W H A T ’S C O O K IN G
f o o d
QUICK TRICK
No need to cook. Quick-marinate
vegetables for a hearty fresh
salad. Slice the vegetables thin so
they’ll need only 10 minutes to
soak up the flavor—enough time
to set the table or slice bread.
Try it with shredded cooked
chicken or drained canned beans
in place of the smoked salmon.
SM O K ED SA LM O N A N D
A P P LE SU P P ER SA LA D
Lax-style salmon is cured by brining and
then smoked, giving it a softer texture and
brighter color—it almost looks raw, but it is
fully cooked. Any smoked salmon will work.
START TO FIN ISH : 27 M IN .
4
oz. thinly sliced lox-style smoked
salmon or smoked salmon, flaked,
with skin and bones removed
3
medium carrots, cut lengthwise in
Vi-inch-wide sticks
3
stalks celery, cut lengthwise in
Vi-inch-wide sticks
2
medium fennel bulbs, cored and
thinly sliced
i
medium green apple, cored and
thinly sliced
Vn
cup olive oil
i
medium lemon
i
tsp. sugar
Vi
tsp. salt
i
Tbsp. capers, drained
Lem o n slices a n d /o r fe n n e l fro n d s
(o p tio n a l)
BETTER HOMES AND GARDENS MAY 2010 175
1
.
c a rro ts , c e le ry , fe n n e l, a n d a p p le .
2
. I n s c re w -to p ja r c o m b in e o liv e o il, th e
fin e ly s h re d d e d p e e l a n d ju ic e fro m
le m o n , s u g a r, a n d s a lt. C o v e r; s h a k e w e ll to
c o m b in e . D r iz z le o v e r s a la d . L e t s ta n d 10
m in u te s , to s s in g h a lfw a y th ro u g h .
3
. T o ss in c a p e rs . S e rv e w it h le m o n s lic e s .
MAKES 4 SERVINGS.
EACH S E R V IN G 246
cal, 1 5 g fa t,7 m g c h o l,
l,0 39 m g so diu m ,2 4 gca rb o,8 gfib e r,8 g pro .
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