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Speedy Summer Suppers When the weather turns hot and humid, it is almost impossible to be enthusiastic about turning on that stove top burner, much less the oven. Our enthusiasm for eating a hot, heavy meal is equally restricted. A colorful salad makes a great warm-weather meal, particularly during the dog days of summer. Prepare as much as possible in the cool of the morning so that when dinner time rolls around there is no muss and fuss. However, always remember that the key to a great salad is constructing it with the freshest ingredients possible. Around the Mid-Shore, you can find a farmer’s market almost every day of the week. SPINACH SALAD with CHICKEN Serves 4 for lunch, 2 for dinner 2 cups cooked chicken, diced 8 oz. fresh spinach leaves torn into bite-size pieces 2 apples peeled, cored and diced*

1/2 cup pecans, coarsely chopped Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 T. minced chives 1 t. sugar 1/2 t. sea salt Freshly ground pepper Place salad ingredients in a large bowl. Put dressing ingredients in a jar with a tight-fitting lid and shake to combine. Pour half the dressing over the salad, toss until well mixed and taste. Add additional dressing if desired. *Choose Cortland or Granny

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June 2016 ttimes web magazine  

Tidewater Times June 2016

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