Recipe #66 - Gado Gado Salad

The flavors of peanut and coconut were meant to go together. This Indonesian-inspired salad from Mark and Sheri' DuMond is one that can be changed depending on what you have on hand. We didn't include tofu, bean sprouts or cucumbers, but you certainly could.

Mesclun salad greens
1/2 cup soybeans, boiled, drained and cooled
1/2 cup garbanzo beans, drained and rinsed
2 hard boiled eggs, peeled and sliced
1/2 cup halved cherry tomatoes
1/2 cup snow peas

1 cup light coconut milk
1/2 cup reduced fat peanut butter
1 tsp. red curry paste
1 tsp. sriracha hot chili sauce
1 Tbsp. brown sugar
1 Tbsp. fresh lime juice
1 Tbsp. soy sauce

To make the dressing, put the ingredients from coconut milk through soy sauce in a blender and buzz until smooth. Add soy sauce, lime or whatever to get the flavor you desire.

Arrange on salad plates the greens, soybeans, chickpeas, egg, tomatoes and snow peas. Serve the salad with the dressing separate.

Recipe #65 - Beet Salad with Bleu Cheese & Hazelnuts

We've been doing variations on this classic for years.

Makes four servings.

1 large or 2 medium red beets

2 Tbsp. high quality aged balsamic vinegar
1/3 cup extra virgin olive oil
Salt & pepper to taste

8 cups mesclun salad greens
1/2 cup coarsely chopped toasted hazelnuts
2/3 cup crumbled bleu or gorgonzola cheese

Roast the beet(s) in a preheated 400 degree oven until cooked through to the point a sharp knife slips easily in and out. Remove the beets and allow to cool enough to handle. Remove all peel and cut the beets into small batons.

Add the balsamic vinegar to a small mixing bowl and slowly whisk in the olive oil. Season to taste with salt and pepper.

To assemble, dress the greens with enough vinaigrette to lightly coat. Place a pile of greens on each of four chilled salad plates. Place some beet pieces evenly around the salad. Sprinkle each salad with chopped hazelnuts and crumbled bleu cheese and serve