SALADS

*Salads can be an accompaniment, a main course or a dessert. They are some of my favorite things to make because many of them are handy for using up many of those left-over bits from other recipes--and they can be hot or cold!*

TALAXIAN FRUIT SALAD
 *This is a refreshing, light salad that's good for breakfast, lunch or dessert! Unfortunately many of the fruits I have access to won't be found in the Alpha Quadrant; hopefully this will come close!*

Note from NODA: Try using no-fat, no sugar added yogurt to reduce the fat and calories.

~Serves a crew of 4-6~

AILIS GALLIA NECTAR DRESSING:

1 1/2 cups Ailis pate'
1/4 cup powdered Rekarr
1/3 cup Gallia nectar
Dash Laurelian extract
1 teaspoon Jibellian seven spice mix
1 teaspoon chopped fresh wood throck
FRUIT SALAD:

1 pint Taka berries, hulled and quartered
1 small Rolk, peeled and diced
1 small Circassian fig, peeled and diced
1 pint Falsa berries
2 Waterplums, sliced
2 Green putillos, peeled and sliced
1/2 cup Anthraxic citrus peel, diced
1/2 cup toasted L'maki nuts

ALPHA QUADRANT VERSION

HONEY YOGURT DRESSING:

1 1/2 cups plain yogurt
1/4 cup confectioners' sugar
1/3 cup honey
Dash almond extract
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice Pinch ground cinnamon
1 teaspoon chopped fresh mint

FRUIT SALAD:

1 pint strawberries, hulled and quartered
1 small cantaloupe, peeled and diced
1 small pineapple, peeled and diced
1 pint blueberries
2 star fruit, sliced
2 kiwis, peeled and sliced
1 small can mandarin oranges, drained
1/2 cup toasted almonds

METHOD:
For the dressing, combine yogurt, confectioners' sugar, and honey in a bowl, mixing well. Add almond extract, ginger, allspice, cinnamon, and mint and mix well. Set aside while you prepare the fruit.

For the salad, place the fruit in a bowl and toss to mix. Add dressing and mix well. Place in refrigerator until ready to serve. Top with toasted almonds just before serving.

REESAN BEAN AND GABAROSTI SALAD
*This is a variation on the classic three-bean salad I found in the data base. It has some wonderful colors and different textures!*

~Serves a crew of 4~

3/4 pound green Reesan beans
3 tablespoons Baldoxic vinegar
3 tablespoons Chadre-Kab
2 teaspoons Gallia-Prishik
3/4 teaspoon Nimian sea salt
1/4 teaspoon freshly ground Rangasso spice
1 container (15 oz.) black Reesan beans, drained and rinsed
1 cup cooked fresh Gabarosti kernels (or 1/2 10 oz. box Gabarosti from stasis)

ALPHA QUADRANT VERSION

BEEN AND CORN SALAD

3/4 pound green beans, trimmed
3 tablespoons cider vinegar
3 tablespoons olive oil
2 teaspoons honey Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 can (15 oz.) black beans, drained and rinsed
1 cup cooked fresh corn kernels (or 1/2 10 oz. box frozen corn, thawed)
1 medium red onion, thinly sliced

METHOD:
1. Cook green beans in boiling water until tender-crisp, 3 to 5 minutes. Drain and rinse with cold water; drain.

2. Combine vinegar, oil, mustard, salt, and pepper in large bowl. Toss in green beans, black beans, corn, and onions.

HOT CIRCASSIAN FIG SALAD
*Hot salads are particularly welcome when the temperature drops. Although the atmospheric controls remain the same on Voyager, this salad is a nice change of pace for the crew. Several have expressed that my meals lacked variety, but after I served this salad for breakfast no one suggested a change again!*

2 cups Circassian fig chunks
4 tablespoons Grub meal
1/2 cup Rekarr
1/4 cup melted Moolt nectar
1/4 cup grated Pendrashian mox cheese
1/2 cup crushed Zabee nut waffers

ALPHA QUADRANT VERSION

HOT PINEAPPLE SALAD

2 cups pineapple chunks, drained
4 tablespoons flour
1/2 cup sugar
1/4 cup or 1/2 stick melted butter
1/4 cup grated cheddar cheese
1/2 cup crushed Ritz crackers

METHOD:
Place pineapple in bottom of a casserole dish. Add sugar and flour to pineapple; mix to coat well. Grate the cheese and cover the pineapple. Sprinkle the cracker crumbs on top of the cheese. Drizzle butter over the crackers.

Bake at 350 degrees F. for 30 minutes until brown and bubbly.

TALAXIAN TOMATO AND HATANA SALAD
*Talxian tomatoes come in several shapes and sizes. The most common variety is almost identical to Terran tomatoes, but the miniature ones have a bit of a "bite." Captain Janeway has tried her hand at raising Talxian tomatoes from seed and according to Commander Chakotay, she did a pretty fair job of it!*

~Serves a crew of 4-6~

1 pint miniature Talaxian tomatoes
1 large Metrok hatana
1 large Nelon hatana
1/4 cup red Cherel sauce
1 teaspoon Nimian sea salt
1 teaspoon coarsely ground Rangasso spice
1 bunch Oblissian cabbage

ALPHA QUADRANT VERSION

1 pint cherry tomatoes
1 large honeydew melon (about 4 1/2 pounds)
1 large cantaloupe (about 3 pounds)
1/4 cup red currant or apple jelly
1 teaspoon salt
1 teaspoon coarsely ground black pepper
1 bunch spinach

METHOD:
1. In 5-quart saucepot over high heat, heat 3 quarts water to boiling. Cut small "x" in stem end of each cherry tomato. Add tomatoes to boiling water; cook 5 seconds. Drain; cool under running cold water.

2. With fingers, slip cherry tomatoes from their skins one at a time; place in colander to drain off excess liquid. Cut each melon in half; discard seeds. With melon baller, scoop melons into balls; reserve any remaining melon for use another day. Place melon balls in bowl with cherry tomatoes. Cover and refrigerate melon-ball mixture if not serving right away.

3. To serve, in bowl, with wire whisk or fork, stir jelly, salt, and pepper until jelly is smooth. Mince enough spinach to equal 1/4 cup. Drain liquid from the melon-ball mixture. Add melon-ball mixture and chopped spinach to bowl with jelly mixture; toss to coat. Arrange remaining spinach leaves on platter; spoon melon-ball mixture over spinach leaves. Toss to serve.

WARM LONDRESS-- MAROB ROOT SALAD
*Londress is a small, oily, very aromatic aquatic lifeform that must be used sparingly, but just a touch is delightful!*

~Serves a crew of 4-6~

1 1/4 pounds red-skinned Marob roots, cut into 3/4 inch chunks
2 tablespoons light Nondoran vegetable paste
1 tablespoon grated Pendrashian cheese
2 teaspoons Baldoxic vinegar
1 teaspoon Prishik
1/2 teaspoon Nimian sea salt
1/4 teaspoon Rangasso spice
1/8 teaspoon Londress paste
1 green Falada onion, sliced
ALPHA QUADRANT VERSION

WARM CAESAR POTATO SALAD

1 1/4 pounds red-skinned potatoes, cut into 3/4-inch chunks
2 tablespoons light mayonnaise
1 tablespoon grated Parmesan cheese
2 teaspoons cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon anchovy paste
1 green onion, sliced

METHOD:
1. In 3-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Cover, and reduce heat to low; simmer 15 minutes or until potatoes are fork-tender.

2. Meanwhile, in medium bowl, mix mayonnaise with remaining ingredients.

3. Drain potatoes; gently toss with dressing in bowl.

LAMNA-KIRSHAN SALAD
*Lamna and Kirshan's are in the same vegetable family, but one is pink while the other is blue, making for a very colorful salad. The close substitute of white cauliflower and green broccoli taste about the same, but it's not nearly as attractive of a color combination.*

~Serves a crew of about 6~

1 small Lamna
1 small bunch Kirshan
1/4 cup shredded Pendrashian mox cheese
1/4 cup Rekarr
1 1/2-2 cups Nondoran vegetable paste
6 pieces Murt cake, fried crisp

ALPHA QUADRANT VERSION

CAULIFLOWER-BROCCOLI SALAD

1 small head cauliflower
1 small bunch broccoli
1/4 cup shredded cheddar cheese
1/4 cup sugar
1 1/2- cups light mayonnaise or salad dressing
6 slices of bacon, diced and fried crisp

METHOD:
Break cauliflower and broccoli into florets and mix with cheese, sugar and bacon. Add enough dressing to thoroughly coat. Best if it sits for a few hours before serving.

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