Cooking Cove: Memorial Day side dishes that are sure to please
By Barbara Beltrami
I think that, after reminding ourselves what Memorial Day is really all about, most of us think of it as the official beginning of summer and the kickoff for the many backyard barbecues, beach parties and picnics that will follow. Amid the flags and parades and sales, there are the hot dogs and hamburgers, barbecued chicken, ribs and steaks, potato salads, macaroni salads and cole slaw. And never would I presume to give recipes for those three side dishes because there are as many “world’s best” as there are people who make them. Instead I’d like to offer you a few recipes for other salads that are a little different and real crowd pleasers. Enjoy the following recipes for a healthy rice salad and spinach-strawberry salad.
Spinach-Strawberry Salad
YIELD: Makes 10 to 12 servings
INGREDIENTS:
Two 10-ounce bags prewashed spinach, trimmed
1 quart fresh strawberries, washed, trimmed and quartered
½ cup extra virgin olive oil
¼ cup red wine vinegar
2 tablespoons raspberry vinegar
2 tablespoons honey
2 tablespoons orange juice
Coarse salt and freshly ground pepper, to taste
½ cup toasted pignoli nuts
DIRECTIONS: In a large salad bowl toss together the spinach and strawberries. In a small bowl whisk together the oil, vinegars, honey, orange juice and salt and pepper until well emulsified. When ready to serve, whisk again and pour over spinach and strawberries; toss to coat thoroughly and sprinkle with pignoli nuts. Serve at room temperature with meat, fish, fowl or casseroles.
Rice Salad
YIELD: Makes 8 to 10 servings
INGREDIENTS:
2 cups long grain white or brown rice
1/3 cup freshly squeezed lemon juice
½ cup extra virgin olive oil
2 cups chopped fresh tomatoes
1 cup thinly sliced scallions
One medium cucumber, peeled, seeded and finely chopped
1/3 cup chopped fresh flat-leaf parsley
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Salt and freshly ground black pepper, to taste
DIRECTIONS: Prepare the rice according to package directions; let cool to room temperature or lukewarm. Then toss with the olive oil and lemon juice. Let sit, covered, for 30 minutes. Add tomatoes, scallions, cucumber, parsley, oregano, mint, salt and pepper. Toss thoroughly. Serve at room temperature with lamb, beef, chicken or fish.
