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NEWS
October 30, 2012
This was my mother's recipe, which I have been using for many years. Each year, after fasting for Yom Kippur, I double this recipe and serve it to a crowd of friends gathered at the home of Carol and Howard Mendelsohn. - Courtesy of Hannah Baer, member of Congregation B'nai Abraham in Hagers-town. For more information about the congregation, go to BnaiAbraham.net . Chopped herring salad 32-ounce jar herring in wine sauce 1 apple, peeled and chopped into 1/2-inch pieces 1 or 2 slices of dill pickle, diced into 1/4-inch pieces 1/2 medium onion, diced into 1/4-inch pieces 8 ounces sour cream 1 teaspoon sugar Rinse herring in water, removing all onions.
NEWS
February 14, 2005
Robert Hershman, left, and Madonna Beverlin, of Smithsburg, pick up salads Sunday during the Antietam Exchange Club's 32nd Annual Italian Festa at South Hagerstown High School.
NEWS
August 1, 2000
Ralph & Maria's Shrimp Salad photo: KEVIN G. GILBERT / staff photographer The Shrimp Salad on the menu at Ralph & Maria's Restaurant is described as "Chef Ralph's favorite recipe stuffed into a sourdough baguette with lettuce and sliced tomato. " Chef Ralph's - that's Ralph DeVore's - salad has a mayonnaise base, celery, Old Bay Seasoning and "a touch of this, a touch of that. " "The simpler you make it, the better," he believes. The sourdough complements the salad without overpowering it. Ralph & Maria's also will serve assorted hors d'oerves and probably a seafood quiche.
NEWS
by RICHARD BELISLE | October 21, 2002
waynesboro@herald-mail.com A corporatewide consolidation will cost the jobs of about 300 employees at the Fresh Express Mid Atlantic Inc. salad packaging plant on Commerce Street in Greencastle, company officials said Friday. The plant, which packages ready-to-eat salads and cut vegetables, opened in 1992. It will be converted to a distribution center. About 40 of the plant's 370 workers will be retained for the distribution facility, said Joseph Werner, general manager of the local plant.
NEWS
by RICHARD F. BELISLE | March 3, 2004
waynesboro@herald-mail.com GREENCASTLE, Pa. - Nearly 150 jobs will be lost this month when Taylor Farms, which operates a fresh salad and vegetable packaging plant at 255 N. Carlisle St., shuts down, according to a letter to the Greencastle Borough Council. The letter was addressed to Greencastle Mayor Robert "Red" Pensinger and was from Garth Borman, general manager of the plant. It did not say why the company was closing. An employee at the plant said Tuesday that the business was moving to the Baltimore area.
NEWS
by LYNN F. LITTLE | July 28, 2004
Whether you're making a trip through the salad bar or creating your own salad at home, side- and main-dish salads can be a great way of getting five or more servings of colorful fruits and vegetables per day, and good for keeping calories under control. However, salads can become loaded with fat and calories if you're not careful. Salad greens form the basis of most salads. Gone are the days when green salad meant only iceberg lettuce. Today, most grocery stores offer many different types of greens.
NEWS
March 16, 1998
School lunch menu Washington County March 16-20 Elementary Monday - Cheeseburger, potato rounds, orange smiles, Italian ice and milk. Tuesday - Tuna salad sandwich, Irish pasta salad, fruit cocktail and milk. Wednesday - Spaghetti, tossed salad, buttered roll, applesauce, whipped sherbet and milk. Thursday - Ham or cold cut submarine, broccoli soup, fresh banana, oatmeal cookie and milk. Friday - Bread sticks with pizza sauce, green beans, fruited gelatin and milk.
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LIFESTYLE
By CHRIS COPLEY | chrisc@herald-mail.com | August 20, 2013
Travel agent Donna Zeigfinger likes to combine two of her passions - travel and vegan dining. “I've been a vegan for over 30 years,” she said. “And my specialty in the travel business is vegan travel - people who travel and are vegan and want to eat and not worry about it.” Zeigfinger said she has organized vegan-themed rafting trips on the Potomac River for years. She worked with Scott Coulter, owner of Outdoor Excursions Outdoor Center near Boonsboro, who provides rafts, guides and food.
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LIFESTYLE
May 21, 2013
Margie Wight has been a member of the Hagerstown chapter of the Embroidery Guild of America since the 1980s. She's also a home cook. One of her all-time favorite recipes is this white bean salad. “Anytime I've brought it to a picnic or family dinner, I've been asked for the recipe,” she said. “I wish I could remember from where I got this recipe to give credit, but I've been making it for years and years and I don't remember.” During the hot days of summer it is so refreshing, she said.
LIFESTYLE
May 14, 2013
It takes careful balance to maintain favorite family culinary traditions while exploring new foods. But that's what Hagerstown resident Sally Poole has done. “My husband's family had gathered for oyster stew and ham sandwiches on Christmas Eve for at least 20 years before we were married,” Poole said in an email sent with her recipe. “When we moved into the family home, my husband and I decided to continue the tradition.” Now, 31 years later, Poole has maintained the family tradition.
NEWS
Lynn Little | July 24, 2012
Whether you're making a trip through the salad bar or creating your own salad at home, side and main dish salads can be a great way to eat more colorful fruits and veggies every day.  Green salads can be a powerhouse of nutrition; however, they also can become loaded with fat and calories if you're not careful.  • Begin with the greens. Gone are the days when green salad meant only iceberg lettuce. Today there are many types of greens available. Look for red leaf, red and green romaine, mixed greens, butterhead, spinach, kale, watercress and arugula.  Salad greens are a good source of many vitamins and minerals with the darker green leafy vegetables, such as spinach, romaine lettuce, watercress and arugula, generally containing more nutrients than paler varieties.
NEWS
April 20, 2012
When temperatures were cooler, recently, I was looking out over the chilled landscape and wondering when spring finally would arrive. The freakishly warm weather disappeared and it was a wait-and-see game, hoping that the weather would warm up to allow some backyard grilling parties. One of my favorite economical grilled dishes is grilled salad.  I love the flavors that combine when you add fresh greens, fruits and vegetables to a hot grill. Flavors brighten and the sweetness is intensified with many fruits, such a pineapples, peaches and bananas when grilled.
NEWS
Scott Anderson | Culinary Passion | April 11, 2012
In looking at specific flavors, I have found by adding different varieties of olive oils, I can get a much deeper or more pronounced flavor.  One note: That bottle of olive oil that's been next to your stove or on your counter for the better part of a year, should be cast out.  More than likely, the oil is off flavor, possibly rancid and maybe just down right bland. The initial cost of good, quality olive oil might seem less than frugal, but you'll use less oil to get the same flavor.
NEWS
Chad Smith | March 23, 2012
One of the easiest ways to advance in your fitness goals is to take advantage of the seasonal advantages of the upcoming summer season. Produce is cheaper, everyone is grilling, and there are plenty of reasons to get out of the house. What can you do this summer to get into better shape? Eat extra vegetables and enjoy fruits During the summer months, dark, leafy greens and other fibrous green vegetables can be purchased at low prices from grocery stores and local farmers markets.
NEWS
Scott Anderson | Culinary Passion | August 21, 2011
OK, so you are probably wondering why I'm so crabby. Well, it's a delicious protein that is so easy to us. in a variety of ways. I love the flavor, texture, and the way it takes to just about every dish I create. You will have to forgive my lack of style, however, in that I am simply adding ingredients to this dish based upon what I use on the mainland.  I've never been to Hawaii, but if one of my loyal readers ever heads that way and needs a personal chef, give me a call, I'd be glad to taste my way across the Hawaiian Islands with you. - Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
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