The thermometer tipped 100 degrees today. Knowing I didn’t want to heat the house up by putting dinner in the oven, I went right to the internet to find a No-Cook dinner idea for the family. Here are some tasty no-cook ideas for the upcoming summer days.
Tropical Chicken Salad Wrap
(Courtesy of Delish)
Ingredients:
- 2 cup(s) cooked skinless chicken, shredded
- 1 can(s) (1-ounce) mandarin oranges , drained
- 1/2 cup(s) shredded coconut, toasted
- 1/2 cup(s) roasted cashews
- 1 bunch(es) scallions, chopped
- Juice of 1 lime
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1/3 cup(s) mayonnaise
- 1 handful(s) lettuce leaves (optional), for garnish
How To:
- Combine first 8 ingredients in a large bowl. Add mayonnaise, tossing to coat evenly.
- Place lettuce on flour tortillas, if you like. Add chicken mixture and roll up.
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
(Courtesy of My Recipes)
Ingredients:
- 1 tablespoon grated lemon rind
- 5 tablespoons fresh lemon juice, divided
- 1 tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 cup thinly sliced basil leaves
- 1/4 cup chopped red bell pepper
- 2 tablespoons finely chopped red onion
- 1 pound lump crabmeat, shell pieces removed
- 8 (1/4-inch-thick) slices ripe beefsteak tomato
- 2 cups cherry tomatoes, halved
How To:
- Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
- Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Tuna, Arugula, and Egg Salad with Pita Chips
(Courtesy of Cooking Light)
Ingredients:
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 6 cups loosely packed baby arugula
- 1 cup halved cherry tomatoes
- 1/2 cup very thinly vertically sliced red onion
- 1/4 cup chopped kalamata olives
- 1 tablespoon capers
- 2 hard-cooked large eggs, halved
- 1 (5-ounce) can light tuna in olive oil, drained
- 2 ounces plain pita chips
How To:
Combine first 5 ingredients, stirring with a whisk. Drizzle dressing over arugula; toss gently to coat. Divide arugula evenly among 4 bowls; top evenly with tomatoes and next 5 ingredients (through tuna). Serve with pita chips.
Roast Beef Salad With Goat Cheese and Balsamic Vinaigrette
(Courtesy of Real Simple)
Ingredients:
- 2 small heads Boston lettuce, torn into pieces
- 12 ounces sliced deli roast beef
- large beefsteak tomato, cut into wedges
- 1/2 red onion, sliced
- 4 ounces soft goat cheese, crumbled
- 1/4 cup extra-virgin olive oil
- tablespoons balsamic vinegar
- teaspoons Dijon mustard
- kosher salt and black pepper
How To:
- Divide the lettuce, roast beef, tomato, onion, and goat cheese among bowls.
- In a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Drizzle over the salad.
Chilled Cucumber Soup
(Courtesy of Real Simple)
Ingredients:
- 3/4 cup sour cream
- 4 scallions, roughly chopped
- 2 jalapeños, seeded
- 1/2 cup fresh basil
- tablespoon fresh lime juice
- pounds cucumbers (about 4)—peeled, seeded, and roughly chopped
- kosher salt and black pepper
- small baguette, sliced
- ounces thinly sliced salami
- 8 ounces Feta, broken into pieces
- 1/2 cup mixed olives
How To:
- In a blender, puree the sour cream, scallions, jalapeños, basil, lime juice, half the cucumbers, ¼ cup water, ¾ teaspoon salt, and ¼ teaspoon pepper.
- Add the remaining cucumbers and puree (adjusting the consistency with water as necessary) until smooth.
- Serve with the bread, salami, Feta, and olives.
Smoky Ham and Corn Salad
(Courtesy of Eating Well)
Ingredients:
1/3 cup reduced-fat sour cream
2 tablespoons distilled white vinegar
1 teaspoon paprika, preferably smoked (see Shopping Tip)
1/4 teaspoon salt
8 cups trimmed frisée, (about 1 large head) or 8 cups mixed salad greens
1 medium tomato, diced
1 cup fresh corn kernels, (from 1 large ear; see Tip)
1 cup croutons, preferably whole-grain
3/4 cup diced ham, (about 4 ounces)
How To:
Whisk sour cream, vinegar, paprika and salt in a large bowl. Add frisée (or salad greens), tomato, corn, croutons and ham; toss to coat.
TIPS & NOTES
Shopping Tip: Smoked paprika is a spice made from ground smoke-dried red peppers. It’s available in some large supermarkets with other spices and at tienda.com.
Tip: To remove corn from the cob, stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife.
