Summertime Salads

Hi fellow roadfooders,

I am looking for some new ideas and recipes for summer salads that are fresh and light. Not the usual heavy potato salad types. As always I appreciate all your feedback.

Here are a couple of my favorite salads for summer. They are always a hit with my guests.

Summer Pea Salad
1 package petite frozen peas
1 large package cheese tortellini
3 stalks celery, chopped
1-1.5 cup cubed jack cheese
1/2 sweet or red onion, sliced
1/2 cup cashews
6 slices bacon, cooked and crumbled
Ranch Dressing
1. Thaw and drain peas.
2. Cook cheese tortellini according to package directions, drain and cool.
3. Combine peas, tortellini, celery, onion, and cheese in a large salad bowl
4. Add ranch dressing to your taste, toss to mix
5. Chill until ready to serve
6. Top with cashews and crumbled bacon before serving

Oriental Salad
1 pound bag precut coleslaw
1/2 cup slivered almonds
1/2 cup sunflower seeds
8 green onions, sliced
2 packages dry ramen noodles, crushed up

Dressing:
1/4 cup sugar
1/2 teaspoon pepper
3/4 cup salad or cooking oil
1 teaspoon salt
2 tablespoons rice vinegar
sesame oil to taste

Mix dressing well and pour over mixed salad ingredients JUST before serving.


Enjoy!
Bunny

Wow I love peas...thanks bunnyslippers that was exactly what I was looking for!

CORN AND SHRIMP SALAD

4 large or 6 small ears of fresh corn
1/ 2 cup salad oil
1/ 4 cup cider vinegar
1 Tbs. sweet-hot mustard
2 tsp. fresh lemon juice
2 tsp. sugar
1 1/ 2 tsp. minced fresh basil or 1/ 2 tsp dried
1/8 tsp. ground red pepper
1 small red pepper, chopped
1 small green pepper chopped
1/ 2 cup chopped green onions (scallions)
1/ 2 lb. small cooked shrimp, shelled and cleaned

Remove husks from corn. Cook in boiling water for 3 minutes. Remove pot from heat, cover, and let stand for 5 minutes. Drain: plunge corn into a large bowl of ice water for 1 minute; then remove and set aside. Combine all ingredients except corn, in a large bowl. Cut corn off cobs and add to salad mixture. Mix well. Cover and chill.

Note: This is the original way I made this but now I just cut the corn off the cobs and microwave it, covered, for 3 or 4 minutes, before mixing it in with the salad ingredients. If I don’t have shrimp on hand, I sometimes add small cubes of zucchini and some sliced black olives. You can also substitute dill for the basil.
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I’m not sure why this is called Irish, other than the sauce is a pretty emerald green color. I don’t marinate the tomatoes, just pour it on before serving. The sauce is even better served with cold poached salmon.

IRISH TOMATO SALAD (4 to 8 servings)

1 small cucumber, peeled, seeded, and cut in chunks
1 small green pepper, seeded and chopped
6 scallions and tops, cut in 1” pieces
6 Tbs. fresh parsley leaves
½ cup fresh mint leaves
½ cup vegetable oil
¼ cup lemon juice
½ tsp. salt, or to taste
4 large tomatoes, thinly sliced
red leaf lettuce

Mix together cucumber, green pepper, scallions, parsley and mint in blender for several seconds. Add vegetable oil, beginning with a few tablespoons and using up to ½ cup, as preferred. Add lemon juice and salt. Blend for several seconds.

Pour mixture over tomato slices and let stand 1-2 hours. Arrange over red leaf lettuce and serve.

here's an easy tasty rice salad

one package of wild long grain rice mix (like rice a roni, but can be store brand)
cook as directed with the seasoning packet

while that's cooking chop the following:

1 green pepper- seeded
2 or 3 green onions- white and green
1/2 cup green olives- I use olives marinated in garlic
1/2 jar marinated artichokes
salt & pepper to taste

when rice is done cooking- place in bowl and add the chopped veggies,
add a little of the marinade from the artichokes and just enough mayo to hold it all together- sometimes I use plain yogurt and mayo mixed together-

chill
this is really good with chicken grilled

ORZO & WILD RICE SALAD

2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil

Dressing: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste

For dressing: Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

Place all other ingredients in a mixing bowl and mix well. Serve ice cold.

Tomato, Onion and Herb Salad


4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

blue heaven: You appear to be on a roll today..

Hi adjud....I know I was really getting jiggy with it. I always love your responses!

THE 1905 SALAD

The Columbia Restaurant in St. Armand’s Key, just beyond Sarasota, FL has one of the best salads anywhere. I was thrilled to find the recipe in a random cookbook one time and bought the cookbook just for this recipe. At the restaurant, they prepare it from scratch at your table. The waiters know the right mix of ingredients by “feel” alone. You could serve 4 people with this recipe, unless you wanted to serve it as an entrée, then only two. Many times, any and all members of my family have ordered it as the entree, with Cuban bread. It’s that good and filling.

The Salad:
½ head iceberg lettuce
2 tomatoes, diced
1 celery stalk, diced
3 oz. Swiss cheese, julienned
3 oz. Ham, turkey, or chicken, julienned or diced
½ cup pitted Spanish olives
2 Tbl Romano cheese

The dressing:
4 garlic cloves, minced
1 tsp dried oregano
1 tsp Worcestershire sauce
½ cup olive oil
juice of ½ lemon
1/8 cup white vinegar
salt and pepper


Thinly slice the lettuce and put all of the salad ingredients in a large bowl. To make the dressing, put the minced garlic in a bowl. Add oregano, Worcestershire sauce, and lemon juice. Whisk until smooth. Add the oil gradually and finally add the vinegar, beating continuously. Add salt and pepper to taste, mix well, pour over salad and toss.

It doesn't get much more light and summery than this. I saw this in Gourmet. You wouldn't think about using lime instead of lemon, but it's a simple, incredible, fresh tasting salad.

1 freshly-picked head of leaf lettuce from a farmer’s market
1 ripe tomato
several thinly-sliced radishes from a fresh bunch
olive oil
some juice from a lime
salt and freshly-ground pepper to taste


Sprinkle olive oil and lime juice over salad (in a 3-1 ratio, oil to lime juice), season with salt and pepper, toss and serve.

When sweet onion season arrives, I always make some marinated onions.

Slice up a large sweet onion (or 2) and break it into rings. Put them in a good sized container, drizzle with a good olive oil, a little white wine vinegar, fresh juice from 1 lemon or lime, fresh-ground black pepper, and a touch of ground oregano.

Then, the key ingredient; plenty of crumbled feta. Let that marinate in the fridge for at least a few hours.

Here's where you can get creative. Chop up any veggies you like; cucumbers, carrots, brocolli, jicama, cherry tomatoes, whatever, into bite sized pieces and marinate along with the onions. I love the stuff.

Thanks bbires and bushie.....sounds light and delicious.

quote:

Originally posted by Adjudicator

Tomato, Onion and Herb Salad


4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

Add a little buffalo mozzarella and you have me hooked.

Tomato salad with olives, celery, red onion, and garlic, dressed with olive oil & red wine vinegar.





Cucumber salad with cherry tomatoes, olives, and red onion dressed with mayo, sour cream, and cider vinegar.








Desert Dogs Black Bean Salad





2 14oz cans of black beans, drained well
1 Cup Frozen or fresh white corn
1 10 oz can of Mandarin Oranges, drained
1/2 White onion, minced
1 Serrano Chile, minced (or more)
1/2 Red Bell Pepper, chopped fine
Medium tomato, chopped
Two cloves garlic, chopped

Dressing:

1/3 Cup Orange Juice
3 T-Spoons fresh lemon juice
1/4 Cup Light Olive Oil
1/4 Cup Rice Wine Vinegar
1/4 Cup Chopped Cilantro
1/2 Teaspoon Dijon Mustard

Bushie, my dad brought me some Vidalia onions today, and when I saw them, I knew I'd be back here to track down your recipe. Thanks.

I make something similar to your Desert Dogs Black Bean Salad, John A- it's called Texas Caviar. The ingredients vary, depending on where the recipe comes from, but it's basically beans, (black and/or black-eyed peas), diced tomatoes, chopped onions (regular or green), sliced black olives, corn, avocado chunks, chopped jalapenos; then you pour Italian dressing over it and it's a salad or a chip dip. I play with the amounts, depending on how many people I'm serving. It's pretty good and very easy.

mesclun greens
sweet onion
roasted beets or fresh strawberries
walnuts or pecans
crumbled blue cheese or gorgonzola
raspberry vinaigrette

Wow guys.....those pictures are making my mouth water. Thanks!

I make pretty much the same salad, Sneetch, with Romaine, no cheese, and a poppyseed dressing:

½ cup mayonnaise
2 Tbl white vinegar
1/3 cup sugar
¼ cup milk
2 Tbl poppy seeds

Combine all ingredients in a measuring cup or pourable glass, stir until well combined, then refrigerate to allow flavor to blend.

Sour cream cucumber salad

3 peeled cucumbers sliced thin
1/4 cup fresh choppped dill
1 cup sour cream
2 tbs cider vinegar
1 minced shallot
1/2 tsp salt
2 tsp sugar

Mix cucumbers, vinegar, salt, sugar in bowl. Let stand 30 min, drain, press out liquid. Mix sour cream, shallot and dill, add cucumbers. Chill 6 hours.

I forgot to post this one.

BEEF-BARLEY SALAD – serves 4

10 oz. well-trimmed flank steak
1/2 tsp. salt
1/4 cup fresh lemon juice
2 1/2 cups chicken broth
3 cloves garlic, minced
1 tsp. grated lemon zest
1/2 tsp. ground ginger
1 1/2 cups quick-cooking barley
6 oz. green beans, cut into 1 inch lengths
1 Tbs. olive oil
2 carrots, shredded
2 tomatoes, cut into 8 wedges each
2 Tbs. coarsely chopped toasted pecans
4 cups torn romaine lettuce leaves

Rub the steak with 1 Tbs. of the lemon juice and the salt. Grill or broil until medium-rare. Let cool, then refrigerate overnight. Next day, cut the steak on the diagonal in bite-size pieces, reserving any juices.

In a medium saucepan, combine 2 cups of the broth, 1/2 cup of water, the garlic, lemon zest, and ginger and bring to a boil over medium heat. Add the barley, reduce to a simmer, cover, and cook until the barley is almost tender, about 8 minutes. Add the green beans and cook until the beans are crisp-tender and the barley is tender, about 3 minutes. Remove from the heat; do not drain any remaining liquid.

In a large bowl, combine the remaining 1/2 cup broth, the remaining 3 Tbs. lemon juice, the steak juices, and the oil. Add the beef and everything else except the lettuce, tossing well to combine.

If taking for lunch, pack lettuce and salad mixture separately and serve salad on top of lettuce.

quote:

Originally posted by susanll

quote:

Originally posted by Adjudicator

Tomato, Onion and Herb Salad


4 fresh, vine-ripened tomatoes, sliced
1/2 medium red onion, thinly sliced
1/4 cup chopped fresh basil
1/8 cup chopped fresh sage
1/8 cup chopped fresh mint
1/3 cup extra-virgin olive oil
3 tbsp. balsamic vinegar
Salt and pepper to taste
Mix all the ingredients thoroughly.

Serve chilled.

Add a little buffalo mozzarella and you have me hooked.

Dang RIGHT! I think more onions necessary, also.

Seen this one today... Doubt I'll try it, but sharing it anyways:

Sweet and Tart Strawberry Salad

1 1/2 pound fresh strawberries, rinsed and sliced
2 1/2 tablespoons brown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground black pepper

In a large bowl, toss berries with sugar and let stand for 10 minutes.
In a small bowl, combine the vinegar and pepper. Pour over berries and toss to coat.

Divide berries into four servings and serve.

We do it a bit more simple around here. Mamaw Smith takes the first cucumbers out of the garden with some pasta, boiled eggs, some onions, mayo, pepper, small bit of jalapeno and lets it chill in the frige for a while.

She has done that for years and I always enjoy.

Paul E. Smith
Knoxville, TN

Sundancer, we're in a drought here in Chatt, maybe Knoxville, too? But with enough water, like yours, my "crops" are doing well. Grape tomatoes now turning red, plenty of banana peppers, jalapenos, a few zuchinni. Summer is good.

Green Bean, corn and tomato salad with fresh basil.  Cool. Crisp. Summer.

Here's a healthy and light Salad:

Romaine Lettuce
Thinly Sliced Red Onion
Mandarin Oranges
Fresh Raspberries
Yellow Bell Pepper
Crumble Feta Cheese (put on top)
Raspberry Vinegarette

I also will make a fresh salad of:

Tomatoes
Cucumbers
Onion
Italian Dressing
 
 

Tomatoes, cucumber and red onion all sliced VERY thin and spicy I talian salad dressing. Put in refer over night.

tusti - the very same but we add sliced black olives, green olives and marinated artichokes.

tusti


Tomatoes, cucumber and red onion all sliced VERY thin and spicy I talian salad dressing. Put in refer over night.

I'll second this...with our fresh from the garden Jersey tomatoes!!

I make Caprese salad at least once a week in the summertime
 
2-3 ripe tomatoes cut into 1 1/2 inch chunks
1 ball of fresh mozzarella cut into 1 inch chunks(get my mozzarella at Aldi's or Trader Joes.  I like the firmness of the cheaper mozzarella)
6-8 leaves of fresh basil, julliened(lay the basil leaves in a pile, roll up lengthwise, the slice across to get small slivers of basil)
1/2 C extra virgin olive oil
1/4 C balsamic vinegar
Kosher salt
fresh ground pepper.
 
 Sprinke the tomatoes lightly with salt & pepper,let sit for a few minutes.  Add the mozzarella.  Whisk balsamic vinegar into olive oil until completely blended, pour over the tomatoes and mozzarella & gently toss, sprinkle over the basil.  Let sit at room temperature for at least 10 minutes.
 
I eat this with a spoon to get all the great juices because I am limiting my carbs, but this is great with a piece of a great crusty bread to soak up the juices.
 
Although it is not technically a salad I make gazpacho often in the summertime,

I always enjoy this easy pasta salad.

Lemon-Splashed Shrimp Salad

8 Cups water
2/3 Cups uncooked rotini
1 1/2 lbs large shrimp, peeled and de-veined
1 Cup halved cherry tomatoes
3/4 Cup sliced celery
1/2 Cup chopped avocado
1/2 Cup chopped poblano pepper
2 Tbs. chopped fresh cilantro
2 tsp grated lemon rind
3 Tbs fresh lemon juice
2 tsp. extra virgin olive oil3/4 tsp kosher salt

Bring 8 Cups of water to a boil in a large saucepan.  Add pasta to pan; cook 5 minutes or until almost tender.  Add shrimp to pan; cook 3 minutes or until done.  Drain.  Rinse with cold water; drain well.  Combine shrimp-pasta mixture, tomatoes, celery, avocado, poblano, cilantro, rind, juice, olive oil, and salt in a bowl; toss well. 

claracamille


I make Caprese salad at least once a week in the summertime
 
2-3 ripe tomatoes cut into 1 1/2 inch chunks
1 ball of fresh mozzarella cut into 1 inch chunks(get my mozzarella at Aldi's or Trader Joes.  I like the firmness of the cheaper mozzarella)
6-8 leaves of fresh basil, julliened(lay the basil leaves in a pile, roll up lengthwise, the slice across to get small slivers of basil)
1/2 C extra virgin olive oil
1/4 C balsamic vinegar
Kosher salt
fresh ground pepper.
 
 Sprinke the tomatoes lightly with salt & pepper,let sit for a few minutes.  Add the mozzarella.  Whisk balsamic vinegar into olive oil until completely blended, pour over the tomatoes and mozzarella & gently toss, sprinkle over the basil.  Let sit at room temperature for at least 10 minutes.
 
I eat this with a spoon to get all the great juices because I am limiting my carbs, but this is great with a piece of a great crusty bread to soak up the juices.
 
Although it is not technically a salad I make gazpacho often in the summertime,

I love caprese salad! Simple and delicious. If I'm in the mood, I'll actually do a balsamic reduction, and drizzle that (once it's cooled a bit, of course) and the olive oil separately over the plated salad.