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| Simple Summer Salads & Slaws Here are some easy, healthy, delicious recipes for fresh salads using in-season produce. Many of these call for you to make your own dressing, but the ingredients are pantry staples that you probably have around the house. I encourage you to shop at the local farmers' markets and/or purchase the weekly specials at the grocery store to get the freshest in-season produce. Mexican Corn Salad, serves 12
4 cups corn, thawed 1 green bell pepper, diced 1 red bell pepper, diced ½ tsp black pepper 1 tsp salt ½ tsp cumin ¼ tsp coriander 2 oz lime juice 2 oz olive oil 2 tbsp chopped cilantro
Combine all ingredients and toss to combine.
Tomato Cucumber Salad, serves 12
3 cucumbers 4 tomatoes
6 oz red wine vinegar 3 oz olive oil 1 tsp dill ½ tsp salt ¼ tsp black pepper
Clean vegetables. Peel strips off of the cucumbers, cut in half lengthwise. Then cut into ¼” half-moon slices. Cut tomatoes into bite-size pieces. Put vegetables into a bowl and combine.
Mix vinaigrette, and then add to vegetables. Toss gently.
3 cucumbers 4 tomatoes
6 oz lemon juice 3 oz olive oil ½ tsp salt ¼ tsp black pepper
½ cup crumbled blue cheese
Clean vegetables. Peel strips off of the cucumbers, cut in half lengthwise. Then cut into ¼” half-moon slices. Cut tomatoes into bite-size pieces. Put vegetables into a bowl and combine.
Mix vinaigrette, and then add to vegetables. Toss gently. Place in serving bowl, Add blue cheese to top, then serve.
½ onion, diced 3 tomatoes, diced 2 cucumbers, diced ½ cup sliced olives
2 tsp dill ¼ tsp oregano ½ tsp tarragon 1 ¼ tsp salt 1/4 tsp black pepper 2 oz red wine vinegar 4 oz olive oil
Mix vegetables. Whisk together dressing ingredients. Pour dressing over vegetables and toss to combine. Cucumber Ranch Salad, serves 8
3 cucumbers, striped and diced 1/3 cup ranch dressing 1 tsp dill
Combine all ingredients and mix well.
Couscous and Cherry Tomato Salad with Basil, from Foodtv.com, serves 4
1½ cups water 1 teaspoon salt 1 cup couscous 1 medium tomato 1 teaspoon Dijon mustard 2 teaspoons balsamic vinegar 2 tablespoons extra virgin olive oil 1½ pints cherry tomatoes, halved ¼ cup fresh basil leaves, packed
In a 3-quart saucepan bring water and salt to a boil and stir in couscous. Immediately remove pan from heat and let couscous stand, covered, 5 minutes.
Cut medium tomato into quarters and in a blender puree with mustard and vinegar until smooth. With motor running add oil in a slow stream. Season dressing with salt and pepper. Halve the cherry tomatoes and toss them with the couscous and torn basil leaves. Dress with the vinaigrette and serve. Mediterranean Orzo with Feta, serves 4
1/3 pound orzo ¼ pound feta cheese, crumbled ½ red bell pepper, diced ½ green bell pepper, diced 1 ounce sun-dried tomatoes, julienned 2 ounces black olives, sliced 2/3 ounce capers 1 ounce olive oil 2/3 fluid ounce lemon juice 1 teaspoon fresh dill ½ teaspoon fresh parsley ¼ teaspoon salt ¼ teaspoon white pepper ¼ teaspoon turmeric
Cook orzo, drain and cool. Combine olive oil and next 6 ingredients to make dressing, mix well. Pour dressing over cooked orzo mixture. Add remaining ingredients, except feta, and mix well. Fold in feta.
Black Bean and Corn Salsa, serves 8
1 can diced tomatoes, drained 1 can black beans, drained and rinsed 1/2 cups corn, thawed 1 bell peppers, diced 1/3 onion, diced small
1/2 tsp cumin 1/2 tsp coriander 2 tbsp chopped parsley 1/4 tsp salt 1/4 tsp black pepper 2 tsp hot sauce 1-2 oz lemon juice
Whisk together dressing ingredients. Add remaining ingredients to dressing and mix to combine. Asian Broccoli Slaw, serves 12
1 package broccoli slaw (from Cosco or Sams) 1 cup ginger-sesame salad dressing 1 cup pine nuts 2 cups raisins or dried cranberries Combine all ingredients and toss to coat with dressing.
Carrot-Pineapple Slaw, from Cooking Light, serves 6
1 cup diced fresh pineapple
1/2 cup raisins
1 (10-ounce) package matchstick-cut carrots
2 tablespoons canola oil
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon fresh pineapple juice
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon black pepper Combine the first 3 ingredients in a large bowl. Combine oil and next 3 ingredients (through pineapple juice), stirring with a whisk. Add oil mixture to carrot mixture; toss well. Add parsley, salt, and pepper; toss well. Cover and chill. German Potato Salad, serves 12
8 russet potatoes (baking potatoes) 8 slices bacon -- diced 8 shallots -- chopped 3 eggs -- hard boiled ½ cup olive oil 1 teaspoon salt and pepper ½ teaspoon black pepper 2 tablespoons grainy mustard 2 tablespoons apple cider vinegar Wash potatoes then cut into 1" pieces Boil potatoes in water until soft. Drain and cool. Dice bacon and sauté over medium heat until rendered and bacon is cooked but not crispy. Remove bacon. Add shallots to the pan and cook until tender. Cool bacon and shallots. Combine olive oil, mustard, vinegar and salt and pepper and whisk to combine. Combine potatoes, bacon, shallots and eggs. Add vinaigrette and toss to combine.
Three-Pepper Slaw, from Cooking Light, serves 8
1/2 cup thinly sliced red bell pepper strips
1/2 cup thinly sliced green bell pepper strips
1/4 cup finely chopped seeded jalapeño pepper
1/3 cup chopped green onions
1 (10-ounce) package angel hair coleslaw (about 6 cups)
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1 teaspoon sugar
2 teaspoons canola oil
1/2 teaspoon salt
1/4 teaspoon white pepper Place first 5 ingredients in a large bowl, tossing to combine. Combine vinegar and remaining ingredients in a small bowl, stirring with a whisk. Pour vinegar mixture over cabbage mixture, tossing to coat. | |
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