Veg Lite

Slimmed-Down Summer Sides

Feast on your favorite cookout salads—without overloading on calories
Slimmed-Down Summer Sides

Pasta salad, potato salad, coleslaw——cold side dishes are as much a part of summer cookouts as burgers and corn on the cob. Trouble is these “salads” often rack up a hefty calorie count that can make a veggie burger with all the fixings seem like diet food. The antidote: revamped classics that use bold-flavored ingredients, herbs and spices, yogurt and citrus sauces, and even plain ol’ water (pasta cooking water, that is) instead of high-calorie dressings. Who wants seconds?

July/August 2009 p.46

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Penne Pasta Salad with Shaved Parmigiano-Reggiano

Penne Pasta Salad with Shaved Parmigiano-Reggiano

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A high-quality, aged Parmigiano-Reggiano cheese is essential to this recipe’s success: the bold, salty flavor curbs the need for extra fat or seasoning. The salad also makes a quick weeknight meal when served hot.

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Curried Potato Salad with Toasted Cumin

Curried Potato Salad with Toasted Cumin

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Parboiling and then steaming whole potatoes before you slice them guarantees salad-perfect spuds that are creamy and firm, not mushy. Curry powders vary greatly in heat, so you may have to add more when seasoning the sauce.

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Moroccan Carrot Salad with Roasted Lemon Vinaigrette

A pinch of cinnamon is the secret ingredient in this tangy-sweet salad. For added color, use half orange carrots, and half yellow or purple heirloom carrots (a summer favorite at farmers’ markets).

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Lemony Coleslaw with Fresh Dill

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This slaw, dressed with lemon juice and grape seed oil instead of a creamy sauce, makes a terrific salad or sandwich topping. Clean tasting and light, grape seed oil is a Mediterranean salad favorite that’s rich in antioxidants, providing significant health benefits.

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