Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Feed Them Salad on Friday, Or, It’s Too Hot To Cook

Today is Friday and it’s time to feed you. But, it’s too hot to cook at my house, so you’re getting salad! Healthy, quick and something for everyone, salads are a great solution when it’s too hot to cook!

It’s Too Hot to Cook!

The Feed Me Friday Menu is as follows:

Asian Chicken Salad Sandwiches

 Chickpea Salad with Herbs

Kiwi Fruit Salad with Lemon and Honey

Watermelon Sorbet

White Punch Sangria or Family Punch 

 

Let’s start off with a family favorite. Asian Chicken Salad Sandwiches. This is a healthy option as it has plenty of vitamins and no mayo, using instead a vinegrette dressing that is delicious. Here’s what you’ll need:

It's Too Hot to Cook

Asian Chicken Salad Sandwiches

Asian Chicken Salad Sandwiches

  • 1/4 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon salt
  • 4 cups chopped cooked chicken breast
  • 3/4 cup sliced celery
  • 6 radishes, sliced
  • 3 green onions, sliced
  • 3 tablespoons slivered almonds, toasted
  • 4 (10-inch) flour tortillas
  • 1 (4-ounce) container alfalfa sprouts
  1. Combine first 5 ingredients in a jar; cover tightly, and shake vigorously. Chill.
  2. Toss dressing with chicken and next 4 ingredients. Spoon evenly onto tortillas; top with alfalfa sprouts, and roll. Cut in half.

So simple and delicious. I sometimes change the almonds for pistachios. Either are delicious!

Chickpea Salad with Herbs

It's Too Hot To Cook

Chickpea Salad with Herbs

  • 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
  • 2 tablespoons chopped fresh basil (or cilantro or what have you)
  • 2 tablespoons chopped fresh Italian parsley (or whatever herb you want)
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons extra-virgin olive oil
  • 1 small garlic clove, pressed
  • 1/3 cup (packed) freshly grated Parmesan cheese
  • Sea Salt to taste
Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made up the night before. Cover and refrigerate. Serve salad chilled or at room temperature.

Kiwi Fruit Salad with Lemon and Honey

It's Too Hot To Cook

Kiwi Fruit Salad

  • 6 kiwi, peeled and sliced
  • 1 cup sliced strawberries
  • 1 cup pineapple cut into cubes
  • 1 cup blackberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • Fresh chopped mint for garnish
  1. Mix the fruit together in a large serving bowl and set aside.
  2. In a small bowl, whisk together the lemon juice and honey. Drizzle over the fruit and toss to coat. Serve in individual bowls. Garnish with the mint leaves.

Watermelon Sorbet

It's Too Hot To Cook

Watermelon Sorbet

1¼ cup sugar
1¼ water
6-7 cups fresh seedless watermelon chunks (about half of the melon)
3 tbsp. fresh lime juice (approximately 3 1/2 medium-sized limes)

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

Pour the watermelon mixture into the freezer bowl of your ice cream maker . Mix until the sorbet has thickened, approximately 25-35 minutes.  The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours.

And finally something to enjoy two ways. We don’t drink at our house, but I know some of you will enjoy this recipe as Sangria, some of you will enjoy the family version…

White Punch Sangria

    • 1 Bottle of white wine (Riesling, Albarino, Chablis, Gewurztraminer, Pinot Gris, Chardonnay, Sauvignon Blanc)
    • 2/3 cup white sugar
    • 1 Bunch Green Grapes
    • 4 Kiwis peeled and sliced
    • pint strawberries quartered and stemmed
    • 3 oranges (sliced) or may substitute 1 cup of orange juice)
    • 2 lemons (sliced)
    • 2 limes (sliced)
    • 2 oz. brandy (optional)
    • 2 shots of rum (optional)
    • 1/2 liter of ginger ale or club soda (ginger ale for those with a sweeter tooth!)
  • Pour wine in the pitcher and squeeze the juice wedges from the orange,lemon and lime into the wine, add brandy if desired. Toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight. Add ginger ale or club soda just before serving.If you’d like to serve right away, use chilled white wine and serve over lots of ice.

    Family Version Punch

    It's Too Hot To Cook

    Family Punch

    This is basically a white fruit punch

    2 bottles white grape juice chilled

    1 bottle of white grape juice frozen in ice trays or shaped molds

    pint strawberries quartered

    4 kiwis peeled and sliced

    bunch green grapes

    2 lemons washed and quartered squeeze juice into punch

    2 limes washed and quartered, squeeze juice into punch

    1 or 2 bottles of gingerale

    Mix all ingredients except the frozen grape juice and gingerale. When you’re ready to serve, add frozen juice and gingerale. I put grapes in with my grape juice to freeze, my kids love frozen grapes. Punch is fun to have because it makes it seem like a party, even if it’s just a Friday!

    Have a great paisley weekend!~KeriAnne

     

     

 

 

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