Summer Salads!

Summer is upon us, although you wouldn't be able to tell from this trusted Chicago weather. Anyhoo, everybody wants to make sure their looking nice and right in their summer fits by incorporating excercise and healthy eating into their life style...or at least making attempts to. *cough* me *cough*

I love salads...all kinds, so Flair has decided to compile a little list of tasty and delicious summer salads for you to enjoy.

This first one is courtesy of Giada de Laurentiis, host of Food Network's Everyday Italian.


This one is my favorite and it's really simple.

Ingredients
1 cup balsamic vinegar
1 cup pitted green and black olives, halved
1/4 cup chopped fresh parsley leaves
3 anchovy fillets, drained and chopped
2 tablespoons capers, rinsed and drained
1 garlic clove, thinly sliced
8 fresh basil leaves, shredded
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
1 pound vine-ripened tomatoes (about 3 tomatoes)
Directions
Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool.

Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.

To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve.

Check more of Gida's summer recipes and other fab dishes here.

Another healthy recipe packed with deliciousness is the goat cheese salad. Goat cheese has a really mild sweet taste. You can add goat cheese to any salad to give it a kick. Here's how I like to eat mine.


Ingredients
1 cup of rasberry balsamic vinegar
Baby greens or arugala
1/2 teaspoon of freshly ground pepper
Chopped beets (in the jar or perserved)
1/4 cup of fresh chopped parsley leaves
2 ounces of fresh, crumbled goat cheese

Combine all ingredients on a serving dish or bowl. I like to add candied walnuts to mine. Yum!

Don't forget to try the roasted pepper and tomato salad. Oh my gosh! It will melt in your mouth.


Ingredients:

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, crumbled (optional)

1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. Salt and pepper to taste.

2. Cut the roasted peppers into 1/2-inch wide strips. Toss with two tablespoons of the dressing. Add half the basil, and toss again.

How to Prepare:

3. Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese, if using. Serve at room temperature or slightly chilled.

Yield: Serves four

Advance preparation: The roasted peppers will keep for about five days in the refrigerator, and for a week if you toss them with the dressing.

Preparation is courtesy of Divine Recipe. Make sure you check out more of their summer salad recipes. They have lots!!

There you have it. Nutritious and Delicious!! Enjoy :o)