Summertime means salads, but not all summer salads are created equal. Many are not particularly nutritious, others overdressed and loaded with calories, and most are simply so boring they could never be more than an afterthought on your plate. Not these. The selection of summer salads Ann has chosen will delight your taste buds and nourish your body. She shows you how healthy and nutritious can come together in easy to make salads that taste excellent and are made in a jiffy. Look and learn!
Roasted beet and Arugula Salad
This Roasted Beet Salad with Arugula is a great way to eat beets. The peppery green taste of arugula offsets the concentrated sweetness of the beets to perfection, while the nuts add protein. An added plus is that arugula is a member of the cruciferous family of super veggies. Not only is it delicious, it’s also very good for you. I like to use small Italian or wild arugula, if I can find it, for its bright, spicy taste. For extra protein, try crumbling some goat or feta cheese over the salad before serving.
Easy Corn and Tomato Salad
This cooked Corn & Tomato Salad is a summery salad that’s easily made when the BBQ is fired up. It brings together three summer favorites: corn, tomatoes, and basil. It is deeply tasty and simply excellent. Best of all, it’s easy! Look and Learn!
Summery Farro Salad
This easy, no cook, summery Farro Salad uses this ancient grain simply soaked overnight. All the crunchy veggies in it are bursting with flavors, vitamins, and minerals, fiber, making it a great dish for healthy survivorship. It is also the perfect ‘make ahead’ dish to have on hand when you’re tired from treatment. I’ve suggested adding the farro gradually. I think 50/50 is about the right balance of farro to veggies, but if you like the salad more grainy or of course veggie heavy, what you add is up to you! Enjoy!
Watermelon and Feta Salad
The tasty bite of sweet watermelon, salty cheese, and bitter arugula is a combo made in food heaven. You will need a sweet, ripe melon for the best result. A good way to find that out is to tap the melon before you buy – if it sounds hollow, then it is ready to eat! Dice it up and toss it together for a memorable summer treat! Look and learn!
Chef Mark’s Cabbage Salad
Chef Mark Delassandro created this yummy Cabbage Salad recipe for our first series of healthy cooking classes for Latina breast cancer survivors that were funded by Aetna. Cruciferous vegetables are so protective for breast cancer survivors that we wanted to make a delicious dish that used them in a familiar way. His solution was to ditch the ubiquitous iceberg lettuce for Napa cabbage to make a super crunchy, nutrient-packed salad. It’s been a favorite at all our classes ever since. Look and learn!