I would like to recommend a couple of delicious salads that take no time to make and most likely will be new for the family this summer. Tired of cooking in a hot kitchen this summer? Want something new and fun? Consider these simple Cool Summer Salads soon. – jughandle
Red Cabbage Slaw with Arugula
A Jughandle classic recipe. Not just a simple salad it is very filling.
Servings 8 servings
Ingredients
- 1 head Red Cabbage med to larger head sliced
- 1 whole Red Onion sliced to match cabbage slice
- 3 whole jalapeño peppers julienned – remove veins and seeds for less heat
- 10 ounces arugula approx. 2 packages
- 4 tbsps. Olive Oil extra virgin
- 1 tbsp. apple cider vinegar
- 1 tbsp. Mayonnaise or Greek yogurt
- 1 tsp salt
- 1/2 tsp black pepper to taste
- 1 cup pumpkin seeds toasted
- 1 whole lime zest zest of one whole lime
- 1 tsp red pepper flakes
Notes
Consider adding 1-2 chopped hard cooked eggs. Eggs act as an emulsifying agent and highlight the flavors.
Nutrition Facts
Red Cabbage Slaw with Arugula
Amount Per Serving
Calories 165
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 341mg15%
Potassium 455mg13%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 5g6%
Protein 5g10%
Vitamin A 2018IU40%
Vitamin C 66mg80%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Cucumbers in Vinegar or Creamed Cucumbers
Cucumbers in Vinegar and Creamed. They are both great recipes.
Servings 6 servings
Ingredients
Cucumbers in Vinegar
- 2 to 3 medium cucumbers peeled
- 1 medium Onion Sliced
- 1/4 cup white vinegar can add more or less to taste
- 3 Cups water enough to cover cucumbers in bowl
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Creamed Cucumbers
- 3 medium cucumbers peeled and sliced
- 1 large onion peeled and sliced into rings
- 1 tablespoon sugar
- 1/2 cup sour cream
- 1/2 cup mayonnaise or salad dressing or Greek yogurt
- 1/4 teaspoon dill dry or chopped
- Salt & Pepper to taste
Instructions
Cucumbers in Vinegar
- Peel and slice cucumbers in a bowl. Slice onions and break into rings. .2 to 3 medium cucumbers, 1 medium Onion
- Add remaining ingredients.1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt
- Refrigerate for several hours before serving.
- Will keep for several days in the fridge
CREAMED CUCUMBERS
- Slice cucumbers and onion into a bowl.2 to 3 medium cucumbers, 1 medium Onion
- Mix other ingredients separately and whisk together.1/4 cup white vinegar, 3 Cups water, 1/2 teaspoon black pepper, 1 teaspoon salt, 1 tablespoon sugar, 1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 teaspoon dill
- Pour over cucumbers and onions.
- Refrigerate for several hours.
Nutrition Facts
Cucumbers in Vinegar or Creamed Cucumbers
Amount Per Serving
Calories 195
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 18mg6%
Sodium 531mg23%
Potassium 267mg8%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 5g6%
Protein 2g4%
Vitamin A 253IU5%
Vitamin C 6mg7%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Pickled Mustard Greens – Garden & Gun Mag
“Imagine my surprise when I saw pickled mustard greens in a dish at a Szechuan restaurant about a decade ago. I’m always looking for cultural, political, and culinary connections between Black and Chinese people (#AfroAsian #BBQBeansprouts), so I was happy to see the pickled greens, given how central mustard greens are to traditional African American cuisine. Incorporate these into your meals as you would other pickled and fermented vegetables.” —Bryant Terry, a Memphis native and music lover who recommends listening to the song “Contronatura” by Stereolab from Dots and Loops while making this recipe. – Bryant Terry
Resting Time 2 hours
Servings 4 servings
Ingredients
- 1½ cups apple cider vinegar
- ½ cup rice vinegar unseasoned
- 2 tbsp. cane sugar raw
- ¼ tsp. kosher salt plus 1 tbsp.
- 1 tsp. peppercorns whole black
- 2 lbs. mustard greens stems thinly sliced and leaves coarsely chopped (keep stems and leaves separate)
- 2 serrano chiles thinly sliced
Instructions
- In a medium sauté pan, combine the vinegars, sugar, ¼ tsp. of the salt, and the peppercorns.
- Heat over low heat, stirring, until the sugar has completely dissolved, about 3 minutes.
- Remove from the heat and let cool while you prepare the mustard greens.
- Meanwhile, in a large pot, bring 3 qts. water to a boil over high heat.
- Add the remaining 1 tbsp. salt and the mustard green stems and boil for 1 minute.
- Immediately remove the pot from the heat, add the mustard green leaves, and let sit for 1 minute. Drain in a colander and rinse with cool water.
- Transfer the leaves and stems to a clean 1-qt. canning jar.
- Add the chilies to the jar and pour the pickling liquid over everything. months.
- Let sit at room temperature for at least 2 hours, then seal the jar and refrigerate until ready to serve.
- The pickled mustard greens will keep in the refrigerator for several weeks
Nutrition Facts
Pickled Mustard Greens – Garden & Gun Mag
Amount Per Serving
Calories 118
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 170mg7%
Potassium 963mg28%
Carbohydrates 20g7%
Fiber 8g33%
Sugar 11g12%
Protein 7g14%
Vitamin A 6893IU138%
Vitamin C 160mg194%
Calcium 275mg28%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
-
-
-
-
-
From: https://www.101cookbooks.com/vegetarian-paella/
