Caribbean Summer Salad

Prep time: 20 minutes

Makes 8 (1/2-cup) servings.

1/4 cup orange juice

2 tablespoons lime or lemon juice

1 tablespoon honey

1 1/2 teaspoons thyme leaves

1/2 teaspoon cinnamon, ground

1/2 teaspoon garlic powder

1/2 teaspoon sea salt, ground

1/8 teaspoon red pepper, ground

2 cups cubed nectarines or peaches (about 3 medium)

3 ears fresh corn, grilled and kernels cut from cob (2 cups)

1 can (15 ounces) black beans, drained and rinsed

1/4 cup finely chopped celery

— Mix orange juice, lime juice, honey, thyme, cinnamon, garlic powder, sea salt and red pepper in large bowl until well blended. Add nectarines, corn, beans and celery; toss to coat well. Cover.

Refrigerate at least 1 hour to blend flavors. Toss before serving.

Tip: You may substitute 2 cups frozen corn, thawed, for the grilled corn.

— Per serving: 109 calories, 199 mg sodium, 1 g fat, 21 g carbohydrates, 0 mg cholesterol, 4 g protein, 4 g fiber.

Shaved Vegetable Salad with Italian Herb Vinaigrette

Prep time: 20 minutes

Serves 6.

Italian Herb Vinaigrette:

1/4 cup white wine vinegar

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2 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon basil leaves

1/2 teaspoon garlic powder

1/4 teaspoon black pepper, coarse grind

1/4 teaspoon oregano leaves

— For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

Trim squash ends. Slice yellow squash lengthwise into ribbons with a vegetable peeler or mandoline, discarding outside ribbons and core. Slice zucchini crosswise into thin round slices with a knife, vegetable peeler or mandoline. Slice carrots lengthwise into ribbons with a vegetable peeler or mandoline.

To serve, divide squash and carrots among each salad plate. Top with radishes and onion. Serve with Vinaigrette on the side

Per serving: 73 calories, 22 mg sodium, 5 g fat, 6 g carbohydrates, 0 mg cholesterol, 1 g protein, 2 g fiber.

(Recipes courtesy McCormick Foods)

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