Jazzing up your summer salads

Somehow we’ve reached the end of August. Here in the Northeast, cooler weather looms around the corner. If we’re luckily, we’ll enjoy warm sunny days for a few more weeks.

While I’d never complain about beautiful weather, in the kitchen, I’ve hit the summer doldrums. Having tapped all my light lunch cool dinner recipes, most everything seems old and unappealing. Searching for something new, I came across a 2009 New York Times article that gives 101 fresh ideas for jazzing up a salad. Here are a few of my favorites:

10. Cook whole grape tomatoes in olive oil over high heat until they brown lightly, sprinkling with curry powder. Cool a bit, then toss with chopped arugula, loads of chopped mint and lime juice.

46. Sauté mushrooms and shallots in olive oil. Add a lot of spinach, chopped unless the leaves are small. When it wilts, stir in parsley and crumbled blue cheese. Feels like a steakhouse side-dish salad.

61. Mix canned salmon (sockeye, or use cooked fresh) with capers, chopped celery, yogurt or mayonnaise, and lemon juice. Serve on greens or in endive leaves.

70. Shred Brussels sprouts in the food processor, preferably with the slicing disk. Toss with vinaigrette and crumbled bacon.

85. Mix lots of arugula with somewhat less cold whole wheat penne, lemon zest, olive oil and Parmesan. The idea is an arugula salad with pasta, not a pasta salad with arugula.

Whether you’re looking for lunch inspiration or ways to add a twist to your favorite dinner, this article will get your creative juices flowing. Enjoy!

Mom Central