Salads make for great cooking demonstrations because they don?t require a lot of equipment, but they are colorful and creative. Many people don?t realize how simple and tasty a salad can be, especially at this time of year.
Inspire your audience with this cherry tomato salad, or find more great options with our Salad Secrets app.
Quick and Easy Salad Ideas:
- Baked Potato Salad - The next time you are baking potatoes for dinner, bake a few extra and refrigerate them. Cut them into squares and toss with a large green salad.
- Chili Bean Salad - The next time you make chili, save a little to top your salad the next day.
- Pizza Salad - Toast a whole wheat tortilla and top it with a large green salad. Use a tomato based salad dressing made with tomato paste, a little olive oil and flavored vinegar.
- Tuna Toss - Toss a green salad with canned tuna, tomatoes and green peppers and you have a winner that is easy to make and healthy to eat.
- Brown Rice Salad - The next time you cook a batch of brown rice, cook extra and save it for the next day. Make a large entr?e salad with brown rice, tomatoes, oranges, peppers and whatever veggies you have left in your refrigerator. Top it with balsamic vinegar.
- Fruit Slaw - Slaw tastes better when you add fruit such as apples, pears, peaches or mangoes to it. Toss in a few nuts and you have a winner. The perfect dressing is nonfat vanilla yogurt.
Chili Roasted Vegetable Salad
Garden vegetables roasted with chili spices and olive oil. Serve them warm or chilled over spinach. They are also excellent over rice, pasta or a baked potato.
4 cups spinach
1 eggplant, peeled and diced
1 zucchini, sliced
1 yellow squash, sliced
1 onion, sliced
1 tomato, cut in chunks
2 Tbsp olive oil
1 Tbsp water
1 tsp minced garlic
1 tsp chili powder
1 tsp cumin
Preheat oven to 350 degrees. Place vegetables in the a large baking pan or ceramic casserole dish. Combine oil, water and seasonings in a small mixing bowl and stir well. Drizzle this oil over the vegetables. Place baking dish in the oven and bake uncovered until the vegetables are very tender, about 45 minutes. Stir occasionally. Serve warm or chilled over spinach or garden greens.
Toasted Corn Slaw
This slaw will go well with just about any meal. Toasting the corn adds a special flavor that is complimented by the crispness of the cabbage.
2 cups corn kernels
4 cups sliced cabbage
1 cup sliced red or green pepper
1/2 cup sliced green onion
1 cup vanilla flavored nonfat yogurt
3 Tbsp red wine vinegar
Preheat your oven or toaster oven to broil. Layer the corn kernels in a single layer on a cookie sheet. Broil the corn until it is brown, shaking the pan and stirring frequently so it toasts evenly.
Place all ingredients together in a medium-sized bowl, mix well and refrigerate until ready to serve. Optional: you can add a little chopped cilantro and hot pepper sauce to give it a Latin flair.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.