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Summer Salads A healthy salad can make for a quick and easy meal or side dish this summer. You can use anything for a base, such as your favorite inseason vegetable. Try something different, like tender beets or hearts of palm. Don’t forget to add a protein to round out your meal. The trick to keeping your salad quick and easy is washing your fruits, vegetables and greens as soon as you bring them home. Get everything as prepped as you can so you can quickly toss together a delicious salad. When greens are already washed, I still give them a rinse. For wilted greens I add them to cold water with lemon juice for 20 minutes. Then I make sure to drain them well. I use a salad spinner, but if you don’t have one, wrap them in a towel. Put the dried greens in a large zip-lock bag with a paper towel at the bottom to catch any excess water. Get as much air out as possible and this will keep your greens fresh for about a week. Keep an array of oils, vinegars,

mustards, garlic, lemons, herbs and spices on hand to create dressings. Make your favorites or enjoy experimenting with new ones.

ROASTED CORN SALAD Serves 4 1/2 cup olive oil 1/3 cup lemon juice 2 garlic cloves, pressed 1/2 t. salt 1 T. vegetable oil 1 16-oz. pkg. frozen white corn, thawed 1 medium cucumber, peeled, seeded and chopped 2 avocados 4 bacon slices, cooked and crumbled


June 2014 ttimes web magazine  

Tidewater Times June 2014

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