Patrick Mulvaney of the American Heart Association puts together a healthy and affordable tomato mozzarella salad.
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Question by Karla: What are some summery salads that can be served in warm weather?
We’re heading out to a family reunion this upcoming weekend and we were asked to bring some kind of side dish salad.
We are hoping to find a salad that can hold up well in warm weather.
Best answer:
Answer by Florence M
Caesar Salad packed on ice packs or in a cooler.
vegetable salads ready packed to put together in a cooler
dressings separate in a cooler.
all salads work if kept in a cooler on ice.
Know better? Leave your own answer in the comments!
Go to the deli at your grocery store and have them make up a large salad for you. OR have them make up a vegetable tray with dip for you. It is best to order these things in advance and pick up the day of them party.
Or how about a large container of cut up pieces of watermelon. The stores have this too. Yum.
Idk what salad would stay fresh in the heat but i do know that adding fresh cut up watermelon to the salad it will make it 10 times better! Just cut it up in bite size peices! also its best with a fruity vinegret dressing!
These are a few types of salads I like to make during the hot summer months. These recipes are pretty basic.
Black Eyed Pea Salad
Ingredients
* 5 cups cooked and drained black-eyed peas
* 4 slices bacon, cooked until crisp and crumbled, fat reserved separately
* 1/2 cup plus 2 tablespoons red wine vinegar
* 1/2 cup olive oil
* 1/2 cup finely chopped red onion (1/2 medium onion)
* 1/2 cup red bell pepper
* 3 tablespoons finely chopped green onions
* 2 tablespoons finely chopped jalapenos
* 2 tablespoons finely chopped fresh parsley leaves
* 1 1/2 teaspoons minced garlic
* 1 1/2 teaspoons Essence, recipe follows
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
Combine the black-eyed peas, crumbled bacon, 3 tablespoons of the reserved bacon fat, and all remaining ingredients in a large bowl, and toss well to combine. Cover and refrigerate for at least 4 hours, or preferably overnight, stirring occasionally.
Allow salad to come to room temperature for 30 minutes before serving. Toss well just before serving.
http://www.foodnetwork.com/recipes/emeril-lagasse/black-eyed-pea-salad-recipe/index.html
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Spaghetti Salad
Ingredients
* 1 pound spaghetti
* 1 (16 ounce) bottle Italian-style salad dressing
* 1 tablespoon Italian seasoning
* 8 ounces shredded Cheddar cheese
* 2 tomatoes, chopped
* 1 green bell pepper, chopped
* 1/2 onion, chopped
* 1 cucumber, peeled and chopped
Directions
1. Cook spaghetti in boiling salted water until al dente. Rinse in cool water, drain.
2. In a large bowl place chopped tomatoes, green bell pepper, onion and cucumber. Add Cheddar cheese, and salad seasoning.
3. Add cooled pasta to large bowl with vegetables and pour salad dressing over top. Toss well to coat. Chill for several hours before serving.
***Note: I don’t put cheddar cheese in my spaghetti salad
http://allrecipes.com/Recipe/spaghetti-salad-iii/detail.aspx
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White Bean Salad
* 1 2/3 cups dried white beans such as Great Northern (about 2/3 pound)
* 1/3 cup lemon vinaigrette
* 4 celery ribs
* 4 scallions
* 1/2 cup packed fresh flat-leafed parsley leaves
* 3 large garlic cloves
* 1/4 cup chopped fresh chives
* 1 tablespoon chopped fresh tarragon leaves
* fresh lemon juice to taste
In a large bowl soak beans in cold water to cover by 2 inches at least 6 hours and up to 1 day. Drain beans. In a 3 x 4-quart saucepan cover beans with cold water by 2 inches and simmer until tender, 1 to 1 1/4 hours. After about 45 minutes, season beans with salt. Drain beans in a colander and transfer to a bowl. Gently stir vinaigrette into warm beans. Beans may be prepared up to this point 1 day ahead and cooled, uncovered, before being chilled, covered.
Thinly slice celery and scallions. Chop parsley and mince garlic. Add celery, scallions, parsley, garlic, chives, and tarragon to beans and stir in lemon juice and salt and pepper to taste. Serve beans warm or at room temperature.
*****Note: I usually add some diced tomato or cucumber to this salad – sometimes add both!
http://www.epicurious.com/recipes/food/views/White-Bean-Salad-101758#ixzz1PhB4munT
Have fun at the family reunion!
The watermelon makes this a real summery salad. These combinations are really yummy together. I love this salad.
Arugula, Watermelon and Feta Salad
Ingredients
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned
Directions
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
This is a simple and tasty salad; Cut pieces of watermelon into good sized chunks. You can keep that cool over a bed of ice. When ready to put together, just add shredded or cubes of feta cheese (kept cool of course), and add some chopped basil or arugula. Don’t skimp on the cheese, and see what kind appeals to you at the deli counter. There are so many varieties to choose from, dry, creamy, soft, and hard. Any kind will really go with this tasty salad.
a greek salad would hold up well in warm weather!
halved baby tomatoes
cucumber
black olives
feta cheese
red onion
olive oil
squeeze of lemon
pepper and oregano