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About The independent. (Vernonia, Or.) 1986-current | View Entire Issue (Aug. 7, 2008)
Page 6 The INDEPENDENT, August 7, 2008 Food for Thought If you think salad isn’t substantial enough for a main dish, take a look at these hearty, delicious and very nutritious salads. Salad dressing, of course, can hide a lot of calories in a small serving, but all of these recipes will work well with reduced fat, and even non-fat, substitutes. TUNA SALAD WITH DIJON DRESSING 4 tuna steaks (see note) spinach leaves sliced red onion 4 to 6 small new potatoes 4 hard-cooked eggs, sliced or in wedges 2 medium tomatoes, cut in wedges 6 oz. whole green beans, trimmed chopped ripe olives Dressing 1/2 cup extra virgin olive oil 2 tsp. Dijon mustard 4 tbls. red wine vinegar 1 clove garlic, crushed freshly ground black pepper Cook tuna on the grill, a stovetop grillpan, or broil for just 2 to 3 minutes on each side. The tuna should be quite pink in the middle. Cook potatoes in boiling salted water until just tender, about 10 to 15 minutes. Drain, rinse with cold water, then slice. Cook green beans in boil- ing salted water until just tender. Drain and rinse with cold water. Arrange spinach, eggs, and potatoes on serving plates. Layer sliced grilled tuna, green beans, red onion, and chopped olives to make a mound, repeating layers until ingredients are used. Garnish with tomato wedges. Combine dressing ingredients in a blender or screw-top jar and shake or process until well blended. Serve salad dressing on the side. Serves 4. Note: Good quality canned tuna can be used in place of fresh tuna. STEAK SALAD WITH CREAMY GREEN ONION DRESSING 1 sirloin strip steak, 1 to 1-1/2” thick (about 1 lb.) salt and freshly ground pepper 2 tbls. red wine vinegar 1/2 cup water 2 or 3 green onions, thinly sliced 1/4 cup heavy cream 8 to 10 leaves romaine lettuce, rinsed and torn in pieces radishes, sliced, optional grated carrot, optional THREE BEAN PASTA 1 1 1 1 1 1 3 3 lb. medium or wide egg noodles, uncooked 15-oz. can kidney beans, rinsed and drained 15-oz. can garbanzo beans, rinsed and drained cup fresh or frozen green beans, thawed small red onion, chopped red bell pepper, seeds and ribs removed, chopped tbls Dijon mustard 2 tbls vegetable oil tbls red wine vinegar 3 tbls chopped fresh parsley Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, kidney beans, garbanzo beans, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredi- ents. Toss pasta with dressing and serve. Serves 4-6 MEXICAN BEEF SALAD WITH SPICY RANCH DRESSING 1 lb. lean ground beef 1 small onion, chopped 2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. garlic powder 5 cups thinly sliced romaine lettuce 1-1/2 cups (about 8 oz.) grape tomatoes or cherry tomatoes, halved 1/2 cup drained, canned no-salt-added black beans, rinsed 3 tbls. canned chopped mild green chiles, rinsed and drained 1/3 cup shredded Cheddar cheese 2 tbls. snipped fresh cilantro Dressing 1/2 cup ranch dressing 1/8 tsp. red hot-pepper sauce 3/4 tsp. ground cumin In a large nonstick skillet, brown the ground beef and onion over medium heat for 8 to 10 minutes, or until the beef is not pink. Pour off and discard the drippings. Sprinkle with chili powder, cumin and garlic pow- der. Cook for 2 to 3 minutes. Place dressing ingredients in a small bowl, whisk together until smooth. To serve, place the romaine lettuce on a large platter or on individual plates. Top lettuce with tomatoes, beans, green chiles, and beef mixture, in that order. Sprinkle with cheese and cilantro. Serve with dressing on the side. Serves 4 Place a heavy oven-proof skillet in the oven; heat to 450°. Salt and pepper the steak on both sides. Turn one large burner to high; carefully place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; carefully move the pan back to the hot oven. Cook for about 7 to 10 minutes, de- pending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and N EHALEM V ALLEY B IBLE C HURCH onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad. Gary Taylor, Pastor Slice steak thinly at an angle. In a medium bowl, or 2 to 4 sep- Grant & North Streets, Vernonia arate serving dishes, arrange torn romaine leaves, sliced radish, 503 429-5378 Sunday School 10:00 a.m. and other vegetables, if desired. Top with steak slices and drizzle Morning Worship 11:00 a.m. with the warm dressing. Serve immediately. Nursery available Serves 2 to 4. Church Directory Wednesday Service 7:00 p.m. BLACK BEAN AND CORN SALAD 1/2 cup ranch dressing 1 large tomato, cut into bite-size wedges 1 15-oz. can black beans, drained and rinsed 1 cup fresh or frozen corn, thawed 1 red bell pepper, chopped or cut into strips 1 shallot, chopped, OR 4 green onions (including stem), sliced 1 5-oz. package salad greens 1 cup sharp cheddar cheese, coarsely shredded Black pepper, to taste In a large bowl, combine all salad ingredients, except cheese and black pepper, with ranch dressing. Divide between large salad plates and top with cheese. Pass black pepper, preferably in a pepper grinder, so people can grind their own. Serves 4 V ERNONIA F OURSQUARE C HURCH Carl Pense, Pastor 850 Madison Avenue, Vernonia 503 429-1103 Sunday Worship Service: 10:30 a.m. Children’s Sunday School C HURCH OF J ESUS C HRIST OF L ATTER D AY S AINTS Marc Farmer, Branch President 1350 E. Knott Street, Vernonia 503 429-7151 Sacrament Meeting, Sunday 10 a.m. Sunday School & Primary 11:20 a.m. Relief Society, Priesthood and Young Women, Sunday 12:10 p.m. S EVENTH D AY A DVENTIST F IRST B APTIST C HURCH Gary S. Walter, Pastor 2nd Ave. and Nehalem St., Vernonia 503 429-8301 Morning Worship, 11:00 a.m. Sabbath School 9:30 a.m. 359 “A” Street, Vernonia 503 429-5190 Sunday School 9:45 a.m. Sunday Worship Service 11:00 a.m. Wednesday Prayer Meeting 7:00 p.m. A SSEMBLY OF G OD S T . M ARY ' S C ATHOLIC C HURCH Wayne and Maureene Marr 662 Jefferson Ave., Vernonia, 503 429-0373 Sunday School 9:45 a.m. Morning Worship 11:00 a.m Rev. Luan Tran, Administrator 960 Missouri Avenue, Vernonia 503 429-8841 Mass Sunday 12:00 Noon Religious Educ. Sunday 10:30 a.m. V ERNONIA C HRISTIAN C HURCH V ERNONIA C OMMUNITY C HURCH Sam Hough, Evangelist 410 North Street, Vernonia 503 429-6522 Sunday School 9:45 a.m. Morning Worship 11:00 a.m. Every Wednesday: Ladies' Bible Study 9:30 a.m. Ladies’ Worship 10:00 a.m. Children’s Choir 3:00 p.m. Family Bible Study 7:00 p.m. Grant Williams, Pastor 957 State Avenue, Vernonia 503 429-6790 Sunday Breakfast 9:00 a.m. Morning Worship 9:45 a.m. Children and Nursery 10:00 a.m. Youth Group 6:00 p.m. Preschool Mon. & Wed. 9:00 a.m. Wednesday Prayer 6:00 p.m. Tues. & Fri. Adult Volleyball 7:00 p.m.
