(Family Features) Whether you enjoy your spring meals al fresco or simply turn to warm-weather dishes at the comfort of your own dining table, the season brings with it a perfect excuse to shake up your menu.
Lighter fare is often the way to go as temperatures climb, but that doesn’t mean you have to settle for a regular sandwich or a boring salad. Instead, enhance these springtime classics by rethinking tradition in tasty (yet easy) ways.
This Sabich recipe calls for a multitude of fresh flavors including Aunt Nellie’s Pickled Beets and Onions and hard-boiled eggs plus a variety of veggies, hummus and ethnic seasonings. Or, if a quick and easy salad calls your name for an outdoor meal, this Tossed Bean Salad with Lemon Vinaigrette requires only READ Bean Salad, mixed greens and a handful of other ingredients.
Find more easy springtime dishes at readsalads.com and auntnellies.com.
Tossed Bean Salad with Lemon Vinaigrette
Prep time: 15 minutes
Servings: 4
1 can (15 ounces) READ 3 or 4 Bean Salad
2 tablespoons lemon juice or white wine vinegar
2 tablespoons olive oil
coarsely ground black pepper, to taste
1 package (about 10 ounces) mixed salad greens with carrots
4 slices bacon (about 1/4 cup), cooked crisp and crumbled (optional)
shaved Parmesan or Asiago cheese (optional)
Drain bean salad well; in small bowl, reserve 1/2 cup liquid.
To make dressing: Whisk reserved bean liquid and lemon juice then whisk in oil. Add pepper, to taste.
Place salad greens in bowl. Add bean salad and bacon. Add dressing, as desired. Toss gently to coat. Arrange on platter; top with shaved cheese, if desired.
Variation: Top salad with sliced grilled chicken then top with cheese.
Source: Seneca Foods
