By Linda Gassenheimer, Knight-Ridder/Tribune | August 23, 2000
This light, roasted chicken potato salad uses only one pot. It won't heat up your kitchen and takes only 20 minutes to make. It's a perfect dish to take on picnics, out boating or to serve on the patio for the upcoming holiday weekend. Use a rotisserie chicken breast from the supermarket for the salad if you like. It is cooked on the bone and generally is moist and flavorful. There also are many brands of roasted chicken breast already boned, skinned and cut. These will work fine in this recipe and will shorten the preparation time.
By Judith Martin, United Feature Syndicate | November 13, 1997
The following anecdote about a grand etiquetteer of the past was told to Miss Manners by a prominent national politician: It seems that many administrations ago, this great lady was dining at the White House, where she was seated next to a well-known Washington figure of the time (who told the story to the gentleman who told it to Miss Manners). The original storyteller reported that he had inquired of the lady whether she was indeed the great authority on behavior, and upon her confirming this, retorted, "Well, you're eating my salad."
By Jimmy Schmidt, Knight Ridder/Tribune | November 24, 2002
Apples make a savory salad when combined with mushrooms and greens. Pick bright-skinned, crisp-looking apples free of bruises and shriveled skin. Apples can be refrigerated up to two weeks. For this salad, select a good red baking or cooking apple that won't become mushy when sliced. Cut the apple into wedges, then remove the core and its seeds. Leave the skin on for color. A mandolin, if you have one, makes paper-thin slices. When sliced so thin, the inner core is palatable.
By George Lazarus | January 7, 1985
THE TOP TWO firms in the refrigerated perishable salad business have been acquired and merged under the Orval Kent name, The Tribune has learned. The deal combines Orval Kent Food Co., in northwest suburban Wheeling, and Delsaco Foods Corp., of East Rutherford, N.J. Annual sales of the two firms total $100 million, repesenting about 25 percent of the refrigerated salad business. Both firms supply salads to supermarket delicatessens and for food service. A management group led by the Kent family bought back the Orval Kent Food firm and also acquired Delsaco from Kane-Miller Corp.
By Annette Gooch, Universal Press Syndicate | June 16, 2004
Salads created from a broad palette of colors, shapes, textures and tastes delight the eye and palate. Insalata mista, an Italian salad of mixed greens, is just that sort of salad. A colorful mix of whatever young lettuces, tender greens, herbs or other seasonal produce is freshest and most abundant in the market or the garden, a well-made insalata mista offers surprising diversity. It typically can include a half-dozen or more ingredients, each chosen for its freshness and distinctive character.
By Bob Greene | June 6, 2001
Sometimes, just when your day needs brightening, out comes the sun. And the sun doesn't even need to be up in the sky. It can be indoors, in the form of a voice at the next table. The other afternoon I was walking around, noticing that no one seemed to be where they actually were. Oh, they were technically present -- the fellow walking down the sidewalk was really there, but his mind was somewhere else as he spoke into the wire connected to the cellular phone clipped to his belt; the clerk in the store was definitely on the clock, being paid to interact with customers, but it was difficult to get her attention because she was playing a game on a screen on a computer terminal; the father was walking with his son, but even though the son was talking, the father was not paying attention, because he was checking his voice mail somewhere out there in the ether.
By Annette Gooch, Universal Press Syndicate | September 13, 2006
Centuries before watercress sandwiches became standard teatime fare, watercress was already well-known in Asia and Europe for its culinary and medicinal uses. Although today it's considered a specialty produce item, watercress still is prized by those who relish the mildly peppery taste of its nutritious dark-green leaves and stems. True watercress (as distinguished from cresses that grow on land) can be found in many areas of the country, growing along creek beds and streams. However, the potential health risks of consuming wild watercress harvested from waters polluted by animal wastes or other contaminants have raised safety concerns.
By Monica Eng | August 9, 2002
Before Bangkok Cafe in River North closed about a year ago, one of my greatest summer pleasures was diving into a cool crunchy plate of their wonderful chicken yum. The fresh shredded vegetables, topped with boiled chicken and ground peanuts, all bathed in a salty, sweet and spicy sauce made for a refreshing concoction that always lived up to its name. I still haven't been able to find yums that hit the spot in the same way. But I have found a delightful substitute with charms of its own in Vietnamese goi ga (hold the last syllable for a better pronunciation)
By Abby Mandel, (copyright) 2005, Abby Mandel | July 3, 2005
Summer entertaining is informal and spontaneous. That's what is really fun about it . . . whether it's a barbecue, picnic or last-minute spread in the kitchen. Typically, it's a potluck of sorts, where each guest asks what to bring. And a salad or dessert is usually the option. Since fresh berries and good bakery cookies are the way to go for dessert, here are three salads that travel well without wilting or discoloring. I've created different combinations that would please and surprise a wide range of tastes.
By Peter Kump, Copyright 1991 by Peter Kump | July 25, 1991
To be at their best, salads need to be dressed. Tossed or drizzled with a savory sauce, what could be easier than a salad on a let's-steer-clear-of-the-hot-kitchen sort of day? The simple-to-make sauce known as vinaigrette always contains only a few ingredients in the same basic proportions, but the flavor variations are almost endless. It is hard to understand why anyone would buy a bottled dressing. There is hardly any sauce that is easier to make, it keeps indefinitely when refrigerated, it will be cheaper and the ingredients will be better.