Avocado and Orange Salad &
Herring Salad

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            FOOD FUNNY
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Thanks to Anna Welander for sending us this one:

The efficiency expert concluded his lecture with a note of caution. "You
don't want to try these techniques at home."

"Why not?" asked someone from the back of the audience.

"Well, I watched my wife's routine at breakfast for years," the expert
explained. "She made lots of trips to the refrigerator, stove, table and
cabinets, often carrying just a single item at a time. 'Hon,' I
suggested, 'Why don't you try carrying several things at once?'"

The voice from the back asked, "Did it save time?"

The expert replied, "Actually, yes. It used to take her 20 minutes to
get my breakfast ready. Now I do it in seven."

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            TODAY'S RECIPES
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Many years ago I heard a self-proclaimed nutrition expert declare
that avocados belong in the same food group as Vaseline due
to their high fat content. We now know that the monounsaturated
fat they contain is good for us because it lowers LDL (bad)
cholesterol levels.

Avocado and Orange Salad

2 avocados, seeded, peeled, and cut into thin slices
3 oranges, peeled and sectioned
Lettuce leaves
3/4 cup (180 ml) plain yogurt
1/4 cup (60 ml) fresh orange juice
Cayenne pepper to taste

Arrange the avocado slices and orange sections attractively on
top of lettuce leaves on individual salad plates. Whisk together
the remaining ingredients and drizzle over the salads. Serves
4 to 6.

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The Omega-3 fatty acids in oily fish such as herring not only lower LDL
(bad) cholesterol levels, but they also raise HDL (good) cholesterol.
Adding mayonnaise to this salad would negate the healthful effects of
the herring, so I have substituted yogurt in this adaptation of a
popular northern European dish.

Herring Salad

A 12-oz (336 g) jar pickled herring, drained
2 small onions, thinly sliced
2 tart apples, peeled, cored, quartered, and thinly sliced
1 cup (250 ml) plain yogurt
Juice of 1/2 lemon
1 Tbs (15 ml) chopped fresh dill

Combine the herring, onions, apples, yogurt, and lemon juice in a bowl
and toss to combine thoroughly. Marinate covered in the refrigerator for
4 hours or overnight. Sprinkle with chopped dill before serving. Serves 4 to 6.
Received on Tue Jan 9 09:00:16 2007