Three recipes for when it's just too hot outside to do any cooking.
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 SaladDressing:4 tablespoons sugar1 ½ teaspoons salt½ teaspoon pepper4 tablespoons rice wine vinegar2 tablespoons vegetable oil2 tablespoons sesame oil3 tablespoons soy saucePinch fresh or dried gingerSalad:1 head iceberg lettuce, shredded2 hearts romaine lettuce, shredded½ cup cilantro, chopped3 carrots, shredded or julienned3 cucumbers, sliced or julienned1 can baby corn, slicedWonton chips, crumbledToasted almondsToasted sesame seedsToss salad ingredients together. Dress just before serving.Black Bean Corn Salsa Salad1 can (15 ounce) black beans, drained1 can corn kernels, or two fresh pieces of corn, cooked, and cut off the cob2 small cucumbers (Persian), chopped¼ cup chopped red onion¼ – ½ cup chopped cilantro½ chopped red pepper1 avocado chopped½ chopped jicama (optional)4 tablespoons prepared salsa (mild to medium)2 tablespoons lime juice2 tablespoons olive oilSalt and pepper to tasteDirections: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 Salad1 (approximately 9 ounces) package cheese tortellini, cooked and drained2 cups shredded red cabbage6 cups shredded fresh spinach2 cups cherry tomatoes, halved½ cup sliced scallions1 (8 ounce) bottle Ranch salad dressing¼ 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
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