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Summer Salad Trio

Foodie Friday: July Fourth Salads

Jul 1, 2011 by Rebecca Crichton

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Word has it that the rest of the country has topped 80 degrees while here in the Northwest we are still hoping for more than one day of sun and warmth. I don’t long for sweltering temperatures but a bit more sun would be welcome.

With all the fresh vegetables available at famers’ markets, it’s easy to assemble salads that highlight summer’s abundance.

The three salads below go together quickly and make good additions to any potluck. They also qualify as a meal by themselves. Just add some crusty bread and a cool drink. The exertion is minimal and no extra heat is required in the process!

Rebecca’s Watermelon Salad

This is a variation on a popular watermelon salad first introduced in the 1990’s.

Salad Ingredients

Half large seedless watermelon – cut into 1/2 inch pieces

3/4 lb. pound feta cheese – cut into 1/4 inch dice

1/2 – 1 cup fresh chopped mint

(Optional: 1/2 red onion – chopped finely)

Dressing:

Juice of 2-3 limes

1/4 cup olive oil

1-2 T. Pomegranate (available at Middle East grocery stores)

Prepare salad ingredients and keep in separate plastic bags or containers

Directions

Mix salad dressing ingredients and keep in jar.

Right before serving, toss all ingredients with salad dressing. Serve.

Taste for the right mix sweet and salty, minty and sour. Each batch has its own character.

This should serve 6-8 as a side salad.

‘Summer’ Salad

My grandmother and mother made this when the weather got hot and we wanted something crunchy and creamy.

Ingredients

2 bunches radishes, sliced

1 large English cucumber, cut in chunks

1 bunch green onions, chopped

1 pint container Cottage Cheese – low fat and large curd or whatever you prefer

Juice of 1 lemon

3-4 T fresh chopped dill, mint or cilantro

Touch of hot sauce if desired

Salt and pepper

Directions

Mix all ingredients together and chill.

You can use yogurt or sour cream with the cottage cheese to make it creamier.

Serves 4 as main dish

Bonus! When you are tired of it as a salad, you can whir it up in blender with some fresh tomatoes, feta cheese and buttermilk and you have a lovely cold soup.

Black Bean, Corn, Green Chile Salad

My daughter devised this salad when she was invited to a potluck at the last minute. She used a good quality canned corn and it was delicious.

Ingredients

1 can black beans, drained

1 cup fresh corn kernels or 1 can corn, drained (not creamed!)

1 can chopped green chilies

4 green onions, chopped

½ cup – 1 cup chopped cilantro

Juice of one lemon

(1/2 teaspoon cumin – optional)

Salt and pepper

Directions

Mix all ingredients together and let mellow to blend flavors

Graphic credit: SMU HR

About the Author

Rebecca Crichton Has Written 40 Articles For Us!

I try to stay aware of one main concept: We see things through different lenses. We get caught in our own belief systems and most of us are pretty attached to being right. I am one of those inveterate Life Long Learners. I like new ideas, new experiences, new people, new challenges.

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