Wherever you are this time of year – Jerusalem, Los Angeles, New York or Rome, it’s just too hot to cook. Here are some light salads that your family will appreciate. They keep you out of the kitchen and they are satisfying and delicious.Asian Shredded Lettuce Salad
Dressing:4 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons soy sauce
Pinch fresh or dried gingerSalad:1 head iceberg lettuce, shredded
2 hearts romaine lettuce, shredded
½ cup cilantro, chopped
3 carrots, shredded or julienned
3 cucumbers, sliced or julienned
1 can baby corn, sliced
Wonton chips, crumbled
Toasted almonds
Toasted sesame seedsToss salad ingredients together. Dress just before serving.Black Bean Corn Salsa Saladif(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons olive oil
Salt and pepper to taste
Directions: Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.Cheese Tortellini Salad
Cheese tortellini salad.1 (approximately 9 ounces) package cheese tortellini, cooked and drained
2 cups shredded red cabbage
6 cups shredded fresh spinach
2 cups cherry tomatoes, halved
½ cup sliced scallions
1 (8 ounce) bottle Ranch salad dressing
¼ cup imitation bacon bits, if desiredDirections:In a large glass bowl (or trifle bowl), layer cabbage, spinach, tortellini, tomatoes and scallions. Pour dressing over top and sprinkle with imitation bacon bits, if desired. Cover and refrigerate for 1 hour.This article was provided www.gourmetkoshercooking.com
Dressing:4 tablespoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
4 tablespoons rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons sesame oil
3 tablespoons soy sauce
Pinch fresh or dried gingerSalad:1 head iceberg lettuce, shredded
2 hearts romaine lettuce, shredded
½ cup cilantro, chopped
3 carrots, shredded or julienned
3 cucumbers, sliced or julienned
1 can baby corn, sliced
Wonton chips, crumbled
Toasted almonds
Toasted sesame seedsToss salad ingredients together. Dress just before serving.Black Bean Corn Salsa Saladif(window.location.pathname.indexOf("656089") != -1){console.log("hedva connatix");document.getElementsByClassName("divConnatix")[0].style.display ="none";}1 can (15 ounce) black beans, drained
1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob
2 small cucumbers (Persian), chopped
¼ cup chopped red onion
¼ – ½ cup chopped cilantro
½ chopped red pepper
1 avocado chopped
½ chopped jicama (optional)
4 tablespoons prepared salsa (mild to medium)
2 tablespoons lime juice
2 tablespoons olive oil
Salt and pepper to taste
Directions: Mix all ingredients together. Adjust seasonings to taste. Chill and serve 3 hours later. This salad should be prepared and served the same day as it gets a little soggy the next day.Cheese Tortellini Salad
2 cups shredded red cabbage
6 cups shredded fresh spinach
2 cups cherry tomatoes, halved
½ cup sliced scallions
1 (8 ounce) bottle Ranch salad dressing
¼ cup imitation bacon bits, if desiredDirections:In a large glass bowl (or trifle bowl), layer cabbage, spinach, tortellini, tomatoes and scallions. Pour dressing over top and sprinkle with imitation bacon bits, if desired. Cover and refrigerate for 1 hour.This article was provided www.gourmetkoshercooking.com
