ISO Summer Salads

[FarmGirl]

Anyone have any good summer salads to share? They don't need to be low fat, fat free, low carb, no carb or anything like that - they just need to be yummy :)

Here's one that we really enjoy:

B.L.T. Salad with Basil Mayo Dressing

Prep Time: approx. 15 Minutes. Cook Time:
approx. 10 Minutes. Ready in: approx. 25 Minutes. Makes 4 servings.
Printed from Allrecipes, Submitted by Kimber

1/2 pound bacon
1/2 cup mayonnaise
2 tablespoons red wine vinegar
1/4 cup finely chopped fresh basil
4 slices French bread, cut into 1/2 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon canola oil
1 pound romaine lettuce - rinsed, dried, and torn into bite-size pieces
1 pint cherry tomatoes, quartered


Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving 2 tablespoons of the drippings.
2 In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar and basil and let dressing stand, covered, at room temperature.
3 In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing and cook over medium-low heat until golden brown.
4 In a large bowl mix together the romaine, tomatoes, bacon and croutons. Pour the dressing over the salad and toss well.

--------------

[Csara]

Here is a chop salad I made the other night.......kinda just threw things in as I went along (so anything is optional and you can add/subtract ingredients to your taste). It was delish.

chopped lettuce (I used romaine and iceberg combo)
chopped tomatoes
chick peas
spanish olives
chopped onions
chopped cucumber
chopped carrot
chopped provolone cheese

dressing:
red wine vinegar, olive oil, a tad of fresh lime juice, basil, oregano, kosher salt, pepper, garlic powder, cilantro (or whatever herbs you enjoy).....whisk until emulsified, poor over veggie mixture and mix until coated.

[Tigerlily]

My favorite summer salad...

Pasta Salad w/ Chicken and Fruit

1 8 oz. can pineapple tidbits
2 cups cooked chicken breasts, cut up
1/2 cup chopped celery
1/2 cup chopped red or green pepper
1/4 cup chopped onion
1/2 cup slivered almonds (optional)
1 cup seedless green grapes
8 oz. rotelle or rings pasta
salt/pepper to taste

Pineapple Mayonaisse

1 cup mayo
2 tbsp pineapple juice
1 tsp fresh lemon juice
salt/pepper to taste

Drain pineapple thoroughly and reserve liquid. Prepare pineapple mayo.
In large bowl, mix all ingredients except pasta and chicken together and set aside. Cover and refrigerate until ready to use. When ready to use, cook pasta, rinse under cold water, add to bowl. Add chicken and pineapple mayo. Toss and add salt and pepper.

[CC21]

My favorite salad is tri-color spiral pasta with italian dressing and all kinds of fresh veggies. I use broccoli, cauliflower, red onion, black olives, green pepper, grape or cherry tomatoes. You could even add grilled chicken or diced ham or turkey for a complete meal!

[FarmGirl]

Man, I just love salads.

What C mentioned is what I usually make, and I was getting very bored with the same ol' same ol'.

I think I'm going to make the chicken and fruit salad tonight for dinner - it sounds yummy!! Thanks Tigerlily!

Crunchy Pear Salad

3 pears -- peeled, halved and cored
2 teaspoons lemon juice
3 ounces cream cheese -- softened
3 tablespoons milk
1/4 teaspoon dried whole tarragon
1/2 cup sliced celery
1/2 cup chopped dates
lettuce leaves
1/4 cup chopped walnuts or pecans

Sprinkle pear halves with lemon juice. Combine cream cheese, milk, and tarragon; beat until smooth. Stir in celery and dates. Spoon one-sixth of cheese mixture into each pear half. Arrange pear halves on a lettuce-lined
platter; sprinkle with walnuts. Cover and chill 1 to 2 hours.

Yield: 6 servings.

[Csara]

oh well so sorry to bore you. LOL! ;)

here is another good salad:

Chicken Souvlaki Salad

2 tsp. minced garlic
1 tsp. fresh lemon juice
1 tsp. extra-virgin olive oil
1/2 tsp. oregano
1/4 tsp. each salt & pepper
1 lb. chicken breast
3 c. cubed cucumber
1/2 c. red onion
2 oz. feta cheese
2 tbsp. kalamata olives
2 ripe tomatoes, cubed

Sauce
1/c plain low/no fat yogurt
1 tsp. white wine vinegar
1/2 tsp. garlic powder
1/4 tsp. each salt, red pepper, black pepper

Combine 1 tsp. of garlic and the next 6 ingredients (lemon juice thru chicken) in plastic zip bag. Shake to coat. Grill or broil chicken 5 minutes on each side, cut into 1-inch pieces.

Combine chicken, cucumber, onion, cheese, olives, & tomatoes in a large bowl.

Combine yogurt and remaining ingredients. Pour over chicken mix, and toss well.

**I use lettuce too. It's basically a Greek salad w/ chicken....and very good served w/ toasted pita and humous

[Mel-icious]

I love that white bean and tuna salad D posted awhile back, I also love broccoli salad, but for main dish salads here are my faves:

This is great topped with grilled chicken or steak.

* Exported from MasterCook *

Creamy Caesar Salad With Spicy Croutons

Recipe By :Cooking Light Complete Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Salad Salad Dressing

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Clove garlic, halved
1/2 cup fat free mayonnaise
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons White Wine Worcestershire Sauce
1 teaspoon anchovy paste
1/4 teaspoon black pepper
2 (10 ounce) bags torn romaine lettuce (about 18 cups)
1/3 cu (1 1/3 ounces) Grated Parmesan cheese
Spicy Croutons:
2 teaspoons olive oil
3/4 teaspoon Cajun seasoning
1 clove garlic, minced
2 cups (3/4 inch) cubed sourdough bread


Drop through opening in a blender lid with theblender on; process until
minced. Add the mayonnaise and the next 5
ingredients; process until well blended. Cover and chill at least 1 hour.

Combine lettuce and dressing in a bowl; toss to coat. Sprinkle with
cheese; top with Spicy Croutons.

Yield: 6 servings (serving size: 3 cups salad and 1/3 cup croutons). 140
cal, 3.6g fat, 5.9g pro, 21.4g carb, 3mg chol, 921mg sod.

For the Spicy Croutons: Preheat oven to 400 degrees.

Combine the olive oil, cajun seasoning and minced garlic in a
microwave-safe bowl. Microwave at high for 20 seconds. Add bread
cubes;toss gently to coat. Spread bread cubes in a single layer on a
bakingsheet; bake at 400 degrees for 15 minutes or until lightly browned
and dry.

Yield: 2 cups (serving size: 1/3 cup). 83 cal, 2.1g fat, 2.6g pro, 13.8g
carb, 0mg chol, 386mg sod.

Source:
"Cooking Light Complete Cookbook"



* Exported from MasterCook *

Fajita Salad With Creamy Cilantro-lime Sauce

Recipe By :Louis F. deLaunay, Grapevine, Texas
Serving Size : 4 Preparation Time :0:00
Categories : August ‘97 Poultry Salads


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound skinned, boned chicken breast -- cut into thin
strips
Cooking spray
6 cups shredded romaine lettuce
1 1/3 cups thinly sliced green bell pepper rings
1 cup sliced red onion -- separated into
rings
1/2 cup (2 ounces) shredded reduced-fat Monterey
Jack cheese
2 tablespoons sliced ripe olives
1 (15-ounce) can pinto beans -- rinsed and drained
1 medium tomato -- cut into 8 wedges
Creamy Cilantro-Lime Sauce

CREAMY CILANTRO-LIME SAUCE
1/2 cup fat-free sour cream
1/2 cup light mayonnaise
1/3 cup skim milk
3 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon balsamic vinegar
2 large garlic cloves -- minced

Combine first 6 ingredients in a medium bowl. Add chicken; toss to coat.
Place a large nonstick skillet coated with cooking spray over medium heat
until hot. Add chicken mixture; sauté 8 minutes or until chicken is done.
Set aside.

Divide lettuce and next 6 ingredients (lettuce through tomato) among 4
bowls; top with chicken mixture. Serve with Creamy Cilantro-Lime Sauce.

Serving Size: 1 serving salad, 3 ounces chicken, and 1/3 cup sauce

[Csara]

mmm, yes....I can vouch for both of those salads M just mentioned as being delish!

BTW, Joni you got me in the mood for tri-colored pasta salad so that's what I'm making tonight!! thx :D

[Deana]

OMG, this is the BEST salad!! I made it tonight and I could eat this for lunch and dinner all week!! Don't let the name fool you though, I used leftover grilled chicken instead of the salmon and it was killer.
Try it - it's awesome.

Summer Farfalle Salad with Smoked Salmon
From Cooking Light


Substitute leftover cooked salmon for the sliced smoked salmon, if you prefer.

3 cups uncooked farfalle (bow tie pasta)
2 cups cherry tomatoes, halved
1/4 cup chopped fresh dill
1 (6-ounce) bag baby spinach
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons cold water
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces (about 8 slices) smoked salmon, cut into thin strips

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain.
Combine pasta, tomatoes, dill, and spinach in a large bowl, tossing gently to combine.

Combine lemon rind and next 5 ingredients (lemon rind through pepper) in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat. Top with salmon.

Yield: 6 servings (serving size: 2 cups)

NUTRITION PER SERVING
CALORIES 206 (23% from fat); FAT 5.3g (sat 0.9g, mono 3.1g, poly 1.1g); PROTEIN 9.8g; CARB 31.4g; FIBER 2.7g; CHOL 4mg; IRON 2.3mg; SODIUM 603mg; CALC 43mg;

Cooking Light, AUGUST 2002

[Anniet222]

This recipe came out of a book by Elaine Elliot, called "Salads". The book is published by Formac Publishing Co. and has wonderful salad recipes. The recipes were collected from the different restaurants in N.S. (Formac Publishing Co., 5502 Atlantic Street, Halifax, Nova Scotia)

The name of the salad is Charlotte's Mesclun Salad and I first had it in the restaurant, Charlotte Lane Cafe & Crafts in Shelburne, Nova Scotia. The served the salad in the restaurant and sold the cookbook in the gift shop. Clever---huh?

The salad is a bit of work, but well worth it. I double everything when I make it so I have the ingredients and dressing on hand when I want to serve it.

dressing:
1/3 cup raspberry vinegar
1 teaspoon Dijon mustanr
1/4 cup honeya few drops of Worcestershire sauce, or to taste
1 cup extra virgin olive oil

mesclun salad mix to serve 4 (I use a Spring greens mix)

Carmelized garlic, recipe follows

Spicy Walnuts, recipe follows

6-8 dried apricots, finely sliced

edible flower blossoms (optional) as garnish (I never bother with this, but it is cute)

Combine vinegar, mustard, honey and Worcestershire sauce in a food processor or blender and mix. With machine running, add oil in a slow stream until mixture is emulsified.

To serve, toss crisp mesclun mix with dressig and divide between 4 salad plates. Top salads with caramelized garlic segments, walnuts, finely slice apricots and edible flower blossoms. Serves 4

Carmelized Garlic
1-2 garlic bulb (I use 2 and the bottled peeled garlic don't seem to work)
1 cup red wine (I use whatever red wine I have open)
1/4 cup balsmaic vinegar
6 tablespoons sugar

Divide and peel garlic into cloves. Combine with wine, vinegar, and sugar and simmer until garlic is very soft and mixture starts to carmaelize, approximately 30 minutes. (seems longer than that to me) Remove from burner and cool.

Spicy walnuts
2-3 tablespoons olive oil
1 cup walnut pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon curry

In a skillet heat oil over medium setting. Add walnut pieces, sprinkle liberally with spices and saute until lightly roasted. Cool to room temperature and reserve. Yields 1 cup. Store in air tight container.

I have added crumbled blue cheese and skipped the garlic if time was tight. It was good that way too.

[heather6773]

I was in search of summer foods and came across this thread....some yummy sounding salads are found here. I'm so hot and salads are sounding pretty good!!!:bump: