Heirloom Tomato and Summer Vegetable Salad

Recipe from Eating Well Magazine

Husband-Tested in Alice’s Kitchen

Serves 4-5

There are lots of reasons to like this salad.  Besides its refreshing summery taste, it’s very low calorie and has absolutely no fat.  It can also be made in advance (no soggy lettuce involved), so it’s perfect for entertaining.  It uses summer’s best vegetables and it’s pretty to boot!  For a perfect make-ahead dinner party, serve this along side Red, White, and GreenStuffed Pasta Shells and Garlic Bread with Double Chocolate Mocha Brownies for dessert.

1/3 cup cider vinegar

2 teaspoons honey

1 clove garlic, minced

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 pint cherry, grape and/or pear tomatoes, halved

½ medium cucumber, halved lengthwise, seeded and thinly sliced

½ medium yellow summer squash or zucchini, quartered and thinly sliced

¼ medium sweet onion, such as Vidalia, thinly sliced

Kernels from 1 ear of sweet corn

1 Tablespoon fresh dill or basil, coarsely chopped (Optional)

Whisk together the vinegar, honey, garlic, salt and pepper in a pretty serving bowl.  Add the vegetables and toss well to combine.  Let sit at room temperature for at least 30 minutes and up to 2 hours, stirring occasionally, before serving.  Garnish with dill or basil, if using.

Nutritional information:  (per 1 cup serving) 52 calories; 0 fat; 0 mg cholesterol; 11 g carbs; 7 g sugars (3 g added sugars); 2 g protein; 2 g fiber; 149 mg sodium; 282 mg potassium

Simple Asian Chicken and Cabbage Salad

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Serves 4

Here’s a simple and tasty salad to make, perfect for a light weeknight dinner.

¾ cup coarsely chopped scallions (about 6) or 1 large shallot, minced

¾ cup cilantro leaves

¼ cup cider vinegar

2 teaspoons finely grated peeled fresh ginger

4 teaspoons toasted sesame oil

Kosher salt

Freshly ground pepper

1 small red cabbage, halved, cored, and shredded (8 cups)

2 cups shredded or coarsely grated carrots (about 4 medium)

12 ounces poached chicken breast or skinless rotisserie chicken meat, shredded (3½ cups)

½ cup chopped unsalted peanuts (optional, but a nice addition)

Rice crackers (optional)

In a blender, combine scallions, cilantro, vinegar, ginger, and sesame oil; blend until smooth. Season generously with salt and pepper. Set dressing aside.

In a large bowl, toss the cabbage, carrots, and chicken with dressing. Add peanuts, if using.  Divide evenly among plates; garnish with cilantro sprigs (if desired) and serve with rice crackers.
This salad is best eaten the day that it's made.

Here are the ingredients for this colorful salad just before tossing together.

Fresh Corn Salad

From Martha Stewart Living, July 2001

Husband-Tested in Alice’s Kitchen

When “the corn is as high as an elephant’s eye,” it’s time to make this fresh corn salad.  It’s so simple to make and deliciously highlights this favorite summer vegetable.  Perfect served along grilled meat and/or paired with other salads (especially yummy with avocados.)  Take it on a picnic, pack it in lunchboxes or offer it as a “covered dish” for a gathering. 

5 Tablespoons olive oil (divided)

8 cups fresh corn kernels

1 ½ teaspoon Kosher salt

½ teaspoon freshly ground pepper

1 cup red onion, diced

¼ cup scallions, sliced

2 Tablespoons cider vinegar

1 cup fresh basil leaves, slivered (Purple basil is beautiful in this salad.)

Heat 3 Tablespoons olive oil in a skillet and sauté corn kernels for 5 minutes.  Remove from heat.  Mix with the remaining ingredients.  Serve cold or at room temperature.

Slow Cooker Vegetarian Lentil Sloppy Joes

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Toasted Honey WheatBatter Bread topped with with Provolone Cheese, 

Slow Cooker Lentil Sloppy Joe and Rainbow Cole Slaw

Recipe from http://kitchen-parade-veggieventure.blogspot.com

Husband-Tested in Alice’s Kitchen

Makes 4 cups

This low calorie, low carb and high fiber dinner turned out to be quite tasty!  I think it’d even be yummy enough to serve at a casual dinner party with different topping choices.  This is a quick and easy meal to make for Meatless Monday too.  All the ingredients can be found at our community-owned grocery store, Lost River Market & Deli.

1 cup dried brown or green lentils, rinsed

1 ½ cups vegetable broth

1 15-ounce can diced tomatoes

¼ cup + 1 Tablespoon tomato paste

1 onion, chopped fine

½ red or green bell pepper, chopped fine

1 Tablespoon apple cider vinegar

1 Tablespoon minced garlic (about 2 cloves)

1 ½ teaspoons dried oregano

1 ½ teaspoons smoked paprika

1 Tablespoon chili powder

1 teaspoon Kosher salt

Freshly ground black pepper

Scant 1/8 teaspoon cayenne pepper or to taste  

Stir all ingredients together right in the slow cooker. Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours.

Serve on a toasted whole-wheat bun. 

Optional toppings:  Cole slaw; non-fat Greek yogurt; minced red onions; pickled jalapeños; provolone cheese; baby spinach or lettuces

NUTRITION INFORMATION:

Per Half Cup: 117 Calories; 0g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 562mg Sodium; 22g Carb; 9g Fiber; 4g Sugar; 8g Protein.

WEIGHT WATCHERS POINTS: WW Old Points 1.5 & WW PointsPlus 3