Summer Salad
Bright side dish.
This easy summer salad is light and refreshing.
Whether you’re grilling or packing sandwiches for a picnic, this easy summer salad makes a delightful side dish. You can start with this basic recipe and add any additional fresh herbs and vegetables you have on hand. You can even add your favorite protein to make it a full meal.
When preparing this dish for an outdoor event, remember to keep food safety in mind. Here are some tips for keeping your food safe for family and friends this summer:
- Keep cold food cold and hot food hot. Foods between 40°F and 140°F are in the “danger zone.” This means if food is left at that temperature for more than 1 or 2 hours, it can be dangerous to eat. Keep cold foods under 40°F and hot foods above 140°F.
- Don’t re-use. Using the same dishes or utensils for raw meat and cooked meat can cause cross-contamination. Eating cooked food that has come into contact with raw meat can make you sick.
- Plan to keep clean. For outdoor hand washing, consider bringing an extra water jug, soap and paper towels to your picnic. Disposable moist towelettes and hand sanitizer are also good ideas.
Ingredients
Serves 3
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 Tablespoon fresh basil, cut into ribbons
- 2 Tablespoon balsamic vinegar
- pinch of salt
Directions
Prepare the vegetables. Combine all ingredients and toss.
Nutrition (per serving)
Calories: 36
Total Fat: 0 g
Sodium: 101 mg
Total Carbs: 7 g
Protein: 2 g
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