Summer salads

Home|Taste|Summer salads

These two recipes are something a little different from the usual summer soup or Greek salad. The use of fresh ingredients and herbs add a zesty flavor that’s just right for warm weather As I’ve written before, I like a Greek salad; this has a pretty presentation with the shaved cucumbers.

Shaved Cucumber Greek Salad

2 English cucumbers

1 lb. tomatoes, cut into 3/4-inch wedges

2/3 cup pitted olives

1/2 cup sliced green onions

1 1/2 oz. feta cheese, crumbled (about 1/3 cup)

2 teaspoons fresh oregano leaves

3 tablespoons extra-virgin olive oil

2 tablespoons Champagne or white wine vinegar

1/2 teaspoon fresh ground pepper

1/8 teaspoon salt

1. Shave cucumbers into long strips using a vegetable peeler to equal about 6 cups. Arrange cucumber strips, tomatoes and olives on a large platter. Sprinkle with green onions, feta and oregano. Drizzle with oil and vinegar. Sprinkle with pepper and salt.

Serves eight at 100 calories each.

MInestrone Verde

1 cup coarsely chopped fresh basil

2 tablespoons shredded Parmigiano-Reggiano Cheese

1 tablespoon pine nuts

1 garlic clove, chopped

2 tablespoons extra-virgin olive oil, divided

2 cups thinly sliced leeks

2 small zucchini, sliced into half-moons

4 cups unsalted chicken stock

8 oz. refrigerated tortellini

3 cups coarsely chopped fresh baby spinach (about 3 oz.)

1 cup frozen green peas, thawed

1 teaspoon fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Process basil, cheese, pine nuts and garlic in a food processor until finely chopped. Add 1 1/2 tablespoons oil; process until finely chopped and fully combined, stopping to scrape sides of bowl as necessary. Set aside.

2. Heat remaining 1 1/2 teaspoon oil in medium Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Stir in zucchini; cook, stirring occasionally, until zucchini is just tender but not browned, about 4 minutes. Add chicken stock, and increase heat to medium-high. Bring to a boil; reduce heat to medium-low, and simmer 8 minutes.

3. Meanwhile, cook tortellini in a stockpot of boiling water 3 minutes less than package directions, omitting salt and fat. Drain.

4. Add tortellini, spinach and peas to soup.

5. Cook until spinach is wilted, about 1 minute. Stir in lemon juice and salt. Ladle soup evenly into four bowls. Top each serving with pesto and sprinkle evenly with pepper.

Serves four at 354 calories each
(Source: Cooking Light)

Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.

By |Jun. 21, 2017|

About the Author:

READER COMMENTS

Tell us what you think! The Sheridan Press offers you the chance to comment on articles on thesheridanpress.com. We power our commenting forum with Facebook Comments. Please take a look at our participation guidelines before posting.

Unlock the door to exclusive experiences across Sheridan County with Press Pass, an all-new membership by The Sheridan Press. When you join Press Pass, you will enjoy exclusive access to all of our partners’ experiences and offers, from food and drink to arts and entertainment.
SIGN UP

Log In to Press Pass

LOG IN