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Simple Summer Side Salads: Easier to Make Than to Say

Join these celebrated local cooks each week as they share their passion for food and all things food related.

Reached the summer half-way mark and can’t possibly look at another macaroni salad dripping with mayonnaise?  Have we got solutions for you!

We all anxiously await the arrival of summer to catch up with family and friends and enjoy all the picnics and barbeques, but after a few weekends of overindulging in the same old potato, macaroni and tossed salads, your taste buds (not to mention your waistline) are ready for a change. 

These salads are a refreshing upgrade, so easy to prepare ahead of time and really travel well.  By the time the  kids are ready, the car is packed, you’ve picked up Aunt Mary and arrive at the party, all that’s left for you is to do is find a lounge chair, kick back, pour yourself a glass, and relax the afternoon away!

Recipe:  Tangy Three Bean Salad                            

Salad Ingredients:

1 can each (15 oz.) of Kidney Beans, Garbanzo Beans & Chick Peas, rinsed and drained well in a colander
2 Celery Stalks
½ Red Onion, finely chopped
1 cup Italian Parsley, chopped
1 tbsp. fresh Rosemary, chopped 

Dressing Ingredients:

1/3 cup Apple Cider Vinegar
1/3 cup Sugar
¼ cup Olive Oil
1 ½ tsp. Kosher Salt
¼ tsp. Black Pepper

Directions:

In a large bowl, mix salad ingredients until well incorporated and set aside.  In a small bowl, whisk together ingredients for the dressing.  Pour over the beans, mix well, cover, and refrigerate for ½ - 1 hour.  These are delicious cold or at room temperature and make great leftovers!

Calories: Kidney Beans 385, Garbanzo Beans 385, Chick Peas 385, Celery 12, Red Onion 40, Vinegar 39, Sugar 255, Olive Oil 360 = TOTAL 1861

 Per Serving only 186 calories!


Recipe:  Our Favorite Coleslaw Salad

Salad Ingredients:

½ Cabbage
½ Red Onion, chopped
2 shredded Carrots
Or, you can substitute 1 16 oz. package of coleslaw mix

Dressing Ingredients:

¼ cup Cider Vinegar
1 tbsp. Dijon
½ Lemon, juiced
1-2 tbsp. Paprika
1 tbsp. Cumin
¼ cup Cane Sugar
1 cup Sour Cream
½ cup Mayonnaise
1-2 Garlic Cloves, grated or minced
Kosher Salt & Black Pepper, to taste

Directions:  In a large bowl, whisk together dressing ingredients, add salad, cover, refrigerate for ½ hour, and serve.

Calories: Cabbage 178, Red Onion 40, Carrots 20, Vinegar 35, Dijon 15, Sugar 194, Sour Cream 420, Mayonnaise 458 = TOTAL 1260

Per Serving only 126 calories!

John Gifaldi August 08, 2011 at 02:14 PM
Make one of these salads with the Zesty Italian Chicken http://patch.com/A-k6Qp for a great meal!

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