Fruits, veggies star in these main-dish salads

ShareThis

To experience the fresh flavors of the season, try these creative recipes.AVOCADO FRUIT STAND SALADDressing:1/4 cup olive oil2 tablespoons raspberry vinegar2 tablespoons chopped walnuts, toasted1 teaspoon grated lime peel1 tablespoon fresh lime juice1 tablespoon chopped fresh basil leaves1/2 teaspoon dry mustard1/4 teaspoon salt1/4 teaspoon ground black pepperSalad:1 package baby lettuce or spinach salad3 kiwi, peeled, cut in half lengthwise and sliced in half rounds2 red or pink grapefruit, peeled, segmented2 cups sliced strawberries1 large ripe avocado, seeded, peeled, one-half sliced into 8 portions, remaining avocado cubedIn small bowl, whisk together dressing ingredients, set aside. In large salad bowl, combine all ingredients for salad except avocado slices. Whisk dressing and pour over salad just before serving. Toss salad to coat with dressing. Arrange avocado slices on top and serve.-- www.avocado.orgBLUEBERRY WALDORF SALAD1 cup fresh (or thawed frozen) blueberries, divided1/4 cup vegetable oil2 tablespoons orange marmalade2 teaspoons lemon juice1 teaspoon Dijon mustard1/4 teaspoon salt4 cups (about 4 ounces) baby spinach1 tart apple (Granny Smith), cored and thinly sliced2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup)1/3 cup pecan or walnut halves, toastedTo prepare dressing: In blender, combine 1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Yield: 4 servings.-- U.S. Highbush Blueberry CouncilMOROCCAN-STYLE TOMATO, SHRIMP AND COUSCOUS SALAD1 cup couscous1/4 teaspoon salt1/8 teaspoon ground black pepper8 ounces shelled, cooked shrimp2 large fully ripened fresh tomatoes, cut in wedges1 sweet yellow bell pepper, diced1/2 cup prepared vinaigrette dressing, divided1/2 cup crumbled feta1/4 cup sliced green onions (scallions)Prepare couscous with 1 cup water according to package directions, seasoning with salt and pepper; cool. In a medium-sized bowl, combine shrimp, tomatoes, yellow pepper and 1/4 cup of the dressing. To couscous, add feta, green onions and the remaining 1/4 cup dressing; mix gently. Mound couscous mixture on 4 plates, dividing evenly; top with marinated tomato-and-shrimp mixture. Yield: 4 servings.-- Florida Tomato CommitteeASIAN-INSPIRED CHICKEN, TOMATO AND NOODLE SALAD1 package (about 12 ounces) Asian noodles such as somen or soba or 1 pound package vermicelliSesame-Ginger Dressing (recipe follows)1 tablespoon peanut oil1 pound boneless, skinless chicken breasts4 ounces snow peas6 large Boston lettuce leaves2 large, fully ripened fresh tomatoes, cut in thin wedgesCook noodles according to package directions; drain. Transfer noodles to bowl; toss with half of the Sesame-Ginger Dressing. Heat oil in skillet over medium-high heat. Add chicken; cook, turning often, until cooked through, about 5 minutes. Add snow peas; cook and stir until crisp-tender, about 2 minutes. Remove from heat; cool slightly; tear chicken in bite-sized pieces; return to skillet. Stir remaining dressing into mixture. To serve: On a large platter, arrange lettuce. Top with noodles, fresh tomato wedges and chicken mixture. Sprinkle with toasted sesame seeds, if desired. Yield: 4 servings.SESAME-GINGER DRESSING1/3 cup rice vinegar1/4 cup peanut oil3 tablespoons soy sauce1 teaspoon toasted sesame oil1/4 teaspoon hot red pepper sauce3 tablespoons sugar1 tablespoon grated fresh ginger or 1 teaspoon ground gingerIn small jar, combine all ingredients in order listed. Cover tightly and shake well. Yield: 3/4 cup.-- Florida Tomato CommitteeSAUTEED MUSHROOM SALAD8 cups spring mix (assorted baby salad greens)1 tablespoon olive oil1 pound white button or crimini mushrooms, cleaned, trimmed and quartered1/2 cup shallot or onion, thinly sliced1/2 cup red pepper, diced1 teaspoon garlic, minced1 tablespoon red wine vinegar1/2 teaspoon sugar1/2 teaspoon salt1/8 teaspoon freshly ground black pepper2 tablespoons chives, mincedDivide spring mix among 4 serving plates; set aside. Heat oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn mushrooms and stir in shallot or onion, red pepper and garlic. Cook for 5 minutes, or until shallot begins to soften.Remove from heat and transfer to separate bowl. Stir in vinegar, sugar, salt and pepper and mix until sugar is dissolved. Spoon mushroom mixture on top of greens and scatter fresh chives on top. Serve immediately. Yield: 4 servings.-- www.mushroominfo.com(Mary Constantine of the Knoxville News Sentinel may be reached at constantinem(at)knoxnews.com.)