The end of summer doesn’t have to mean the end of salad season with these popular recipes for your next potluck or party. Sharp Grossmont Hospital chefs offer these two simple, healthy sides — that patients rave about! — for your next potluck or party.
Organic Strawberry and Baby Kale Salad
Mix baby kale and spinach for a superfood boost.
Yields 3-4 servings.
½ pint organic strawberries, quartered
3 ounces baby kale mix
1 ounce baby spinach
¼ cup red onion, thinly sliced
1 ounce toasted sliced almonds
1 ounce feta cheese crumbles
For the dressing
4 tablespoons honey
1 ounce Dijon mustard
2 tablespoons poppy seeds
2 tablespoons chopped red onion
½ cup lemon juice
1 cup canola/olive oil blend
Pinch of salt
Place the honey, mustard, chopped onion, poppy seeds and lemon juice in a blender. Turn on medium speed and slowly add in the oil to emulsify. Season with salt as needed. Toss all ingredients for the salad when you are ready to serve.
Skip the goopy stuff and enjoy this light and tasty side.
Yields 8-10 servings.
¾ pound peeled fresh jicama, julienned
4 ounces red onion, thinly sliced
2 ounces shredded carrots
4 ounces cucumber, thinly sliced, peeled and seeded
1 teaspoon fresh cilantro, minced
1 teaspoon fresh mint, cut into thin strips
Salt and fresh ground pepper to season
For the dressing
6 tablespoons seasoned rice wine vinegar
1 teaspoon fish sauce
1 teaspoon fresh lime juice
½ teaspoon jalapeño peppers, finely minced and seeded
1 ½ teaspoons brown sugar
2 tablespoons water
Prepare vegetables for slaw and chill. Prepare dressing by combining ingredients and reserve for later. In a mixing bowl, combine chilled jicama, red onion, carrot, cucumber, cilantro and mint. Add dressing and mix well. Serve immediately as a salad or cold accompaniment. Enjoy!