summer salad recipes

Post your summer salad recipes here!


Here's mine:
1 bag baby spinach
2 dates diced
1/4 cup chopped pecans
1 small shallot sliced thinly
those tiny tomatoes - halved
2 tbs crumbled blue cheese
balsamic vinagrette to taste
fresh crushed black pepper
SPAGHETTI SALAD

Cooked spaghetti or pasta of choice
Cucumber
Tomato
Green Onions (use all of the onion)
Salad Supreme
Italian Dressing

Cook spaghetti or pasta according to package directions. Chop cucumber, tomato and green onions. Add to spaghetti. Sprinkle with Salad Supreme (to taste). Poor Italian Dressing over contents and mix well. Cover and refrigerate until ready to serve.

I usually make this salad for a light summer supper with BLT's. I use more or less ingredients according to who many are at the table that night.
Here's my favorite fruit salad...very easy!

Cherry Fluff

1 medium tub of cool whip
1 can crushed pineapple, drained
1 can sweetened condensed milk
1 can cherry pie filling

Mix all the above ingredients. Sprinkle with chopped walnuts or pecans. Chill.


The original recipe directs you to freeze it, and cut into squares. I like it much better just chilled and spooned into dessert glasses. I keep telling myself I'm gonna try it with a different pie filling...maybe blueberry....but I haven't yet. I have made this with more cool whip without increasing the other ingredients and it's still very good.

Edited to add: For a low-cal version, use lite cool whip, low-fat or fat-free sweetened condensed milk, and lite pie filling. I make the low-cal version sometimes, and no one can tell the difference.

[ May 27, 2002: Message edited by: Peppy ]
My favorite salad of all time:

1 bag of Mesclin Greens (any Spring Mix or Baby Greens will do)

Top the greens with crumbled feta (as much as you like - I like a lot!), finely chopped walnuts and Craisins (dried cranberries).

Finish off the salad with Balsamic Vinegrette. This salad is extremely addictive - it has a good sweet/salty thing going on.

[ May 28, 2002: Message edited by: mazey ]
I'm a fan of the lettuce & fruit combo too:

Mixture of GREEN lettuces and spinach (the greener the better)
a bit of carrot and red cabbage,cucumbers
mandarin oranges
sliced strawberries or raspberries (or dried cranberries if no fresh berries)
crumbled blue or feta cheese
walnuts or pecans
cherry or grape tomatoes

top with a red wine or raspberry vinagrette dressing. Yummmmm
I make this when asparagus is in season: tossed blanched (crisp tender), 1" sections of asparagus with a splash of soy, a splash of rice wine vinegar, and a tablespoon of olive oil. Throw in some mandarin orange sections. Chop 1 tablespoon of fresh herbs - whatever you have on hand - basil or cilantro both work well. Add coarse salt to taste, and top with sesame seeds.

I also like to toss spinach with mango or papaya and toasted slivered almonds. Any creamy dressing works well - though roquefort complements the fruit in this especially well.

I created a pasta salad that went over nicely this weekend - bow tie pasta, lots of chopped cilantro, red bell pepper, chopped toasted peanuts, scallions, and a handful of bean sprouts. Toss the whole thing with a thai dressing and fresh lime juice. yum!

[ May 28, 2002: Message edited by: WavyDi ]
A coworker gave me this recipe last year:

small spinach leaves
blueberries
sliced Granny Smith apples
Feta cheese crumbles
raspberry vinagrette

Toss together and enjoy! mmmmm,yummy. [img]images/smiles/icon_biggrin.gif[/img]
Mmmmmm, those sound good! I like the fruit combo too. Here's mine:

Avocado + Papaya Salad with Lime Vinaigrette
(serves 6)

Vinaigrette:
grated rind and juice on 1 lime
1/4 teasp salt
6 Tbsp extra virgin olive oil
6 Tbsp sunfower oil
1 pinch of sugar

3 ripe avocados
3 ripe papayas
125-150 g watercress leaves
salt and freshly ground black pepper

Make vinaigrette and season with salt and pepper.

Halve, stone and peel avocados. Cut into slices crosswise. Halve papayas and remove all the black seeds. Peel off skin and cut the flesh into crosswise slices.

Arrange slices of papaya and avocado on six plates. Place the watercress around the edge. Season with salt/pepper and spoon vinaigrette on top.
that sounds wonderful, mango!
I'm making grilled ahi tonight, now I know what to serve with it!
<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by webjockey:
what is salad supreme?<HR></BLOCKQUOTE>
<BLOCKQUOTE><font size="1" face="Verdana, Arial">quote:</font><HR>Originally posted by munchkin:
[QB][/QB]<HR></BLOCKQUOTE>

I don't know why I did a new post instead of editing the post that didn't take, but I'm back because I see I typed, of all words, salad wrong. I'm here to correct my typo then I'm gone for good.

Somehow I deleted my post before it ever got posted. Here we go again. I was trying to explain to Webjockey what Salad Supreme is. It is basically a combination of different spices in one jar called "Salad Supreme." Can be found with the spices. The brand that produces it in this area is, I believe, McCormick. Is usually added to any Italian pasta salad recipe for extra taste.

[ May 30, 2002: Message edited by: munchkin ]
Greek Salad:

Greenleaf lettuce
Chopped scallion
Chopped dill
Crumbled Feta

Dressing:

Olive Oil
Lemon Juice
Salt & Pepper to taste

Sorry I don't have amounts. I just try the dressing till it tastes OK.
Taco Salad

1 head of lettuce, rinsed dried chopped
2 cans hot chili beans rinsed and dried
2 ripe large tomatoes - chopped
1 bag shredded cheddar cheese
1 average size red onion - chopped
1 bag of bar-b-q'd fritos - crushed
Catalina french drsg

Mix it all together - it is great salad to take to a bar-b-q. One drawback, it does last long as it gets mushy quick.

Enjoy.
I can't wait to try this one...

Fennel, green apple and watercress salad

Time: 15 minutes
Servings: 6
Note: Adapted from A Voce in New York. Roasted Marcona almonds are available at Trader Joe's and Bristol Farms stores.

1 small bulb fennel, thinly sliced lengthwise

3 stalks celery, sliced about 1/2-inch thick

1 green apple, cored and very thinly sliced

4 basil leaves, washed and cut into thin strips

1/4 cup good-quality olive oil

Juice and zest of 2 small lemons

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 bunches watercress, picked and washed

3/8 cup roasted Marcona almonds

1/4 cup golden raisins, soaked in warm water to soften and drained

2 tablespoons grated pecorino Romano or Parmigiano-Reggiano cheese

1 tablespoon fine, dry bread crumbs

1. In a large bowl, combine the fennel, celery, apple and basil and toss to mix. Add the olive oil, lemon juice and zest, salt and pepper and toss to combine completely.

2. Just before serving, add the watercress, almonds and raisins and toss again. Divide among six salad bowls.

3. Combine the cheese and bread crumbs and sprinkle over the salads. Serve.

Each serving: 203 calories; 6 grams protein; 16 grams carbohydrates; 4 grams fiber; 15 grams fat; 2 grams saturated fat; 3 mg. cholesterol; 382 mg. sodium.
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(taking a break from posting starting late august 2009)

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