Summer salads and a sweet treat

Treat yourself this summer with these light fresh recipes

June 28, 2010 15:32
2 minute read.
tuna salad

tunasalad. (photo credit:


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Here are some nice light recipes that take advantage of the fresh ingredients of summer.  They’re all good but the raspberry white chocolate blondies are out of this world!

Salad Niçoise

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2 pounds fresh tuna, cut into steaks
1 cup kalamata olives
2 hard-boiled eggs, cut into quarters
1 large cucumber, cut into chunks
½ pound fresh green beans, steamed
1 pound baby red or white potatoes, cut in half and boiled until soft
1 ripe avocado, chopped (optional)
1 large head romaine, cut into small pieces

Coat a medium-sized saucepan with cooking spray and sprinkle tuna with garlic.  Sauté over medium heat.  Add a splash of soy sauce while cooking.  Cook for about 5 minutes on each side, depending if you like the center red, pink, or fully cooked.  Cook and cut into pieces.  Refrigerate.

When ready to serve, mix together all salad ingredients and toss with ½ to ¾ cup dressing.


1 cup olive oil
2/3 cup apple cider vinegar
2 teaspoons oregano
2 teaspoons sugar
1 teaspoon pepper

Mix all ingredients together and shake well.

Tomato salad.Tomatoes with Mozzarella and Basil

6 hot-house tomatoes, sliced
1 (8 ounce) package of mozzarella, cut into squares that will fit on top of the tomatoes
1 bunch basil, leaves separated
1 teaspoon kosher salt
¼ cup olive oil

On a large platter, arrange tomatoes in a single layer.  Top with mozzarella, then a basil leave.  Sprinkle salt over all and then drizzle with olive oil.  Serve at room temperature.

Raspberry White Chocolate Blondies
Raspberry white chocolate cake.
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 cups (packed) golden brown sugar
¾ cup unsalted butter, margarine
2 large eggs
2 teaspoon vanilla extract
1 cup coarsely chopped pecans or macadamia nuts
1-½ pints basket fresh raspberries
1 cup white chocolate chips

Preheat oven to 350.  Line a 9x9 inch baking pan with aluminum foil, extending foil over sides by 2 inches.  Butter and flour foil.  Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend.  Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy.  Beat in eggs 1 at a time, then vanilla.  Add flour mixture and beat just until blended.  Stir in chopped pecans.  Spread batter evenly in pan.  Sprinkle raspberries over top.

Bake until top is golden and tester inserted into center comes out clean or with moist crumbs, about 50 minutes. Cut into small squares and serve room temperature. 

Can be dipped half way in melted chocolate (melt 2 cups chocolate chips with 1 T Crisco).  Dip half way in chocolate and refrigerate to allow chocolate to harden.

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