3 Light & Healthy Salads for Your Summer BBQ

These light and refreshing salads are easy to make, and compliment any BBQ meal.

Red Potato & Dill Salad

Refreshing Red Potato, Dill and Cucumber Salad

Ingredients:

• 2 lbs sliced baby red potatoes
• 1 1/2 tablespoons Dijon mustard
• 3-4 tablespoons olive oil
• 3 1/2 tablespoons rice wine vinegar
• ½ cup fresh dill, chopped
• Fresh dill sprigs for garnish
• ¾ lb sliced English cucumbers

Preparation:

Boil potatoes until just tender. Drain and transfer to large bowl.  Stir in 2 tablespoons of vinegar to the potatoes. In a small bowl, combine remaining 1 1/2 tablespoons vinegar, mustard, and gradually mix in oil. Add chopped dill and mix dressing into potatoes. Finish with salt and pepper to taste. Cover the salad and chill. Before serving bring to room temperature and add cucumbers. Add fresh dill sprigs for garnish.

Fresh Shaved Fennel and Orange Salad

Ingredients:

• 1 large fennel bulb, shaved with mandoline or sliced very thin
• 2 medium peeled oranges
• 2 tablespoons sweetened dried cranberries
• 1 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

Preparation:

Place the shaved fennel in a large salad bowl. Slice oranges and cut into segments to use only the orange fleshy part (suprêmes) and add to bowl. Drizzle with olive oil and vinegar. Add salt and pepper to taste and top with sweetened cranberries.

Pasta Salad with Sun-dried Tomatoes, Feta and Olives

Ingredients:

• ½ lb bow-tie pasta
• 6 sun-dried tomatoes in oil, drained and chopped
• 1lb feta cheese
• 1lb fresh ripe tomatoes, diced
• ¾ c kalamata olives, diced and pitted
• extra virgin olive oil
• salt to taste

Dressing:

• 6 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 5 drained sun-dried tomatoes
• 3 c fresh parmesan cheese, grated
• 1c chopped fresh flat-leaf parsley
• 1 clove of diced garlic
• Salt and pepper to taste

Preparation:

Cook pasta in salted boiling water with a touch of olive oil to keep pasta from sticking. Boil for 10-12 minutes or until al dente. Drain and allow pasta to cool. In a large salad bowl add tomatoes, pasta, feta, olives and sun-dried tomatoes. Put salad aside.  Make dressing by adding olive oil, red wine vinegar, garlic, sun-dried tomatoes, salt and pepper to food processor, or use a hand blender. Pour dressing over salad, and sprinkle with parsley and parmesan cheese.

About the Author

Daisy Kuchins

Daisy has written professionally for several publications including major travel websites, review websites and various women's lifestyle websites. She enjoys writing about food and wine, family-related activities and holiday fun!