WNY Family Magazine July 2018 - Page 62

S ummer is a glorious time of the year, filled with festivals, picnics, or just relaxing in the backyard. This month, enjoy a few varieties of salad — green salad, carrot salad, and a grain salad. Take advantage of pre-chopped, pre-shredded vegetables available in the supermarkets — they’re great time savers. All of these salads travel well and stand up to the heat of summer. Spend less time in the kitch- en, and more time enjoying this great weather with family and friends! A few tips:  Use quality, fresh, in season pro- duce for the best tasting salads. Take advantage of home grown and farm stands, and support your local farmer.  Add your own special touches. Don’t like celery? Substitute it with apples, pears, or berries. Hate chopping onions? Scallions add similar flavor without the need to peel.  Serve any of these as side salads. Add beans or other protein for a light and satisfying one dish meal.  Salad dressing plays a major role in flavoring the final product. Fresh is best (and very easy to make), but there are many deli- cious pre-made dressings avail- able. If you have allergies in the family, remember to read the la- bels of all ingredients, including the dressing. If you have any questions about our column, e-mail Kathy at allergy@ roadrunner.com. For further information about food allergies, contact FARE www. foodallergy.org, or call 1-800-929-4040. Kathy Lundquist is a Western New York parent whose son, now an adult, was born with severe food allergies. She has worked tirelessly over the last two decades, in a variety of ways, to increase awareness of food allergies in our community. 62 WNY Family July 2018 Tossed Green Salad Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT, FISH, SHELLFISH, GLUTEN Yield: 4-6 side salads Prep Time: 10 minutes Cook Time: 0 minutes 1 head of lettuce (mix a few different varieties) 1 bag of frozen peas (or other veg- etable) Grape tomatoes (slice if serving to small children) Chopped onions, scallions, or chives 1 can of mandarin oranges, drained (or grapes, berries, or other chopped fruit) 1 can of black olives, drained Carrot Raisin Salad Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT, FISH, SHELLFISH, GLUTEN Yield: 4-6 side salads Prep Time: 5 minutes Cook Time: 0 minutes 1 1/2 pounds of shredded carrots (buy pre-shredded to save time) 3/4 cup raisins, currants, or other dried fruit (or chopped fresh fruit – apples are great) 1/3 cup orange juice Salad dressing 1/3 cup oil Clean, dry, and tear lettuce into bite sized pieces and place in a large bowl. Place peas in colander, run under warm water over for a minute or two to defrost quickly. Add peas and remaining ingre- dients to the bowl, toss lightly. Serve with salad dressing on the side. Refrig- erate leftovers. Salt, pepper Toss together all ingredients. Op- tionally, use a salad dressing in place of the orange juice and oil. Try with a little cinnamon for added flavor. Refrigerate leftovers. Grain Salad If you are avoiding wheat or gluten, replace couscous with brown rice or quinoa. Free of: DAIRY, EGGS, SOY, PEA- NUTS, TREE NUTS, WHEAT*, FISH, SHELLFISH, GLUTEN* 2-3 stalks chopped celery Yield: 4-6 side salads 1 apple or pear, chopped Prep Time: 10 minutes Cook Time: 5 minutes (for couscous) 3 cups of cooked couscous*, rice or quinoa 1 chopped onion 1 cucumber, chopped, or sweet peppers or both Salt, pepper Salad dressing Toss together all ingredients. Drizzle with salad dressing, salt and pepper to taste. Refrigerate leftovers.