It’s too darn hot!

Ninety-five percent humidity can take its toll!

It is summertime here in the Northern Hemisphere, and finding cooler ingredients and cooking methods is a priority.

Got meat? Grill it outside, please – no added heat in the kitchen!

For the rest of the meal? I keep turning to salads.

Cool, crisp, full of veggies salads.

No label reading is needed for these whole foods.

Until …

Maybe we think using bottled dressing would be an okay shortcut?

Truth be told – I have succumbed to the sirens of bottled dressing from time to time – even the pricey ‘good ones’ touting no chemicals – but they break all the rules for homemade goodness and freshness.

I know folks who always splash on just enough oil, balsamic vinegar, salt, and pepper to do the job.

That sort of works for me in the winter, but …

Lately, I’ve been into whole meal salads featuring high protein, gluten-free pastas!

First, we need some flavorful salad dressing to pull it all together!

So, grab a small mixing bowl and add as many of these ingredients as possible – I didn’t have the shallot, or enough lemon juice and it turned out fine!

Dressing

½ cup extra virgin olive oil

¼ white wine or champagne vinegar

2 Tablespoons lemon juice

2 teaspoons Dijon mustard

1 Tablespoon fig preserves (honey will do nicely)

1 small shallot finely chopped

2 cloves garlic, finely chopped

Salt and pepper to taste

A sprinkle of chili flakes, if desired

Whisk the ingredients well and set aside.

Then, cook 1 lb. or 1 box of salad pasta of choice to al dente. I like using chickpea or red lentil pasta for the protein boost, which makes this salad a full meal.

Once cooked to al dente, drain the pasta and toss with the dressing so all those yummy flavors can coat each piece!

Assemble a montage of ingredients in an over-sized salad bowl such as:

Two heads of Romaine lettuce, sliced

½ of a head of Radicchio, sliced

A sampling of nitrate-free salami, pepperoni – I use turkey based when available – sliced

1-2 cups of cherry tomatoes, halved

A variety of olives, torn or sliced

Bell pepper, chopped

2-4 Tablespoons of sliced pepperoncini

A cup or more of fresh basil leaves, torn

A cup of mozzarella cheese balls – these may be halved or quartered if they are not mini size

A cup of provolone cheese, cubed

Shaved Parmesan to taste

As a concept recipe, I never always have all the ingredients, so types and quantities of ingredients will vary.

Once the salad is assembled and tossed, add the pasta with its dressing and toss thoroughly.

Served fresh with the pasta still warm, or cold from the refrigerator, this is a satisfying meal!

If we have some grilled meat, I will thinly slice the hot meat and arrange the slices on top of each serving of salad.

Bring on the iced sangria!

In health –

Deidre

Dear Readers:

Be a surprise blessing to a friend or family member who is a caregiver by sharing this link with them to Toolkit for Caregiver Emotions. Better yet, buy a copy for them as a gift! Also, the eBook is on pre-order for $0.99 with delivery on August 19^th!