By Barbara Beltrami
Have you noticed how moms are always eating salads? They have them for lunch, they order them in restaurants, they serve them with a lot of things they cook and they even try to get you to eat more of them. Yep! Moms love salads. So how about preparing a super-duper salad or two for her on Mother’s Day? Here are some that she’ll love — for breakfast, lunch or dinner. So take your pick … or do all three. And if you join her in eating them, she’ll be oh, so happy.
Tropical Fruit Salad with Coconut Yogurt
YIELD: Makes 6 to 8 servings.
½ pineapple, peeled and diced
1 mango, peeled and diced
½ ripe cantaloupe, peeled, seeded and diced
¼ ripe honeydew, peeled, seeded and diced
2 kiwis, peeled and diced
1 cup raspberries, washed and dried
1 cup blackberries, washed and dried
1 cup blueberries, washed and dried
¼ cup honey
Zest and juice of one orange
1 pint coconut yogurt
1 cup sliced almonds, lightly toasted (optional)
In a large bowl, combine the pineapple, mango, cantaloupe, honeydew, kiwis and berries. In a medium bowl, whisk together the honey, orange zest and juice and yogurt. Cover and refrigerate both mixtures until 30 minutes before serving. Do not prepare more than 4 hours ahead of time, though. Spoon fruit onto fancy dish or in large wine glasses; top with yogurt mixture, then almonds if desired. Serve with muffins or biscotti.
Lobster-Stuffed Tomato with Shrimp and Israeli Couscous
YIELD: Makes 4 servings.
4 large ripe tomatoes
2 cups cooked Israeli couscous
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
3 cups lobster meat, diced
¾ cup mayonnaise
1 cup finely chopped celery
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh dill
8 leaves bibb lettuce
8 cooked jumbo shrimp, peeled and deveined
Slice enough off the top of each tomato to make a wide opening. With a serrated or sharp spoon, scoop out the tomato pulp. Mince flesh from tomato tops and combine with pulp. In a medium bowl combine with couscous, olive oil and salt and pepper; set aside. In a large bowl combine the lobster, mayonnaise, celery, lemon juice, dill and salt and pepper. Carefully scoop lobster mixture into hollowed-out tomatoes. Place lettuce leaves, curved side down, on four plates. On one lettuce leaf place the lobster-filled tomato; on the other leaf place a scoop of the couscous mixture. Top each scoop with a shrimp. Cover and refrigerate until 20 minutes before ready to serve. Can be prepared up to 4 hours ahead of time. Serve chilled with buttered multigrain toast cut into triangles.
Little Chef’s Salad
YIELD: Makes 4 servings.
1½ heads bibb, romaine, red or green leaf lettuce, washed, dried and chopped
1/3 pound Swiss or Jarlsberg cheese, cut into very thin strips
1/3 pound grilled chicken breast, cut into very thin strips
1/3 pound baked ham, cut into very thin strips
4 hard-boiled eggs, shelled and quartered or sliced
1 ripe avocado, peeled, sliced and doused with freshly squeezed lemon juice
1 green bell pepper, washed, seeded and cut into very thin strips
16 heirloom cherry tomatoes, halved
½English cucumber, finely diced
Coarse salt and freshly ground pepper, to taste
1 cup salad dressing or to taste
Arrange lettuce on four plates or one large platter. Lay cheese, chicken and ham in evenly spaced-apart diagonal stripes across lettuce. In between stripes lay egg and avocado and pepper and tomatoes; sprinkle cucumber over top. Cover with plastic wrap and refrigerate for up to 4 hours. Season with salt and pepper; drizzle with salad dressing. Serve chilled with crusty rolls and butter.