Summer salads to bring to your next BBQ

chopped vegetable confetti salad

image credit: fooddonelight

With summer right around the corner, what better way to celebrate than with some fresh vegetables? As one of the dietetic interns at Beaumont, I wanted to share two of my favorite salad recipes with you. I love to eat salad, especially in the summer time and with so many delicious vegetables to choose from, I like making a different salad every day and trying new recipes. There are so many temptations in summer from graduation parties, holidays, and birthday parties, but bringing a salad to one of your social events will keep you full, on track, and it’s sure to be a hit at the festivity.

Chopped Vegetable Confetti Salad (pictured above)

Ingredients:

  • 4 cups cauliflower, roughly chopped
  • 4 cups broccoli, roughly chopped
  • 2 cups carrot, roughly chopped
  • 2 cups celery, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 cup onion, roughly chopped
  • 2 cloves garlic, minced
  • ½ cup fat-free Italian dressing
  • Fresh ground black pepper to taste
  • *Note: To save time buy your vegetables pre-cut at your local grocery store

Directions:

  1. Place cauliflower into a food processor and pulse until cauliflower is very finely diced. Pour into a large bowl.
  2. Repeat with broccoli and remaining vegetables, one at a time.
  3. Add the minced garlic to other vegetables.
  4. Pour dressing over vegetables and toss well and season with pepper.
  5. Refrigerate for an hour and serve. (Counts as low starch vegetables.)

Yield:

10 servings

Recipe adapted from https://fooddonelight.com/chopped-vegetable-confetti-salad/#_a5y_p=1560257

Creamy Tomato and Cucumber Salad

Ingredients:

creamy cucumber and tomato salad

image credit: Natasha’s Kitchen

  • 3 medium tomatoes
  • 2 medium cucumbers
  • ½ medium onion
  • 1 large garlic clove
  • 3 tablespoons fat-free mayo
  • 2 tablespoons fat-free sour cream or plain Greek yogurt
  • ⅛ teaspoon pepper
  • Salt to taste

Directions:

  1. Cut tomatoes into 1-inch pieces.
  2. Cut cucumbers in half and slice, then thinly slice the onion.
  3. Combine all the prepared vegetables in a medium bowl.
  4. In a small bowl, combine mayo, sour cream or plain Greek yogurt, garlic, and pepper. Mix well.  Mix the dressing into the vegetables.
  5. Add salt to taste just before serving. (Counts as low starch vegetables.)

Yield:

6 servings

Recipe adapted from http://natashaskitchen.com/2010/08/16/creamy-cucumber-and-tomato-salad/

– Chelsea Bono is dietetic intern going through the Beaumont Dietetic Internship program.

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