Tuesday, April 17, 2012

Salad Choices for a Hot Summer Day

Salad Choices for a Hot Summer Day

Salad Choices for a Hot Summer Day

Salads Choices for a Hot Day

 

Fresh Summer Salads Are a Cool Choice on a Hot Day
Summer is a great time for salads, with all of the fresh produce available – and available at low cost – there’s no excuse for not including a fresh salad with nearly any supper. Summer salads don’t need to be complex or rely on fussy ingredients; you want the fresh, simple tastes of the vegetables or fruits to be play the starring role. To save both time and money, choose salads that can be made ahead of time or that use produce left over from an earlier supper. And for ultimate convenience, make extra to have for let overs the next day.

 

 

This first salad uses two of the primary staples of the summer growing season: corn and tomatoes. And even better – you can use corn on the cob left over from a previous meal, if you prefer; just let it soak up the flavors for a little longer. If you’re using fresh corn, cook it first and toss it with the ingredients while it’s still warm enough to absorb the flavors.

 

 

Corn and Tomato Salad
6 ears of sweet corn, cooked
½ red onion, diced finely
1 large or two medium tomatoes, diced
1/8 c. olive oil
1/8 c. balsamic vinegar
½ T. minced garlic
Black pepper to taste

 

Cut the corn from the cob. In a large bowl, mix all the ingredients together. If using fresh corn that’s still warm, chill for 15 minutes prior to serving; is using left over corn, let the salad rest for about 15 minutes to allow the flavors to mellow. This salad can also be made the day before and kept refrigerated until ready to serve. If you like, you can add a little Southwest flavor by adding black beans, a little chopped cilantro and the juice of a freshly squeezed lime. This last option is also good as a main course for vegetarians, since beans and corn make a complete protein.

 

 

This second salad makes a refreshing dessert, and can also be used as an appetizer to whet appetites made sluggish by the heat and humidity. Or serve it as a side dish, where its citrusy flavors will perk up even the blandest of leftovers. The key to this salad’s zingy taste relies on its use of orange and lemon juices. Fresh juices are ideal, but it’s a good bet no one will notice if you take a shortcut and use prepared juices from your grocer. In a pinch, or if the heat has you too worn out, you can also substitute canned, drained pineapple and frozen blueberries for fresh.

 

 

Summer Fruit Salad
2/3 c. orange juice
1/3 c. lemon juice
1/3 c. sugar
2 c. fresh pineapple, cubed
2 c. fresh strawberries, hulled and sliced
3 kiwi fruit, peeled and sliced
3 bananas, sliced
2 c. fresh blueberries

 

 

Combine the juices and sugar in a saucepan and bring to a boil; reduce heat and simmer, stirring frequently until thickened slightly, about 5 minutes. Cool. Layer fruit in a large bowl and pour the syrup over. Chill for 2 to 3 hours and serve. This salad can also be served with yogurt, ice cream or even pound cake, if you like.

 

 

Enjoy!

 

Author Bio: Melonie loves to blog about food and travel.  She’s addicted to The Cooking Channel

Thursday, December 08, 2011

Mediterranean Salad

 

Mediterranean Salad

Mediterranean Diet Salad

 

 

Mediterranean Salad

Are you looking for a quick and easy Mediterranean recipe that will make your kids say “yum!”? Do you want to prepare a delicious meal without spending hours slaving in the kitchen? Most importantly, do you want to make a healthy dish with seasonal flair from ingredients readily available at your local grocery store? If so, this Proscuitto and Pomegranate Mediterranean salad is just what you need!

 

The pomegranate is one of Christmas’ most distinctive seasonal fruits. Adding pomegranate seeds to this salad make it more than just a heart-healthy, kid-friendly delight – it is also a great dish for whipping up fast and serving at parties, or making for your family for Christmas Eve dinner. Its versatility and easy appeal mean the possibilities are endless.

 

Prep time: Five to ten minutes

Yields: Four to six generous servings

 

You will need:

4 ounces (6 cups) Arugula

3 tablespoons Extra-Virgin Olive Oil

1/4 cup Mint Leaves

6 Ounces (9 Cups) Proscuitto

1/2 Cup Pomegranate seeds (Or 1-2 Medium-sized Whole Pomegranates)

 

Instructions:

 

Begin by preparing the mint leaves, proscuitto, and pomegranate seeds.

 

 Mint leaves should be carefully sliced into very thin strips.

 

Proscuitto should be done similarly, either torn or cut into thin strips.

 

The most time consuming aspect of this recipe may be the pomegranates – you will need 1/2 cup of pomegranate seeds, but if you are unable to find only the seeds at your neighborhood grocery store, pomegranates will do.

 

If you do not want to spend a lot of time picking the seeds out by hand, ask your kids for help! Kids love finger-foods, and they also love helping out in the kitchen.

 

Let them take care of the tricky pomegranate seeds while you prepare all the other ingredients.

 

Start by pouring olive oil into a large salad bowl.

 

Add salt and pepper to taste, but only moderately, in order to protect the delicate flavors of the other ingredients.

 

Next, combine arugula and mint leaves and toss lightly.

 

Finally, separate these mixed greens among salad plates or bowls.

 

 

Top with the final ingredient, the proscuitto strips.

 

Once your children have finished seeding the pomegranates, rinse them in cold water, remove excess water, and sprinkle them over the top of each salad.

 

You will be surprised how festive the red seeds look when combined with the rich greens of arugula and mint, but you will be even more surprised how much your children will love this healthy recipe!

 

 

About the Author:

Enrico Fortie writes for the  Mediterranean Book Blog to help people learn how to follow the Mediterranean Diet  to live healthy and lose weight safely.

Thursday, August 13, 2009

Greek Salad

Marla's Green Salad=

Greek Salad

 Salad Ingredients
6 firm tomatoes, quartered
1 small red onion, sliced into rings
1 seedless cucumber, medium sliced
1 green pepper, cubed
10 oz. feta cheese
2 dozen kalamata olives

Dressing Ingredients
6 tbs. extra virgin olive oil
2 tbs. fresh lemon juice
2 cloves minced garlic
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper

Directions
Mix all salad dressings in a bowl.
Toss gently.

Mix all the dressing ingredients in a jar shaker.
Shake well.
Pour on salad. 
printable version available Greek Salad Recipe.
printable free recipe card Greek Salad Free Recipe .

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