What is your favorite?

Question

Summer Salads....I need ideas links or recipies anything would be great
Thanks

Answer 1

Tiny pasta (cooked), onion, cucumber, tomatoes all chopped , add Italian dressing & chill. You can add chicken & grated cheese. This is so good !

Answer 2

I love Taco Salad.

1 bag of salad mix
1 lb. cooked ground beef (or leftover chicken, cubed)
1 small chopped onion
1 can Green Chilis
1 can slice olives
1 Avocado
Grated Colby Jack Cheese.

Toss above ingredients together in a large bowl.
Place salad in a bowl, add a handful of crushed tortilla chips and top with your favorite salsa and sour cream.

This is yummy and easy during the summer.

Answer 3

Watermelon, Feta and Black Olive Salad
8 servings

1 small red onion

2 to 4 limes, depending on juiciness

3 1/2 pounds sweet, ripe watermelon

9 ounces feta cheese

Bunch fresh flat-leaf parsley

Bunch fresh mint, chopped

3 to 4 tablespoons extra-virgin olive oil

1/2 cup pitted black olives

Black pepper

Peel and halve the red onion and cut into very fine half-moons. Put into a small bowl to steep with the lime juice, to bring out the transparent pinkness in the onions and diminish their rasp. Two limes' worth of juice should do it, but you can find the fruits disappointingly dried up and barren when you cut them in half, in which case, add more.

Remove rind and seeds from watermelon, and cut into approximately 13/4 -inch triangular chunks, if that makes sense (math is not my strong point). Cut the feta into similar-sized pieces and put them both into a large, wide shallow bowl. Tear off sprigs of parsley so it is used like a salad leaf rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices, over the salad in the bowl, add the oil and the olives; then, using your hands, toss the salad very gently so the feta and melon don't lose their shape. Add a good grinding of black pepper and taste to see whether the dressing needs more lime

Answer 4

Couscous Summer Salad

1/2 cup currants
1/4 cup orange juice
1/4 cup lemon juice
1/3 cup canola oil
1 tablespoon canola oil
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
3 cups water
1 1/2 cups couscous
1 large carrot, diced
1 large red bell pepper, seeded and diced
1/2 small red onion, diced
1/4 cup finely chopped fresh parsley

4 servings

Answer 5

I make a mean tabbouleh salad during summer months.

put 1 cup of Bulgar wheat in a container and pour 1 1/3 cup boiling water over it and cover - letting the wheat absorb it. Pour off any remaining water.

Add juice of 3 lemons, a several cloves of minced garlic (to taste) 1/3 cup extra virgin olive oil and 2 tbsp coriander powder. Salt and pepper to taste.

Add cubed cucumber, diced tomato, Greek/Italian olives and feta cheese to the wheat mixture.

Finally, add about a cup of chopped parsley. Mix well and refrigerate.

Enjoy.

Answer 6

I found this wonderful recipe for a summer salad just yesterday. The picture (can be seen with the link provided) looked wonderful! I intend on trying it this week --

Summer Vegetable Bowl

4 slices bacon
12 small white onions
1 small green pepper, diced
2 cups hot water
1 lb green beans
6 ears corn, cut into thirds
2 tsp salt
2 tsp sugar
1/4 tsp white pepper
6 small zucchini, cut into 1 inch chunks
2 lg celery stalks, cut into 1 inch slices
1 large tomato, cut in wedges

In Dutch oven, over medium heat, cook bacon until crisp, drain bacon on paper towels. To the drippings in the pan, add onions and green pepper, cook until golden; add hot water and next five ingredients. Bring to a boil, reduce heat to low; cover; simmer 10 minutes.

Add zucchini and celery; cover and cook 8 to 10 minutes, until vegetables are tender. With a slotted spoon arrange the vegetables in a large, shallow bowl. Crumble bacon and sprinkle over the top. Arrange tomato wedges on top.

Answer 7

Refreshing, delicious, and healthy. I make this often. My husband really loves this served as a spread with whole wheat crackers. It is also good as a pita bread filling.Note: Go easy on the cayenne red pepper, as the heat increases as the flavors blend. From Betty Crocker

1 medium cucumber
6 radishes
4 green onions
2 cups cream-style cottage cheese
1/3 cup sour cream
1 teaspoon salt
1/4 teaspoon pepper
1 dash red cayenne pepper
lettuce cups (optional)

Cut cucumber lengthwise into fourths, then into 1 1/2-inch pieces. Cut radishes into halves and onions into 1 1/2-inch pieces.
Place vegetables in blender container; add enough water to cover. Cover and blend on high speed until finely chopped; drain completely. (Can use your food processor, or vegetables can be finely chopped by hand).
Mix cottage cheese, sour cream, salt, pepper and red pepper; stir in vegetables.
I like to cover and refrigerate for several hours to let the flavors blend.
Spoon into lettuce cups and, if desired, garnish with sliced ripe olives.
6 to 8 servings.

Answer 8

I usually just make a plain garden salad in the summertime (greens, cucumber, tomatoes, broccoli, occasionally carrots or red onion) but I'll add sunflower seeds and, in the summer, I tend to add strawberries to my salads. I use a balsamic vinaigrette- I like using the strawberry balsamic vinegar from Trader joe's (they also have lemon balsamic as well but I haven't tried it).

My summertime fruit salads usually include canteloupe, kiwi, strawberries, blueberries, raspberries, blackberries, and grapes (red or green, depending on which is better priced).

Answer 9

You can try fresh brand bagged lettuce (alot to choose from), chopped tomatoes, sliced celery, salt, pepper, vinaigrette dressing, and parsley. Mix all together, make sure the dressing is all over the salad.

It's as simple as that, they are so good.

Saw it on Rachael Ray. Make it less in 30 minutes!

Answer 10

ok i know it dosnt sound very nice but i really love orange and red onion salad just get a load of oranges and a load of onions mix them together and enjoy

Answer 11

My favorite is Waldorf with chopped apples, chopped celery, chopped walnuts and mayonaise. Served on a lettuce leaf.