Eating a salad is always a healthy choice, but a salad meal in warmer weather can be as satisfying as a hearty stew or soup in winter. Plus you get that
feel-good sensation that you’ve done something right for yourself. The possibilities are as endless as your ingredients and imagination. Prep your fruits and veggies in advance and you’ll have plenty of time to get out and play. Here are two refreshing ideas to help get you started.
Spicy Chopped Salad
1 bunch red radishes, thinly sliced
3 cups Napa (or red) cabbage, chopped
Small head Romaine lettuce, chopped
2 cups diced Jarlsberg Lite cheese
8 ounces thick sliced smoked turkey, cut in strips
2 cups peeled, chopped jicama
2 mangoes, peeled, pitted and coarsely chopped
1/4 cup sliced scallions, green and white parts
Soak radishes, cabbage and Romaine in very cold water in refrigerator 1 hour to crisp. Spin dry or drain in colander and dry on paper towels. In large bowl, gently toss all ingredients. Refrigerate until ready to serve and toss with dressing (below). Serves 4-6
Dressing:
1/4 cup fresh lime juice
2 tablespoons honey, or to taste
1 tablespoon cider vinegar
1-2 tablespoons seeded,
minced jalapeno pepper, to taste
1 teaspoon minced garlic
1/4 cup extra virgin olive oil
Whisk together first 5 ingredients. Add oil while whisking to thicken. Season to taste with coarse salt and freshly ground black pepper. Dressing can be made a day ahead, placed in screw top jar and refrigerated. Shake well before serving.
Greek Summer Salad
1 cucumber, peeled and chopped
4 small tomatoes, seeded and quartered
4 ounces pitted Greek olives
1 small red onion, thinly sliced
1 lemon
3 tablespoons extra virgin olive oil
10 mint leaves, finely chopped
Salt and pepper, to taste
1/2 5.2-ounce package Boursin spreadable Gournay cheese
(Garlic & Roasted Red Pepper OR Garlic & Fine Herbs flavor)
Combine cucumber with tomatoes, olives and red onion. In small bowl, mix fresh juice from 1 lemon with olive oil, mint leaves, salt and pepper to taste. Toss dressing with salad. Crumble Boursin over salad and serve. Serves 4
