Summer is synonymous with salad. A fresh, crisp salad is a great way to stay cool on a warm day. And it’s the perfect starter (low cal, high fibre, tons of antioxidants), so you can enjoy just enough of your main meal without going overboard. If you’re inclined to make your own dressing, here’s one that I love from Bonnie Stern’s 1994 Simply Heart Smart Cooking cookbook.
- 3 Tbsp lemon juice
- 3 Tbsp rice vinegar
- 3 Tbsp honey
- 1 Tbsp soy sauce (preferably sodium-reduced)
- 2 cloves garlic, minced
- 1 tsp fresh ginger root, minced
- 1 Tbsp sesame oil
Whisk it all together for a dressing that delivers a garlicky zing to dress your greens. Or serve it over a crunchy Asian-style coleslaw (1/2 shredded red cabbage, 4 shredded carrots, 2 chopped green onions).