Tag Archives: summer salad

Squash Ribbon Salad


With summer squash in its prime, and temperatures too hot for turning on the oven, this simple salad makes for a light dinner or side dish. I first saw a version of this in a Martha Stewart magazine. It was so pretty with the light, ribbon-like squash, that I knew I had to try it–but I forgot. So today I was running at the gym (avoiding the heat) when I came across a similar recipe in Bon Appetit. This time I knew I had to try it. And Grant approved.
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Citrus Barley Salad


I love, love, love summer salads; right up there with sauvignon blanc and barbecue, but green gets a little old. My favorite salads are grain-based–wild rice, bulger, quinoa, and in this case, barley. Whole grains, plus a modge-podge of fruits and vegetables, fresh herbs, homemade dressing and you have got yourself the perfect one-dish meal!

Barley is really filling, a great source of fiber and selenium, and can be dressed up in so may ways. So toss this heart healthy, immune strengthening, waistline slimming grain into your menu this week!
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Wild Rice Summer Salad

Finally hump day, and Seattle is cooling off to the 70s now, so summer salad may be more appropriate where you are. 🙂 I’m thinking soup. Yes, soup would be mighty fine today. BUT, I do like me a good wild rice dish. It is so versatile. I love the earthy flavor of wild rice, and the way it can compliment just about any dish. Great hot or cold, it makes a fabulous summer salad. Plus it is absolutely bursting with good-for-you nutrients! A couple other fun facts I learned at The Heritage Cook, wild rice is the state grain of Minnesota. Yes, indeed. Does your state have a grain? I don’t believe Washington does, but according to Wikipedia we have a state muffin! Blueberry in fact. Guess I better represent. Muffin time. Ahem, back to wild rice salad. It’s good and good for you. Try this recipe over a bed of greens or as a side dish with grilled chicken or fish.

Wild Rice Summer Salad

1 cup wild rice
3 cups water
3 T extra virgin olive oil
2 T fresh lemon juice
2 tsp honey
1/2 tsp sea salt
1/2 tsp pepper
1 1/2 Granny Smith apple
1/2 c dried apricots, chopped
3 stalks celery
4 stalks green onion
1/2 c slivered almonds

Cook rice for 45 minutes in water. Unlike other rice, wild rice won’t absorb the full 3 cups, so once its cooked to likeness strain in a colander. Mix olive oil, lemon juice, honey, salt and pepper and pour over rice. Mix to coat. Chop fruit and veggies and toss with the rice. Simple, fresh, crisp and delish!

I hope you have a fabulous Wednesday. What food is your state/city known for? If you don’t know try searching it. You may get a little surprise, like discovering that Utah’s state snack is Jell-O (and I did not make that up!) 🙂

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