EPIC SUMMER SALAD
Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients - no cooking required. Serve it with lamb kebabs for an impressive summer feast
Provided by Cassie Best
Categories Lunch, Supper
Time 10m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Nutrition Facts : Calories 392 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SUMMER SALAD DRESSING
Make and share this Summer Salad Dressing recipe from Food.com.
Provided by SB61287
Categories Salad Dressings
Time 10m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Combine all ingredients in glass jar. Shake well.
- Refrigerate.
- Will keep several weeks in the fridge.
Nutrition Facts : Calories 1519.3, Fat 109.5, SaturatedFat 14.2, Sodium 1830.3, Carbohydrate 128.2, Fiber 8.2, Sugar 114.3, Protein 3.7
LAYERED SUMMER SALAD
A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.
Provided by CookingONTheSide
Categories Onions
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
- Mix mayo, sour cream and basil.
- Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
- Cover.
- Refrigerate at least 5 hours.
- Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.
Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3
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- Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
- Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.
- Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves.
- Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
- Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
- Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
- Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
- Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
- Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste.
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30 BEST SUMMER SALAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2015-05-11Estimated Reading Time 7 mins
- Burrata Salad. Creamy burrata cheese, juicy grilled nectarines, and an herbaceous pesto dressing add up to heaven on a plate. Serve this stunning, easy-to-assemble salad for summer brunches, plating it with eggs and toast.
- Green Salad With Scallion Mustard Vinaigrette. Consider this your go-to tossed green salad for summer dinner parties. Dressed in an elegant scallion vinaigrette with brown mustard, it's an excellent way to wake up the palate before a meal without filling you up too much.
- Avocado, Tomato, and Mozzarella Caprese Salad. Avocados add extra creaminess to a caprese salad of fresh mozzarella cheese, aromatic basil leaves, and ripe red tomatoes.
- Loaded Chickpea Tabbouleh. Serve easy tabbouleh salad with falafel, pita bread, and a pitcher of mint-infused lemonade for a fabulous Middle-Eastern inspired patio lunch this summer.
- Shrimp Avocado Salad. Pretty, citrusy, and ready in a flash, this light, refreshing shrimp and avocado salad is everything you want in a summer starter.
- Carolina Slaw. What would summer barbecues be without at least one giant bowl of crunchy coleslaw? Southern-style Carolina slaw is vinegar-based, so you don't have to fuss over it spoiling on warmer days.
- Chopped Salad With Ham and Balsamic Vinaigrette. A hearty chopped salad with ham is a good meal choice for hot summer days and evenings when you don't want to spend too much time in the kitchen.
- California Grilled Chicken Salad. California chicken salad makes a fantastic brown bag lunch option or a weekend brunch salad when guests are expected. Marinating the chicken in the same dressing you use on greens keeps it nice and juicy when grilled and gives it a consistent flavor.
- Cold 5-Spice Zucchini and Chicken Noodle Salad. Spiralized zucchini "noodles" have a satisfying texture that's similar to pasta, without all the calories and carbs.
- Grilled Watermelon Salad with Mint. Watermelon and cookouts are made for each other. Grilling the fruit adds a smoky dimension that beautifully complements flame-roasted meats, but this maple and mint-infused salad also makes an easy, refreshing side dish for grilled fish.
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