Summer Salads Featuring Summer Veggies

One of the best parts of summer is the abundance of fresh, local produce available in farmer's markets and grocery stores. Here are three easy recipes for summer veggie salads that will keep your kitchen cool.

Snow Pea and Mint Salad

A refreshing side dish, perfect with grilled steak or fish.

Makes: 8 servings

3 cups snow peas, cut into thin ribbons

1/4 cup vidalia or other sweet onions, thinly sliced

1/4 cup finely chopped mint

1/2 cup red sweet peppers, slivered

1/4 cup extra virgin olive oil

4 tsps. lemon juice

1. Mix together snow peas, onions, mint and peppers until evenly combined.

2. Shake olive oil and lemon juice in a jar with a tight-fitting lid. Dress salad just before serving and toss to evenly coat.

Nutritional info per serving: 74 calories, 6.9 grams fat, 3.1 grams carbohydrates, 0.9 grams protein, 1.1 mg. sodium, 34 percent of daily allowance of vitamin C.

Grilled Potato Salad

Baby new potatoes lightly grilled and tossed with a light-herbed vinaigrette - a great companion to casual backyard barbecues.

Makes: 8 servings

2 lbs. baby potatoes, washed

2 green onions, chopped

1/3 cup crumbled blue cheese

1/4 cup finely chopped basil

1/4 cup extra virgin olive oil

1 1/2 tbsps. balsamic vinegar

1. Boil baby potatoes in large saucepan for 20 minutes or until fork pierces potatoes easily. Drain and allow to cool to room temperature.

2. Lay baby potatoes on hot grill and turn occasionally. Grill until light grill marks appear. Remove from grill and place in a large lidded bowl.

3. Combine basil, olive oil and vinegar in a jar. Attach lid tightly and shake until combined thoroughly. Dress potatoes while still warm and toss to coat thoroughly. Chill in refrigerator until ready to serve.

4. Just before serving, add crumbled blue cheese and green onions and toss.

Nutritional info per serving: 409 calories, 8.7 grams fat, 75 grams carbohydrates, 9.8 grams protein, 105 mg. sodium.

Moroccan Ginger Carrot Salad

A blend of exotic tastes that is easy to make ahead. Serve alongside chicken or fish, or add to sandwich wraps.

Makes: 8 servings

2 cups shredded carrots

1/3 cup raisins

1 tbsp. grated ginger

1/2 tsp. ground cumin

1/4 cup sunflower or vegetable oil

4 tsps. lemon juice

1. Combine sunflower oil, lemon juice, ginger and cumin in a jar and shake until dressing is thoroughly combined.

2. Add dressing to carrots and raisins in a large bowl and toss until coated.

3. Refrigerate for at least 2 hours before serving to allow flavors to combine.

Nutritional info per serving: 95 calories, 6.9 grams fat, 8.8 grams carbohydrates, 0.5 grams protein, 22.9 mg. sodium, 77 percent of daily allowance of vitamin A.