Receta Taste of Summer
Taste of Summer
Happy Memorial Day!!! To me this holiday means the start of the summer- and the start of backyard BBQ's, swim suits, and flippy flops!! So, running down my checklist: Charcoal? Check. Paper plates, utensils, napkins? Got 'em. Hamburgers, hot dogs, cole slaw and potato salad? Yep. Beer and DIET COKE? Uh-huh! (You know this!) Hmmm...what am I missing? OH, E. coli, salmonella, and other assorted microorganisms? Maybe! According to the Retail Foods Division at the Texas Department of Health (TDH), you need to take the proper precautions with food safety when you get ready for a picnic or backyard barbecue, including keeping cold things cold and hot items hot. That means: Cold food should be kept at 41 degrees F or less and hot foods should be kept at 140 degrees F or higher. I don't think I can stress this enough. Bacteria can grow quickly if temperatures aren't kept properly, and make a whole heck of a lot of people sick in no time. A cooler filled with ice will keep foods well chilled. Pack beverages in one cooler and perishables in another. This can help to keep the food at proper temperatures by preventing the coolers with the food to continually be opend and shut, like the drink cooler would be. Grilled food can be kept hot until served by moving it to the side of the rack on the pit, just away from the coals where it can overcook. Also, you can pevent cross-contamination of insects by keeping things covered. As much as I love a good outdoor BBQ- I really don't want my potato salad with a side of mesquito. You can also help de-stress by serving foods made with non-perishable products, like a non-mayo potato salad or this summer salad. I got a version of this when I was browsing Cooking Light. It is so yummy and made with an oil-vinegar dressing. Save the cheese to sprinkle just before serving for a refreshing side dish perfect for that 98 degree day :)
Summer Burst Salad
INGREDIENTS:
- 1/2 large red onion, thinly vertically sliced
- 3 ripe peaches, pitted and each cut into 8 wedges
- 3 tomatoes, cut into thick wedges
- 8 oz yellow or orange grape tomatoes, halved
- 2-3 tablespoons apple cider vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon lemon pepper
- 1/2 cup (2 ounces) crumbled tomato basil feta cheese
3 large basil leaves, julienned or torn.
DIRECTIONS:
Combine first 4 ingredients in a large bowl. Combine vinegar, olive oil, honey, salt, and peppers in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil just before serving.
Nutrition Information
Calories: 90
Fat: 4 g
Protein: 2.1 g
Carbohydrate: 10 g
Fiber: 1.7 g