Last year about this time I offered a few salad recipes as a way to beat the hot, dog days of summer. That phrase, by the way, while it has come to mean the hottest, most humid part of summer in the northern hemisphere, actually originated with the ancient Greeks who saw the star Sirius (the dog star) rise around late July, at which point their summer was moving into its hottest phase. Nothing to do with dogs! Anyway, maybe I’ll make this an annual post, since salads seem to be the most popular dinner at my house this month. So here goes – some Cool Salads For Hot Days!
Quinoa Super Salad
My new favorite!
4-6 c. torn or chopped lettuce of your choice
3/4 cup dry white or red quinoa
1 15-ounce can black beans or 1 ½ c. cooked black beans
1-2 ears fresh corn, removed from cob, or 1 c. frozen corn, thawed
1 small zucchini or 3-4” of a medium zucchini
1 red bell pepper, roasted or raw
½ c. prepared salsa
½ c. mayonnaise (I use Just Mayo)
1 chipotle pepper in adobo sauce, seeded and chopped
½ t. ground black pepper
Mix together last four ingredients for dressing, set aside.
Rinse the quinoa in a fine mesh strainer. Bring 1½ c. water to a boil, add the quinoa and stir. Bring back to boil, reduce heat to a simmer. Cook 15 minutes. Stir, cover, set aside. Any remaining water will be absorbed; plus the quinoa should be room temperature for the salad.
If using canned beans, drain them. Steam the corn very lightly, allow to cool. Cube the avocado. Slice the bell pepper thinly lengthwise, then cut the strips into 1” or so pieces.
When all this is ready, place ¼ of the lettuce on each of four plates. Top with ¼ of the quinoa, the beans, the corn, the avocado, and then the peppers. Drizzle each with the dressing. Serves 4. Enjoy!
Kale Salad with Cranberries and Pumpkin Seeds
This is a simple salad, a good one to accompany a simple pasta dish or light fish entrée. And it needs no cooking!
1 large bunch kale, Tuscan or curly
1/3 c. raw pumpkin seeds
1/3 c. dried cranberries (I found apple juice sweetened at Natural Grocers)
¼ c. olive oil
1-2 t. honey
1 t. Dijon mustard
Pinch salt, dash black pepper
Remove large stems from kale, chop the leaves, and place in large bowl. Squeeze one half the lemon over the kale and massage it into the kale to soften the leaves. Allow to rest about 10 minutes.
Mix the oil with the juice from the other half lemon, the honey, mustard, and salt and pepper.
After the kale is relaxed, toss in the cranberries and pumpkin seeds. Pour the dressing over and mix well. Serves 4.
Roasted Beet Salad with Walnuts and Cheese
3 medium beets, washed and trimmed
1/4 c. extra-virgin olive oil
2 T. sherry vinegar
1 T. honey
1 T. minced onions
1/2 t. Dijon mustard
4-6 c. baby spinach
1/2 c. crumbled goat cheese or bleu cheese
3/4 c. chopped walnuts, or halves
Preheat the oven to 400° F.
In a lidded jar add the olive oil, vinegar, honey, onions and Dijon and shake well.
I prefer to cube the beets and roast the chunks – doesn’t take as long. Peel the beets and cut into 3/4” cubes. (Yes, this can be messy!) Drizzle with a bit of olive oil and shake to lightly coat. Place on a rimmed baking sheet in a single layer. Bake about 15 minutes, then remove from oven and turn them over. Return to oven another 15 minutes and check for doneness. When a knife slips in easily, remove the beets from the oven to cool.
Place the spinach in a bowl, add the beets and dressing and toss to coat. Top with the cheese and walnuts. Serves 4.
Chicken Fajita Salad
This salad does require a bit more cooking. If you use forethought and are grilling on a weekend, you could grill some extra chicken and grill the onion and peppers in a grill basket at the same time. I use the stove because I don’t usually think about it when grilling something else!
1 lb. boneless, skinless chicken, or equivalent cooked chicken of your choice
1 med-large sweet onion, sliced 1/4” thick and into half circles
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow or orange bell pepper
2 jalapeno peppers
20 or so grape or cherry tomatoes, halved
6-8 c. torn or chopped lettuce of your choice
2 T. chopped cilantro
Oil for sautéing
2 T. organic canola oil or EVOO
1 T. red wine vinegar
1 T. balsamic vinegar
2 T. prepared salsa
Mix the last four ingredients together for the dressing. Set aside.
Slice the onion into 1/4” thick slices and then cut slices into quarters. Remove tops of bell peppers, remove seeds and membranes, slice about ¼” thick, and cut slices into quarters. Remove seeds and membranes from the jalapenos (unless you like it hot!) and slice thinly. Slice chicken thinly.
Put a small amount of oil in a skillet large enough to cook the onion and peppers, not all at once unless you have a really large skillet. Heat the oil over medium-high heat, then add the onion quarters, spread them out and sauté until translucent and a little browned. Remove from skillet to a dish to cool. Repeat with the bell peppers, I usually do one color at a time, adding the jalapeno slices near the end of the last batch. Last, add the chicken to the skillet if not using already-cooked chicken. Cook thoroughly, set aside to cool. Add more oil as needed as you go through this process.
Place the prepared lettuce and the tomatoes in a salad bowl. When onions, peppers, and chicken are warm but no longer hot, add to bowl and toss with dressing to coat. Serves 4.
I would love to know if you try any of these, and what you think of them! Post a comment!