Spicy Summer Salads

by Michele Cheplic | More from this Blogger

15 Aug 2008 08:47 AM

Who hasn't been inspired by the steely determination and incredible athleticism displayed by the participants of the Summer Olympic Games in China? My family has been so wrapped up in the Olympics telecast that I have been making sure dinner and the dishes are done before the first second of primetime coverage begins each night.

The broadcast of the games has also influenced our dinner menu. I've been trying to make dishes that are not too involved, yet contain the required nutritional allotment for a growing family. The following recipes are easy to prepare and would be welcome additions to any family dinner, or perhaps even more so as contributions to an Olympic viewing party. Both salads are light and refreshing, but offer a zing that sets them apart from traditional dinner salads.

CRAB AND AVOCADO SALAD

Ingredients:

6 ounces jumbo lump crabmeat

2 avocados - cut into small chunks

12 orange segments

Bottle of citrus vinaigrette

Salt and pepper to taste

1 bag of mixed greens

Sprouts to garnish

Directions:

Place mixed greens in a large bowl. Add avocado, crab, and salt and pepper to taste. Top with vinaigrette. Toss well. Garnish with orange segments and sprouts.

INDONESIAN SALAD

Ingredients for the Salad:

1 cup firm tofu in 1/2-inch cubes

1 cup broccoli florets

1 cup cauliflower florets

1 cup fresh bean sprouts

2 plum tomatoes, cut into thin wedges

2 ribs celery, cut into julienne strips

2 carrots, coarsely shredded

1/2 cucumber, thinly sliced

Ingredients for Garnish:

Raisins, unsalted peanuts, and toasted sesame seeds.

Ingredients for the Dressing:

1/3 cup smooth peanut butter

1/2 cup hot water

1 teaspoon soy sauce

2 tablespoons white rice vinegar

2 tablespoons canola oil

2 cloves garlic, minced

1/2 teaspoon red pepper flakes

Directions:

To make the dressing, whisk together the peanut butter and 1/2 cup of the water until smooth. Stir in the remaining dressing ingredients.

Gently toss together the salad ingredients in a large bowl. Add the dressing and toss again.

Garnish with raisins, peanuts, and sesame seeds.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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