Question by : How about some great summer salad recipes.?
Tired of the same old same old, it would be great to share some great new ideas for summer salads. Would love to hear from you. Thank you.
Best answer:
Answer by Lydia
sliced cooked chicken breast
lettuce
mixed peppers
chopped tomatoes
olive oil
seasoning
YUM x
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Lunch Time Salad
1 Pear, cored and chopped
2 Tablespoon Lemon juice
175 Gram Cucumber, chopped (6 oz)
2 Carrots, grated
100 Gram White cabbage, shredded (3 1/2 oz)
175 Gram Red Leicester cheese, cubed (6 oz)
75 Gram Natural yogurt (3 oz)
2 Tablespoon Salad cream, or low calorie mayonnaise
1/2 Teaspoon Dried mixed herbs
2 Tomatoes, cut into wedges
Wholemeal bread rolls
Dip the chopped pear into the lemon juice and mix with the vegetables and cheese.
Mix together the yogurt, salad cream and herbs.
Pour over the salad and arrange the tomato wedges around the edge.
Serve with wholemeal bread rolls.
1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
nocoupons
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
salad jello
Makes 2 entrée or 4 side servings
4 oz raw pumpkin seeds (pepitas)
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 head green cabbage, shredded
4 medium tomatoes, diced
1 small red onion, diced
2 bunches fresh cilantro, chopped with thick stems removed
1 15 oz can whole black beans, drained
1 jalapeño (or more to taste), seeded and finely diced
2 tablespoons orange zest
8 oz precooked salad shrimp, fresh or frozen/thawed
2 avocadoes, diced
8 oz cojita cheese, crumbled*
2 cups lime juice
Heat small skillet over medium high heat. Once skillet is hot, add pumpkin seeds, garlic powder and seasoning salt (do NOT add any fats or cooking sprays). Using a flat spatula, continuously turn and flip the seeds, occasionally lifting the pan off the heat to prevent burning. Continue toasting until seed have begun to shrink and turned golden brown—you will hear a popping sound. Remove from heat and set aside.
In large salad bowl, combine cabbage, tomatoes, onion, cilantro, black beans, jalapeño, orange zest and shrimp. Toss until well mixed.
Once pumpkin seeds have cooled, roughly chop. Stir pumpkin seeds, avocadoes, cheese and lime juice into salad, careful not to smash the avocadoes or the cheese. Serve immediately, or if possible cover and let stand in refrigerator overnight.
*Cojita is a Mexican cow’s milk cheese, available in most well-stocked supermarkets or latin markets. If unavailable, substitute feta.
Grilled Veggie Salad You can do this on the outside on the grill or inside.
1 red bell pepper, halved
1 yellow bell pepper, halved
1 small fennel bulb, cut into 1/3-inch slices
1 small eggplant, cut into 1/2-inch rounds
1 ear of corn, shucked
1 small red onion, cut into 1/3-inch slices
1 small zucchini or yellow squash, cut lengthwise into 1/2-inch slices
Extra virgin olive oil
1 jalapeno, roasted, peeled and seeded ( if you don’t like spicy you can leave this out)
2/3 cup fresh lime juice
1/3 cup packed cilantro leaves
2 teaspoons ground cumin
1-1/2 cups cherry tomatoes, halved
1/4 cup extra-virgin olive oil
Salt pepper to taste
Prepare the grill. Toss the vegetables with olive oil to coat lightly, and arrange them in one layer on a hot grill. Grill the vegetables, turning occasionally, for 10 to 20 minutes, or until they are just tender. The cooking time will vary according to the vegetable. Inside grill the vegetables on a ridged grill pan, on a forman grill or broil them in a preheated broiler. As the vegetables are done, transfer them to a platter to cool; when they are cool enough to be handled, coarsely chop them.
In a blender, combine the jalapeno, lime juice, half the cilantro, and half the cumin until smooth. In a bowl, combine the chopped vegetables, tomatoes, cumin, remaining cilantro, and olive oil. Stir in the blended jalapeno mixture, and toss well. Season with salt and pepper to taste.
2 boxes of Kraft Macaroni & Cheese
Cook macaroni as usual & drain.
Mix the two powder packets with 1 1/4C mayo
Add chopped tomatoes, cucumbers, green onion, green peppers & sliced black olives
Mix all well & let set overnight for the best flavor
Well, there’s never really anything completely new under the sun, but we can get creative and see what happens: summer ingredients with some insightful new uses.
Tomato-Walnut-Mandarin salad
2 large tomatoes, preferably ripe summer heirlooms
1/4 cup chopped walnuts, toasted in a pan
1 can mandarin orange segments
1/4 cup olive oil
2 tbsp orange juice
1 tsp sesame oil
1/4 tsp salt
Combine last four ingredients in a bottle. Shake to combine. Slice tomatoes and layer in a medium bowl. Top with orange slices, then scatter walnuts.
Anti-Pesto
This is a salad with the flavor of pesto. Like pesto in reverse, crossed with a Caesar salad
1 large bunch basil leaves
1 head romaine lettuce
1/4 cup toasted pine nuts
2 tbsp olive oil
1 tbsp white wine vinegar
1/2 oz grated Parmesan cheese
Tear romaine leaves by hand. Toss with basil leaves and pine nuts. Dress with oil and vinegar. Sprinkle with Parmesan. (Note: this has to be the good Parmesan cheese. Even if you can tolerate the dust in the green can on spaghetti, it’s not going to work here.)