Small Business Knowledge Network w/ Jim Vogel – Beyond the Logo: How the Best Service Ignites Small Business Success
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Garden produce coming in? I have three of my favorite salads for you this week to help you enjoy all of your backyard bounty. Whether you’re hosting a backyard barbecue, enjoying a sunny picnic, or simply craving something light and refreshing, these three summer salad recipes are bound to steal the spotlight. Each dish bursts with color, texture, and taste—plus, I’ve included photos to inspire your next delicious creation!
Prep Time: 20 min Cook Time: 20 minutes Servings: Yield: 8 side salads
Ingredients
1 cup uncooked quinoa, rinsed in a fine-mesh strainer
2 cups water
1 can (15 ounces) chickpeas, rinsed and drained
1 medium cucumber, chopped
1 medium red bell pepper, chopped
¾ cup chopped red onion
1 cup finely chopped flat-leaf parsley (optional)
¼ cup olive oil
¼ cup lemon juice
1 tablespoon red wine vinegar
2 cloves garlic minced
½ teaspoon fine sea salt
Freshly ground black pepper, to taste
Directions
To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up. Shortcut: Make quinoa in a rice cooker if you have one. One cup of quinoa to 2 cups of water (depending on rice cooker size). Could not be easier!
In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.
In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.
Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.
Prep Time: 15 minutes
Ingredients
Lime Basil Salad Dressing:
1/4 cup fresh basil thinly sliced
3 Tbsp olive oil
2 tsp fresh lime juice
1 tsp granulated sugar
1/2 tsp salt
1/4 tsp pepper
Corn Salad:
2 cups fresh corn off the cob
2 cups cherry tomatoes halved
1 cup cucumber diced
1 jalapeno pepper seeded and chopped
1/2 cup red onion diced
Directions
Mix together basil, oil, lime juice, sugar, salt and pepper. Stir and allow flavors to blend.
Mix together corn, tomatoes, cucumber, jalapeno and red onion in a bowl. Stir gently to combine.
Pour dressing over mixture and toss to coat.
Refrigerate until ready to eat.
Ingredients
3 T olive oil
1 French Baguette, cut into 1” cubes
1 tsp kosher salt
2 large tomatoes, cut into 1” cubes
1 cucumber, sliced
1 red pepper, cubed
1 yellow pepper, cubed
1/2 red onion, sliced or chopped
20 basil leaves, coarsely chopped
3 T capers, drained (optional)
Vinaigrette dressing:
1 tsp garlic minced
1/2 tsp dijon mustard
1/2 c olive oil (or less, to your liking)
3 TBSP white wine vinegar
1 tsp kosher salt
1/4 tsp fresh ground pepper
Directions
For croutons, toss olive oil, salt and bread together.
Bake at 350 for 10 min.
Mix rest of ingredients, then top with the croutons.
With these simple yet sensational salads in your repertoire, you’re sure to impress friends and family all season long. So grab your favorite fresh ingredients, snap a few pictures of your own masterpieces, and savor every bite of summer’s bounty!
Karen Anthony – Certified Coach
Creator of the Ten Pound Toolkit: Done-For-You Tools for Losing Your First 10 Pounds
Karen Anthony is a certified weight loss coach who works with women in midlife. Her holistic approach focuses on diabetes prevention, improving metabolic health, and lifestyle changes that lead to better health.
Karen Anthony, Owner of Coaching with Karen, LLC
Davidson, NC
704-858-2338
Email: [email protected]
