Light and Fresh Summer Food

One of my goals this summer is to add more light and healthy recipes to my collection.  The July issue of Cooking Light had some that looked really good.  Here are the first two I tried and they are keepers.  

Spinach Salad with Chickpeas

I really liked this and have had it twice this week.  I would add some Kalamata olives.
Baby Spinach
Chickpeas, rinsed and drained
Red Bell Peppers, thinly sliced
Feta, get the good kind that comes in a block
Red Onion, thinly sliced
Your favorite vinaigrette (I used cranberry pear vinegar and lemon olive oil with a dash of salt)

Shrimp, Chorizo, and Corn Salad 

LINK to recipe

This was AMAZING!  Let me know what you think. I have never tried Sriracha sauce and I loved the sweet, hot flavor.  I actually found it at Hannaford!

• 12 ounces large shrimp, peeled
• 2 cups fresh corn kernels
• 1/3 cup chopped green onions
• 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
• 2 teaspoons minced garlic
• 1/2 teaspoon kosher salt
• 1 3/4 ounces thinly sliced Spanish chorizo sausage
• 1/2 cup chopped fresh basil leaves, divided
• 12 red grape tomatoes, halved and divided
• 12 yellow teardrop tomatoes, halved and divided
• 1 1/2 tablespoons olive oil
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice

1. Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.

2. Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.