Tips & Info

Try these recipes: Summer salads

The Verdant Community Wellness Center cooking demo class on Summer Salads in June filled up quickly — but you can still try the recipes offered during that class on your own. Read on for more information.

 

From Sound Dietitians, a partner of the Verdant Health Commission. View the complete blog post and recipes from Sound Dietitians at www.sounddietitians.com/sd-blog/summer-salads.

 

Summer is the perfect time to have salads for main meals. Salads are light, refreshing, require minimal cooking and incorporate fresh produce.  The following three salads are hearty enough to be entrees or can be used as sides. Enjoy the summer with more salads!

 

Edamame-Blueberry Salad

Ingredients:

  • 2 cups frozen shelled edamame (fresh when in season)
  • 1 cup fresh blueberries (~6 oz)
  • 1/3 cup shave Pecorino cheese (~1 oz)
  • 1/4 cup thinly sliced shallots
  • 2 T chopped fresh basil
  • 2 T chopped fresh mint

Click to view ingredients for the vinaigrette, directions, and nutrition per serving.

 

Tuscan Tortellini Pasta Salad

Ingredients:

  • 20 oz fresh cheese tortellini
  • 2 cups spinach or baby (spring) greens
  • 1 can (~6 oz) pitted olives of your choice
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup freshly grated parmesan
  • 2 T fresh herbs, chopped (oregano, thyme, rosemary, basil, marjoram, etc.)

Click to view ingredients for the dressing, directions, and nutrition per serving.

 

Sesame Chicken Salad

For the Chicken:

  • 4 boneless, skinless chicken breast halves (~1 1/2 lbs)
  • 3 T reduced-sodium soy sauce

For the Salad:

  • 1 small Napa cabbage head, chopped
  • 3 large carrots, grated
  • 1 red bell pepper, sliced

Click to view ingredients for the dressing, toppings, directions, and nutrition per serving.

 

View the rest of the blog post from Sound Dietitians for the recipes listed above on the Sound Dietitians blog: www.sounddietitians.com/sd-blog/summer-salads