For many of us, summertime is the perfect catalyst for moving meals outdoors. Whether we’re working the grill in the backyard or spreading a picnic blanket under a majestic tree, warm weather just begs us to come outside and enjoy something delicious.
Our friend Amelia, who cooks and blogs at Eating Made Easy, feels the same way. She says that her family is happiest when dining al fresco, and she’s developed some easy strategies for keeping their outdoor meals delicious, relaxed and fun for all — see her latest post about it right here.
Here’s one of Amelia’s best summer-eating strategies: a yummy, portable salad that’s packed with healthy ingredients and simple enough to serve outside. It’s a perfect main dish to anchor a few finger foods and a light dessert for an easy meal the whole family can enjoy without a lot of hassle or fuss.
For the dressing:
Juice of 2 medium lemons
1/4 cup extra-virgin olive oil
3 tablespoons maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon salt
For the salad:
2-1/2 cups cooked sorghum (or cooked farro, wheat berries or barley), cooled to room temperature or just slightly warm
1-1/2 cups white beans, rinsed & drained
1 large cucumber, peeled, seeds removed and sliced into thin half-moons
2 green onions, thinly sliced
2 small apples, peaches or nectarines (for peaches or nectarines, choose slightly firm fruit)
3 cups packed Earthbound Farm Organic Kale
Small handful fresh basil leaves, roughly chopped
2/3 cup crumbled feta cheese
1/2 cup dried cherries
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