When the grass turns to a lush green, the trees bud and the tulips and asparagus pop out of the ground, I can’t wait to get the patio furniture out. For me, sitting outside, enjoying the fresh, warm air for the first time is as exciting as getting ready for Christmas.It is like an official notice that warm weather is here. Part of the fun is eating outside. And when we are done sandwiches and snacks, we can throw our bread away and let the birds do the cleanup.The table would not be complete without the lovely dandelion bouquet from my daughter, who finds new flowers each day in her outdoor adventures.If you also like dining outside, try these seasonal salads served with a choice of grilled or roasted meat. And don’t forget dessert.
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Spinach Salad
Dressing1/2 c. oil 125 mL1/4 c. vinegar 60 mL1 tbsp. sesame seeds 15 mL1 tbsp. poppy seeds 15 mL1/4 c. sugar 60 mL2 tbsp. honey 30 mL1/4 c. juice drained from canned mandarin oranges 60 mLCombine the ingredients in a blender until mixed thoroughly. In a salad bowl, mix spinach with strawberries and mandarin oranges. Drizzle with dressing and toss.
Colourful Bean Salad
This salad is convenient for entertaining, because it can be made ahead of time.1 14 oz. can green beans 398 mL1 14 oz. can yellow beans 398 mL2 14 oz. cans kidney beans 398 mL1 red or yellow pepper cut into strips1 red onion cut into ringsDrain the beans and combine in a large bowl. Add the pepper and onion to the beans. Mix 1/2 cup each of sugar, oil and vinegar and pour over the bean mixture. Stir well and marinate for at least 10 hours in the fridge.
Potato Salad
It is not a picnic or barbecue without this creamy salad.3/4 c. Miracle Whip salad dressing 175 mL1 tsp. yellow or Dijon mustard 5 mL1/2 tsp. salt 2 mL1/8 tsp. pepper 5 mL1/2 tsp. paprika 2 mL5 c. chopped cooked potatoes 1.25 L2 hard cooked eggs2 green onions, chopped2 stalks celery, finely sliced1 radish, finely choppedfresh parsley, dill weed and bacon bitsIn a large bowl, mix the dressing, mustard and seasonings. Add potatoes, eggs and vegetables. Stir gently. Add your toppings.
Makeover Dessert Pizza
This refreshing dessert is always a hit. You will love this low fat version.1 c. flour 250 mL1/4 c. icing sugar 60 mL1/2 c. cold butter 125 mL8 oz. light cream cheese 250 g1/3 c. sugar 75 mL1 tsp. vanilla 5 mL2 c. fresh strawberries, halved 500 mL1 can mandarin oranges, drained1 c. blueberries 250 mLFruit Glaze:2 tbsp. cornstarch 25 mL1 1/4 c. orange juice 200 mL1 tsp. lemon juice 5 mLIn a bowl, mix the flour and icing sugar. Add butter to the mix and cut in until crumbly. Press onto an ungreased pizza pan. Bake in a 350 F (180 C) oven until slightly browned for 10 to 12 minutes.Beat cream cheese, sugar and vanilla until smooth. Carefully spread over the cooled crust and arrange fruit on top.In a small saucepan, combine the glaze ingredients. Heat to the boiling point, cook and stir for another two minutes or until thickened. Cool for five minutes then drizzle over the fruit. Refrigerate until chilled. Serves 16.Source: Light and Tasty Magazine
Using pulses
There are many ways to use pulses other than in lentil soup. A purée is easy to do and to hide in a recipe for those unwilling to try pulses.Pulse purée1 c. lentils or split peas 250 mL2 1/2 c. water 625 mLWash dry pulses, then place in a pot and cover with water. Bring to a boil and simmer for 40 to 50 minutes. Drain, reserving stock. Blend pulses, adding only enough stock to make a purée similar to canned pumpkin. It makes 1 1/2 (375 mL) to two cups (500 mL) and freezes well.Spicy Applesauce SquaresWe can’t forget to pack these treats in our lunches.1/2 c. brown sugar 125 mL1/2 c. oil 125 mL2 eggs1 c. lentil purée 250 mL1/2 c. applesauce 125 mL2 c. flour 500 mL1/2 c. raisins 125 mL1 c. chopped apple 250 mL1 tsp. baking powder 5 mL1 tsp. cinnamon 5 mL1 tsp. pumpkin pie spice 5 mL1/2 tsp. nutmeg 2 mL1/2 tsp. baking soda 2 mL1/2 tsp. salt 2 mLOptional: Add 1/4 cup of finely chopped nuts to the batterPreheat oven to 350 F (180 C).In a bowl, cream the sugar and oil. Stir in eggs, followed by the purée and applesauce. Blend in flour, raisins, apple, baking powder, cinnamon, pumpkin pie spice, nutmeg, soda and salt. Spread mixture into a greased eight inch (20 cm) square baking dish. Bake for 45 minutes or until firm.Source: Discover The Pulse Potential by the Saskatchewan Development Board.
