Don't Forget the Complements for the Kabobs

Grilling is a quintessential part of summer, and one of the best ways to cook when it’s hot. Memorial Day in Abington will be hot and steamy, perfect weather for going outdoors and hailing the unofficial start to summer with a casual party.

Rather than heating up the house with the oven or spending time in the kitchen, cooks can fire up the grill. Cooking over a fire is also a great way to save on clean-up because you use fewer pots and pans. Most cooks have favorite go-to recipes for grilling – dad’s famous steaks, mom’s preferred chicken kabobs or uncle Louis’s sausages.

Whether making hot dogs or burgers, it’s important to round out the meal with side dishes and salads that are best served cold, but can stand to sit out in the heat for a little bit. There’s nothing worse than mayo-based salads sitting out in the sun served lukewarm.

For afternoon picnics and grilling sessions, it’s best to serve salads that are not mayonnaise based but are brimming with fresh veggies to lighten up the plate. While almost everyone loves a good kabob or steak from the grill, there may be a vegetarian at your cook-out, or someone who is watching the waistline. Make the Abington chapter of Weight Watchers proud by offering a variety of salads along with grilled meats. These salads don’t require cooking, just chopping and combining ingredients, so they won’t heat up the house, either. Invite your neighbors over, call up your friends and serve an array of salads with grilled kabobs, barbecue chicken or hot dogs. Round out the meal with slices of melon and old-school popsicles for dessert.

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Asian Noodle Salad

1 seedless cucumber, cut into matchstick pieces

½ cup shredded carrot

2 green onions, chopped

½ cup bean sprouts

1 package rice noodles, cooked according to package directions

1 teaspoon minced garlic

2 tablespoons soy sauce

1 teaspoon red pepper chili flakes

2 tablespoons creamy peanut butter

2 tablespoons water

1 tablespoons sesame oil

3 tablespoons sesame seeds

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In a large bowl, toss cucumber, carrot, green onions and bean sprouts with noodles.

In a small bowl, whisk together garlic, soy sauce, chili flakes, peanut butter, water and sesame oil. Add dressing to noodle mixture and let marinate in the refrigerator at least 30 minutes, up to 4 hours. Just before serving sprinkle with sesame seeds.

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Fresh Fennel Salad

1 large fennel bulb, sliced thin

Fennel fronds (from bulb) cut into 2 inch segments

1 cup pitted kalamata olives

½ red onion, sliced thin

1 bag arugula, rinsed

2 cups cherry tomatoes, halved

½ lemon

¼ cup extra virgin olive oil

salt and pepper to taste

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On a large platter, layer the arugula first, then top with fennel slices, fennel fronds and place onion slices, olives and tomatoes on top. Squeeze lemon half on top of salad, drizzle with olive oil and grind pepper and sprinkle with salt to taste.