salad days

Vegetarian Times, June, 2001 by Kathy Farrell-Kingsley

It's probably safe to say that two of the best things about summer dining are salads and grilling. If that's true, these recipes are sure to be big hits for warm-weather menus. They revolve around simple ingredients like potatoes, pasta, barley, zucchini and eggplant--all combined with the flavors of fresh herbs and given a twist here or there to produce some very appealing main-course salads. While fresh and light, they will definitely satisfy everyone at the table. And since salads are easily transportable, they also make great picnic fare.

Grilled Potato Salad

30 min.

10 SERVINGS

EGG-FREE

If you've never grilled potatoes before, you're in for a real taste. It is easier than you think and worth the effort.

3 lbs. small red potatoes, halved
1 cup thin green beans or haricot verts,
  cut into 3-inch pieces and blanched
1/4 cup chopped fresh dill
1/2 cup crumbled goat cheese (optional)

Dressing

1/3 cup apple cider vinegar
1 Tbs. Dijon mustard
1/4 cup finely chopped shallots
2 tsp. grated lemon peel
2/3 cup olive oil
1 Tbs. finely chopped fresh flat-leaf
  parsley

1. Place potatoes in steamer basket that has been set in large saucepan. Steam over boiling water until just tender, about 10 minutes. Remove steamer basket from water.

2. Prepare charcoal grill or preheat gas grill to medium-high heat. (Using a vegetable grilling rack will help keep potatoes from slipping through grates.) Brush potatoes with a little olive oil and grill until tender and tinged with brown, turning often, about 6 minutes.

3. Meanwhile, make dressing: In small bowl, whisk together vinegar, mustard, shallots and lemon peel. Slowly whisk in oil until blended. Stir in parsley.

4. Transfer potatoes to shallow serving bowl. Add green beans, dill and cheese if using. Pour 3/4 cup dressing over salad and toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.

PER SERVING: 227 CAL.; 4G PROT,; 8G TOTAL FAT (1G SAT. FAT); 38G CARB.; 0 CHOL; 55MG SOD.; 4G FIBER

Barley Salad with Corn and Peas

6 SERVINGS

EGG- & DAIRY-FREE

Normally of soup fame, barley is an ancient grain that's nutritious, versatile and light enough for the dog days of summer.

3/4 cup pearl barley
3 cups cooked fresh corn (from 3 large
  or 6 small ears)
1/2 cup fresh green peas, lightly steamed,
  or 1/2 cup frozen petite peas, thawed
4 ripe plum tomatoes, diced
1 celery stalk, diced (1/2 cup)
2 scallions (white and light green
  parts), sliced
3 to 4 Tbs. chopped fresh dill
3 Tbs. olive oil
Juice of 1/2 to 1 lemon, to taste
Feta cheese for garnish (optional)

1. In medium saucepan, bring 2 1/2 cups of water to a boil. Add barley, reduce heat and simmer, covered, until barley is tender and water is absorbed, 40 to 45 minutes. Remove pan from heat and let barley cool to room temperature.

2. In large bowl, combine barley with remaining ingredients except feta cheese; mix well. Serve at room temperature or chilled, with feta on the side for garnish if desired.

PER SERVING: 176 CAL.; 4G PROT.; 8G TOTAL FAT (1G SAT. FAT); 26G CARB.; 0 CHOL.; 26MG SOD.; 4G FIBER

Pasta Salad with Mozzarella, Sun-Dried Tomatoes and Olives

8 SERVINGS

EGG-FREE

This summer salad is bursting with robust flavors. Try it with fresh corn on the cob or a salad of mixed greens just picked from the garden.

Dressing

6 Tbs. olive oil
1/2 cup oil-packed sun-dried tomatoes,
  drained
1/4 cup red wine vinegar
1 Tbs. drained capers
1 clove garlic, minced

1 lb. medium pasta shells
2 cups halved red and yellow cherry
  tomatoes
8 oz. fresh water-packed mozzarella,
  drained and cut into 1/2-inch pieces
1 cup fresh basil leaves, thinly sliced
  (see Kitchen Note)
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped kalamata olives
  (approximately 20 olives)

1. Bring large pot of water to a boil. Meanwhile, in food processor, make dressing: combine all dressing ingredients. Process until sun-dried tomatoes are coarsely chopped. Transfer to small bowl and set aside.

2. Add 1 teaspoon salt and pasta to boiling water, stirring to prevent sticking. Cook until pasta is just tender, about 11 minutes. Drain well and transfer to large serving bowl.

3. Add dressing to hot pasta and toss to coat. Let cool, stirring occasionally. Add tomatoes, mozzarella, basil, Parmesan and olives. Season to taste with salt and pepper. Toss to mix and serve at room temperature.

PER SERVING: 310 CAL.; 14G PROT.; 19G TOTAL FAT (6G SAT. FAT); 22G CARB.; 20MG CHOL.; 646MG SOD.; 2G FIBER

Grilled Ratatouille Salad

30 min.

4 SERVINGS

EGG-FREE

Brush thick slices of crusty bread with olive oil and grill alongside the vegetables for a tasty side dish.

1 medium eggplant (12 to 14 oz.), cut
  into 1/2-inch-thick rounds
1 medium zucchini, quartered
  lengthwise
1 medium red bell pepper, cut
  lengthwise into 6 strips
1 medium onion, cut into 1/2-inch-thick
  rounds
3 Tbs. garlic-flavored olive oil
2 to 3 tsp. balsamic vinegar
2/3 cup crumbled feta cheese
2 Tbs. chopped fresh basil (see Kitchen
  Note)