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The Honolulu Advertiser
Posted on: Wednesday, July 27, 2005

Zesty salads cool for hotter summer days

By Wanda A. Adams
Advertiser Food Editor

Maren Caruso

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BOOK NOTE

When we called local bookstores, several said they were sold out of Dana Jacobi's "12 Best Foods Cookbook" (Rodale, paper, $21.95) but could readily special-order it. It's also available from online booksellers.
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BOOK NOTE

When we called local bookstores, several said they were sold out of Dana Jacobi's "12 Best Foods Cookbook" (Rodale, paper, $21.95) but could readily special-order it. It's also available from online booksellers.
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At this time of year, writer Dana Jacobi admits she's not much interested in cooking, though she never quite loses her interest in eating something cool and easy to prepare.

Here's a salad from her "12 Best Foods Cookbook" (Rodale, paper, $21.95) that perfectly meets that criteria and takes advantage of plentiful watermelon and ripe tomatoes. Best for this would be heirloom tomatoes from a farmer's market. If the beefsteak tomatoes in the supermarket aren't burstingly ripe, use watermelon alone. This salad is a good source of lycopene and other beneficial phytochemicals, plus vitamins A and C, plentiful in both the tomatoes and the watermelon. Additionally, the chili in the dressing contains significant Vitamin A.


TOMATO AND WATERMELON SALAD

2 medium beefsteak or heirloom tomatoes, each cut into 1/2-inch slices 8 (3-inch by 1-inch thick) triangles of seedless watermelon, well-chilled Ginger-Chile Dressing (see below) 4 mint sprigs, for garnish

Alternate 2 tomato slices with 2 watermelon slices on each of 4 plates, fanning them so that part of each rests on the next. Spoon one-quarter of the dressing over each salad. Garnish with mint and serve.

Makes 4 servings.

  • Per serving: 190 calories, 3 g fat, 0 g saturated fat, 4 g protein, 43 g carbohydrates, 3 g fiber.

    Jacobi says the dressing below makes a great dipping sauce as well as salad dressing. Use for summer rolls or for lettuce or spinach salads. You can use the red, mild Anaheim peppers or hotter red jalapenos for this; cut the slices cross-wise and discard the seeds.

    Makes 4 servings.


    GINGER-CHILE DRESSING

    1 lime 1/3 cup sugar 6 (1/4-inch) slices fresh red chili pepper 1 teaspoon grated fresh ginger

    Cut four 1/2-by-1-inch strips of zest from the lime. Squeeze the juice from the lime into a small saucepan. Add the zest, sugar, chili pepper, ginger. Add 1/2 cup cold water.

    Place the saucepan over medium-high heat and boil vigorously until the dressing is pale gold, about 3 minutes. Set aside and cool to room temperature.

    Before serving, remove the lemon zest and chili pepper from the dressing.

    Makes 1/3 cup.

  • Per serving (2 tablespoons): 104 calories, 0 g fat, 0 g saturated fat, 1 g protein, 27 g carbohydrates, 1 g fiber.

    Another warm-weather dish — and one that takes advantage of mango season, right now — is this easy salsa to eat as a side salad or to place over grilled fish. This dish contains folate and thaimine, phytonutrients, magnesium, iron and potassium, fiber, protein from the beans, but also A, C, lycopine and fiber from the tomato, chili pepper, mango and orange.


    BLACK BEAN AND MANGO SALSA

    1 (15-ounce) can black beans, drained 1 medium tomato, seeded and chipped 1 jalapeno pepper, seeded and finely chopped 1/2 cup finely chopped fresh mango 1/2 of a navel orange, peeled and chopped Juice of 1/2 lime 3 tablespoons chopped cilantro Salt and freshly ground pepper to taste

    Combine beans, tomato, jalapeno, mango and orange in a bowl. Add lime juice and cilantro and toss to combine. Season to taste with salt and pepper.

    Makes 2 cups.

  • Per serving (1tablespoon): 14 calories, 0 g fat, 0 g saturated fat, 1 g protein, 3 g carbohydrates, 1 g fiber.