Dean Richards shares his recipe for three summer salads.
Spinach – Watermelon Salad
Ingredients:
Dressing:
1/4 cup rice vinegar or white wine vinegar1 tablespoon grated lime zest2 tablespoons lime juice2 tablespoons canola oil4 teaspoons minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon sugar1/4 teaspoon pepper
Salad:
4 cups, fresh baby spinach3 cups, cubed seedless watermelon2 cups, cubed cantaloupe2 cups, cubed English cucumber1/2 cup, chopped fresh parsley or cilantro2 green onions, chopped
Directions
In a small bowl, whisk the first nine ingredients (dressing.) In a large bowl, combine salad ingredients. Drizzle with dressing and toss to coat; serve immediately.
Greek Potato-Tomato Salad
Ingredients:
2 ½ pounds small yukon gold or mini red potatoes (or a mix of both), scrubbed and diced (1/2- to 1-inch)¾ teaspoon salt, divided¼ cup extra-virgin olive oil3 tablespoons white-wine vinegar½ cup finely chopped shallot½ cup fresh dill, chopped fine½ cup fresh parsley, chopped fine1 cup celery, diced1 tablespoon Dijon mustard½ teaspoon ground pepperjuice of one lemon1 cup halved cherry tomatoes⅓ cup crumbled feta cheese¼ cup quartered Kalamata olives2 tablespoons chopped fresh oregano or 2 teaspoons dried
Directions:
Put clean potatoes in a pot of water. Bring to a boil until fork tender. Let potatoes completely cool. Set aside.
In a separate bowl, whisk oil, vinegar, shallot, mustard, pepper and the remaining 1/2 teaspoon salt. Add the potatoes, celery, dill, parsley, feta, olives and oregano; stir well to coat. Mix well but carefully to not mash the potatoes.
If possible let the mixture sit for an hour or more in the refrigerator.
Add the tomatoes. Mix again.
Serve at room temperature or cold.
Tomato – Garbanzo Bean Salad
Ingredients
2 (15 ounce) cans garbanzo beans, drained and rinsed2 seedless cucumbers, halved and diced½ cup green pepper1/2 cup red pepper12 cherry tomatoes, halved½ red onion, chopped½ cup, fresh dill, chopped fine2 cloves garlic, minced1 (3.8 ounce) can, sliced black olives, drained and rinsed1 ounce crumbled feta cheese½ cup Italian-style salad dressing½ lemon, juiced½ teaspoon garlic powder½ teaspoon salt (to taste)½ teaspoon ground black pepper (to taste)
Directions:
Combine the beans, cucumbers, tomatoes, red onion, green pepper, red pepper, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper.
Add the dill.
Toss together and refrigerate 2 hours before serving. Serve chilled.