5 minute read
Cool Off With These Easy Summer Salads
Celebrate seasonal produce with this delicious and beautiful salad.
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Colorful peaches and berries make it a showstopper for friends or family.
Prep Time: 30 minutes | Cook Time: 25 minutes | Makes 4 Servings
Chicken Marinade Ingredients:
q 2 boneless skinless chicken breasts q Juice of 1 lemon q 1/4 cup olive oil q 1/2 Tbsp kosher salt q 1/2 tsp black pepper q Nonstick spray
Other Salad Ingredients:
q 6 cups baby spinach
q 1/2 cup blackberries (halved)
q 1 peach (thinly sliced)
q 1/4 cup roasted and salted pistachios (crushed)
q 2 oz goat cheese (crumbled)
q 4 Tbsp balsamic glaze
q 3 Tbsp extra virgin olive oil
q 2 Tbsp basil (cut into ribbons)
q Pinch of salt
q Pepper to taste
Directions:
Marinate chicken in lemon juice, olive oil, salt, and pepper for at least 30 minutes. While marinating, prepare your grill pan or grill by heating it to medium-high and coating surface with nonstick spray.
When grill is hot, add chicken breasts, cooking for about 6 minutes per side, or until it reaches an internal temperature of 160F. As the chicken rests, it will continue to cook until it reaches an internal temperature of 165F. After it rests, slice chicken into strips.
To assemble the salad, lay spinach on the bottom of a serving platter and top with grilled chicken, blackberries, peaches, goat cheese, pistachios, and basil. Drizzle with balsamic glaze and olive oil, then sprinkle salt and pepper.
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Risoni Summer Salad
This easy summer salad is made with chickpea and red lentil risoni, so it’s packed with plantbased protein and a ton of flavor. It requires minimal dishes and a few fresh ingredients— making it a great side dish for a weekend BBQ or a main course for a family dinner.
Prep Time: 15 minutes | Makes 8 Servings
Ingredients:
q 1 box Trader Joe’s Chickpea and Red
Lentil Risoni (or 1 ½ cup orzo or risoni) 2 cup bell pepper (diced) 2 cup cucumber (diced) 1 cup cherry tomatoes (halved) ¼ cup kalamata olives, (halved) ½ cup feta crumbles ¼ cup parsley (finely chopped)
Dressing Ingredients:
q q q q q q 1/3 cup red wine vinegar 2 Tbsp lemon juice 1 Tbsp olive oil 1 Tbsp Dijon mustard 1 tsp minced garlic
Salt and pepper to taste
Directions:
Prepare risoni according to package directions. While risoni cooks, chop bell peppers, cucumbers, tomatoes, and olives. Place in a large mixing bowl. In a small bowl, whisk together dressing ingredients until well combined. Once the risoni is finished, add cooked risoni, feta, and dressing to the bowl with veggies bowl and fold all ingredients together then top with chopped parsley
Nutrition Information Per Serving (1 cup): 206 calories, 10g protein, 6g fat, 26g carbs
Roasted Veggie Pasta Salad
Welcome the taste of summer with this hearty pasta salad. It’s filled with roasted seasonal vegetables tossed in a light, healthy, and refreshing citrus dressing. Loaded with complex carbs, tangy lemon, and vitamin C, this pasta salad helps keep you healthy and hydrated during the hottest days.
Pasta Salad Ingredients:
q
1 lb whole wheat penne pasta q 2 medium yellow squash (sliced into half moons) q q 2 medium zucchini (sliced into half moons) 12 asparagus stalks chopped (white ends removed) 1 large red bell pepper (seeded, chopped) 1 red onion (chopped) 1 small eggplant (diced) 1 cup grape tomatoes (halved) 1 cup reduced-fat feta cheese crumbles 1/2 Tbsp onion powder 1/2 Tbsp garlic powder 1/2 tsp kosher salt 1 tsp Kroger Zesty Table Original Blend
Extra virgin olive oil 1 tsp dried parsley 3/4 cup fresh curly leaf parsley (chopped)
Lemon Poppyseed Dressing Ingredients:
q q q q q q q q q 3/4 cup extra-virgin olive oil 1/4 cup lemon juice 1 Tbsp dijon mustard 2 Tbsp honey 1 Tsp kosher salt 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp poppy seeds 2 tsp Italian seasoning
Prep Time: 45 minutes | Makes 8–10 Servings
Dressing Directions:
In a jar, combine all ingredients and shake until blended. Season to taste.
Pasta Salad Directions: Preheat oven to 450°F.
In a large bowl, drizzle the vegetables with olive oil until lightly coated, and season them with zesty table seasoning blend, onion powder, garlic powder, dried parsley, and kosher salt. Mix until blended. On a lined baking sheet, spread vegetables evenly. Roast for 15–20 minutes, tossing halfway through. Set aside to cool. In a large pot of salted water, cook the pasta according to the package directions until al dente. Drain and set aside to cool. In a large bowl, toss pasta, vegetables, feta cheese, parsley, and dressing. Season to taste. Enjoy!
