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Summer salads, ace healthy eating

Summer is right around the corner and BBQ season has begun, but not everyone becomes excited about burgers and steaks straight off the grill. It’s also summer salad season. Let’s be honest, salads are a tad better for the waistline and there are many options when it comes to this food form. Here are a couple of healthy and delicious options for those who want to mix things up and bring some unique flavours to the next neighbourhood get-together.

Watermelon and Feta Cheese Salad

 Ingredients:

1/4 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1/2 tsp. sea salt

3 c. cubed seedless watermelon

1 c. medium cucumber, chopped

1/2 c. coarsely chopped mint

1 c. crumbled feta

Whisk olive oil, red wine vinegar and salt in a small bowl. In a large bowl, combine cubed watermelon, cucumber, and mint. Pour contents from the small bowl over the watermelon mixture and top off with cubed feta and sea salt.

Fresh Broccoli Salad

 

Ingredients:

2 heads fresh broccoli

1 red onion

1/2 pound bacon

3/4 cup raisins

3/4 cup sliced almonds

1 cup mayonnaise

1/2 cup white sugar

2 tablespoons white wine vinegar

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve. This makes 9 servings.

Southwestern Pasta Salad

Ingredients:

1/2 (16 ounce) package rotini pasta

1/3 cup vegetable oil

1/4 cup fresh lime juice

2 tablespoons chili powder, or to taste2 teaspoons ground cumin

1/2 teaspoon salt

2 cloves garlic

crushed1 1/2 cups whole kernel corn

1 (15 ounce) can black beans, drained and rinsed

1/2 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup fresh cilantro leaves1 cup chopped roma (plum) tomatoes

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally. Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Bon Appetit!