After a cool, rainy few months here in Florida, we are finally enjoying sunny, warm days that are more typical of a Florida winter. When the temperatures rise, I tend to make a lot more salads for lunch and dinner. I like to make salads for lunch using whole grains or legumes and lots of colorful, crunchy vegetables.Â
I usually make a large salad that my husband and I can enjoy for a few days. This type of salad keeps well refrigerated and can be a side option for dinner served with grilled meat or poultry or a light lunch. It also packs well for outdoor dining or school or office lunches.
Adding grains or dried beans to your basic vegetable-based salad adds protein and fiber and creates a heartier salad that keeps you full for hours. I always keep canned beans in my pantry to add to soups and salads to add nutritional value and to make a simple dish into a main course.Â
As well as tomatoes, peppers, cucumbers, and onions, you could add other vegetables to this salad, such as blanched green beans or asparagus, salad greens, or even a can of tuna, or grilled diced chicken or shrimp.
Deborah Mele
Ingredients
- 2 Cups Dicd Ripe Tomatoes
- 2 Cups Diced Cucumbers
- 1 (15 Ounce) Can Chickpeas, Drained
- 3/4 Cup Diced Onion
- 1 Orange or Yellow Bell Pepper, Seeded & Diced
- 1/4 Cup Fresh Chopped Basil or Parsley
Dressing:
- 1/3 Cup Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 2 Tablespoons Lemon Juice
- Salt & Pepper To Taste
Instructions
- Combine dressing ingredients in a small bowl and whisk until well blended.
- In a medium bowl, toss together salad ingredients, then drizzle dressing ingredients over the salad, and toss to mix well.
- Serve immediately or refrigerate until needed.
Nutrition Information:
Yield: 6
Serving Size: 1
Amount Per Serving:
Calories: 200Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 59mgCarbohydrates: 19gFiber: 4gSugar: 7gProtein: 4g