Easy and Delicious No Cook Meals
For those ridiculously hot summer days, opt for these easy and delicious no cook meal ideas. Not only will you be able to enjoy more of those hours of fun in the sun, but you can enjoy and easy and healthy meal when the day is done.
Prosciutto, Peach and Sweet Lettuce Salad
Ingredients:
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh mint
- 1 (6.5-ounce) package sweet butter lettuce mix
- 2 large ripe peaches, cut into wedges
- 3 ounces very thin slices prosciutto, cut into 1-inch pieces
- 3 ounces ricotta salata cheese, divided into 4 equal pieces
- 2 tablespoons dry-roasted sunflower seed kernels
- Small mint leaves (optional)
Directions:
Combine first 4 ingredients, stirring with a whisk. Gradually drizzle in olive oil, stirring constantly with a whisk. Stir in chopped mint.
Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, if desired.
Source: Myrecipes.com
Avocado-Buttermilk Soup with Crab Salad
Ingredients:
- 3/4 cup fat-free buttermilk
- 1/2 cup chopped fresh tomatillos
- 1/2 cup fat-free, lower-sodium chicken broth
- 3/8 teaspoon salt
- 2 ripe peeled avocados, pitted
- 1 serrano pepper, seeded
- 1 small garlic clove
- 2 tablespoons minced red bell pepper
- 1 tablespoon chopped fresh chives
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated orange rind
- 8 ounces lump crabmeat, drained and shell pieces removed
Directions:
- Place first 7 ingredients in a blender; process until smooth.
- Combine bell pepper and remaining ingredients; toss gently to combine. Spoon about 3/4 cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.
Source: Myrecipes.com
Marinated Shrimp with Mediterranean Salad
Ingredients:
- 1 1/2 pounds cooked shrimp, peeled and deveined
- 1/4 cup fresh lemon juice
- 3 tablespoons olive oil
- 1/3 cup fresh basil, torn
- kosher salt and pepper
- 1 bunch radishes, thinly sliced
- 2 green bell peppers, thinly sliced
- 1/3 cup (3 ounces) black olives, pitted
- 3 ounces Feta, sliced
- 1 5-ounce bag pita chips or cracker bread
Directions:
In a large bowl, combine the shrimp, lemon juice, oil, basil, and ¼ teaspoon each salt and pepper. Set aside for 10 minutes to allow flavors to meld.
Stir in the radishes, bell peppers, olives, and Feta.
Divide among bowls. Spoon any remaining liquid over the tops. Serve with pita chips or cracker bread.
Source: Realsimple.com
Tapas Plate with Marinated Chickpeas
Ingredients:
- 1 15-ounce can chickpeas, rinsed
- 1/2 cup raisins
- 1/4 cup chopped roasted red peppers
- 1/4 cup chopped fresh flat-leaf parsley
- 2 scallions, sliced
- 3 tablespoons olive oil
- kosher salt and black pepper
- 1/2 pound Manchego cheese, sliced
- 1/4 pound thinly sliced Serrano ham or prosciutto
- 1/2 cup mixed olives
- 1/2 small loaf country bread
Directions:
- In a medium bowl, combine the chickpeas, raisins, roasted peppers, parsley, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Serve with the cheese, ham, olives, and bread.
Source: Realsimple.com
About the author: Ann Martin is a writer for Dinnerware Center, which offers dinnerware sets online, such as the beautiful Noritake and the classic Oneida Flatware. Ann is a freelance writer for other cooking and wedding-related websites. When Ann is not writing, she enjoys spending time with family and friends.
Posted: Monday 25th July 2011, 12:43 AM
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