Salads are a lovely alternative to traditional meals during the summer months. But our busy schedules often leave us little time for chopping and dicing (aka: prep work). If you’re strapped for time, but if the idea of a cool veggie salad on a hot night has your mouth watering already, give these recipes a try. They can be prepared ahead of time, saving you energy and a messy kitchen at mealtime.
Crispy Summer Veggie Salad
For this recipe you’ll need:
4 tomatoes, chopped
3 cucumbers, seeded and diced
1 medium onion, chopped (any color—I prefer red)
10 radishes, sliced
2 cups (16oz) sour cream
¼ cup freshly squeezed lemon juice
1 teaspoon seasoned salt
½ teaspoon pepper
¾ teaspoon celery seed
To make this recipe:
Chop your vegetables then combine tomatoes, cucumbers, onions and radishes in a large bowl. In a separate small bowl, combine the remaining ingredients. Add the dressing to the vegetables and mix gently to combine. Cover and refrigerate at least two hours to allow the flavors to combine.
Asparagus Salad:
For this recipe you’ll need:
1 ¼ pounds fresh asparagus, cut into 2-inch pieces
4 ounces (1 jar) diced pimientos, drained
1/3 cup diced green onions
½ cup olive oil
¼ cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
To make this recipe:
Cook the asparagus in a saucepan for five minutes or until it is crisp-tender (add a little water to the pan). Shock the asparagus or rinse it with cold water to stop the cooking, and drain well. Place the asparagus in a bowl and add the onions and pimientos. Whisk together the oil, vinegar, mustard, Worcestershire sauce, basil, salt, pepper, and thyme in a small bowl. Pour the sauce over the asparagus mixture and stir to combine. Cover and refrigerate for a minimum of two hours.
4-6 servings