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tips Jazz up your salads and sides with these tips

Recipe Review

Summer Sides


You're invited to a barbecue this weekend and you're asked to bring a side. Weary of the ubiquitous potato salad? Make a departure. We've come up with more than 10 interesting, delicious sides to choose from, plus exotic lower-fat vinaigrettes.


Beans, Grains and Pasta

You won't be sidelined if you come bearing Barley and Black-Eyed Pea Salad with sweet corn and yellow pepper and a zesty lemon or lime dressing. Vegetarian White Beans with Garlic and Arugula is great in the summer months served at room temperature.   

Go south of the border with Aztecan Quinoa Salad from famous California chefs Mary Sue Milliken and Susan Feniger, otherwise known as the Too Hot Tamales (See chefs@home for more from these cooking dynamos.). If you want to learn more about quinoa and other grains check out our Glorious Grains Guide.

Citrus Shrimp and Toasted Couscous Salad is quick and easy to make. It's an herb extravaganza with mint and cilantro, plus the shrimp adds flair. A simple Orzo Salad flavored with tomatoes, olives, parsley and red wine vinegar will always warrant second helpings.


Salads

Marinated Coleslaw is a lower-fat solution to an old standby. White wine vinaigrette replaces mayonnaise and gives the salad zing. Green Papaya Salad is a Thai classic that's crunchy, tart, and a tad fiery, all at the same time. It's made with under ripe papayas.

Cucumber Dill Salad is a refreshing, sweet and sour salad that really hits the spot in the dog days of summer. Along the same vein, try Hearts of Palm Salad with Roasted Shallot Vinaigrette on a bed of butter lettuce.

    

When tomatoes are at their height, Goat Hill Farm Tomato Salad with Double Basil Vinaigrette is a must. This delicious dish will complement any food your host has on the grill. Summer Beans with Cherry Tomatoes and Tarragon also showcases the best of the season.

See our summer guide to fruits and vegetables for more ideas.


Dressings

Finally, if you're strapped for time you can always liven a bed of greens with these lower-fat, far from run-of-the-mill dressings like Apricot Vinaigrette, Mango Vinaigrette or Roasted Red Pepper or Roasted Shallot vinaigrettes.   

Recipe Revue

Aztecan Quinoa Salad
Barley and Black-Eyed Pea Salad
Citrus Shrimp and Toasted Couscous Salad
Cucumber Dill Salad
Goat Hill Farm Tomato Salad with Double Basil Vinaigrette
Green Papaya Salad
Hearts of Palm Salad with Roasted Shallot Vinaigrette
Marinated Coleslaw
Orzo Salad
Summer Beans with Cherry Tomatoes and Tarragon
Vegetarian White Beans with Garlic and Arugula

 
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  • Roast or marinate some vegetables to make an easy salad.
  • Make tomatoes the star: leave them out of green salads, serve them on a plate marinated with olive oil and a little salt and pepper
  • Try new grains in your old standbys like wild rice, bulgur or quinoa.

 

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