COMMENTS FROM MICAH
It’s picnic season. Are you doing everything you can to make sure you don’t get ill from food-borne bacteria?
Follow these tips to reduce your family’s risk of food-borne illness at picnics:
• Take just enough food. This way you won’t have to worry about storing leftovers at the proper temperature.
• Keep your cooler in the shade. Keep the cooler cool and avoid repeated openings that will warm the food in your cooler.
• Use separate coolers, one cooler for the drinks and one for perishable foods.
• Place leftovers back in cooler within an hour. If there is still ice in the cooler when you get home, the leftovers are okay to eat.
This Strawberry Cucumber Salad is the perfect summertime dish to bring to any BBQ, crawfish boil, or summer gathering.
Salad—Three large Cucumbers, skin removed, chopped; 3 cups strawberries quartered; 1/2 cup red onion finely chopped; 1/4 cup basil leaves chopped; 1/2 cup fat free feta cheese crumbled.
Dressing—One-third cup lime juice, 1 tablespoon olive oil, 2 tablespoons honey.
Wash your hands and clean your preparation area. Rinse vegetables, fruits and herbs under cool running water before chopping.
In a large bowl, combine the cucumbers, strawberries, red onion, and basil.
In a small bowl or jar combine lime juice, olive oil, and honey. Whisk or shake until combined. Pour the dressing over the cucumber mixture and toss to combine. Top with feta cheese.
Calories, 90 and 14g carbohydrates per serving.
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