just before chilling the mushrooms maintains its fresh, citrus flavor.
I love the versatility of coleslaw and almost never make the standard mayonnaise-based dressing because there are so many other exciting things you can do with the concept of a cabbage salad. To blend with our Plantain-Stuffed Chicken, we borrowed another idea from Steven Raichlen's Miami Spice and concocted the following side dish.
Believe it or not, the sweet and sour flavor of watermelon and cucumber makes a fantastic and refreshing summer salad. This recipe comes from the National Watermelon Promotion Board. Serve it chilled to preserve the crunchiness of the cucumbers and watermelon.
This salad is quick to whip up and is a nice cool accompaniment to all kinds of stir-fry dishes. Just because it contains traditional Thai ingredients doesn't mean it can't pair nicely with just about any Asian cuisine. You could also drizzle this dressing over fresh baby spinach leaves or mixed spring greens.
Recipe courtesy of: The Chef At World Wide Recipes.
This onion salad is a great way to take advantage of the sweet Vidalia onions that are still fairly plentiful in the market. The tarragon adds a delicate herbal touch to the mustard vinaigrette and topping the greens with the warm onions wilts the lettuce just enough. Grilling onions can be a bit of a challenge, as the rings want to separate when you try to turn them over, so be sure to follow the instructions and slice them 1/2-inch thick.
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