Recipes
Summer Salads
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Watermelon Salad
Prep time: 10 min
Cook time: 0 min
Servings: 4
Ingredients:
- 3 cups watermelon, cubed
- 1.5 cups cucumber, sliced
- 2 tbsp mint, chopped
- 1/3 cup feta cheese, crumbled
- 3 tbsp olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
Directions
- Place watermelon, cucumber, and mint in a large bowl.
- Whisk olive oil, lime juice, and salt and pepper.
- Drizzle dressing over mixture and mix to coat. Sprinkle with feta.
Source: www.dinneratthezoo.com/watermelon-salad/
Chickpea Salad
Prep time: 15 min
Cook time: 0 min
Servings: 6
Ingredients:
- 2 cans chickpeas, rinsed and drained
- 1 small red onion, chopped
- 1 red pepper, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- ½ tsp crushed red pepper flakes
- 2 tbsp rosemary, chopped
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
- Combine chickpeas, onions, peppers, celery, garlic, red pepper flakes, and rosemary in a bowl.
- Drizzle with vinegar and oil, and salt and pepper.
Source: https://www.foodnetwork.com/recipes/rachael-ray/chickpea-salad-recipe-1941165
Orzo Salad
Prep time: 10 min
Cook time: 0 min
Servings: 8
Ingredients:
- 2 cups broth, low sodium
- 2 cups water
- 1.5 cups orzo
- 1 can chickpeas, drained and rinsed
- 1.5 cups cherry tomatoes, halved
- ¾ cups red onion, finely chopped
- ½ cup fresh basil leaves, chopped
- ¼ cup fresh mint leaves, chopped
- ¾ cups red wine vinegar
- Salt and pepper to taste
Red wine vinaigrette:
- ½ cup red wine vinegar
- ¼ cup fresh lemon juice
- 2 tsp honey
- 2 tsp salt
- ¾ tsp black pepper
- ½ cup extra-virgin olive oil
Directions
- Bring the broth and water to a boil in a saucepan. Stir in orzo and cook until tender, about 7 minutes. Drain orzo and transfer to a bowl. Allow to cool completely.
- Red wine vinaigrette: Mix all ingredients in a blender.
- Toss orzo with chickpeas, tomatoes, onion, basil, mint, and vinaigrette to coat. Season to taste.
Adapted from: https://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-salad-recipe-1944175
