“Summer Salad” Recipes of the Week
It’s so nice to eat a cool and scrumptious salad on a hot summer day. Light and fruity salads seem to offer that perfect combination of sweet and sour leaving your palate satisfied and your tummy full. Here are three of my favorite salad recipes. I know grilled watermelon might sound kind of odd, but trust me…it taste great. I even garnish mines with spinach leaves which serves as the perfect accent. Let me know if you try them and if what you think. Send us your favorite recipes. We’re always in search of healthy and yummy goodies to share.
recipe courtesy of www.amys.com
- Grilled Watermelon with arugula and mint
- Ingredients:
- Vegetable oil, for brushing grill
- 4 1-inch-thick slices watermelon, rind removed (1½ lb.)
- 2 tsp. olive oil
- 2 Tbs. balsamic vinegar
- 2 tsp. agave nectar
- 6 cups arugual or watercress, coarsely chopped
- 3 oz. goat cheese, crumbled (¾ cup)
- 3 Tbs. chopped fresh mint
1. Brush grill grates with oil, and preheat grill to medium.
2. Brush watermelon slices with olive oil. Grill watermelon slices 5 minutes, or until just scorched around edges.
3. Whisk together balsamic vinegar and agave nectar in bowl. Toss half of vinegar mixture with watercress in large bowl.
4. Divide watercress salad among 4 plates. Top with grilled watermelon; garnish with feta cheese, mint, and remaining vinegar mixture.
recipe courtesy of www.vegetariantimes.com
Waldorf Salad
Ingredients:
Serves 12
2 Tbs. nonfat plain yogurt
2 Tbs. olive oil
2 tsp. apple cider vinegar
1/4 tsp. ground allspice
2 carrots, grated or julienned (1 1/2 cups)
1 red apple, grated (1 1/2 cups)
1 cup seedless grapes, halved
2 stalks celery, cut into thin matchsticks (1/2 cup)
1/2 cup dried cranberries or raisins
Directions
Whisk together yogurt, oil, vinegar, and allspice in large bowl. Add carrots, apple, grapes, celery, and cranberries.
recipe & image courtesy of www.melecotte.com
Greek Pasta Salad
Ingredients:
5 oz dry Lasagnettes pasta, uncooked (about 1 ½ cups)
(whole wheat pasta works great too!)
½ pint cherry tomatoes, sliced in half
1 cup cucumber, diced, seeded (peeled or unpeeled)
1 cup pitted Kalamata olives, drained
½ cup red onion, diced
3 oz good quality feta cheese, crumbled
¼ cup Greek Salad Dressing (recipe follows)
Coarse ground black pepper
Oregano
Cook pasta according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl, add tomatoes, cucumber, olives, onions, and feta cheese. Toss together. Drizzle dressing over pasta; toss to coat. Cover and chill in refrigerator for 2 hours to 24 hours. Sprinkle black pepper and oregano. Makes 4-6 servings.
Greek Salad Dressing
1 tsp. chili stone ground mustard*
¼ cup white wine vinegar
½ cup olive oil
½ tsp. dried oregano
½ tsp. fine sea salt
½ tsp. freshly ground pepper
¼ tsp. dried basil
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