Cooking Light, July 2013 pages 94-95
Since multiple recipes appear on pages 94-95, select the one(s) you want to save, share or create a shopping list for, here.
Tomato Salad with Goat Cheese and Basil
Choose a variety of tomato colors to make the salad more beautiful without any additional work.
Roasted Potato Salad with Creamy Dijon Vinaigrette
Here's a new twist on potato salad--a warm dish of golden-brown potato wedges with a creamy-tangy dressing drizzled on top. You can also serve it at room temperature.
Marinated English Cucumber and Onions
If marinating overnight, slice the cucumber a bit thicker so it retains some crunch.
Summer Bean Salad
If you purchase whole fava bean pods, you'll need to shell them and then peel the beans: Blanch shelled beans in boiling water for a few seconds, remove to a bowl of ice water, drain, and slip off the opaque skins. You can also substitute shelled edamame.