Summer feels like dress-down Friday every day — casual, comfortable and relaxed. But while you may not be able to wear khaki shorts to the office every day, you can make your summer get-togethers feel this way.

With fresh ingredients and unique flavors, these wonderfully simple recipes offer something for everyone. Three salads, Mixed Greens with Shrimp and Grapefruit, Honey Balsamic Watercress with Orange and Fiesta Salad with Sherry Vinaigrette, can be served as either a delicious light lunch or the start of an elegant dinner. The more hearty Honey-Dressed Couscous Salad and Five-Spice Chicken Salad are filling enough for the main course, but still a snap to make.

Best of all, these starters are super-lean, with 30% or less of their calories from fat. Too often, a light salad becomes heavy with an oil-laden dressing. Instead, these dressings are made with fat-free honey. Natural honey rounds out the flavors with absolutely no added fat, so it sweetens in a wholesome way.

If you haven’t pulled your honey out of the pantry in a while, you may find that it has turned cloudy. That’s the natural process of crystallization. To return honey to its luxuriant, liquid state, simply warm honey in a microwave oven or place the honey container in a warm water bath, stirring until crystals have dissolved.

So when you crave a cool supper, try these easy summer salads. You’ll remember why summer is the salad season.

Salad with Shrimp and Grapefruit

Mixed Greens with Shrimp and Grapefruit

Makes 4 servings.

1/4 Cup honey
1/4 Cup white wine vinegar
8 Cups mixed greens
1/2 pound cooked shrimp, shelled and deveined
1 Cup grapefruit sections, preferably red
2 Tablespoons minced fresh mint
salt and ground black pepper, to taste

In small bowl, whisk together honey and vinegar. Set aside.

In large bowl, combine greens, shrimp, grapefruit and mint. Gently toss salad with dressing.

Season with salt and pepper and serve.

Nutrients Per Serving:
Calories: 194
Fat Total: 3.24 g
Protein: 16.2 g
Cholesterol: 104 mg
Carbohydrates: 27.3 g
Sodium: 312 mg
Dietary Fiber: 2.83 g
Cal from fat: 14%

Honey-Balsamic Watercress with Orange

Honey Balsamic Watercress with Orange

Makes 4 servings

1/4 Cup honey
3 Tablespoons balsamic vinegar
1 Tablespoon Dijon-style mustard
8 Cups watercress
1 Cup orange sections
1/2 medium red onion, thinly sliced
salt and ground black pepper, to taste

In small bowl, whisk together honey, vinegar and mustard. Set aside.

In large bowl, combine watercress, orange sections and red onion slices. Gently toss salad with dressing.

Season with salt and pepper and serve.

Nutrients Per Serving:
Calories: 112
Fat Total: .5 g
Protein: 2.54 g
Cholesterol: 0 mg
Carbohydrates: 27.6 g
Sodium: 611 mg
Dietary Fiber: 3.03 g
Cal. from fat: 4%

Fiesta Salad with Sherry Vinaigrette

Makes 4 servings

1/4 Cup honey
1/4 Cup sherry vinegar
1/2 teaspoon ground cumin
2 Cups chopped Romaine lettuce
1 avocado, peeled and sliced
1 cucumber, peeled and sliced
1 bunch radishes, sliced
salt and ground black pepper, to taste

In small bowl, whisk together honey, vinegar and cumin. Set aside. In large bowl, combine lettuce, avocado, cucumber and radishes. Gently toss salad with dressing. Season with salt and pepper and serve.

Nutrients Per Serving:
Calories: 169
Fat Total: 8.08 g
Protein: 2.93 g
Cholesterol: 0 mg
Carbohydrates: 25.8 g
Sodium: 36.6 mg
Dietary Fiber: 4.09 g
Cal. from fat: 39%

Hong-Dressed Couscous Salad

Makes 4 servings

1-1/4 Cups water
1 Cup instant couscous
1/3 Cup lemon juice
1/4 Cup honey
1/4 Cup olive oil
2 teaspoons grated lemon peel
1 can (15-1/2 ounces) garbanzo beans, rinsed and drained
2 Cups shredded cooked chicken
1 Cup grated carrots
3 green onions, thinly sliced, about 3/4 Cup
3 Tablespoons minced parsley
1 teaspoon salt
1/4 teaspoon ground black pepper

In small saucepan, bring water to a boil. Remove pan from heat, stir in couscous. Cover and let stand 5 minutes. Fluff with a fork; set aside and allow to cool. Meanwhile, in small bowl, whisk together lemon juice, honey, olive oil and lemon peel. When couscous is cool, combine with remaining ingredients in large bowl. Gently toss couscous salad with dressing.

Nutrients Per Serving:
Calories: 520
Fat Total: 18.2 g
Protein: 31.7 g
Cholesterol: 59.5 mg
Carbohydrates: 64.5 g
Sodium: 1012 mg
Dietary Fiber: 8.86 g
Cal. from fat: 30%

Five-Spice Chicken Salad

Makes 4 servings

1/4 Cup honey
3 Tablespoons white wine vinegar
1 Tablespoon soy sauce
1/2 teaspoon Chinese five-spice
8 Cups shredded Iceburg lettuce
1 cucumber, peeled and thinly sliced
1 red bell pepper, thinly sliced
3 green onions, minced
4 Cups cold, shredded chicken
2 Tablespoons minced cilantro
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup crisp chow mein noodles

In small bowl, whisk together honey, vinegar, soy sauce and five-spice. Set aside. In large bowl, combine remaining ingredients except chow mein noodles. Gently toss salad with dressing. Divide salad between four plates. Garnish each plate with chow mein noodles and serve.

Nutrients Per Serving:
Calories: 317
Fat Total: 9.35 g
Protein: 34.3 g
Cholesterol: 102 mg
Carbohydrates: 24.2 g
Sodium: 374 mg
Dietary Fiber: 1.8 g
Cal. from fat: 26 %

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