Summer cooking always brings the same dilemma: how to make a dinner that?s light and quick enough for hot weather but substantial enough to satisfy. A plain bowl of greens feels like deprivation, even when it?s ?too hot to eat.?
Our summer dinner salads are just the thing. They combine warm and cool elements, revive your wilted appetite, and are hearty enough to make a filling dinner. Plus, they?re full of fresh summer produce, and each takes only about a half-hour to make.
Dry Riesling. Try Claiborne & Churchill 2003 (Central Coast, CA; $16) with crisp apple and citrus flavors.
Rosé. Iron Horse Rosato di Sangiovese 2004 (Alexander Valley, CA; $11) offers good structure and lovely raspberry aromas.
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