Recipe: Summer Squash Salad
SUMMER RECIPE SERIES

This refreshing side will add color and flavor to your favorite summer meals. The flavor from the dressing on this salad only gets better with time.

Ingredients:

2 cups julienned zucchini
2 cups julienned yellow summer squash
1 cup sliced radish
1/2 cup vegetable oil
2 tablespoons & 2 teaspoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon parsley flakes
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
3 thin slices prosciutto (1 ounce), chopped
1/4 cup feta cheese


Preparation:

1) Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp. Set aside.

2) In a large bowl, toss the zucchini, squash, and radishes.

3) In a small bowl or jar with a tight-fitting lid, combine remaining ingredients (except prosciutto and feta cheese); shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Before serving, sprinkle cooked prosciutto and feta cheese over to your liking.

( Image: Anna Williams )


Related: Fresh Tomato Salad

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08.02.13  12:00PM    BRIGID

 

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Categories: easy, lunch, quick, salad, summer, snacks, uncooked

Recipe: Summer Salsa
SUMMER RECIPE SERIES

Shake up your summer dips with this twist on an old favorite. Fresh vegetables find themselves in the company of the snappy heat of jalapenos and a refreshing zest of lime juice. Serves this as starter to the Baja Fish Tacos and you will have a meal fit for royalty.

Ingredients:

1 can corn, drained
1 red onion, diced
3-4 tomatoes, diced
1-2 jalapenos, diced and seeds removed
1 red pepper, diced
1 can black beans, drained
1-2 avocado, chunks
5 stalks green onion, diced
2 limes or 4 tablespoons of lime juice

Preparation:

1) Combine, in a bowl, the first eight ingredients and toss until well mixed.

2) Juice two limes or about 4 tablespoons of lime juice over mixture. Toss again until coated evenly.

( Image: Pinterest )


Related: Baja Fish Tacos

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07.19.13  12:00PM    BRIGID

 

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Categories: appetizer, easy, make ahead, quick, summer, snacks, uncooked, uncooked

Recipe: Roasted Potato Salad
FOURTH OF JULY SPECIAL

A fresh twist on an old picnic or cook out staple. You can pack this salad in a cooler to serve cold at a picnic or transfer it to a slow cooker to serve warm for a potluck.

Ingredients:

1/2 lb green beans, steamed
1 whole garlic
2 pounds red potatoes, quartered
2 medium sweet red peppers, cut into chunks
2 green onions, sliced
1/4 cup chicken broth
1/4 cup balsamic vinegar
2 tablespoons olive oil
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt


Preparation:

1) Remove papery outer skin from garlic (do not peel or seperate cloves). Cut top of garlic bulb. Place cut side up in a greased baking pan.

2) Add potatoes, red peppers, onions, and beans; pour chicken broth over top. Bake, uncovered, at 400 degrees for 30 to 40 minutes or until garlic is softened. Remove garlic; set aside. Bake vegetable for another 30 to 35 minutes or until tender. Let cool for 10 to 15 minutes.

3) Squeeze softened garlic into a bowl. Stir in the vinegar, oil, rosemary, and salt. Add vegetables; toss to coat. Serve as warm or cold.

( Image: )


Related: Summer Salad with a Citrus Vinaigrette

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06.28.13  11:00AM    BRIGID

 

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Categories: Fourth of July, lunch, make ahead, roasting, salad, side dish, supper, summer