NORTHWOODS COOKS: Lighten up with summer salads
Eat lighter in the summer by serving salads at lunch or dinner. These recipes are from “19 Of Grandma’s Best Summer Salads” at allrecipes.com.
Pasta Chickpea Salad
16-ounce package rotelle pasta
2 tablespoons extra virgin olive oil
1/2 cup chopped oil-cured olives
2 tablespoons minced fresh oregano
2 tablespoons chopped fresh parsley
1 bunch green onions, chopped
15-ounce can garbanzo beans (chickpeas), drained and rinsed
1/4 cup red wine vinegar
1/2 cup grated Parmesan cheese
salt and pepper to taste
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 9 to 12 minutes. Drain and rinse under cold water. Set aside to cool.
As the pasta is cooking, heat olive oil in a large skillet over medium-low heat. Add olives, oregano, parsley, green onions, and chickpeas. Reduce heat to low and cook for about 20 minutes. Set aside to cool for 10 to 15 minutes.
Transfer chickpea mixture to a large bowl; add pasta and toss. Stir in vinegar and grated Parmesan cheese and season with salt and pepper. Cover and refrigerate, 8 hours or overnight.
When ready to serve, taste for seasoning and add more vinegar, olive oil, salt and pepper if desired.
Date Marshmallow Waldorf Salad
2 cups peeled, diced tart apples
1 tablespoon white sugar
1 teaspoon lemon juice
1 pinch salt
1/2 cup chopped celery
1/2 cup chopped pitted dates
1 cup chopped walnuts
1/4 cup mayonnaise
1/2 cup heavy cream
1/4 cup miniature marshmallows
Place the apples in a medium serving bowl and sprinkle with sugar, lemon juice and salt. Stir in the celery, dates and walnuts. In a separate bowl, whip the cream with an electric mixer until it can hold a peak. Mix in mayonnaise and gently fold into the apple mixture along with the marshmallows. Refrigerate for at least 1 hour before serving.
Ninas Cucumber Salad
1/2 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
3 cucumbers, halved lengthwise and thinly sliced crosswise
1/2 cup thinly sliced red onion
coarse salt and ground black pepper to taste
Mix sour cream, lemon juice, and dill together in a bowl. Add cucumbers and onion; stir to combine. Season with salt and black pepper.
Purple Apple Slaw
1/2 medium head red cabbage, finely shredded
1/4 cup finely minced white onion
2 Fuji apples, peeled, cored and finely diced
1 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons sugar
2 tablespoons lemon juice
2 tablespoons milk
In a large serving bowl, toss together the cabbage, onion and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice and milk. Pour dressing over the cabbage mixture and toss to coat. Chill until serving.
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