Summer Salad Extravaganza

Otherwise known as the week when I stopped using the stove.

Ok, maybe not completely. But I decided that a week of salads was a great idea. Especially since I only have to make three dinners this past week.

So I thought to myself, I thought, maybe my dear readers would like to learn more about my week of salads. Maybe they like salads too. Or maybe they like not using the stove when it’s roughly the same temperature outside as it is on the surface of the sun.

So here are the three dinner salads planned for this week.

#1

Chicken, Corn and Avocado Salad

makes 4 servings

1 cup fresh (or canned) corn kernels

2 tablespoons low-fat mayonnaise

2 tablespoons fat-free plain greek yogurt

2 tablespoons lime juice

2 tablespoons taco seasoning

3 cups of cooked shredded chicken

1 small red bell pepper, chopped

1 small green bell pepper, chopped

1 avocado, pitted, peeled, cubed

1 head romaine lettuce, chopped

1. In large salad bowl, mix mayonnaise, sour cream, lime juice, and seasoning with wisk. Add chicken, corn, bell pepper. Toss to coat.

2. Gently stir in avocado. Serve over a bed of chopped romaine lettuce.

-recipe adapted from Betty Crocker 30 Minute Meals for Diabetics

#2

Salsa Bean Salad With Chicken

1 recipe baked chicken with artichokes* see below!

1/2 cup chopped onions

1 can black eyed peas

1 can black beans

1 can corn kernels

1 cup diced tomatoes

1 cup chopped bell pepper

1/2 cup chopped cilantro

3/4 cup italian salad dressing

1. Mix together all ingredients except lettuce and chicken. Toss to coat and refrigerate overnight.

2. Serve on a bed of romaine lettuce, with chicken.

Ok, so you have to bake the chicken. I baked it at night, using the oven when it’s not too hot outside (or in) and just put it in the fridge and chop it in the morning. So here’s the chicken and artichoke recipe.

Baked Chicken and Artichokes

1 pound boneless, skinless chicken breasts

1/2 tsp. salt

1/2 tsp pepper

1 medium red onion, sliced

3 tablespoons olive oil

1 jar quartered artichokes, drained

1 lemon, cut into slices

1 tsp. each of dried oregano and thyme

1. Heat oven to 350 degrees. Season chicken with salt and pepper. Cook the onions in 1 tbsp. oil for 5 minutes. In the same skillet, cook the chicken, five minutes on each side.

2. Place chicken, onions, and artichokes in a baking dish coated with cooking spray. Top with lemon slices and sprinkle with dried spices. Cover with foil and bake 10 to 15 minutes.

This chicken is delicious and makes a great compliment to the salad. Of course one could do the salad on its own without chicken.

-Both recipes gifted to me by a close family friend

#3

Vegetable Pasta Salad with Tuna

1/4 cup red wine vinegar

1/2 tsp salt

1/4 tsp pepper

1 clove garlic, minced

1 tablespoon dijon mustard

Wisk together in a small bowl.

1/4 cup olive oil

1/4 cup fresh basil (cut in thin strips)

Whisk in oil gradually. Stir in basil and set aside dressing.

4 ounces uncooked whole wheat pasta

Cook pasta. Drain and rinse with cold water. Place in a large bowl and toss with 1/3 of the dressing.

2 cups fresh vegetables: green bell peppers, summer squash, cucumbers

3 medium tomatoes

1/2 cup sliced olives

Layer ingredients on top of the pasta in the following order: vegetables, tomatoes, olives. Top with remaining dressing.

1/4 cup chopped fresh basil

1/2 cup parmesan (grated) or feta (crumbled) cheese

1 can chunk white tuna in water, drained

Sprinkle on top and toss before serving.

– recipe adapted from Simply in Season Cookbook

Bon Apetite! I’d love to know if you try any of them, or if you’ve been eating any delightful summer foods!