Memorial Day Salad Celebration

MEMORIAL DAY SALAD CELEBRATION!

It’s almost Memorial day, and we’re all headed outside to celebrate with this great weather! And those little itty bitty bikinis are starting to scare us….
So I’ve dedicated today’s blog to recipes- my favorite salads. Prepare one or prepare them all and grill up some meat for a complete meal that will satisfy, and keep you itty bitty as well.

Mediterranean Bean Salad

A hearty version of tabouli with beans, very filling and can stand alone as a meal!
1 can of mixed bean salad, well rinsed and drained
1 can of chick peas
½ cup of chopped parsley
1 lemon
¼ cup olive oil
3 garlic cloves
1 medium red onion
¼ cup carrots- grated
¼ cup grape tomatoes, sliced in half

Rinse your beans well. Use cheese grater to zest lemon into bowl, and grate garlic cloves as well (this will ensure a fine puree so no one ends up with a chunk of garlic). Combine all other ingredients and add the juice of the lemon and olive oil. Add salt and pepper to taste. Chill in the fridge for at least 2 hours, or overnight.

Fennel and Apple Coleslaw

This is an interesting variation of the traditional cabbage coleslaw. Will be a hit at any BBQ!

1/4 head red cabbage
2 carrots
1 apple
1 fennel bulb
1 small orange
1/4 cup cider vinegar
1 teaspoon salt
1 teaspoon sugar
Dash of hot sauce

Using a cheese grater (really the easiest way!), shred the cabbage, carrots, apple, and fennel.
Save the leafy sprigs from the fennel. Zest the orange and add the zest and the juice.
Combine all ingredients and let sit for 2 hours, or overnight in the refrigerator.

Easiest Pasta Salad Ever

2 cups (cooked) of your favorite pasta- I like Penne
½ cup crumbled feta cheese
1 jar of roasted red peppers
1 red onion, chopped
½ cup of kalamata olives
1 pint of grape tomatoes
1 cucumber
Greek Salad Dressing (I LOVE Renee’s dressings)

Cook the pasta and cool under cold running water. Do NOT cook pasta more than al dente, as it will continue to absorb dressing in the fridge.
Slice vegetables into small cubes. Cut grape tomatoes in half. If olives have not been pitted, remove pits and chop.
Combine all ingredients and add enough Renee’s dressing to coat. Chill in fridge for 2 hours or overnight, stirring occasionally.

That’s all for now..Happy Memorial Day!

-The Edible Woman

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About theprogram101
From reading this everyday, you should get an idea about me.

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