Recipes From ‘Round Here – Summer Salads

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Summer Salads

 

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Spinach and Berries Salad
 6 c. fresh spinach torn in bite-sized pieces
1 c. thickly sliced strawberries
1 c. blueberries
1 small red onion, thinly sliced
1/2 c. chopped pecans
Non-fat Curry Dressing
2 T. balsamic vinegar
2 T. rice vinegar
1 T. plus 1 t. honey
1 t. curry powder
2 t. dijon mustard
Sat, pepper to taste
Wash & dry spinach. Whip together dressing. Add to spinach and toss lightly. Add berries, onions & pecans.  Toss lightly again.  Serves 6
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 walnutstrawberry
Walnut Strawberry Salad
Romaine Lettuce
Fresh Strawberries
Chopped Walnuts
Feta Cheese
Dressing
1/2 c. sugar
1 Tbsp poppy seeds
2 Tbsp sesame seeds
1/2 tsp minced garlice
1-1/2 tsp minced onion
1/2 tsp paprika
1/4 c. white wine vinegar
1/2 c. olive oil
In a lightly oiled pan, brown sesame seeds & garlic.  Then combine all dressing ingredients in boil and whisk until fully integrated.  Toss salad ingredients and pour dressing over top or serve along side.
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 watermelon
Grilled Watermelon Salad
 
1 seedless watermelon
1/2 red onion – thinly sliced
2 c. of arugula
1 c. of crumbled feta cheese
Aged balsamic vinegar
olive oil
1 jalapeno – finely chopped (optional)
Cut watermelon into 1 inch thick slice and remove the rine.  Brush both sides of watermelon slices with olive oil and place on directly onto hot grill.  After 1-2 minutes flip the slices on grill and cook an additional 1-2 minutes (just long enough to obtain grill marks on each side.
Remove slices from grill and cut into 1 inch cubes.  Toss in bowl with arugula, red onion, feta, and jalapeno if desired.  Serve will Aged balsamic vinegar to drizzle over top.
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 corn 1  Grilled Corn Salad 

4 ears of fresh corn – husks removed
1 can of black beans – rinsed and drained
1 tomato – diced
1/2 small red onion – diced
2 cloves of garlic – minced
Juice of 1 lime
3 Tbsp fresh chopped cilantro
2 jalapeno peppers – diced (optional)
1 Tbsp olive oil
1 Tsp salt
1/2 Tsp paprika
Combine black beans, tomato, red onion, garlic, lime juice, cilantro, olive oil, salt & paprika in a large bowl.  Mix to incorporate all ingredients.
Brush or spray ears of corn lightly with 1olive oil and place directly onto hot grill. After 3-4 minutes use tongs to rotate corn 1/4 turn.  You should see grill marks on the side that was directly on the grill. After another 3-4 minutes, rotate another 1/4 turn.  Continue until all sides of corn have grill marks – approximately 15 minutes.
Remove corn from heat and let cool for 5 minutes.  Cut kernels from cobs and incorporate with previous mixed ingredients.
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 watermelon 1
Summer Cucumber & Melon Salad
1 cup fresh watermelon, cubed
1 cup fresh canteloupe, cubed
1 large cucumber, sliced
5 to 6 small radishes, sliced
2 Tbsp. olive oil
1 tsp. lime zest
1 tsp. chili lime seasoning
1 Tbsp. finely diced mint (for topping)
Stir all ingredients together, and top with diced mint.  Chill and serve over mixed greens.
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Ginger Apple Salad
2 cups green lentils
1/2 cup extra virgin olive oil
1/2 cup fresh lime juice
2 tsp. grated fresh ginger
2 tsp. honey
1 1/4 tsp. salt
1/4 tsp. ground black pepper
1 Granny Smith apple
1/4 cup fresh cilantro or parsley
1/2 cup toasted unsalted sunflower seeds
1/2 cup finely diced Manchego or sharp white cheddar cheese (optional)
Sort through lentils and rinse before using.  Place lentils in large saucepan and cover with 2 inches of cold water.  Bring to a simmer over high heat.  Reduce heat and simmer until the lentils are tender, approximately 22 to 25 minutes.  Drain well.
In a large bowl, whisk olive oil, lime juice, ginger, honey, salt and pepper.  Add the hot lentils and stir until well coated.  Refrigerate until cold.  Finely dice apple and cheese, chop cilantro/parsley, and toast sunflower seeds (if untoasted) while the lentils chill.  To toast the sunflower seeds, place in a small saute pan and heat on low to medium heat for 25 minutes, stirring regularly.  Stir in apple, cilantro/parsley, and sunflower seeds.  Serve at room temperature or lightly chilled.
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 7 layer salad
7 Layer Salad
1 head iceburg lettuce
1 cup of celery, diced
1 green or red pepper, diced
1 red onion, diced
2-3 slicing tomatoes (enough for one layer)
2 cups cooded and cooled green peas (fresh or frozen)
4 sliced hard boiled eggs
2 to 2 1/2 cups mayonnaise
2 Tbsp. brown sugar
6 oz. sharp grated cheddar cheese
4 slices of cooked bacon, diced into small pieces
In large round glass container, layer first 7 ingredients.  Spread a layer of mayonnaise over the top up to the edges of the container.  Sprinkle on the sugar, followed by the cheddar cheese.  Sprinkle on the diced, cooked bacon and refrigerate for at least 8 to 12 hours before serving.
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BLT Salad
1/2 lb. thick sliced bacon
2 Tbsp. minced shallot
1 1/2 Tbsp. sherry vinegar
1 tsp. minced fresh thyme
​1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 pint fresh cherry tomatoes
1 large sandwich roll, cut in half lengthwise
8 oz. mixed dark or baby greens
2 scallions, thinly sliced
Extra virgin olive oil
Slice bacon into small pieces and cook in skillet over medium heat until crispy.  Transfer bacon to paper towels and drain, reserving the bacon fat.
Add enough olive oil to bacon fat to make 6 Tbsp.  In a separate bowl, mix the vinegar, shallots, thyme, salt and pepper.  Gradually stir in the bacon/oil mixture and whisk vigorously to make dressing.  Lightly coat the tomatoes with the dressing and grill in a vegetable basket over medium high heat.  Shake the basket once per minute, and grill for approximately 6 minutes, or until skins begin to char.  Remove tomatoes and place in large salad bowl.
Brush the cut side of the sandwich roll and toast lightly.  Remove and cut into large croutons.  Arrange mixed greens in a large salad bowl and add tomatoes and croutons.  Spoon dressing over salad and top with bacon and scallions.
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 chicken-200x200
Creamy Pesto Chicken Salad
1 lb. boneless, skinless chicken breasts
1/4 Cup pesto
1/4 Cup mayonnaise
3 Tbsp. finely chopped red onion
2 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. black pepper
6 oz. fresh mixed greens
1 pint of cherry tomatoes, sliced in half
Place chicken in a medium saucepan and add water to cover by 1 inch.  Bring to a boil.  Cover, reduce heat to low and summer until chicken is no longer pink in the middle, approximately 12-15 minutes.  Transfer to a cutting board, and shred into bite sized pieces once cool.
Combine pesto, mayonnaise, and onion in a medium mixing bowl.  Add the chicken and toss to coat.  Whisk oil, vinegar, salt and pepper in a large bowl.  Add mixed greens and tomatoes and toss to coat.  Top mixed greens and tomatoes with chicken salad mixture.
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