Low K Salads

When I think of salads…!

When I think of salads, I automatically think about lettuce in all its forms which, with the exception of Iceberg lettuce, is on my forbidden list. As all greens are out of the range of dishes in this cookbook, it is important to move on from the traditional view of what makes a salad. Understanding that the purpose of a salad is not only nutritional but, more importantly, contrast in both taste and texture, and a visual addition to the main part of the meal, leads to many opportunities for invention.

One of the handiest commercial items I have found to lift a salad is the small multi packs of mixed fruits. One small box of sultana and apricot, sultana and cranberry, sultana and apple or trail mix is sufficient to liven up a salad and provide 1 serving of fruit shared between two people. The larger classic fruit and nut mix also works well but is a full serving of fruit for two people. There are also mixes of preserved oranges and lemons which, when used in small quantities, make a substantial difference to a salad and can be used as a garnish on different dishes.

Russian Salad

  • INGREDIENTS

  • 1 large, ripe tomato
  • 100 grams of a full cheese such as goats cheese, tasty cheddar cheese or camembert
  • Three thin slices of red onion

  • OPTION

  • Slice large pickled onions to place between the tomato slices in place of, or in addition to, the cheese for a more substantial salad.
  • Chopped black olives can be placed with the onion rings but be careful about the amount of olive oil you include.
  • Walnuts, slivered or flaked almonds, chopped pecans or chopped macadamia nuts also add to this dish.
This salad was first made for me on a small cruise ship where, having found out I did not eat greens, the chefs went out of their way to develop interesting dishes. By the end of the 11-day trip, they were serving this particular salad to many other people who had said ‘I’ll have what she’s having’ – an expression we have all wanted to use at some time. It looks good on a table and does not need any greens to jazz it up.

DIRECTIONS

  1. Slice the tomato into 6-8 thin slices discarding the top and bottom.
  2. Place the tomato slices around a small serving plate spreading them out in a circle with no overlap of slices.
  3. Cut the cheese into 6-8 thin pieces and place the cheese between each pair of slices of tomato to make a continuous chain.
  4. Break the onion into its component rings and pile them inside the ring or crescent created by the tomato and cheese.
  5. Serve as a side salad.
OTHER CHAPTERS

Check out other Chapters

Breakfasts
Soups and Starters
Entrees
Main Courses
Salads
Vegetables
Sauces and Dressings
Desserts
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