Summer has arrived and with it will come the bounty of the garden and/or the farm stands and farmers' markets. With our cool weather thus far this season, what's growing in my garden is lettuce and arugula and so I am eating lots of salads. But salad doesn't have to be just lettuce and tomatoes with a slice or two of carrot. My salads are a cornucopia of vegetables! I start with lettuce, add some mesclun and arugula (spicy and crunchy) and add on from there. I slice red cabbage, sometimes thinly in shreds, sometimes a little thicker if I want a stronger crunch. I frequently add broccoli or cauliflower flowerets as well as carrots, mushrooms and peppers. Salad is also an excellent place to use up leftover steamed asparagus which is also in season (or any other leftover steamed vegetable). This week I added chopped sugar snap peas that I bought at our farmers' market in town. Some sliced onion, red or my new favorite vidalia, and you have a real SALAD.
To make a meal of this collection of beautiful vegetables, just add some lean protein. Three ounces of grilled chicken breast or tuna (fresh or from a can), 1/2 cup chick peas or 1/4 cup of humus and a sprinkling of toasted sunflower of pumpkin seeds and you've done it! Add a slice of whole grain bread or a couple of whole grain crackers and a colorful and satisfying meal is ready for you. Just top it with a tablespoon of light salad dressing or make you own. At our house, one of my sons makes balsamic vinaigrette for the family. His recipe is
1/3 cup olive oil
2/3 cup balsamic vinegar
2 teaspoons honey
Shake and serve!
Enjoy the fruits of the garden this summer and let your imagination fly when it comes to salad.