Housemade

cold salads

Since it is so dadjim hot out there, I’ve been totally hooked on cold foods — cold soups, cold sandwiches, and cold salads. I’ve been working with different combinations, but what I’ve done so far is only the tip of the iceberg…

Start with your favorite pasta or grain (cooked), add bite-sized bits of your favorite cheeses, meats, and/or veggies. You could also add herbs, dried or fresh fruits, or nuts. Dress it all up (use bottled or make your own — and don’t forget salt & pepper!), and you’re good to go!

A few combinations I do
:

“confetti” pasta (bulk bin in my health food store) + sundried tomatoes in olive oil + roasted red peppers + balsamic vinegar & olive oil

barley + crunchy red pepper bites or strips + caramelized onions + shredded chicken + lemon juice + olive oil

orzo + chickpeas + feta + garlic + dill + olive oil + lemon juice

tri-colored rotini + sundried tomatoes + slices of greek-style grilled chicken + chopped parsley + lemon juice + olive oil

my latest
:

fusilli pasta + feta + puréed green peas + parsley + pine nuts + lemon juice + olive oil

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