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Two Salads, One Dressing

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Crunchy Cabbage Salad uses both red and green cabbage.

OK, I have to admit that I laughed when I first saw Suzanne Somers’ “The Sexy Forever Recipe Bible” (Three Rivers Press, $21.99). Who would want to cook their way through any of the 400 or so recipes that Somers has supposedly compiled? This is another one of those celebrity cookbooks ghost written by who knows who, right?

Then I opened the book and was pleasantly surprised by how many recipes I wanted to make: Pork Paillards with Caper Butter Sauce, Braised Pork Chops with Purple Cabbage, Pan-fried New York Steaks with Fried Elephant Garlic, Crispy Mesquite Salmon, Chicken with 40 Cloves of Garlic, to name a few. All used only a few ingredients, most easily found, and came with easy-to-follow instructions that emphasized the freshness of the dish.

But it was the salad section that really scored. Ingredients like baby artichokes, hearts of palm, fennel, warm goat cheese and more are all included in this robust selection, accompanied by a series of lively dressings. These include the recipes below for Crunchy Cabbage Salad and Green Beans and Hearts of Palm, both of which use her Red Wine Vinaigrette.

If you take the time time to read the front of the book, you’ll also learn that each of the recipes is coded so you can find out if the dish is gluten-free, dairy-free, egg-free, vegetarian or vegan. All of the recipes are sugar-free, though some sweeteners are used, and Somers offers substitutes for her all-natural SomerSweet.

That care mixed with some really good-looking recipes make realize that the last laugh is with Somers. By the way, “The Sexy Forever Recipe Bible” is Somers’ 21st book, so she must be doing something right.

Green Bean Salad and Hearts of Palm

Sea salt
1 pound green beans
1 (14-ounce) can or jar hearts of palm, drained
2 roma tomatoes, seeded and chopped
2 small red onions, thinly sliced
1 bunch flat-leaf parsley, chopped
2 ounces crumbled feta cheese
1 cup Red Wine Vinaigrette (recipe follows)
Freshly ground black pepper

Bring a medium saucepan of salted water to a boil. Add the beans and boil 3 to 4 minutes, until tender. the beans will change from light to dark green. Drain and plunge the beans into a bowl of ice water; the ice bath stops the cooking process, sets the flavor, and helps the beans retain their dark green color. Slice the blanched green beans on the diagonal into 1-inch pieces and place in a large salad bowl.

Slice the hearts of palm on the diagonal into 1-inch pieces. Add the hearts of palm, tomatoes, onions, parsley and feta to the bowl. toss with the vinaigrette and season with additional salt and pepper.

Makes 4 servings.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

Crunchy Cabbage Salad

1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1 bunch flat-leaf parsley, chopped
1 medium red onion, thinly sliced
1 cup Red Wine Vinaigrette (recipe follows)
Sea salt, to taste
Freshly ground black pepper, to taste

Combine cabbage, parsley, onion, and vinaigrette in a large salad bowl. Refrigerate for at least 1 hour to let the flavors combine. Season to taste with salt and pepper, and serve.

Makes 6 servings.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

Red Wine Vinaigrette

1/2 cup red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon fresh lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
1/3 cup extra virgin olive oil.

Combine the vinegar, oregano, lemon juice and salt and pepper to taste in a small bowl. Add the olive oil in a slow stream, whisking constantly until the oil is emulsified.

Store in an airtight container in the refrigerator for 2 to 3 weeks.

Makes about 1 cup.

From “The Sexy Forever Recipe Bible” by Suzanne Somers

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