Recipes by Valerie Harper: Cobb Salad; Salmon Vegetable Broiler Dinner

Valerie Harper's Cobb Salad

1 cup thinly sliced celery
1 cup diced zucchini
1 cup thinly diced cucumber
1 cup coarsely shredded carrot
1/2 cup diced green pepper
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 tbsps. fresh lemon juice
1/4 cup Spanish olive oil
2 tbsps. bacon bits
2 cups large curd cottage cheese

In a large bowl, mix vegetables, salt, pepper, lemon juice and olive oil. Toss to combine. Cover and refrigerate for several hours. Just before serving, combine vegetable mixture with bacon bits and cottage cheese. Serve in small bowls, garnished with sprigs of watercress if desired. Serves 4.

Thoughts: Valerie's Cobb salad makes a terrific vegetarian lunch. For protein touches add sunflower seeds or cooked soybeans.

Valerie Harper's Salmon Vegetable Broiler Dinner

2 tbsps. Spanish olive oil
2 tbsps. soy sauce
2 tbsps. Dijon mustard
2 lbs. salmon fillets
2 zucchini squash
4 medium-sized tomatoes
Spanish olive oil
Salt and freshly ground black pepper
Grated Romano cheese
Dried dill weed
Sugar

Combine olive oil, soy sauce and mustard. Brush on salmon and set aside. Cut zucchini in half lengthwise. Remove cores from tops of tomatoes. On foil-covered broiler pan, place zucchini and tomatoes cut side up. Brush with oil, then sprinkle with salt and pepper. Sprinkle cheese on the zucchini and dill weed and sugar on the tomatoes. Place fillets on same broiler pan. Broil 6 inches from heat in preheated broiler for 15 minutes, brushing fish with any remaining soy mixture just before serving. Arrange on heated platter and serve at once. Serves 4.