This week’s Works for Me Wednesday is themed – great summer recipes.

I don’t have many of those, except to cook in the crockpot as much as possible.

However, one meal we love that is perfect for summertime is Salad Bar Night!

One popular dish at our house is Salad Bar Night.  I try to put out a great variety of veggies, and supplement with protein rich hard boiled eggs, chick peas, white beans, or any leftover meat we have on hand.

We lay the choices out like they do at SouperSalad or Cherry Tomatoes, and everyone can make their own dish.  Some popular choices include:

• grated carrots
• chopped tomatoes
• green peppers
• radish slices
• cucumber slices
• grated hard boiled eggs
• cooked chickpeas, black beans, or navy beans
• leftover ham or chicken
• shredded cheese
• chopped olives
• sliced mushrooms
• chopped celery
• green onions
• slice red onions
• salsa or pico de gallo

Another reason I love this meal is that the entire thing can be made ahead.  I can cut up tomatoes, grate the carrots, spin the lettuce, and so on throughout the day when I have a free moment.  With a new baby, having a dedicated time for kitchen prep is hard to come by and this meal works around Baby A.

Sometimes we have a variety of dressings, but MSG free varieties are hard to come by.   My fabulous bloggy buddy Deeny shared her perfect Ranch Dressing with me, and it is so good!  I have to make a triple batch.

1/2 c. sour cream

1/3 c. buttermilk

1 tsp. dijon mustard

finely chopped chives (celery leaves are tasty, too)

garlic powder, salt, pepper to taste

Mix together.  Add more buttermilk if it’s too thick.

(Even I can’t mess this up!)

For more tasty summer goodness, check out We Are THAT Family!

Check out The Nourishing Gourmet for more tips and tricks about NT and real food!

Tagged as: salad, summer cooking, summer meals, vegetarian, veggies for kids