Beet-and-Lentil Salad on Cabbage Slaw

From Cooking Light


Beets may seem wintry, but in fact they're likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cheery color to this salad. But red beets work fine, too.


Pickled onion:
3/4 cup finely chopped red onion
1/2 cup red wine vinegar

Dressing:
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced

Salad:
2 pounds small golden, Chioggia, or red beets
1 cup dried green or brown lentils
1/4 cup finely diced carrot
2 garlic cloves, peeled
1 bay leaf
1/3 cup chopped fresh parsley
2 tablespoons capers
1/8 teaspoon salt
1/8 teaspoon black pepper

Slaw:
7 cups thinly sliced green cabbage
1 tablespoon red wine vinegar
1/8 teaspoon salt
Chopped fresh parsley (optional)

To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain.

To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk.

To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/8 teaspoon salt, and 1/8 teaspoon pepper to beets. Set aside.

To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired.


Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad)

Sliders with Shallot-Dijon Relish

From Cooking Light - I add cheese to the burgers.

1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound ground sirloin
Cooking spray
3 tablespoons finely chopped shallots
1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard
2 teaspoons butter, softened
8 (1-ounce) Parker House rolls
16 dill pickle chips

1. Prepare grill to medium-high heat.

2. Combine 1/2 teaspoon salt, pepper, and sirloin. Divide meat mixture into 8 equal portions, shaping each into a 1/4-inch-thick patty. Lightly coat both sides of patties with cooking spray. Place patties on grill rack; grill for 3 minutes on each side or until done.

3. Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well. Cut rolls in half horizontally. Spread shallot mixture evenly over cut sides of rolls. Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.


Yield: 8 servings (serving size: 1 slider)

Layered Tortellini Pesto Chicken Salad

Cook 9 oz package of refrigerated cheese tortellini. Add a cup of peas during the last 4 minutes of cooking. Drain and rinse with cold water.

Layer:

5 cups torn romaine lettuce
1 1/2 c. matchstick carrots
2 c. cooked, cubed chicken
tortellini and peas mixture (see above)
1 red bell pepper, cut into strips

Dressing:

1/2 c. light mayo
1/2 c. basil pesto
1/4 c. buttermilk

Top with fresh, chopped parsley or basil leaves. This is also good without the chicken if you'd like a vegetarian salad.

Caribbean Shrimp Spread

Mix: 1/2 t. Caribbean jerk seasoning or to taste into 8 oz whipped cream cheese.

Spread on plate and sprinkle with:

1/2 lb chopped shrimp
4 chopped green onions
2 T chopped red bell pepper
1/4 t. grated lime peel
2 T. shredded cheddar

Serve with crackers or crostini.