Keeping It Cool As The
Temperature Rises

I’ve already transitioned into simple summer-like dishes for mealtimes around my house. Grill it, peel it, slice it and serve.

This time of year was made for salads, and their ingredients become more interesting as the season progresses, when we can just run to the garden for one more addition. In the meantime, try these tips to put a spark in your salad:

* Visit the salad bar at the grocery for a ready source of fresh chopped salad or stir-fry ingredients.

* Bags of shredded cabbage and broccoli are another time-saver for quick salads. Mix with a low- fat salad dressing.

* Dark leafy greens, such as fresh spinach or romaine lettuce, provide more nutrition than the lighter greens.

* Berries, orange sections, or sliced pears add flavor to salads.

*Quick Bean Salad: Mix drained, rinsed canned beans with half a cup chopped onions (green, red, or mild white). Stir in 1 teaspoon minced garlic, 1 tablespoon olive oil, 1-2 tablespoons red wine vinegar, and 1-2 teaspoons lemon juice (optional).

* Make a simple fruit dressing by combining ½ cup lemon or plain reduced fat yogurt, 1 tablespoon lemon juice, and 2 tablespoon fruit preserves. Serve as a fruit dip or dressing for fresh fruit salad.

* Use low fat vanilla yogurt as a dressing for fruit salad.

* A healthy variation of Waldorf salad. Combine diced fresh apples, finely chopped celery, raisins or grapes, and nuts. Gently stir low fat vanilla or lemon yogurt into fruit mixture for dressing.

* Fruits and vegetables count anytime. Use as healthy snacks throughout the day.

Five Layer Slaw

This delicious and crunchy side dish is full of fiber and vitamins A and C.

2 cups prepared coleslaw mix
2 cups shredded carrots
2 cups prepared broccoli slaw mix
1 yellow bell pepper, chopped
1 cup coleslaw dressing

Spread half of the coleslaw mix into bottom of clear glass bowl. Top with half the carrots, half broccoli slaw and half yellow pepper. Drizzle half the dressing over. Repeat layers.

Drizzle remaining coleslaw dressing over all. Cover and refrigerate for 2-24 hours. Toss before serving. 6 servings

 

Chicken and Fruit Salad

4 cups chopped cooked chicken
1 fresh pineapple, cored and cut into bite-size pieces
2 cups fresh strawberries, quartered
1 cup fresh raspberries
¼ cup chopped fresh mint
Lettuce of choice

Orange Balsamic Vinaigrette Dressing:
1 cup orange juice
1 cup olive oil
1/3 cup balsamic vinegar
2 garlic cloves
Salt and pepper to taste

Strawberry Spinach Salad

Dressing (Mix ahead of time):
1/3 cup apple cider vinegar
1/3 cup canola oil
1 Tbsp. poppy seeds
1 Tbsp. ground mustard
1-2 Tbsp. sugar
1 tsp. salt
½ tsp. pepper

Salad:
4 cups spinach/mixed greens
2-3 slices cooked bacon, crumbled
1 egg, hard boiled and chopped
1/3cup sliced strawberries
1 medium red onion, sliced in rings

Layer and cover with dressing.

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.