55+ Living Guide Spring 2019 55 LG SPRING 2019 JOOM | Page 22

The Summer Trifecta
SALADS, SOUPS AND SALSAS
by Rod Michael
Salads
It is that time of year again, when we
can enjoy the warmth and greatness
of the outdoors. A time when we want
to make something simple, quick and
nutritious to eat. It is when a blender,
knife, grill or smoker and some fresh in-
gredients are once again put to the test
to make something quick and delicious.
Yes, it’s time for what I call the summer
trifecta; Salads, Soups and Salsas.
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With cooking being so in vogue it is easy to get any type
of recipe online from simple to complicated, but I prefer
simple, easy and good. Of course it tastes so much bet-
ter when we make it ourselves.
If you happen to be a gardener it is so easy to grab
some fresh greens and herbs from the garden, toss in
some bean of your choosing, possibly some fruit and
nuts, EVOO (extra virgin olive oil) and of course white
balsamic vinegar, my personal favorite, and toss.
Mangia! A garden salad is always great as a nutritious
side or as a meal itself. You can add a myriad of things
and have it just the way you want. The lettuce combina-
tions are numerous; arugula, spinach, mustard greens,
baby kale, baby swiss chard, chives, radicchio and
scallions, the sky is the limit. Green goddess dressing
has become one of our favorites. This dressing was
conceived in San Francisco in the 1920s. This dressing
is looked upon as being healthy and with yogurt being
added now, it has become beloved amongst the health
May–August, 2019