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NEWS
July 22, 2011
Special to The Herald-Mail What could be more fun than packing a picnic lunch and heading outdoors to spend a nice summer day with your family and friends? Don't let this fun day wreak havoc on your diet. Follow these tips on how to keep this summer ritual a fun and healthful experience. Traditional picnic foods tend to be high in calories, fat and sodium, but they can also be unhealthy from a food safety aspect as well.   The good news is that you can easily enjoy a healthful picnic, with a little planning and tweaking, without sabotaging your diet or causing unnecessary health risks associated with improper food handling.
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NEWS
Scott Anderson | Culinary Passion | July 12, 2011
This salad is a great way to enjoy the heat of the summer without heating up the kitchen. Fire up the grill and prepare your vegetables, and then cut everything to bite-size portions to lay nicely across the salad. Romaine is certainly not the only choice for lettuce, but often the best when it comes to price and availability. I'd suggest looking at the local farmers' markets to find some unique blends. This is a perfect dish offering both local and sustainable ingredients.
LIFESTYLE
June 28, 2011
I have worked as the City of Hagerstown's market coordinator for more than two years. I learned a number of things from my vendors, including how to be a better cook, thanks in part to the products they offer. In my free time, I spend time with my family, reading anything on Ireland and history and watching old movies. I gathered fruit for this salad from vendors at the Market Faire and the historic City Farmers' Market. I bought fruit from Bingaman's Greenhouse, Litton's Berries & Produce, Hickory Haven Farm and The Farmer's Daughter; yogurt from Dave Elliott of Blue Mountain Farm; and cream cheese pound cake from R&B Baked Goods & More.
NEWS
Melissa Tewes and Joe Fleischman | Your Health Matters | April 15, 2011
By Joe Fleischman This easy, colorful salad will quickly become one of your springtime favorites. This recipe works equally well with grilled chicken, fish or beef, and can be prepared up to 48 hours before serving.   The Meyer lemon vinaigrette is extremely light and easy to prepare, making the salad a great option for barbecues, potlucks or unexpected guests. Meyer lemons, although relatively new to the culinary scene in the United States, have been cultivated in China for thousands of years.
LIFESTYLE
January 18, 2011
I grew up in a loving home that was family oriented. Mom was a terrific cook who believed that meals were to be eaten together. We spent many hours around the kitchen table discussing the day's events over a meal. At an early age, I knew I wanted to be a teacher but not until high school did I realize that I wanted to be a family and consumer science teacher — the course once known as home economics. I love to read cookbooks and prepare new foods. It is especially fun to share with others.
NEWS
By SCOTT C. ANDERSON / Special to The Herald-Mail | September 26, 2010
Most people think a delicious steak dinner involves a large cut of meat, a huge baked potato loaded with sour cream and butter and a large side salad drizzled with insane amounts of blue cheese dressing. If you are eating out that also might include a huge fried onion with a cup of dipping sauce. This salad has all those features with loads of flavor without all the fat and calories. It's simple to make and easy to prepare using a few leftover ingredients from a steak dinner, or starting from scratch with a small bit of steak a few baby potatoes, a little bit of cheese and fresh greens.
NEWS
By LYNN LITTLE | September 15, 2010
Make your lunchtime "special" by brown bagging your midday meal. A packed lunch can be a great way to trim your waist and your budget. Restaurant meals are usually large portions and lots of calories that can really pack on the extra pounds. Plus, they can easily cost $10 or more. Over the course of a month, the extra calories and dollars really add up. How do you make the lunch you pack at home just as exciting as a restaurant meal? First, stay away from the same dull sandwich.
NEWS
By GRETCHEN McKAY / Pittsburgh Post-Gazette | August 31, 2010
Nothing beats a cool, refreshing salad on a hot summer night. This heart-healthy recipe takes less than 15 minutes to toss together and provides a great way to use up leftover grilled chicken; you also could substitute sliced pork tenderloin, grilled shrimp or shredded rotisserie chicken. I made it with cantaloupe and swapped chopped candied pecans for the walnuts. 1/4 cup reduced-fat sour cream 3 tablespoons fruit-flavored vinegar (I used raspberry balsamic) 4 teaspoons sugar 1-1/2 teaspoons poppy seeds 1/4 teaspoon salt Freshly ground pepper to taste 8 cups mixed salad greens 2 cups sliced cooked chicken breast 2 cups chopped melon, such as honeydew or cantaloupe 1/4 cup chopped walnuts, toasted 1/4 cup crumbled feta cheese Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth.
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