Whether getting together with family outdoors, or just craving something light for mealtime on those hot summer days, salads seem to be what we are looking for.
We've put together some healthy options for you to keep things interesting, and maybe even impress everyone at the company picnic!
Peach Slaw
½ c pecan halves
4 medium peaches, ripe but not too soft
4c thinly sliced cabbage
1 red bell pepper, thinly sliced
¼ c chopped mint leaves
¼ c chopped green onion
½ tsp celery seed
¼ c lemon juice (fresh squeezed is best)
¼ c honey (support your local bee-keepers!)
¼ c olive oil
½ tsp sea salt
¼ tsp fresh ground black pepper
Lightly toast pecans over medium heat, about 2 minutes.
Slice 4 of the peaches into manageable pieces, then toss with the cabbage, red pepper, pecans, mint, onion, and celery seeds. Cover and chill for about an hour.
Peel and chop the 5th peach and place in food processor. Add the lemon juice, honey, oil, salt, and black pepper. Purée until mixture is smooth.
Add contents of the food processor to the slaw mixture and toss to coat. Cover and chill for another hour. Toss once more before serving.
Variations:
Mix and match different types of cabbage;
Use green or yellow bell peppers instead of red;
Walnuts can replace the pecans;
Cilantro instead of mint?
Be creative!
BLT Pasta Salad
1 lb of your favorite pasta (bow-tie or medium shells work well)
1 lb bacon
1 ½ c cherry tomatoes, halved or quartered (not too small)
1 ½ c of your favorite ranch dressing
1 c red onion, thinly sliced (feel free to reduce to ½ c)
1 tsp fresh ground black pepper
1 ½ c shredded dark lettuce (we used Romaine)
½ c fresh parsley, finely chopped
Prepare pasta according to package instructions. Chill.
Cook bacon until very crispy. Drain and pat off grease. When cool, crumble and set aside.
Gently mix together tomatoes, onion, pepper, and ranch. Add to pasta and toss to coat. Chill for at least 2 hours, or up to 24 hours.
Before serving, add bacon, lettuce, and parsley.
Want something besides ranch? Try this salad with honey-mustard, creamy Italian, or plain Miracle Whip.
Independence Day Potato Salad
Easy, flavorful, and just in time to bring to the 4th of July celebration
1 lb baby white potatoes
1 lb baby blue (or purple) potatoes
¼ c lemon juice (fresh squeezed is best)
3 tbsp olive oil
½ tsp sea salt
½ tsp fresh ground black pepper (or to taste)
¾ roasted red peppers, chopped and rinsed
4 green onions, thinly sliced
¼ c chopped fresh mint
Cook potatoes in lightly salted water until tender. Drain, rinse in cold water, and let cool.
Put lemon juice, olive oil, salt, and pepper in a large bowl and whisk. Halve or quarter the potatoes (bite sized pieces), add to bowl, and toss to coat.
This can be chilled up to 24 hours. Toss in remaining ingredients just before serving.
