European Stars and Stripes (Newspaper) - May 18, 1990, Darmstadt, Hesse                                Rating vegetables for Wealthall of the vegetables pictured below Are beneficial but some Are significantly More healthful than others. Those grouped in and around the Basket Are the most nutritious containing Lara. The vegetables below the Basket Are Someur Basket Are the most nutritious containing Large quantities of infection fighting vitamins Bone and muscle building minerals and dietary fiber. Vat less nutritious and Are grouped accordingly. A v \. A 5 a 6 a a 1, Hii a \ \ n 7 in i t 8 14 a a a a .3  i a a t is a key ingredients 1 red Pepper. Vitamin a a a e. 2 Green Pepper Vitamin a a a e. 3 cauliflower. Potassium. 4 beet greens Vitamin a Calcium potassium. 5 spinach Vitamin a potassium. 6 Romaine lettuce Vitamin a. 7 kale Vitamin a Calcium potassium Iron. 8 Acom Squash Vitamin a potassium. 9 carrots Vitamin a potassium. 10 collards Vitamin a potassium Calcium Iron. 11 Navy Beans Iron potassium Calcium. 12 Broccoli Vitamin a Calcium potassium. 13 soybeans protein. 14 Brussels sprouts potassium. 15 garlic potassium. 16 endive Vitamin a. 17 Chard Vitamin a Calcium potassium. For Summerby Carleton Jones the Baltimore Sun warmer weather brings with it a Perky new allure at the vegetable counter As a whole Range of goodies often missing in midwinter reappear a asparagus endive specially lettuces sugar and snap peas and tender radishes among them. Produce is lighter and prettier. Greens like tender pod peas Are in More abundance Many Standard items among them radishes onions and potatoes Are available in smaller choices Caliper strawberries come Back Strong too and Are less costly that is Good news for salad makers Mam dishes Side dishes Antipasto and even desserts in jellied form using vegetables Are easier to Cope with As soon As mild weather brings in the first crops the Ideal of All salads is to prepare greens dry and Crisp and usually cold though some of the newer trends Call for serving some salads at room temperature. Most serious Cooks regard a whirling Basket or a spin dryer to take the moisture away from greens after washing As absolutely essential. Formal salad etiquette also dictates that you should not add dressing to a Green salad until the last minute. Purists with some reason continue to insist that the greatest of salad greens must be torn rather than Cut and my feeling is that this is the right approach if you have time for gourmet routines. The trick also is to get just enough dressing on the greens and the trimmings a puddle of dressing in the Bottom of a bowl Means you have poured on too much. You should also take it easy on the vinegar if using classic Oil and vinegar with your dish i think about 10 to-1 is a Safe proportion the Mam idea of dressing is the Oil coating not the vinegar or Lemon Here Are the classic proportions of French dressing suitable for one head of Boston or Romaine lettuce 1 Tablespoon Oil. V2 Teaspoon wine vinegar or Lemon juice be Teaspoon Salt and a Teaspoon of dry Mustard or As much wet Dijon Mustard As will stick to a regulation dinner Fork a touch of garlic say half a Small Clove or less whole or mashed is Obj tonal mix and leave at room temperature when serving salads have always seemed to me somewhat the victim of an unforgivable right Way to do things i Iran Are some arguable samples a sugar is never Ever used in real f Rench dressing a Peanut Oil makes the Best French dressing Olive Oil the Best Mayonnaise a fresh Basil or tarragon is the Best salad herbs and poppy and sesame the Best seeds a great Cooks do not use iceberg lettuce shredded or otherwise a the nuts for Dressy salads Are walnuts or Pine nuts. Pasta salads have grown tremendously m the continued on Page 14 Friday May 18, 1990 the stars and stripes a a a Page 13