by Alexandra Caspero in Healthy Recipes, July 2, 2016
by Sara Levine in Healthy Recipes, August 6, 2015
It’s that time of year when refreshing summer produce is in full swing, the perfect accompaniment to hot and sunshine-filled days. For evenings when you don’t want to spend a lot of time at a hot stove, try this unique corn and cantaloupe salad instead. It’s the perfect balance of salty and sweet, and it’s a great go-to for potlucks or lunches; you can even serve it as a side dish with whatever you’re taking off the grill.
Cantaloupe is one of my favorite summer fruits, though it can be tricky to pick a ripe one from the market. Because the melon is the star of this dish, its quality and taste will change the overall outcome. The best way to pick a cantaloupe is to smell the round section where the vine was attached; it should have a sweet, slightly musky scent. A ripe cantaloupe will be orange or golden in color and feel heavy for its size. Avoid melons with too much green or white color.
This recipe calls for barely cooking the corn to eliminate some of the rawness, but if you can get your hands on really fresh, sweet corn, feel free to forgo the cooking process altogether and add the raw kernels right to the salad. The briny feta cheese perfectly balances the juicy cantaloupe and sweet corn kernels, though Gorgonzola or blue cheese can be used instead. Read more
by Alia Akkam in Healthy Recipes, July 20, 2014
At this point in the summer, you might be experiencing salad fatigue. But before you abandon your go-to no-cook meal entirely, try a new spin on it. Lettuce-free salads can be a refreshing, crunchy change — and you can dress them and pack them for lunch without any worry about wilting. Unlike their leafy friends, these salads taste even better after a few hours of marinating in vinaigrette. Read more
by Toby Amidor in Healthy Recipes, August 6, 2013
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
by Toby Amidor in Healthy Recipes, June 6, 2013
It’s the time of year when cucumber season is in full swing! There are so many ways to dress up salads made with this cool summer vegetable. Here are delicious ideas to add to your recipe box.
Traditional cucumber salads are made with a vinegar-based dressing, like in my 5-ingredient version. I’m proud to say that it’s always requested at my annual family Labor Day barbecue. Without an overwhelming dose of oil, calories can stay pretty low per serving.
To get creative, you can opt for a yogurt-based dressing or a touch of mayo. Spice it up with freshly chopped chile peppers, crushed red pepper flakes, toasted cumin seeds, or sesame seeds. Or add fresh herbs, like dill or mint. Try sea salt or kosher salt and freshly ground black pepper. Mix in flavorful fruit like lychee, mango, dates, orange or avocado or opt for veggie add-ins like watercress, red onion, or snap peas.
by Toby Amidor in Grilling, Healthy Recipes, May 17, 2012
Need a few new ideas for picnic side dishes? Here are 20 mouthwatering salads you can easily tote along for your next outdoor shindig.
Packing Your Salad
Be sure to pack your salad safely to avoid potential illness. If you’re heading on a long drive, keep it in a cooler surrounded with ice. If you also have raw meat, chicken, or hot dogs, those should be packed in a separate cooler to avoid cross-contamination. The cooler should be stored in the air-conditioned car, not in the hot trunk or roof rack.
To avoid a soggy leafy green salad, pack the salad and dressing separately in the cooler and mix them together right before serving.
Grain & Legume-Based Salads
by Katie Cavuto-Boyle in Uncategorized, July 14, 2011
- Ellie Krieger's Grilled Vegetable Salad With Feta and Mint
Fat-drenched side salads are the norm when it comes to cook-outs. But lighten up the dressing and you’ll be able to savor those delicious spring flavors—fresh fruit, veggies, and herbs—in every bite. Here are 26 side dishes that’ll make your mouth water– all for less than 250 calories per serving.
Grilled Veggie Sides
Toss those farmers’ market finds or extra veggies in your CSA box right on the grill. It’s a perfectly simple way to enjoy fresh veggies.
- Yellow Trio Salad: tomatoes, corn and yellow squash.
Beat the heat of the season with a light, refreshing, summer salad! It’s finally time for some really fresh produce. Experiment with seasonal fruits and vegetables from your local farmer’s market. Next time you go to a neighborhood barbeque use these tips and bring a salad that will leave your friends wanting more than just hot dogs and hamburgers.