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"July 3 Grape Tomato Salad Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 1 pint grape tomatoes, halved 2 scallions, finely chopped 2 Tbsp olive oil 1 Tbsp red wine vinegar Kosher salt and pepper 2 cups baby spinach or arugula, chopped \u00BC cup fresh flat-leaf parsley, chopped (optional) Recipe Preparation 1. In a large bowl, toss the tomatoes, scallion, oil, vinegar, \u00BD tsp salt and \u00BC tsp pepper.   2. Fold in the spinach and parsley, if using. July 11 Caesar Salad Active Time: 5 minutes Total Time: 5 minutes Serves 4 Recipe Ingredients 2 hearts of romaine lettuce, torn into pieces 1/4 cup Caesar salad dressing 1 cup croutons Black Pepper 2 Tbsp shaved Parmesan Recipe Preparation 1. In a large bowl, toss the lettuce and dressing. Fold in the croutons and sprinkle with pepper and Parmesan. July 13 Herbed Orzo Active Time: 10 minutes Total Time: 25 minutes Serves 4 Recipe Ingredients 4 oz orzo 2 Tbsp olive oil 1 Tbsp fresh lemon juice 2 cups mixed herbs (such as parsley, basil, cilantro, dill, and tarragon), chopped Kosher salt and pepper 2 oz feta cheese, crumbled (optional) Recipe Preparation 1. Cook the orzo according to package directions. Drain and run under cold water to cool.  2. In a bowl, toss the cooled orzo with the olive oil, lemon juice herbs, \u00BD tsp salt and \u00BC tsp pepper. Fold in the Feta, if using.  July 18 Spinach Couscous Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 1 cup couscous 2 Tbsp olive oil 2 Tbsp fresh lemon juice Kosher salt and pepper 4 cups baby spinach 2 scallions, thinly sliced Recipe Preparation 1. Cook the couscous according to package directions; fluff with a fork.  2. Add the oil, lemon juice and 1/2 tsp each salt and pepper and mix to combine. Fold in the spinach and scallion.  July 24 Black Beans  Active Time: 10 minutes Total Time: 10 minutes Serves 4 Recipe Ingredients 1 15.5-oz can black beans, rinsed 2 tablespoons fresh lime juice 1 Tbsp olive oil Kosher salt and pepper Recipe Preparation 1. In a medium bowl, combine the beans, lime juice, oil, and \u00BD tsp each salt and pepper.  July 28 Potato and Green Bean Salad  Active Time: 25 minutes Total Time: 30 minutes Serves 6 Recipe Ingredients Kosher salt and pepper \u00BC lb green beans, halved 1 1/4 lb small new potatoes (about 14) 4 slices bacon 2 Tbsp red or white wine vinegar 11/2 Tbsp olive oil 11/2 Tbsp whole-grain mustard \u00BC cup fresh flat-leaf parsley, roughly chopped 1 Tbsp fresh tarragon, chopped (optional) Recipe Preparation 1. In a large pot, bring 3 in. of water to a boil. Add 1/2 tsp salt, then the green beans, and cook until just tender, 3 to 5 minutes. Using tongs, transfer beans to a bowl of ice water to cool; drain.  2. Add the potatoes to the pot and enough cold water to cover them; bring to a boil. Add 1/2 tsp salt, reduce heat and simmer until tender, 15 to 18 minutes. Drain and while still warm, but cool enough to handle, cut the potatoes in half (or quarter if large). 3. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel\u2013lined plate. Let cool, then break into pieces. 4. In a large bowl, whisk together the vinegar, oil, mustard and 1/4 tsp each salt and pepper. Add the potatoes to the bowl and toss to coat. Fold in the green beans, bacon, parsley and tarragon (if using).  Click here to go back to the July Month of Menus "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/a6238/july-2012-side-dish-recipes/>