TUNA SALAD WITH PEPPERS, ONIONS AND OLIVES

INGREDIENTS
2 large tomatoes, cut in quarters
1 red bell pepper, julienne
1 green bell pepper, julienne
1 small onion, julienne
1 can (12 ounces) tuna in water
4 teaspoons extra virgin olive oil
2 teaspoons white wine vinegar
1/2 small clove garlic, finely minced
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon dry mustard
12 pitted black olives, chopped

PROCESSING METHOD

Hi! I am Phil Anderson, Harris Teeter's Executive Chef. Tuna Salad with Peppers, Onions and Olives, is what we're making today. Now the recipe calls for one green bell pepper, one red bell pepper. After I clean them, I cut them into julienne like matchstick size. Same thing with the onion. It was one onion and I cut them in kind of half circles, but we call it julienne in the recipe. I have 12 black olives. I would cut up three them, because that's what's going to go on just one salad and then two tomatoes.

Now these look kind of small tomatoes. I cut them in half and then cut the half in four wedges, and then we have about 7 ounces of albacore tuna. Albacore tuna is the best tuna. White, chunked, flaked, very nice, very good flavor. Then what we're going to do is we're going to make a little vinaigrette using extra virgin olive oil, white wine vinegar, some dry mustard and that's just a quarter of a teaspoon and clove of garlic that I've minced up and a little bit of salt.

Now you don't know how salty it is until you taste that olive to see if the olive -- olive contributes a lot of salt. So you want to be careful on the salt. The amount of food that I have here will make four salads, but I'm only going to make one because I have one right now. So how I am going to do that is, I'm going to put four pieces or wedges tomato here. That's although the same way, then some of the veggies. That's cool. A little bit of more put in there. Then we are going to put some tuna fish right over the top of that.

I want to keep it nice and pretty. Now I'm going to make the vinaigrette. I am going to take a quarter cup of the white wine vinegar, then mince into my mustard. That's a quarter of a teaspoon of mustard. This is one clove of garlic, minced. We are going to wait on the salt. We are going to dissolve the dry mustard. I've put the towel down here because it will keep my bowl from moving all over the counter.

Now I want to slowly put in my olive oil on a thin -- I'm trying to create an emulsion that double dried mustard acts as an emulsifier. I'm going to just drizzle a little bit over the top. I'm going to finish with the olives and I will depend on the salt and pepper shaker at the table, depending on how salty these olives are. There you have it. Tuna Salad with Peppers, Onions and Olives. Enjoy!

FRUIT AND VEGETABLE SALAD

Hi! Once again, I am Rob Carson, I am a radio personality and I cook. Today, I am turning over the cooking to Susan Watterson from CulinAerie, a wonderful private cooking school in Washington DC. Today, we're doing Summer Salad Madness.

GRILLED MUSHROOM ORIENTAL SALAD

Grilled Mushroom Oriental Salad from Mushrooms Canada on Vimeo

Assorted fresh mushrooms and a zesty oriental style dressing are the stars in this warm zippy salad - perfect for lunch or to accompany grilled meat.

SERVING : 4

Preparation Time : 15 mins.
Cooking Time : 6 mins.

INGREDIENTS
3 tbsp each vegetable oil and soy sauce 45 mL
1/3 cup rice vinegar 75 mL
2 cloves garlic, minced
1 tbsp mustard 15 mL
2 green onions, chopped
1 tbsp finely minced gingerroot 15 mL
1 lb. assorted sliced fresh Mushrooms (white button, crimini, portabella, shiitake, oyster) 500 g
3 tbsp teriyaki sauce 45 mL
16 cups mixed salad greens or baby spinach 4 L
1 tbsp sesame seeds 15 mL

PROCESSING METHOD

* In small saucepan, mix oil, soy sauce, vinegar, garlic, mustard, onions and gingerroot; set aside.
* Pile mushrooms in centre of large piece of heavy-duty aluminum foil.
* Drizzle with teriyaki sauce.
* Fold edges and ends to seal well.
* Barbeque on high heat about 5-6 minutes or until steaming. Heat dressing on barbecue or stovetop just until boiling.
* Divide salad greens evenly among 4 large salad plates.
* Top with warm mushroom slices and drizzle with hot dressing.
* Sprinkle sesame seeds on top.
* Serve immediately.

Tips
Prepare dressing in micro proof bowl or glass (2 cup / 500 mL) measuring cup and heat in microwave until boiling.
Mushrooms could be cooked in 425° F (220° C) oven instead of barbeque.

Variation
Substitute roasted garlic teriyaki sauce for plain teriyaki sauce.

GRILLED AUBERGINE SALAD

Salads : How To Make Grilled Aubergine Salad

Also known as "Baba Ghanoush", this grilled aubergine salad is a definite favourite of both vegetarians and meat-eaters alike. It can be served with pitta bread or other types of salads.

SERVINGS : 2

Preparation Time : 10 minutes
Cooking Time : 45 minutes

INGREDIENTS
2 aubergines
2 tbsp tahini sauce
1 clove of garlic , minced
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp coriander (cilantro) , chopped
salt and pepper , to taste
parsley , for garnish

1 barbeque grill
1 knife
1 spoon
1 set of tongs
1 bowl
1 tray
1 fork
1 chopping board

PROCESSING METHOD

Grill the aubergine
* Before placing the aubergines on the grill poke them a few times with a knife.
* Grill for about fifteen to twenty minutes, turning them once. Do not worry if they look a little burnt; it creates a smoked flavour right for this dish.
* Remove and let cool.

Scoop flesh out and chop
* First of all, cut the skin top off with a knife and then using a spoon, scoop the flesh out on to the cutting board.
* Now chop it with the knife and put into a bowl.

Add the rest of the ingredients
* Add to the bowl the tahini, garlic, lemon juice, olive oil, coriander, salt, and pepper.
* Mix and season to taste, especially adjusting the salt and lemon juice.

Serve
* Put the salad into a nice serving dish and garnish with parsley.
* This mouth-watering dish can be served as part of a meal or with other salads.

INDIAN AVOCADO SALAD

Indian : How To Make Avocado Salad

Avocado is not a fruit that we normally associate with Indian food…but try this avocado salad recipe and you will be really surprised. The colors, the texture and the aroma blend in so beautifully

INGREDIENTS
1 Avocado
1 Medium Tomato
3 Stocks of Green Onion
1 Green Chili
1/2 teaspoon Roasted Cumin Powder
1/2 teaspoon Black Pepper Powder
5 sprigs Cilantro
Lemon Juice

PROCESSING METHOD

Avocado Preparation
* Today, we’re going to show you how to make simple, delicious avocado salad.
* We’re going to start off with a nice ripe avocado. You can usually press it a little and if the skin gives, and you know it’s ripe.
* And then you slice it down the middle. Just peel it. If it’s really ripe, it peels off very easily.
* Now, we’re going to chop the avocado. You want to keep nice pieces as you don’t want it mashed like guacamole.
* We're going to keep this avocado to one side.

Mix Ingredients
* We’re now going to add our green onions, tomatoes, cilantro, and this cumin powder to a bowl. This mix together with the black pepper is what gives it the really nice smoky flavor. Very exotic!
* We’re now going to give it a good stir before we add the avocado in, because we don’t want the avocado to get mashed. Ok, let’s mix this up a little bit.
* We can also add the salt and lime juice. Mix the ingredients a little more.
* Now, add the avocados and lightly mix.

Stand
* This avocado salad recipe tastes best if you make it and keep it for about half an hour. In this time, the onions and tomatoes will have time to marinate and the lemon juice. Guacamole has its own nice flavor but this is more of a salad and it can be used with Indian food unlike guacamole.

Serve
* Right, it’s like an Indian salad with a twist. It’s as simple as that. It’s delicious and it’s very healthy. Well both of us like our food hot.
* So we’re going to add some green chilies in there but they’re totally optional.