Zyliss safety rail-guided slicer easyslice mandolineTM Oz Bag of Baby Arugula Blend Salad greens

julienne vegetables on baby greens

makes 4 - 6 servings

INGREDIENTS

5 oz Bag of Baby Arugula Blend Salad greens

(or favorite blend of: arugula, baby spinach, watercress)

	3 cups Mixed Vegetables
		(carrots, zucchini, cucumber, jicama, red radishes)
	2	Sweet peppers (orange, red, or yellow)
	1	Beefsteak tomato
	4 oz Gruyere or Parmesan Romano cheese (coarsely grated)
DRESSING
3/4 cup Sour cream	Salt, pepper, paprika to taste
3/4 cup Water	8 sprigs Thyme
4 Tbsp Fresh Chives, finely chopped

PREPARATION

Mix all ingredients for the dressing, adjust seasonings to taste and chill.

Wash and dry salad greens. Wash, peel and cut vegetables for Mandoline use. Wash and slice tomato into 1/4 inch segments. Julienne vegetables using the 3.5mm julienne insert, food holder, and food guide. Slice the peppers using the 3mm slicing insert.

In a bowl, toss all vegetables and grated cheese with dressing.

Arrange salad greens on a plate, top with vegetable and cheese mixture. Garnish with thyme.

TIP: Thoroughly dry salad greens to eliminate watered-down dressing.

broiled salmon with stir fry vegetables

INGREDIENTS			makes 4 servings
1	1/2 lb Salmon filets	2	Carrots (medium)
1	Lemon	1	Red bell pepper (large)
2	Sprigs Rosemary	1 cup Snow peas (sliced)
1/3 cup Ponzu sauce		1	Tbsp Fresh ginger
	(citrus flavored soy sauce)	1	Tbsp Olive oil
2	Zucchini (small)	2	Tbsp Soy sauce (low sodium)
2	Yellow squash (small)	1/2 oz Sake (optional)

PREPARATION

Preheat oven broiler to 425 degrees.

Slice lemon, pepper and ginger with 7mm slicing insert, food holder, and food guide. Julienne zucchini, squash and carrots using the 7mm julienne insert, food holder, and food guide.

Cut heavy duty foil twice the length of salmon enough to enclose it in a pouch-like wrap. Place foil on a baking sheet, center 1/2 the lemon slices on foil creating first layer. Place salmon filets on top of lemons and layer remaining lemon slices and rosemary on filets. Pour ponzu sauce over filets. Bend foil edges upward and crimp edges. Slice foil wrapped filets off baking sheet and into broiler. Broil 15-20 minutes, depending on thickness of filets. Filets will be opaque throughout when cooked.

Meanwhile heat oil until hot then add peppers and ginger, stir fry 1 minute. Add julienned vegetables and sauté for 2 minutes. Sprinkle soy sauce and sake over vegetables and toss. Cover pan and cook for an additional 3 minutes.

TIP: Substitute cooking sherry for sake if desired.

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