PageA5 July 16. 2008 Sizzling Summer Salads Enjoy a bounty o f healthy and delicious perfection fresh from the garden or your local farmers market. With all the barheques, picnics anti friendly get-logetliers, it's a perfect time for sharing favorite foods ami lasting memories. Q 11 m n i A r Q • t 1 < >/ 1 T i IK ^ U I I llI lC I u d t (- ‘ " u ' ’m 'lim et ju st a m p le salads for side dishes o r as the main attraction. M ost salads require little a r no cooking o r i f they do require cooking it can be done well a head o f time when it is cooler outside. Ilie wide range o f fresh p roduce that is available is never belter - and the prices are their low est while the quality is usually at its highest. Here are a few o f o u r fa v o rite salad lips. • Be sure to use fresh seasonal vegetables. • Use extra virgin olive oil and vin­ egar or lemon juice for vinaigrettes. • Use herbs to flavor the dressing, and m aybe mustard, or ch ili's, or garlic to further punch up that fla­ vor. • W hen serving, most sum m er sal­ ads look best on a platter rather than in bowls to show off the ingre­ dients. • D on't be afraid to substitute low fat in gredients in m ost salad reci- • Any salad can be served in a slice o f melon, half o f a pear or peach, in a decorative lettuce leaf, on half of a muffin, in a tortilla cup, in a hol­ lowed out pepper or halved cucum ­ ber, or any of a variety o f decorat i ve touches that you think will blend well with your salad. • Add some crunch to your salad w ith sesam e seed s, su n flo w e r seeds, cooked bacon, toasted nuts, ramen noodles,chow mein noodles, crum bled tortilla or potato chips. crushed croutons, or French fried asaladspeciul.C onsidersprinkling onions. T o make sure these ingre- on some paprika, chopped parsley, dients stay crunchy, add them right chervil, chives or other fresh herbs, before serving. diced red onions, diced olives, diced • Even a simple garnish helps make m eats, d iced p e p p e rs, to a ste d chopped nuts, sliced m ushroom s, or other ingredients. Don't forget the stand-bys o f sliced p ep p er rings, hardboiled egg slices, or sliced pickles. SAFEWAY V Ingredients for life BLT Salad CLUB P R IC E In g re d ie n ts • I pound bacon • 3/4 cup mayonnaise • l/4 c u p m ilk • I tsp. garlic pow der • 1/8 tsp. ground black pepper • salt to taste "On a hot summer af­ • 1 head romaine lettuce - rinsed, ternoon this delicious dried and shredded • 2 large tom atoes, chopped salad is perfect. ” • 2 cups seasoned croutons • 2 hard boiled eggs, optional • 1/2 cup shredded cheddar cheese • I large avocado, peeled, seeded, thinly sliced Rainier Cherries Or Northwest Grown Sweet Cherries S2 98 lb. SAVEuptoS4.01 lb. MON D ir e c tio n s 1. Place bacon in a large, deep skillet. C ook over medium high heat, turning frequently, until evenly browned. Drain, crum ble and set aside. In a blender or food processor, com bine m ayonnaise, milk, garlic- pow der and black pepper. Blend until smooth. Season the dressing with salt. 3. C om bine lettuce, tom atoes, bacon aijd croutons in a large salad bowl. Toss with dressing, and serve imm ediately. Pork S p aren te 2. Fresh 2-lb. Blueberries froren. Sold in a 10-lb. box at $9.90 ea. SAVE up to $16.00 ea. Or Ron Raspberries Hall flat S‘l 9 9 « SAVE up to $5 00 ea R A N C H ER S Surnni, Pr°du< Foster i Farms Greek Picnic Salad “Nothing tastes more like summer than tomatoes, cukes and peppers from the garden, and this salad showcases them all to perfection! This is a summertime family favorite at our house." vurdly fresh Ve«etables. CLUB PRICE Rancher's Reserve1 Beet Ribeye Steak S a la d D re s s in g • • • • • • • • • • • • • 6 ripe tomatoes, chopped 2 green bell peppers, seeded and diced I red onion, diced 2-3 cucum bers, seeded and diced 1/2 cup chopped fresh parsley I can black olives, sliced lengthwise 1/4 pound feta cheese, crum bled Foster Farms Lean Ground Turkey Bone-in. Extreme Value Par*. Or Cooked 31 to 40-ct. Shrimp ® $6 99 lb. Froan/thawed SAVE up to $5.50 9). 20-oz. SAVE up to $4.49 un 2 F quai on t r«i«sFn vAiur 1/2 cup extra virgin olive oil 2 Tbs. lemon juice 2 Tbs. w ine vinegar I 1/2 Tsp. Dijon mustard 1/8 tsp. black pepper 2 cloves garlic, minced tree Sweetened Peaches CluliPnct SI » » . SAVE up Io S2 48 oil 2 II» D ir e c tio n s 1. Toss the salad ingredients in a large non-metal bowl. 2. Place all the dressing ingredients into a food processor or blender: process until well blended and toss with salad ingredients. M arinate for at least 30 minutes. Fresh Alaskan Sockeye Bacon Sale! Salmon Fillets 12-02. Jimmy Bean 16-az. Butcher > Cut a 16-oz. Far mbnd. Selected variétés. SAVE up to S5.99 on 2 Weather permitting SAVE up to $10.00 A “Throughout the M edi­ terranean, bread salads have long been a staple. This particular version is an excellent way to use up leftover pita bread. Serve with a glass o f dry white wine. " Lucerne M ilk Galon. Whole. 2%. 1%. Skim Supreme or fat free At checkstand. first item will scan at regular price, second item will reflect Nabisco Chips Ahoy! or Toasted Chips General Mills Cereal 10.710 14.25-02. Selected varieties SAVE up to S5 29 on 2 6 to 1525-02 Selected varieties SAVE up to S3 79 on 2 savings. Broccoli Crowns C M Prior SI M ill, SAVE lip Io nt » Fattoush Salad In g r e d ie n ts FOUAL OR LESSFR VAL U t • 2 pita bread rounds, 3 to 4 days old and each 8 inches in diam eter • I cucum ber, peeled, halved, seeded and diced • Salt for sprinkling cucum bers, plus salt to taste • 3 tomatoes, seeded and diced • 6 green on io n s, including ten d er green portions, cut into slices 1/ 4 inch thick • I green bell pepper, seeded and diced • 1/3 cup coarsely chopped fresh mint • 1/4 cup coarsely chopped fresh flat-leaf parsley • 1/4 cup coarsely chopped fresh cilantro • Freshly ground pepper, to taste • 2 large garlic cloves, minced • 1 /4 cup lemon juice • 1/3 cup extra-virgin olive oil • I small red onion, diced Crystal Geyser 35-pack. 169-07. bottles SAVE uptoaoc Safeway SELECT Ice Cream 1.75 gt Selected varieties. SAVE up to $5 99 on 2 D ir e c tio n s 1. Preheat an oven to 375 degrees F. Minute Maid or Florida’s Natural Orange Juice Safeway SELECT' Breads 64 02 Selectee varieties Club Price S3 00 ea. SAVE up to S? 78 on 2 24-02 Select«! varieties Club Price: $2 50 ea SAVE up to SI 38 on 2 Charmin Bath Tissue or Bounty Paper Towels 12-02 cans. 24-Pack Coors Or 30 -Pack Bud or Mitici Selected varieties Plus deposit xi Oregon SAVE up to $1100 24 Big Hull Charmin or12-Big Roll Bounty SAVE up to $6 00 2. Split each pita bread into 2 rounds by separating it along the outside seam: then tear the rounds into I-inch pieces. 3. Spread the pieces out on a baking sheet. Bake until lightly golden and dry. 10 to 15 minutes. Remove from the oven and place in a howl. 4. M eanwhile, spread (he diced cucum ber on paper towels in a single layer, salt lightly and let drain for 15 minutes. Transfer to a colander, place under cold running water for a few seconds and then pat dry with clean paper towels. 5. Add the cucum ber, tomatoes, green onions, bell p e p p e rm in t, parsley and cilantro to the bread. Season with salt and pepper and toss well, ft. In a small bowl, whisk together the garlic, lemon juice and olive oil. Season to taste- with salt and pepper. Drizzle over the vegetables and bread and toss well 7. T ransfer the salad to a platter and serve imm ediately. Serves 6. I t ’s Peak Season j É a RN 6A5 REWARDS fi/fcoy L y<7l/ S' Products m ay n o t be av.idabic m ail «torto $«••• rn Myt