Try these cool salads on a hot day for a healthy and refreshing meal that won’t leave you hungry for something heavy and hot.

Shrimp and Rice Salad


* 1 cup long grain rice
* 1/4 cup white wine vinegar
* 1/4 cup oil
* 2 tsp. dried dill weed
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 Tbsp. mustard
* 1/4 cup chopped green onions
* 1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
* 1/2 lb. sugar snap peas, blanched

Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold. In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.

Wheat Berry Tabbouleh


* 1 cup wheat berries
* 14 oz. can ready to serve vegetable broth
* 1/4 cup water
* 2 tomatoes, chopped
* 1 cup sliced mushrooms
* 1 cucumber, peeled, seeded, and chopped
* 1 green bell pepper, chopped
* 1/2 cup chopped parsley
* 1/4 cup sliced green onions
* 1 Tbsp. chopped mint
* 3 Tbsp. extra virgin olive oil
* 3 Tbsp. lemon juice
* 1/4 tsp. salt
* dash white pepper
* lettuce or baby spinach leaves

Combine wheat berries, vegetable broth and water in heavy saucepan and bring to boil. Cover, reduce heat and simmer for about 1 hour or until berries are tender. Drain if necessary.

In large bowl combine cooked wheat berries, mushrooms, tomato, cucumber, green bell pepper, parsley, green onions and mint. In small jar with screw top lid place oil, lemon juice and salt and shake well until combined. Pour over wheat berry mixture and toss. Serve immediately or cover and refrigerate for up to 24 hours. Serve on lettuce or baby spinach leaves, accompanied by pita chips. Serves 4

+ Feel free to toss in leftover cooked chicken or shrimp for a heartier meal.