Newspaper Page Text
Mansion TJmtnral
WEDNESDAY,
OCTOBER 18, 2006
The Home Journal's
DINNER
TABLE
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Restaurant Report
Card
See which Houston
eateries were inspected
last week and how they
scored. Page 3C.
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How to add more
fruits and veggies?
Having a diet rich in
fruits and vegetables
offers many health ben
efits. Among them, pre
vention of cardiovascu
lar disease, high blood
pressure, diabetes and
certain forms of cancer.
See page 2C.
How to add flavor to
diet
Jean Rea looks at ways
to spruce up your diet
with flavor. See Page
3C.
Understanding taste
The Wine Guy talks
about basic wine tast
ing. See Page 4C.
Fitting the bill on a
cold night
Crockpots, the won
derful invention of the
late 19705, are a busy
family’s lifeline. Put the
ingredients in the crock
the night before, stick
it in the fridge, turn it
on before you leave for
work, and by the time
you walk in the door
at night, it’s done. See
Page 6C.
9 ~
New toppers
New jazzier toppers,
which combine fresh
mushrooms with cheese,
seasonings and other
flavorful ingredients in
exciting ways, are a
great addition to any
menu. See Page 6C.
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Flavorful toppings
like crispy apples, crunchy pecans,
gorgonzola and cherry tomatoes help to create
your own gourmet salad masterpiece.
'Waking
Eighty Years Young
We don’t think twice about the tossed salad or gourmet greens
we enjoy every day. But this healthy American habit comes to us
thanks to the vision 80 years ago of an early 20th century produce
pioneer.
In 1926. Bruce Church in the Salinas Valley of California
today the “nation's salad bowl” realized his dream of keeping
lettuce cool enough to stay fresh for the first long train ride cross
country to folks “back east.”
For people who had to rely on what was locally grown or pre
served through canning, fresh produce in the off season was nothing
short of remarkable The delivery of fresh, crisp head lettuce was
greeted with enthusiasm, and crowds gathered at railroad tracks
across the U.S. with cries of “the icebergs are coming, the icebergs
are coming!”
Thus was bom a healthful habit eating salad daily that
Americans embrace today. Church's pioneering business grew to
become Fresh Express, the creator of the fresh-cut ready-to-eat pack
aged salad loved today by millions of Americans. The company con
tinues its commitment to delivering the freshest produce possible
to supermarkets nationwide and is the industry pioneer and leader
in freshness.
From a dream of bringing fresh, crisp and flavorful lettuce to
people coast to coast, Church's legacy lives on in abundant new
choices of fresh lettuce blends in the supermarket today.
So as you toss that fresh salad tonight, give a nod of thanks to
a pioneer in the greens revolution.
Sweet Butter Salad
With Mustard, Potato
and Swiss
A hearty salad custom-made
for cooler days! Sene alongside
a grilled steak, pork chops or
smoked sausage. Use ready-to
serve, diced potatoes. Add cubed
ham to make this a main dish.
Serves 4 to 6
1 8-ounce package
Fresh Express
Sweet Butter Blend
1 cup cooked, diced
potato with skin
(about 4 ounces)
4 thin slices red onion,
halved
1 cup (4 ounces) mild
Swiss cheese, cut
julienne
1/4 cup walnuts, coarsely
chopped
Mustard Vinaigrette
4 tablespoons olive oil
3 tablespoons red wine
vinegar
2 tablespoons Dijon-styie
mustard
1/2 teaspoon salt
1/4 teaspoon freshly
ground black pepper
In large bowl toss together
lettuce, potatoes, onions, cheese
and walnuts. For vinaigrette,
whisk together all ingredients in
a small bowl. Add to lettuce
mixture. Serve immediately.
Food
Hearty 5-Lettuce Salad
With Bacon and
Blue Cheese
This vibrant salad make a per
fect flavor partner for roasted
chicken pick up a rotisserie
chicken to make supper a breeze.
For added crunch, toast pecans
in a skillet over medium-high
heat, stirring occasionally until
fragrant.
Serves 4 to 6
1 10-ounce package
Fresh Express
5-Lettuce Mix
1 crisp apple, such as
Granny Smith or
Fuji, cored and diced,
about 2 cups
4 slices cooked bacon,
diced
3/4 cup (3 ounces)
crumbled blue cheese
1/4 cup toasted pecan
halves (optional)
Creamy Vinaigrette
1/2 cup light mayonnaise
2 tablespoons cider
vinegar
11/2 teaspoons sugar
1/4 teaspoon freshly
ground black pepper
In large bowl toss together
lettuce, apple and bacon. For
vinaigrette, whisk together all
ingredients in small bowl; pour
over salad and toss to coat
evenly. Sprinkle with blue
cheese and pecans, toss again
and serve immediately.
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FAMILY FEATURES
It's the same sad story this time every year: A dwindling
supply of seasonal produce means farewell to summer's
bounty.
Fortunately, there's delicious solace in knowing that fresh
salads remain on the menu throughout the year thanks to a
growing market for packaged, ready-to-eat blends.
It’s a good thing, too. We Americans love salad and we
enjoy creatively making salads distinctively our own with
flavorful additions. Whether adding fresh and dried fruit, nuts,
cheese, veggies, croutons and dressing as long as we start
with the most important element of high-quality fresh lettuces
and greens, our salad initiative knows no bounds.
As nutritionists remind us to eat more produce daily, there
is added incentive to keep a salad on the menu once or twice
a day. A great salad starts with a foundation of greens the
Creating your gourmet salad
matcefttcce
Keep several bags of blends on hand for making your own fresh, easy, distinctive salad every night.
Go “gourmet everyday" by starting with a guaranteed-fresh salad blend and chew on these ideas:
Salad foundation
Make it savory
Sweet Butter blend
or
American
(iceberg, romaine and carrots)
Make it tangy
5-Lettuce Mix
(5 European lettuces)
or
Riviera blend
(butter lettuce and radicchio)
Make it nutty
European blend
(romaine and green leaf)
or
Triple Hearts blend
(romaine, green leaf and
sweet butter)
Make it crisp and crunchy
Field Greens
(romaine, frisee and carrots)
or
Italian blend
(romaine and radicchio)
fresher the better. Shop for a variety of blends lively
colors, flavors and textures to keep your salads special.
Modem fresh salad technology provides us with super-fresh,
ready-to-dress salads, so salad making is a snap. With eat-out-of
the-bag convenience, taking a salad for lunch every day is easy.
Produce experts, like top salad-maker Fresh Express, con
tinue to introduce new blends that inspire salad sensibility.
Look for traditional favorites and exciting new blends like
5-Lettuce Mix and Sweet Butter. Continuing its historical
beginnings as a leader in fresh lettuce (see sidebar on Biuce
Church), Fresh Express is the only salad maker offering a
freshness guarantee, allowing you to focus on what you do
best letting your salad imagination soar. For the latest
arrivals in convenient salads, recipes and flavorful ideas, visit
the Fresh Express Web site at www.freshexpress.com.
Make it your own with:
Sliced or diced avocado, Swiss
cheese, cherry tomatoes; diced
ham, mango chutney, red onion;
bacon, blue cheese
i
Mandarin orange slices, sliced
almonds, lemon peel; pomegranate
seeds, crumbled blue cheese,
orange peel; dried cranberries,
grapefruit sections, avocado
Almonds, hard boiled egg, cherry
tomatoes; pine nuts, chopped beets,
roasted red peppers; walnuts, dried
cranberries, blue cheese
Celery, cucumber, parmesan
cheese; sunflower seeds, broccoli,
red onion; apples, walnuts,
Gorgonzola cheese, cherry
tomatoes
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