When it’s summer and it’s so very hot outside, we tend not to want to bake anything so this month I am giving you some ideas for new salads. Not only are they cool to eat, but they are also good for you. The suggestions are for single servings so you can double the recipe as needed. Enjoy some new ideas!
Kiwi Salad
Combine 1 chopped red bell pepper, 1/2 small peeled and cubed mango, 1 large peeled and cubed kiwi, 1/4 cup chopped fresh cilantro, and 1 tablespoon rice vinegar in a bowl. Sprinkle with 2 teaspoons dried cranberries or blueberries.
Tuna Salad
Stir 1/2 cup drained canned tuna in water with 1/4 cup sliced celery, 1 tablespoon diced red onion, 1 tablespoon capers (optional), and 2 teaspoons chopped fresh (or dried) tarragon in a medium bowl. In a small bowl, whisk together 1 tablespoon lemon juice, 1 teaspoon Dijon mustard and 1/4 teaspoon salt. Gently stir into the tuna mixture. Serve on 2 or 3 large tomato slices. You could also fill half of a fresh or canned (drained) pear with the tuna mixture. Use your imagination!
Stuffed Peppers
Cut a bell pepper in half lengthwise (this can be a green, yellow, red, orange, you pick it). Place in a small microwaveable dish. Spoon into each pepper half 1/4 cup drained, rinsed, black beans. Top each half with 2 tablespoons pico de gallo and 1 slice pepper Jack cheese. Cover and microwave on high for about 1 minute or until cheese is melted. Be sure it cools a little before you bite into it.
For a second idea, I bought a bag of the mini peppers (red, yellow and orange). You get about 20 in a bag and I use them for appetizers or as part of a salad plate. Wash each pepper, cut off the stems, cut in half lengthwise and then seed them. Fill each half with cream cheese and sprinkle a little parsley flakes and paprika on top. It looks appetizing and is a pleasant addition to any occasion. You can also substitute chicken salad or tuna salad in place of the cream cheese. Or you may think of another exciting filling!
Chicken Waldorf Salad
I love making Waldorf salad and/or chicken salad and use them regularly in my salad plates. Combine the two and you have an exciting flavor combination for a sandwich on rye bread or as a filling for a lettuce cup.
Use 1 large can of cubed chicken breast broken apart with a fork. Add chopped celery, a little chopped onion or scallion (use the green tops because it adds color to the salad), and mix in mayonnaise to your liking.
For the Waldorf salad part, I use 1 medium red Delicious apple, cut in small cubes, 1/4 cup walnuts, 1/4 cup raisins, 1/4 cup celery and mayonnaise to hold it all together. Mix the two salads together for a wonderful new taste. Option: slice some grapes in half and add to the salads. You can use them together or each by itself. Experiment!
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