I’ve found myself being invited to a lot of potlucks this summer. In these days of food sensitivities, cooking for a crowd has become a bit more challenging than it used to be; no longer can I make a quick pasta salad with pieces of meat and cheese. I put a lot of thought into what I make so I’m sure everyone can have a helping; now, whether people eat it is another story, but at least I’ve attempted to offer a dish that can be eaten by all. The Eater of the House has noted through the years that while I make a healthy dish to share, that sometimes they aren’t that appealing. Hence the bean salads I’ve brought home because no one wanted them. (Insert sad face.)
The above was the list for the latest dinner party I attended. I fretted for days over what to make; every time I thought of something, it had one of the ingredients not to include. Cucumbers and tomatoes are in season right now, so I thought of an easy caprese salad, but I couldn’t use mozzarella. Then I thought of my cucumber salad, but I couldn’t use the sour cream. But what if I combined the cucumbers and tomatoes with other ingredients? With some leftover beans I defrosted in the freezer, I was well on my way!
This a terrific base-line salad, in that you can take the original recipe and add what you’d like to it: leftover chicken, salmon, or shrimp; feta cheese; even pasta all would be good additions to this, making it an entrée. Also herbs! I wanted to add some fresh basil, but didn’t have any, but I know that would add great flavor, or chives, mint, or dill. Try different veggies–crunchy red peppers, celery, kohlrabi would be delicious. The reason for the corn was I had one ear left in the vegetable bin, but I wish I had more. (And that ingredient is totally optional!) For the dressing, I used red wine vinegar, but another flavored vinegar or even lemon would be great. I measured it by the capful until I got the right acidity that I liked.
But best of all, the salad fit the bill and is relatively low in calories! And this time, I brought home an empty bowl! (Insert happy face!)
Cucumber and Tomato Salad with Chickpeas
Both tomatoes and cucumbers are water-filled vegetables, so I seed them as much as possible to avoid a soppy salad. To seed the tomatoes, I cut them into fourths and just remove a bit of the seeds before dicing.
1 can of chickpeas, or about 2 cups
2 large tomatoes, seeded and diced
3 cups cucumbers, peeled, seeded, and chopped into large chunks
The kernels from one ear of corn (optional)
4 radishes, sliced thinly
A couple of tablespoons of scallions
Olive oil and red wine vinegar, to taste (a few teaspoons each)
Salt and pepper
Add all of the ingredients into a large mixing bowl. Add the oil and vinegar and toss gently.
MVK’s Endorsement of the Week: Nutritional Weight and Wellness, Minnesota
A few years ago I discovered the podcast, “Weight and Wellness,” produced by the nutritionists at Nutritional Weight and Wellness, http://www.weightandwellness.com/ which has locations surrounding the Twin Cities in Minnesota. Each week, they tackle a subject where nutrition can help you solve your physical ailments, from aching joints, menopause symptoms, anxiety and depression, and the list goes on. I always walk away with a list of tips and recipes.
Their website is a fountain of nutritional information and resources and they have four online classes you can take! http://www.weightandwellness.com/services/online-classes/. I have yet to take one, but I plan to in the near future!