Salad Time

In the heat of summer, cool food sounds especially yummy.  Fortunately, the very season that brings on the heat is also responsible for providing us with an abundant supply of fruits and vegetables.

Salads can be prepared, often with little or no cooking, to satisfy the summertime craving for something light and cool. The salads requiring a little cooking can be prepared in the cool of the morning, before it heats up. Another benefit of summertime salad is that you’ve done all the work early, so when you return exhausted from the beach or pool, dinner is ready to serve!

Lentil and 3-Grain Mexican Salad salads are a nice refreshing change from a tossed salad.

If you have a picky eater, be sure to have him/her help you prepare these dishes. Teach older children how to cut veggies. Younger ones can help incorporate ingredients.

Lentil Salad
Ingredients

1 cup green lentils
Salt & pepper
½ onion, chopped
1 rib celery chopped
1 bay leaf
1 small carrot chopped
2 garlic cloves, chopped
¼ cup chopped parsley
16 ounces vegetable broth
Luke Xavier is having summer fun.

Add in after the salad has cooled:
1 chopped tomato
¼ cup chopped parsley
1 rib celery chopped
Juice from ½ lemon

Method
1. Sauté the onion, carrot, and celery in 2 tablespoons of olive oil. Add the garlic and parsley.
2. Sort and rinse the lentils. Add the lentils and the rest of the vegetable broth to the pot and bring to a boil. Turn down to a simmer and cook until tender all the way through (Add more water if necessary.), about 45 minutes.
3. Cool the lentil salad. Just before serving, toss the lentils with the lemon juice, salt, and fresh-ground black pepper. Add in chopped tomato, celery and parsley. Stir to combine. If the lentils stick together, add a bit more vegetable broth.

Super-Duper Fast Method for Lentil Salad
Enjoy Lentil Soup One night and Lentil Salad Another

1. Make Lentil Soup. Click Here for the recipe.
2. Scoop out half the lentils with a slotted spoon.
3. Toss the lentils with the lemon juice, salt, and fresh-ground black pepper.
4. Add chopped tomato, celery and parsley. Stir to combine. If the lentils stick together, add a bit more vegetable broth.

3-Grain Mexican Salad
Ingredients

½ cup brown rice
½ cup barley
½ can each red kidney and black beans (or one can of mixed beans), drained
1 cup frozen or canned corn
2½ ounces sliced black olives
1 red or green Bell pepper
½ cup chopped cilantro
½ cup chopped green onions
1 clove finely minced garlic
½ cup red wine vinegar
½ cup olive oil
1 teaspoon chili powder
½  teaspoon each  salt and pepper
¼ teaspoon crushed red pepper flakes

Optional: 2 ounces diced green chilies for a little heat. Garnish with tomato and avocado wedges.

Method
1. Cook the barley and rice in 2 cups of water for about 40 minutes, until the liquid is absorbed.
2. Rinse and drain the beans (and corn if using canned)
3. In a large bowl combine the cooked barley, rice with the corn and beans, chopped onions and Bell pepper.
4. In a small bowl or glass measuring cup, whisk together the vinegar, olive oil garlic, minced garlic, chili powder, salt, pepper and red pepper flakes. Pour over salad, toss, and refrigerate.

2 thoughts on “Salad Time

  1. Pingback: Deborah Fry » Blog Archive » Parenting News You Can Use! July 13, 2010

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