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Light Waldorf Summer Salad

Summer and picnics are such a special time for sampling new wines and driving/sailing, car/boat, to your favorite venue. Summer is also a wonderful time to be at the farmers market selecting all your favorite fruits and vegetables. Make your favorite salads and take with you Patés, Camembert, Brie and Goat Cheese; crunchy French bread and crackers.

LIGHT WALDORF SUMMER SALAD
Preparation time: 15 mins. Chilling time: 15 mins +
Serves: 6 – 8.

2 medium Granny Smith apples

1 lime

1 (11 oz) can mandarin orange segments, drained

1 cup halved seedless red grapes

1-1/2 cups miniature marshmallows

1 (8 oz) carton vanilla lowfat yogurt

2 Tbsp nuts (walnuts and almonds) chopped.
Do not peel apples. Cut in quarters and core. Slice thinly. Zest lime. Combine apples, lime zest, mandarin oranges and grapes. In an attractive serving bowl, add marshmallows and yogurt; mix gently using a wooden spoon or spatula. Sprinkle nuts over salad. Refrigerate until ready to serve.

TOMATO ONION SALAD
Preparation time: 10 mins. Marinating time: One hour +
Serves: 6-8.

5 ripe tomatoes sliced and halved

1 medium sweet onion (preferably Vidalia), peeled and cut in half then 1/4-inch slices to form a “C”

2 large cloves of garlic (or more to taste), minced

1-1/2 Tbsp of cumin

1⁄2 tsp sea salt

Fresh ground black pepper to taste

Fresh squeezed juice from 1/2 lemon

1/2 cup Extra Virgin Olive Oil
Put all the ingredients in a bowl and cover. Let the mixture marinate for at least one hour before serving.
Note: You can keep adding more tomatoes and onions to the marinade. It will last about a week or more in
the fridge.

SEAFOOD KABOBS
Preparation time: 15 mins. Cooking time: 6 mins.
Serves: 6.

1 lb large shrimp, peeled and deveined

1/2 lb sea scallops

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 fresh pineapple, peeled, cored and cut into wedges

1/2 cup rice vinegar

2 tsp sesame oil

2 tsp fresh grated ginger root

3 Tbsp light soy sauce
If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.

Basting Sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.

Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side. Serve with rice.

TURKEY BURGERS

Preparation time: 15 mins. Cooking time: 10 mins.
Serves: 6.

1-1/2 lbs ground turkey

2 Tbsp seasoned bread crumbs
2 Tbsp finely diced onion

1 egg white, lightly beaten

2 Tbsp chopped fresh parsley

1 clove garlic, peeled and minced

1/2 tsp salt

1/2 tsp freshly ground black pepper
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg white, parsley, garlic, salt and pepper. Form into six patties. Heat a skillet and cook patties over medium heat, turning once. Cook to an internal temperature of 180°F.

Capt. Jan Robinson holds certificates from the Culinary Institute of America, The Ritz Cooking School, and the Cordon Bleu. Her Ship to Shore Cookbook Collection is available at your local marine or bookstore. Or visit www.shiptoshoreINC.com email CapJan@aol.com or call 1-800-338-6072 and mention All at Sea to receive a discount.

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