salads have everything going for them. They are fresh,
packed with flavor and have contrasting textures,
including Watermelon, Feta and Blueberry Salad.
salads have everything going for them.
are fresh, packed with flavor and have contrasting textures.
Bursting with colors, they are quick to toss together,
easily portable and a great team player at any summer
cookout, party or reunion. So savor summer with salads made
with vegetables, greens, pasta, grains and fruits.
Mango, Cucumber and Carrot Slaw: In a bowl, combine thinly
sliced strips of jicama (1 1/2 pounds), carrot (2 cups), 1
semi-ripe mango, 1 medium cucumber and 3 tablespoons of
minced cilantro. In another bowl, whisk to blend the juice
of 1 lime, 1 tablespoon honey, 1/2 teaspoon chili powder,
1/2 teaspoon salt and 1 tablespoon apple cider vinegar. Add
dressing to slaw and coat well. Cover and refrigerate for
about 1 hour.
Salad: Cook 1/2 cup shallots (diced), 1 teaspoon jalapeno
(minced) and 2 cloves of garlic (minced) in 1 tablespoon
butter until slightly softened. Add 2 cups of corn kernels;
cook for 4 to 5 minutes until corn is crisp-tender. Remove
from heat; add 2 cups of cherry or grape tomatoes. Drizzle
with 1 1/2 tablespoons of balsamic vinegar. Add salt and
black pepper to taste. Mix gently.
Beet Salad with Goat Cheese and Pistachios: Whisk 2
tablespoons extra-virgin olive oil, 4 teaspoons sherry
vinegar and 1/2 teaspoon each salt and pepper in large bowl.
Add 2 pounds skinned, roasted beets sliced into wedges. Toss
to coat. Add 2 cups baby arugula and gently toss to coat.
Season with salt and pepper. Transfer to platter and
sprinkle with 1/2 cup crumbed goat cheese and 2 tablespoons
toasted, chopped pistachios.
Greek Salad: In medium bowl, whisk together 1 tablespoon red
wine vinegar, 1 teaspoon dried oregano and 1 clove crushed
garlic. Gradually whisk in 1/4 cup extra-virgin olive oil.
Add 1 diced green pepper, 2 seeded and diced Kirby
cucumbers, 2 diced tomatoes, 2 chopped scallions, 1 1/4 cup
crumbled feta and 1/3 cup chopped pitted Kalamata olives.
Season to taste with salt and pepper.
Potato Salad with Lemon and Mint: Cook 3 pounds peeled and
diced russet potatoes in salted boiling water until al
dente; drain and transfer to serving bowl. Season with 1
teaspoon salt, juice of 3 lemons and 1/4 cup extra-virgin
olive oil, stirring gently. Add salt and pepper to taste.
When cool, add 1 bunch finely sliced scallions and 10 fresh
mint leaves cut in chiffonade. Stir gently to combine.
Salad with Parmesan and Pine Nuts: Whisk together 2
tablespoons lemon juice and 1 tablespoon champagne vinegar
in bowl and season with salt and pepper. Drizzle in 1/3 cup
olive oil until emulsified. Add 2 bunches Tuscan kale (about
1 pound, center ribs and stems removed, leaves thinly sliced
crosswise) and 2/3 cup toasted pine nuts, and mix with
hands. Allow to marinate for 10 minutes. Just before
serving, add 1 cup shaved Parmesan and toss to combine.
Sandwich Salad: Blend 2 tablespoons Dijon mustard, 1/2 cup
tahini, 1/4 cup apple cider vinegar, 1 tablespoon honey, 1
teaspoon soy sauce, 2 tablespoons chopped fresh parsley, 1
clove garlic, 1/4 teaspoon crushed black peppercorns and 1/2
teaspoon dried thyme. In large bowl, toss 1 head romaine
lettuce (chopped), 6 halved cherry tomatoes, 1 large
shredded carrot. Add 1/2 pound sliced, cooked turkey or
Tofurkey that are cut into bite-sized pieces. Top with 2
tablespoons vegan or regular bacon bits and 1/2 cup
croutons. Drizzle with dressing, toss and serve.
Salad with Lemon Pepper Shrimp: In bowl, whisk together 2
egg yolks (or 1/4 cup pasteurized egg substitute), 1 clove
garlic (minced), 1 teaspoon anchovy paste, 1/2 teaspoon
Dijon mustard, 1/4 teaspoon Worcestershire sauce and 2
tablespoons lemon juice. Slowly whisk in 2 tablespoons olive
oil, then stir in 1/4 cup grated Parmesan. Add 8 cups
coarsely torn romaine lettuce and toss to coat. Season with
salt and pepper. Top with 1 pound shrimp that has been
marinated in 2 teaspoons olive oil and 1/2 teaspoon each of
salt, pepper and lemon zest, and then grilled and tossed
with 3 tablespoons lemon juice.
Satay Salad: Coat 2 skinless, boneless chicken breasts with
2 tablespoons peanut sauce, 1 tablespoon vegetable oil, 1/2
teaspoon chili powder and 1/2 teaspoon salt. Grill about 3
minutes per side. Whisk 5 tablespoons peanut sauce, 3
tablespoons oil, 2 tablespoons lemon juice, 2 tablespoons
water, and salt and pepper to taste. Combine 1 chopped leaf
lettuce (torn coarsely), 1/2 head romaine (torn coarsely),
1/2 cucumber (cut into matchsticks), 1 medium carrot (cut
into matchsticks), 1 red pepper (thinly sliced) and 3/4 cup
cilantro (chopped). Top salad with chicken, 3 tablespoons
peanuts and drizzle dressing.
Chopped Salad: Blend 1 clove garlic, 1 tablespoon red wine
vinegar, 3 tablespoons walnut pieces, 1/2 teaspoon smoked
paprika, 2 teaspoons honey, 2 tablespoons parsley, 1/3 cup
olive oil, and 1/2 teaspoon salt. Blend until smooth. In
large bowl, combine 1 chopped head romaine, 2 cups baby
spinach, 1/4 red onion (sliced), 1/3 cup walnut pieces, 1
cup halved cherry tomatoes, 1 small finely diced apple and 1
cup finely diced cucumber. Toss to combine then dress with
vinaigrette. Top with 1 cup shaved Manchego cheese.
Tortellini Salad: Blend 1 teaspoon shallot (minced), 1 clove
garlic (minced), 1 cup fresh cilantro and juice of 1 large
lime. Add in 1/3 cup olive oil. Season with salt and pepper.
Place 2 cups of cooked cheese tortellini in large bowl and
add half the vinaigrette. Add 1/2 cup cooked corn, 15-ounce
can black beans (rinsed),1 1/2 cups halved grape tomatoes
and 2 chopped avocados. Toss to combine. Add 1/2 cup cojita
cheese, and season to taste with salt and pepper.
Salad with Chickpeas, Lemon and Dill: Place 1 cup cooked
orzo in large bowl. Add 1/2 cup green onions (thinly
sliced), 1/2 cup crumbled feta cheese, 1/4 cup chopped dill
and a 19-ounce can chickpeas (drained). Toss gently to
combine. In small bowl, whisk together 3 tablespoons lemon
juice, 1 1/2 tablespoons extra-virgin olive oil, 1
tablespoon cold water, 1/2 teaspoon salt and 1/2 teaspoon
bottled minced garlic. Drizzle over pasta mixture and toss
Pesto Salad: Heat 6 tablespoons extra-virgin olive oil in
skillet over low heat. Add 8 thinly sliced cloves of garlic
to pan and cook until golden brown, 4 to 8 minutes. Remove
from heat and stir in 3/4 teaspoon salt and 1/4 teaspoon
pepper. Place 1 pound cooked fusilli with 1/2 cup reserved
cooking water in large bowl and add olive oil mixture. Toss
well. Add 1/2 cup toasted pine nuts and 4 ounces coarsely
grated or shaved Pecorino Romano cheese. Toss again. Just
before serving, add 2 cups sweet basil leaves cut into 1/2
inch-wide chiffonade and toss again.
Tomato Pasta Salad: Chop 1 large clove garlic. Add 1 1/2
tablespoons dried oregano, 1 1/4 teaspoons salt and a few
grinds of black pepper, and mince mixture with knife until
it’s a grainy herb paste. Transfer to bowl. Add 3
tablespoons lemon juice and 3 tablespoons wine vinegar.
Whisk in 1/3 cup olive oil. Place 1 pound cooked pasta in
large bowl. Add 4 cups roasted grape tomatoes, 6 ounces
ricotta salata, 1/2 cup toasted pine nuts and 1/2 cup olives
(pitted and chopped). Add dressing to taste, and season with
salt and pepper. Top with a handful of chopped basil leaves.
Salad: In large bowl, whisk together 1/2 cup mayonnaise, 1
tablespoon apple cider vinegar, 1 1/2 teaspoons sugar, 3/4
teaspoon dry mustard, 1/2 teaspoon pepper and 1/4 teaspoon
salt. Stir in 2 cups cooked elbow macaroni, 1/3 cup sliced
celery, 1/3 cup finely diced red pepper, 1/4 cup finely
chopped red onion, 1/4 cup shredded carrot and 1 tablespoon
chopped chives. Can refrigerate in airtight container up to
Summer Couscous with Strawberry and Feta: Place 2 teaspoons
lime zest and 3 tablespoons lime juice (from 3 limes) in
small screw-top jar. Add 2 tablespoons olive oil, 2
teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Shake vigorously until dressing is amalgamated. Place 2 1/2
cups cooked couscous (1 cup dry) in large serving bowl. Add
1 1/2 cups sliced strawberries, 1/2 cup celery and 1/2 cup
loosely packed torn fresh mint leaves. Drizzle dressing and
toss to combine. Season with salt and pepper and top with
1/2 cup crumbled feta.
Tabbouleh Salad: Whisk together 1/2 cup olive oil, 2
teaspoons salt, 1/4 chili powder and 1/4 cup lemon juice
until creamy. Pour 1 cup hot water over 3/4 cup bulgur and
let sit for 30 minutes until water is absorbed. Mix together
2 cups parsley (cut chiffonade), 1 cup diced tomato, 1/2 cup
cucumber, 4 finely diced green onions and 1 tablespoon
chopped mint. Add bulgur and mix. Drizzle dressing over
salad; toss to coat.
Cherry and Brown Rice Salad: In large bowl, mix 1 cup cooked
brown rice, 2 cups canned lentils (rinsed and drained), 2
cloves garlic (minced), 1/2 red onion (diced), 1/4 cup
chopped fresh parsley, 2 tablespoons chopped mint leaves,
1/2 cup roughly chopped walnuts, 2 tablespoons soy sauce and
1/2 cup dried cherries (softened in hot water). Refrigerate
for 20 minutes, then serve.
Salad with Oranges and Dates: Place 6 cups cooked quinoa (2
cups dry) in large serving bowl. Add 2 cups chopped orange
segments and 1/2 cup chopped pitted dates. Stir to separate
any chunks. In another bowl, whisk together 1/4 cup plus 2
tablespoons orange juice, 1 tablespoon orange zest, 1
tablespoon sherry vinegar, 3/4 teaspoon salt and 1/4
teaspoon pepper. Gradually beat in 1/4 cup olive oil, then
stir in 1/4 cup chopped parsley. Pour dressing over salad
and toss to combine. Top with 1/4 cup toasted pistachios.
Bulgur Salad: Saute 3 cups of corn kernels and 1/4 teaspoon
salt in 1 tablespoon of olive oil for 5 minutes. Add 1/4
medium-sized red onion (diced) and saute for about 3 minutes
until corn is tender. Let it cool. Then toss with 1/2 cup of
cooked bulgur, 1 jalapeno (thinly sliced), 2 tablespoons of
lemon juice, few pinches of cayenne pepper and salt to
taste. Add 1 tablespoon of chopped cilantro before serving.
Feta and Blueberry Salad: Mix 2 1/2 cups watermelon (cubed)
and 1 cup blueberries in a bowl. In a cup, mix 2 tablespoons
lemon juice and 2 tablespoons honey; pour over fruits. Add
1/4 cup finely chopped mint leaves. Top with 1/4 cup
crumbled feta cheese. Mix gently. Chill before serving.
Fruit Salad: In large bowl, add 1/2 cored and cubed fresh
pineapple, 1 peeled and cubed mango,1 peeled and cubed
papaya and 2 peeled and sliced kiwis. Drizzle with juice of
1/2 lime. Divide fruit among 4 plates. Pound 1 small bunch
fresh mint with 2 tablespoons castor (superfine) sugar. Add
a little yogurt on top of each plate, then sprinkle each
with mint sugar. Garnish with additional fresh mint leaves.
Salad: Stir together 3 tablespoons honey, 3 tablespoons
Dijon mustard and 3 tablespoons orange juice with pulp.
Chill for 20 minutes. In large bowl, toss together 1 1/2
cups hulled and halved strawberries, 3/4 cup halved seedless
grapes, 1/4 cup torn mint leaves and 4 to 6 cups baby
spinach. Drizzle dressing on top before serving.
Citrus and Avocado Salad: In small bowl, whisk together 2
tablespoons white wine vinegar, 2 tablespoons orange juice
and 2 tablespoons olive oil. Toss with 4 handfuls mache,
then place on serving plate or bowl. Peel and segment 3
oranges and season with salt and pepper. Arrange orange
segments on top of mache. Top salad with 2 fennel bulbs
(sliced wafer thin) and 2 sliced avocados.
Salad: Toast 1/3 cup sweetened coconut flakes until golden
brown in oven at 400 degrees. Let cool and set aside. Mix 3
tablespoons condensed milk, 2 tablespoons heavy cream, juice
of 1 lime and 1/4 teaspoon salt. Drizzle mixture over 5 cups
of cubed watermelon. Top with coconut flakes before serving.
"The Complete Vegetarian Cookbook" by America’s
Test Kitchen; "Mastering the Art of Vegan Cooking"
by Annie and Dan Shannon; "Simply Ancient Grains"
by Maria Speck; "Rosewater & Orange Blossoms"
by Maureen Abood; "The Big Book of Sides" by Rick
Rodgers; "Seven Spoons" by Tara O’Brady;
"Southern Living Ultimate Book of Barbecue"; Food
Network Magazine; smittenkitchen.com; cookinglight.com; and
TOSS A SALAD
You need a big bowl to toss a salad; don’t pack all the
ingredients in a small one as the salad would end up looking
Use only fresh lettuce.
Wash greens well to keep food-borne illnesses at bay. Also,
dry greens well as the dressing will cling to them better
and the flavor won’t be diluted.
Don’t add greens that are too cold or too warm.
Use lots of colors for maximum nutrition. Add herbs and
vegetables such as peppers, carrots, tomatoes and radishes.
Before you add any dressing, season the salad with salt and
The best tools to toss a salad are your hands. Run your
fingers down the sides of the bowl bringing the greens and
vegetables at the bottom to the top. This way you won’t
Toss well with dressing. This uses less dressing and cuts
Add ingredients that you can chew on such as canned beans,
grilled chicken or tuna and robust vegetables such as beets.
Make sure the salad has texture and is crunchy by adding
roasted seeds, fennel, peppers, onion, nuts and cucumbers
besides standbys such as celery and croutons.