Healthy Summer Side Dish Recipes (Access Hollywood Live)

Summertime means family cookouts and backyard BBQs. It also means indulging in calories-rich seasonal sides, like potato salad, coleslaw and pasta salad. A typical serving of creamy potato salad is over 350 calories. Ouch!

Dr. Wendy Bazilian, author of “The Superfoods Rx Diet,” stopped by Access Hollywood Live with recipes for lighter, healthier versions of some summer side classics.

Shaved Vegetable Salad

(Serves 6)

Herb Vinaigrette:

• 1/4 cup white wine vinegar white wine vinegar
• 2 tablespoons olive oil olive oil
• 1 tablespoon lemon juice lemon juice
• 1/2 teaspoon basil Leaves
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper, Coarse Ground
• 1/4 teaspoon oregano leaves

Salad:

• 1 yellow squash
• 1 zucchini
• 2 carrots
• 1/2 cup thinly sliced radishes
• 1/2 cup sliced red onion

For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.

Trim squash ends. Slice yellow squash lengthwise into ribbons with a vegetable peeler or mandoline, discarding outside ribbons and core. Slice zucchini crosswise into thin round slices with a knife, vegetable peeler or mandoline. Slice carrots lengthwise into ribbons with a vegetable peeler or mandoline.

To serve, divide squash and carrots among each salad plate. Top with radishes and onion. Serve with Vinaigrette on the side.

Penne Pasta Salad with Spinach & Tomatoes

(Serves 8)

• 8 ounces penne pasta
• 3 tablespoons olive oil olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon rosemary Leaves , finely crushed
• 1 teaspoon thyme Leaves
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon sea salt
• 1 package 6 ounces) baby spinach leaves
• 1 pint grape tomatoes, halved
• 1 cup bite-size mozzarella cheese, balls, halved
• 2 tablespoons grated Parmesan cheese

Cook pasta as directed on package. Drain well. Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss to mix well. Serve warm or at room temperature.

Coleslaw with Basil & Garlic Vinaigrette (pictured)

(Serves 8)

• 1/4 cup olive
• 1/4 cup white balsamic vinegar
• 1 tablespoon basil & garlic Seasoning
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 package (14 ounces) shredded coleslaw mix
• 1/2 cup shredded red cabbage
• 1/2 cup sliced radishes (optional)

Mix oil, vinegar, Seasoning, sugar and salt in large bowl. Add coleslaw mix, red cabbage and radishes; toss to coat well. Cover.
Refrigerate 1 hour or until ready to serve.