Written by GLENDA HARRIS
Summers in Georgia are hot and humid, and beating the heat is a well-honed skill in the South.
While we’re cooling off at the lake, beach or neighborhood pool, we’re working up an appetite.
Instead of fast food or pizza delivery, why not prepare ahead of time and take along a picnic? At home for lunch or dinner, try one of these light and tasty summer salad recipes. Just add protein, maybe the Five-Spice Beef Kabobs, and fruit to make it
a meal.
The Five-Spice Beef Kabobs can be cooked outside on a grill or inside on the stove top. The short cooking time makes it a cinch even when you’re grilling outdoors on a warm summer evening.
Our summer salad recipes are served cold, have quick prep times, and work perfectly as either lunch, a light dinner or as a side dish.
Greek Chicken Sheet Pan Style
Ingredients for marinade:
3 tablespoons olive oil
2 tablespoons lemon juice
4 garlic cloves, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons paprika
2 teaspoons oregano, dried, or 1 tablespoon fresh
Ingredients for chicken & veggies:
2 red peppers, sliced thick
1 red onion, cut into 8 wedges
8-10 whole garlic cloves
1 pound baby mixed red or yellow potatoes,
quartered
1/4 cup Kalamata olives
4 chicken breasts, boneless
1/4 cup feta cheese
2 whole lemons cut in half
Preheat oven to 400 degrees. Combine all marinade ingredients in small bowl.
Place sliced veggies on large sheet pan. Place chicken in and around the vegetables.
Pour marinade all over veggies and rub onto the chicken. Arrange mixture evenly, and sprinkle feta cheese all over. Nestle sliced lemons around sheet pan.
Place in oven and roast for 30-35 minutes or until veggies are slightly brown and chicken reaches 165 degrees.
Mediterranean Chopped Salad Pitas
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small head romaine lettuce, chopped
1 (15-ounce) can chickpeas, drained and rinsed
1 tomato, diced
1 small cucumber, diced
1/2 small red onion, diced
3/4 cup chopped Kalamata olives
3/4 cup feta crumbles
2 tablespoons chopped fresh dill
Combine olive oil, vinegar, Italian seasoning, salt and pepper in large bowl by whisking together. Add all remaining ingredients to bowl and stir until everything is mixed well. Spoon chopped salad mixture into warm pita bread and enjoy.
Caprese Macaroni Salad
2 cups uncooked elbow macaroni
1 cup mayonnaise
1 tablespoon Italian salad dressing mix
2 teaspoons sugar
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pint cherry tomatoes, halved
1 cup fresh mozzarella cheese pearls
1/4 cup fresh basil leaves, slivered
2 tablespoons grated Parmesan cheese
Cook macaroni according to package instructions; drain and rinse with cold water. Cool completely.
For dressing, in a small bowl, combine mayonnaise, dressing mix, sugar, mustard, salt and pepper. In large bowl, combine tomatoes and mozzarella with macaroni. Add dressing and gently toss to coat. Refrigerate until serving. When serving, top with basil and Parmesan.
Five-Spice Beef Kabobs
1 pound flank steak
3 tablespoons low-sodium soy sauce
1 tablespoon honey
2 teaspoons Chinese five-spice powder
2/3 cup plain yogurt
1/4 cup diced cucumbers
1 teaspoon minced mint
2 teaspoons fresh lime juice
Thinly slice flank steak across grain into 1-inch-wide strips.
In medium bowl, whisk together soy sauce, honey and Chinese five-spice powder. Add sliced steak and toss to combine.
Thread steak onto wooden or metal skewers. (If using wooden skewers, soak them in water for 30 minutes prior to using them.)
Cook kabobs over medium-high heat on a grill or stovetop grill pan, flipping once, for about 5 minutes or until they reach desired doneness.
While kabobs cook, combine yogurt, cucumbers, mint and lime juice in a small bowl and stir to combine.
Serve the beef kabobs with yogurt sauce for dipping.
Avocado Chicken Salad
2 medium cooked chicken breasts, shredded or chopped
2 ripe avocados, pitted and diced
1/2 cup corn, roasted, canned or frozen
1/4 cup red or green onion, minced
2 tablespoons cilantro (or parsley or dill), minced
2 tablespoons lime or lemon juice
2 tablespoons olive oil
Salt and pepper, to taste
In large bowl, combine chicken, avocado, corn, onion and cilantro.
Drizzle with lime or lemon juice and olive oil and season with salt and pepper. Toss gently until all ingredients are combined.
Note: You may want to add chopped tomato, chopped cucumber, crumbled bacon and/or black beans.
NCM