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Tuesday, September 16, 2014
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Published: Sunday, 8/26/2007

Consider salads for Labor Day picnics

This Labor Day, the American Institute for Cancer Research is asking Americans to rethink their holiday picnic. Don t load up your basket or your plates with foods high in fat and calories, it suggests.

Try healthier versions of your favorite picnic foods. Skip the potato chips and opt for a plate of those sliced ripe tomatoes or a summer salad.

Instead of high-fat foods, serve salads, including Black Bean Salsa Salad, center, at a Labor Day picnic. Instead of high-fat foods, serve salads, including Black Bean Salsa Salad, center, at a Labor Day picnic.
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The variety of salads using fresh produce is limitless. For example, mix broccoli bits with sliced mushroom, red onion, and almonds and season with a vinaigrette. Or make a Mediterranean lentil salad with bits of cheese, diced red and green bell peppers, and chopped nuts. Black Bean Salsa Salad is made with canned black beans and garden fresh cooked corn kernels, fresh tomatoes, and diced avocado. Chili Garlic Vinaigrette gives a light refreshing dressing.

Your friends and family will find that good nutrition and good flavors go hand in hand.

Black Bean Salsa Salad

1 15-ounce can black beans, drained

cup slivered almonds, toasted

1 cup cooked fresh or frozen corn kernels

1 cup chopped fresh tomatoes

1 cup diced avocado

1/3 cup thinly sliced green onions

1/3 cup chopped cilantro

For the Chili Garlic Vinaigrette:

cup red wine vinegar

cup olive oil

1 clove garlic, minced

1 teaspoon chili powder

teaspoon ground cumin

Prepare Chili Garlic Vinaigrette by combining ingredients in small mixing bowl. Whisk until thoroughly blended. Combine beans and Chili Garlic Vinaigrette. Toss beans with almonds, corn, tomatoes, avocado, green onion, and cilantro. Season with salt and pepper to taste.

Yield: 8 servings

Ten area restaurants will compete in a Rib-Off at the GM/UAW Local 14 Family Cookout from noon to 8 p.m. Saturday and Sept. 2 at the Oscar Bunch UAW/GM Powertrain Park at 5444 Jackman Rd., across from Local 14 Union Hall.

Participating Restaurants are Ansara s Steakhouse, Aramark, Boggies Ribs, Bro. Marsh s BBQ, Famous Dave s, Fat Freddy s, Nick & Jimmy s, Shorty s, Sidelines, and We Are Ribs. The Rib-Off People s Choice Award will be given on Sunday.

Admission is $1 for adults and free to children under 12. The event is open to the public. Food, which includes ribs and chicken, will be individually priced. Games for children, music, and other activities are included.

Proceeds will benefit Big Brothers/Big Sisters of Northwestern Ohio. For information, call Terry Frederick at Local 14 Union Hall at 419-473-2854.

The Best Tailgate Competition, which includes preparing a recipe, will be featured at the Pack the Parks Family Fun Day from 9 a.m. to 5 p.m. Sept. 15 at Wildwood Preserve Metropark in Toledo and Pearson Metropark in Oregon.

Registration information can be picked up at The Andersons stores or area metroparks and must be received at the Metroparks Administrative Offices at Wildwood Preserve Metropark, 5100 West Central Ave., by Sept. 3. The registration form must include a complete recipe. Alcohol cannot be used in any recipe. Tailgate participants will be given assigned parking spots for the day. They must provide their own cooking, warming, and refrigeration methods. They may decorate their space in keeping with park rules. Tailgaters will have their items ready for judging by 11 a.m. on the day of the competition.

The event includes an NFL Pepsi Punt, Pass & Kick Contest, a singing competition, and other activities. For more information, call Marge Dembowski at 419-407-9727.

Orlando visitors will enjoy the fixed-price menus of nearly 50 area restaurants offering the Magical Dining dinners during the second annual Magical Dining Month in September. Cuisine from around the globe will be featured in three-course dinners for $19 or $29 (excluding beverage, tax, and gratuity).

Among the participating restaurants are Emeril s Tchoup Chop with Asian and Polynesian blended cuisine; French specialties at Le Coq au Vin, Tommy Bahama s Tropical Cafe, and Doc s Restaurant, where former Kennedy family chef Neil Connolly features recipes from his new cookbook In the Kennedy Kitchen (DK Publishing, $35).

For more information, visit www.orlandomagicaldining.com.



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