Fresh options for your summer celebrations
CRUNCHY THAI PEANUT AND QUIONA SALAD
- 12-ounce bag tri-color quinoa
- 1 1/2 cups shredded cabbage mix
- 1/2 cup cilantro, roughly chopped
- 2 tablespoons fresh mint, roughly chopped
- 1/2 cup English cucumber, thinly sliced
- 1/2 cup carrots, shredded
- 1/2 cup red bell peppers, thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1 teaspoon white vinegar
- 1/4 cup peanuts, roughly chopped
Prepare quinoa according to package directions. Cool.
Mix cooled quinoa with cabbage, cilantro, mint, cucumber, carrots and bell peppers.
In small bowl, whisk soy sauce, fish sauce, sesame oil, honey and vinegar.
Add dressing to quinoa and toss to combine. Top with peanuts.
recipe courtesy Success Rice
SPRING CORN AND RICE SALAD
- 1 bag basmati rice
- 1 cup frozen corn, thawed
- 2 Roma tomatoes, seeded and diced
- 1/2 cup fresh basil, minced
- 1/2 cup red onion, diced
- 1/2 cup vinaigrette dressing
- 2 scallions, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Prepare rice according to package directions. Allow to cool completely.
In medium bowl, combine corn, tomatoes, basil, red onions, vinaigrette and scallions. Fold in rice, salt and pepper.
Serve salad at room temperature or chilled.
recipe courtesy Success Rice
GRILLED ZUCCHINI NACHOS
- 4 medium zucchini, sliced into 1/4-inch thick rounds
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1 cup cheddar cheese, shredded
- 5-ounce bag spring mix salad blend
- 1 cup canned corn, drained
- 1 cup canned black beans, rinsed and drained
- 1 cup tomato, diced
- 1/4 cup scallions, diced
- 1/4 cup red onions, diced
- 1 jalapeno, finely diced, optional
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 tablespoon sour cream
Heat grill to medium heat.
In large bowl, toss zucchini and olive oil to coat. Season with salt and pepper, to taste.
Place zucchini on grill pan; grill 4 to 5 minutes until just tender. Top zucchini with cheese and cook until cheese melts, 1 to 2 minutes.
Remove from grill and place on plate or large platter. Top cheesy grilled zucchini with salad blend, corn, black beans, tomato, scallions, red onions, jalapeno, if desired, avocado, cilantro and sour cream.
recipe courtesy Fresh Express
SPICED PECAN GRILLED PEACH SALAD
Spiced Pecans:
- 1 large egg white
- 3 tablespoons dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 2 cups pecan halves
Salad:
- 1/4 cup, plus 2 teaspoons, extra-virgin olive oil, divided
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- Pepper, to taste
- 2 large peaches, halved and pits removed
- 6 cups mixed baby greens (arugula, spring mix and spinach)
- 4 ounces soft goat cheese
To make spiced pecans: Preheat oven to 275 degrees. Line rimmed baking sheet with parchment paper and set aside.
In medium bowl, whisk egg white, brown sugar, cinnamon, cayenne pepper and salt until well combined. Fold in pecans and mix until evenly coated in mixture. Spread in single layer on prepared baking sheet.
Bake 45 to 50 minutes, stirring occasionally until pecans are fragrant and golden brown. Allow to cool completely.
To make salad: Heat grill to medium-high heat. In small bowl, whisk 1/4 cup olive oil, white wine vinegar, Dijon mustard, garlic powder, salt and pepper, to taste. Set aside.
Brush cut sides of peach halves with remaining olive oil and grill until grill lines appear and peaches become tender, 3 to 5 minutes. Remove peaches and cut into slices.
Divide greens among four plates. Top with grilled peach slices and goat cheese. Divide 1 cup spiced pecans evenly among salads and reserve remaining cup for snacking. Drizzle each salad with vinaigrette.
recipe courtesy Amerian Pecan Council
MEDITERRANEAN TUNA SALAD
Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon dried oregano
Salad:
- 5 ounces chunk light tuna, drained
- 1 cup cherry tomatoes, halved
- 1/3 cup sliced Kalamata olives
- 1 cup English cucumber, chopped
- 1/4 cup feta cheese
- 1 tablespoon parsley, minced
- Pita chips or crackers, optional
To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.
To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing and then top with feta cheese and parsley. Serve with pita chips or crackers, if desired.
recipe courtesy Chicken of the Sea