Summer dinner ideas –  wonderful salads.

Here are a few recipes that my family has enjoyed this summer.

Peach-cucumber-salad-with-basil-vinaigretteCucumber Peach Salad with Basil Vinaigrette

This recipe is from The Wellness Mama cookbook, from mother of 5, Katie a blogger who’s focus is healthy living. For ingredients for this recipe my husband and I went to the WNC Farmers Market and bought some wonderful local fresh peaches.

This recipe was perfect for some of these peaches mixed with some fresh cucumbers that a friend had raised in his garden.

 

Salad:

2 medium cucumbers
4 Medium fresh peaches
4 fresh leaves basil

Dressing:
1/4 cup olive oil (Artisian in Black Mountain has some wonderful olive oil)
1 tsp apple cider vinegar (I like Braggs Raw Apple Cider Vinegar)
2 tbsp raw honey (Did you pick some up at the Sourwood Festival? If not Roots & Fruits is a good source.)

Directions:

Cut cucumbers into bite sized slices and place in a bowl.
Peel peaches, remove pits and chop. Add to bowl.
Finely mince the fresh basil leaves and sprinkle over the peaches and cucumbers.
In a blender or using a whisk, mix the olive oil, apple cider vinegar and raw honey.
Pour the dressing over the salad and lightly toss.

 

Chinese Chicken Salad

This salad makes a hefty amount which is good for a family gathering or to take to a pot-luck.

From Souper Jenny Cooks Recipe of Diva Chef Souper Jenny.

The Dressing:

1 garlic clove peeled and minced
1 finger ginger (about 3 inches), peeled and chopped very small
1 small bunch cilantro rinsed, removed from stem and chopped
1 tbsp. peanut butter
1 tbsp. rice vinegar
2 cups sweet chili sauce

The Salad:

1 green pepper, cleaned, cored and julienne (cut into long thin strips)
1 yellow pepper, cleaned, cored and julienne
1 orange pepper, cleaned, cored and julienne
1 red pepper, cleaned, cored and julienne
1 cooked rotisserie chicken Note: on Friday’s Earth Fare has a deal on them
1 red cabbage, shredded
1 green cabbage, shredded
3 cups carrots, peeled and shredded (or a bag of shredded carrots)4 ears fresh corn, shucked and kernels cut off of the cob
1/2 cup candied ginger, thinly sliced
1 cup slivered almonds, toasted

Directions:

Toss all of the salad ingredients together and then combine with as much of the dressing as you like.

Note on Peeling Ginger: If you use a regular peeler for the ginger or use a teaspoon to peel.

Note on Toasting Almonds: Preheat oven to 350 degrees. Place nuts on a cookie sheet and toast 10 minutes or until fragrant and slightly browned. Nuts burn easily so watch closely.

 

Green Salad with Asian-Inspired Ginger Dressing

Mix up your favorite green salad with iceberg, spinach or a mixture of spring mix. Add fresh cucumber, tomato, sweet peppers and this very tasty dressing:

This recipe was inspired by a house dressing typically found in Asian restaurants.

3/4 cup plain yogurt
1/4 cup lemon juice
1/2 cup rice wine vineger
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup minced onion, or more to taste
2 tbsp ginger paste
2 tbsp sugar
1 tbsp ground black pepper

Directions:

Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar and black pepper into a blender. Blend until smooth.

Pour dressing into a sealed container and refrigerate at least 30 minutes before serving.

 

Credits: Gina Palermo MacFarland with Pro Motion Online

 

By | 2016-11-12T10:52:39+00:00 August 10th, 2015|Categories: Health News, recipes|