FAST SUMMER MEALS
I SALAD
alad
is just right for
making the most of
peak-season fruits
and vegetables—
and they Ye fast.
Add satisfying
protein with (
cheese, cooke'
ishrimp, or chicken.
s,
TO M ATO EGG SALAD (
6
)
Place 6
eggs
in a saucepan, cover with
water, and bring to boiling. Remove
from heat; cover and let stand
12 minutes. Meanwhile, halve 6
roma
tomatoes
lengthwise and remove
seeds. In mixing bowl combine 3
/4 cup
chopped
seedless cucumber
and
lA
cup
diced
red onion
with
Vs
cup
mayonnaise,
1 tablespoon of
Dijon-
style mustard,
and a pinch of
salt
and
pepper.
Drain, rinse, peel, and chop
cooked eggs; fold into the cucumber
mixture. Spoon into tomato halves
and serve over
watercress.
JERK CHICKEN + SLAW (
7
)
For Pineapple Slaw, in a bowl toss
together 3 heads of trimmed and
sliced
baby bok choy
with 2 cups
shredded
red cabbage
and half of a
chopped
pineapple.
Combine
2 tablespoons
cider vinegar
and 2
teaspoons packed
brown sugar.
Toss
with slaw mixture; set aside. In a large
resealable plastic bag combine equal
parts
brown sugar, all-purpose flour,
and
jerk seasoning
(about 2 teaspoons
each). Add 4 small skinless, boneless
chicken breasts;
shake well to coat.
Cook in a lightly greased skillet over
medium heat for 3 to 4 minutes per
side or until no pink remains (170°F).
Serve over Pineapple Slaw.
SHRIMP BRUSCHETTA SALAD (
8
)
Toss 1 lb. cooked and peeled
shrimp
with 1 pint quartered yellow and/or
red
cherry tomatoes, lA
cup snipped
fresh
Italian (flat-leaf) parsley,
and
l A
cup Asian sweet red chili sauce
together in a bowl; set aside. Halve a
small baguette or French loaf
lengthwise and crosswise. Brush cut
surfaces with 3 tablespoons
mayonnaise
and broil 4 to 5 inches
from heat until golden brown (about
2 minutes). Top toasted bread with
shrimp-tomato salad. Pass
bottled hot
pepper sauce.
