summer salads

Seems that in the summer, I'm always looking for something light, healthy and quick to eat for lunch. Am I the only one who opens up the refrigerator several times, hoping something good magically appears? ;-) So that actually happens, I did have to do some prep work to make several salads to keep in the fridge, but in the long run, it was worth it. These would make great side dishes for a heavier dinner or to take to a barbeque, too. And...they're all easy-peasy to make.

CUCUMBER RED ONION SALAD

1 English cucumber, thinly sliced

1/4 red onion, thinly sliced and then cut into 1" pieces

Fresh herbs of your choice (dill, chives, oregano, basil, parsley), to taste

2 T. cold-pressed olive oil

1 T. white wine or white balsamic vinegar

Salt & pepper, to taste

In medium-sized bowl, toss together cucumber, onion and herbs. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Pour over cucumber mixture and toss until combine.

 ROASTED POTATO SALAD

1 lb. each red and yellow potatoes

2 T. olive oil

Salt and pepper

2 T. cold-pressed olive oil

2 tsp. Dijon mustard

1/2 lemon, juiced

Fresh herbs of your choice (dill, tarragon, chives, oregano, thyme), to taste

This is a wonderful potato salad to make early in the day since it requires turning on the oven to roast the potatoes first. Preheat oven to 400F. Scrub potatoes and cube into 1" pieces. Toss with olive oil, salt and pepper. Roast in 400 degree oven for 40 minutes, turning potatoes after 20 minutes. Remove from oven and let cool. Put potatoes in a large bowl. In a small bowl, whisk together the cold-pressed olive oil, mustard, lemon juice, and herbs. Pour over potatoes and stir gently to coat all the potatoes. Add more salt and pepper, to taste, if needed.

 MIXED CABBAGE AND BROCCOLI SALAD

One package Rainbow Salad (red cabbage, carrots, broccoli, cauliflower)

1 cup broccoli, cut into small pieces

2 T. cold-pressed olive oil

1 T. white wine or rice wine vinegar

1 navel orange, juiced

Raw honey (approx 1 tsp) or stevia, to taste

Salt and pepper, to taste

In a medium-sized bowl, toss together the Rainbow salad and broccoli. In a small bowl, whisk the olive oil, vinegar, orange juice, honey/stevia and salt and pepper. Pour over salad and mix gently.

 

 Nom-nom. Enjoy!