We’ve already hit the hot part of summer ~ 101 degrees is predicted for today, and it’s only June! I’m wondering what July and August will bestow upon us. It’s that part of the year when it’s too hot to cook and eat a heavy meal, and way to hot to start the oven.
That means cool crunchy summer salads filled with an assortment of vegetables. They’re not just fresh and cool; they’re healthy and filling on a hot summer day. A salad can be just about anything and is as good as the hands that prepare it…
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons lemon juice
½ teaspoon sugar
½ teaspoon freeze-dried red jalapeños
5 medium tomatoes, sliced into wedges
1 cucumber, sliced into half-moons
1½ cups corn kernels (about 2 ears)
Salt and pepper, to taste
In a small bowl, toss together the first 5 ingredients.
Stir together the tomatoes, cucumber and corn in a medium bowl.
Pour dressing over the vegetables.
Season with salt and pepper.
Are you a summer, winter, spring or fall type of person?
Be sure to visit my friend, Linda’s blog, @My Kind Of Cooking. She has unique tips on Tuesdays and yummy recipes every Friday!