Frugal Gourmets My Special Salad Recipes

FRUGAL GOURMET'S - MY SPECIAL SALAD

Frugal Gourmet's - My Special Salad image

This a Jeff Smith recipe which was published in his cookbook "The Frugal Gourmet". Jeff Smith writes this about the recipe, "I might as well tell you the truth. I threw this one together 5 minutes before we went on the air one morning. I realized that we needed another dish, and I just grabbed what I could. That is not a bad method for creating salads." "Recipe #389827"

Provided by Queen Dana

Categories Corn

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 (15 ounce) can baby corn, drained
1 (16 ounce) can artichoke hearts, drained and quartered
1 bunch asparagus, blanched or 1 (10 ounce) package frozen asparagus, uncooked
salt and pepper
fennel, dressing (see link)
1 head lettuce (green leaf or red leaf)

Steps:

Toss the baby corn with the artichoke hearts and cut asparagus. Add salt and pepper and the fennel dressing. Serve over the greens.

Nutrition Facts : Calories 140.9, Fat 1.3, SaturatedFat 0.2, Sodium 290.3, Carbohydrate 31.2, Fiber 8.4, Sugar 4.5, Protein 7.7

FRUGAL GOURMET'S MELITZANOSALATA

Frugal Gourmet's Melitzanosalata image

Make and share this Frugal Gourmet's Melitzanosalata recipe from Food.com.

Provided by Queen Dana

Categories Spreads

Time 45m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 10

Ingredients

olive oil
1 eggplant
1 tablespoon white vinegar
2 tablespoons lemon juice
1 tablespoon fine-chopped parsley
1 garlic clove
1 cup yogurt
1 (3 ounce) package cream cheese
1 tablespoon breadcrumbs
salt and pepper

Steps:

Brush a backing pan with I tablespoon olive oil. Slice the eggplant.
in half, the long way, and place it, cut side down, on the oiled.
baking pan. Bake 375º for 45 minutes, or until soft.
Cut the eggplant, including the skin, into small pieces, and.
place in a blender. Add 3 tablespoons olive oil, the vinegar, lemon.
juice, parsley, and garlic. Blend until smooth.
Add the yogurt, cream cheese, and bread crumbs. Blend.
again, and add salt and pepper. Refrigerate overnight.
Use as a dip with bread, crackers, fingers, etc.

Nutrition Facts : Calories 104.8, Fat 6.5, SaturatedFat 4, Cholesterol 20.9, Sodium 80.2, Carbohydrate 9, Fiber 2.8, Sugar 4, Protein 3.6

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