Whether you're experiencing a heat wave or just trying to save energy, no-cook dinners are the way to go in summer. On weekends, just add a frosty beverage, appetizer, and a dessert. Here are three cool menus to try:
MEDITERRANEAN MENU
Make: Mediterranean Shrimp Salad in Cucumber Cups
Serve with:
Tuna Salad Wrap
Toss together shredded lettuce, and/or sprouts, canned tuna (preferably oil packed), chopped cucumber, canned roasted red
bell peppers (drained and sliced), and canned chickpeas (drained and rinsed). Add your favorite dressing or a simple vinaigrette
of olive oil and balsamic vinegar. Divide salad among tortillas and wrap-up burrito-style.
Purchased tabbouleh
Sliced tomatoes drizzled with a simple dressing made of store-bought olive tapenade and olive oil
Greek-style yogurt topped with honey-sweetened berries
Special addition: Herbaltinis
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