Focus Magazine of SWFL Swimsuit Heat Wave | Page 178

Summer
Flavors
Serve up those

FAMILY FEATURES

Simplify your summer entertaining routine
with quick, easy-to-make dishes that feature fresh, scrumptious ingredients.
Laid back and lovely, summer parties call
for wonderful friends, flavorful foods and
refreshing beverages. But having company over to enjoy the beautiful outdoor
surroundings doesn’t mean you have to
stress over time-consuming meals that
can take all day to prepare. Luckily, there
are yummy options available for every al
fresco host.

Loaded Chopped Salad with Chipotle-Hummus Dressing

Keeping it simple & fresh
Make a warm weather gathering great by
incorporating creative dishes that require
the beloved summertime ritual of firing up
the grill. Simple grilled recipes, or those
that require no cooking, allow you to cut
down on the prep and clean up time. Your
guests will love these recipes, which all
feature Sabra Hummus, a better-for-you
dip. Available in more than 10 flavors,
Sabra allows you to customize to your
guests’ favorite, flavorful preferences.

Prep time: 15 minutes
Total time: 15 minutes
Yield: 4-6 servings

Grilled Flatbread with Hummus & Mixed Veggies

For dressing:
1/2
cup Sabra Chipotle Hummus, including all of topping
1/4
cup reduced fat milk
1
tablespoon rice wine vinegar

1
1
1
1
8
1
4
1
4
1
2

2

Place all ingredients for the salad in large bowl and toss gently to
combine.

Prep time: 5 minutes
Total time: 30 minutes
Yield: 4 servings

tablespoon olive oil
clove garlic, minced
sweet onion, thinly sliced
red bell pepper, thinly sliced
large mushrooms, thinly sliced
cup baby spinach
Indian flatbreads (naan) or pocketless pita
cup Sabra Hummus
teaspoons grated Parmesan cheese
cup part-skim mozzarella cheese, shredded
teaspoons dried oregano
Red pepper flakes, optional
tablespoons balsamic vinegar

For salad:
2
heads romaine lettuce, washed and torn into bite-sized
pieces
1
red bell pepper, diced
2
celery ribs, diced
2
carrots, peeled and diced
10
grape tomatoes, halved
1/2
small red onion, diced
1/2
English cucumber, diced
2
tablespoons shredded Parmesan cheese

Whisk all ingredients for dressing in small bowl.
Pour half of dressing on top of salad and toss well to coat. Add more
dressing as desired or serve extra on side.

Heat oil in skillet over medium heat.
Add garlic, onion bell pepper and mushroom. Cook, stirring frequently,
for about 8 minutes or until veggies are soft.
Remove from heat and stir in spinach. Set aside.
Place flatbread on grill or stovetop gas flame; grill for a couple of minutes or until lightly browned, turning once.
Place all four flatbreads on baking sheet.
To assemble flatbreads, evenly spread surface with hummus. Sprinkle
parmesan cheese on top of hummus. Top with veggies then mozzarella cheese. Sprinkle with oregano and red pepper flakes. Place in
oven and bake for about 5 minutes or until cheese is melted. Drizzle
with balsamic vinegar.

www.sabra.com
1
78 FOCUS of SWFL 2014