Tweet
Favorite Summer Salads, Quick & Easy.......
Shrimp & Rice Salad.....
This simple salad recipe is easy to make, especially if you keep the ingredients on hand - frozen shrimp and frozen sugar snap peas work well.
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
1 cup long grain rice
1/4 cup white wine vinegar
1/4 cup oil
2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. mustard
1/4 cup chopped green onions
1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
1/2 lb. sugar snap peas, blanched
Preparation:
Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.
In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.
Grilled Garlic Steak Salad.....
Cook Time: 15 minutes
Ingredients:
3/4 cup Italian salad dressing
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef sirloin or Porterhouse steak
1 red bell pepper, sliced
1 cup sliced mushrooms
6 cups mixed salad greens
Preparation:
Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.
Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.
Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.
Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings
Italian Bread Salad.....
pizza crusts provide some nice substantial bread in this classic no cook Italian salad. The bread must have good solid consistency to stand up to the liquid ingredients in this salad.
Prep Time: 15 minutes
Ingredients:
8 oz. bottle creamy Italian salad dressing
12" Boboli® pizza crust, cut into 2" pieces
10 oz. pkg. mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb. hard salami, chopped
Preparation:
Combine all ingredients in large bowl and toss to blend. Serve immediately. 10 servings
Chicken Melon Salad ......
Cook Time: 10 minutes
Ingredients:
1 cup low fat mayonnaise
1/3 cup orange juice
4 boneless, skinless chicken breasts
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings
Mexican Chicken Salad.....
This fabulous salad recipe is one I serve often, especially in the summer. Don't be intimidated by the long list of ingredients. The recipe really goes together quickly.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
1/4 cup apple cider vinegar
3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Preparation:
For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.
Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)
When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8
Salmon Louis Salad.....
Ingredients:
1 cup low fat mayonnaise
1 Tbsp. grated onion
3 Tbsp. ketchup
2 Tbsp. milk
2 Tbs. chopped sweet pickles, drained
14 oz. can red sockeye salmon, drained, skin and bones removed if desired
10-oz. pkg. mixed salad greens
2 tomatoes, sliced
3 hard cooked eggs, sliced
Preparation:
In small bowl combine mayonnaise, onion, catsup, milk and sweet pickle and blend with whisk. Set aside.
In large serving bowl combine salmon, salad greens, tomatoes and hard cooked eggs. Drizzle with reserved salad dressing and toss gently. Serves 4
NOTE: To cook eggs, see Egg Salad.
This simple salad recipe is easy to make, especially if you keep the ingredients on hand - frozen shrimp and frozen sugar snap peas work well.
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
1 cup long grain rice
1/4 cup white wine vinegar
1/4 cup oil
2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. mustard
1/4 cup chopped green onions
1/2 lb. cooked shrimp, shelled and devined, thawed if frozen
1/2 lb. sugar snap peas, blanched
Preparation:
Cook rice as directed on package. Meanwhile, combine vinegar, oil, dill weed, salt, pepper, and mustard and mix well. Pour 2 Tbsp. of this dressing over the hot rice and toss gently. Cover rice and refrigerate 1 hour or until cold.
In medium bowl, combine rice, green onions, shrimp, pea pods and remaining dressing; toss gently to combine. Place onto serving plates and squeeze some fresh lemon juice over each salad. Serve immediately. 4 servings.
Grilled Garlic Steak Salad.....
Cook Time: 15 minutes
Ingredients:
3/4 cup Italian salad dressing
2 cloves garlic, minced
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1/8 tsp. pepper
1 lb. boneless beef sirloin or Porterhouse steak
1 red bell pepper, sliced
1 cup sliced mushrooms
6 cups mixed salad greens
Preparation:
Mix together salad dressing, garlic and red pepper flakes in a small bowl. Prepare and heat grill.
Sprinkle beef with salt and pepper and place beef on grill 4-5" from medium coals. Cover and grill 12-17 minutes, turning once, until desired doneness.
Meanwhile, toss bell pepper and mushrooms with 2 tablespoons of the dressing mixture. Place in grill basket and grill 5 minutes, shaking grill basket occasionally, until bell pepper and mushrooms are crisp tender.
Let beef stand for 10 minutes, then cut into 1/4" slices across the grain. Toss beef and 1/4 cup dressing mixture. Place salad greens, grilled vegetables, and beef in large bowl and toss to coat. Serve with remaining dressing mixture. 6 servings
Italian Bread Salad.....
pizza crusts provide some nice substantial bread in this classic no cook Italian salad. The bread must have good solid consistency to stand up to the liquid ingredients in this salad.
Prep Time: 15 minutes
Ingredients:
8 oz. bottle creamy Italian salad dressing
12" Boboli® pizza crust, cut into 2" pieces
10 oz. pkg. mixed salad greens
3 tomatoes, chopped
2 cucumbers, peeled, seeded, and chopped
1 yellow bell pepper, chopped
2 green onions, chopped
1/2 lb. hard salami, chopped
Preparation:
Combine all ingredients in large bowl and toss to blend. Serve immediately. 10 servings
Chicken Melon Salad ......
Cook Time: 10 minutes
Ingredients:
1 cup low fat mayonnaise
1/3 cup orange juice
4 boneless, skinless chicken breasts
2 cups gemelli pasta
1 ripe cantaloupe, cut into 1" pieces
Preparation:
In large bowl, combine mayonnaise and orange juice and blend well. Refrigerate while preparing rest of salad.
Bake chicken breasts at 375 degrees for 20-30 minutes if thawed and 60-70 minutes if frozen, until thoroughly cooked. Let cool until cool enough to handle. Cut chicken into 1" pieces, and add to salad dressing.
Cook pasta as directed on package. Drain, rinse briefly with warm water, then drain thoroughly. Stir cooked and drained pasta into mayonnaise/orange juice mixture.
Gently stir cantaloupe into the salad. Chill 1-3 hours until cold or serve immediately. 6 servings
Mexican Chicken Salad.....
This fabulous salad recipe is one I serve often, especially in the summer. Don't be intimidated by the long list of ingredients. The recipe really goes together quickly.
Prep Time: 25 minutes
Cook Time: 10 minutes
Ingredients:
1/4 cup apple cider vinegar
3 Tbsp. honey
2 tsp. cumin
1 Tbsp. chili powder
1/4 tsp. salt
1/8 teaspoon cayenne pepper
2 Tbsp. olive oil
4 boneless, skinless chicken breast halves
1/2 tsp. salt
3 cloves garlic, minced
16 oz. pkg. frozen corn
1/2 cup chopped red onion
2 cups grape tomatoes
15 oz. can black beans, rinsed and drained
2 red bell peppers, chopped
10 oz. pkg. mixed lettuce
2 avocados, peeled and chopped
2 cups shredded Pepper Jack cheese
4 cups blue corn tortilla chips
1 cup sour cream
10 oz. jar thick and chunky salsa
Preparation:
For dressing, in small bowl combine vinegar, honey, cumin, 1/4 tsp. salt, and pepper and mix well with wire whisk; set aside.
Heat olive oil in 12" skillet. Sprinkle chicken with 1/2 tsp. salt, then saute in skillet with garlic until cooked through, about 5 to 7 minutes. Combine cooked chicken, corn, red onion, tomatoes, black beans, and red peppers in large bowl. Stir in dressing. Chill at least 1 hour. (I prepare it up to this point and chill until the next day.)
When ready to eat, combine chicken mixture with lettuce. Serve along with avocados, cheese, tortilla chips, sour cream and salsa. Each diner garnishes his own salad as desired. Serves 6 to 8
Salmon Louis Salad.....
Ingredients:
1 cup low fat mayonnaise
1 Tbsp. grated onion
3 Tbsp. ketchup
2 Tbsp. milk
2 Tbs. chopped sweet pickles, drained
14 oz. can red sockeye salmon, drained, skin and bones removed if desired
10-oz. pkg. mixed salad greens
2 tomatoes, sliced
3 hard cooked eggs, sliced
Preparation:
In small bowl combine mayonnaise, onion, catsup, milk and sweet pickle and blend with whisk. Set aside.
In large serving bowl combine salmon, salad greens, tomatoes and hard cooked eggs. Drizzle with reserved salad dressing and toss gently. Serves 4
NOTE: To cook eggs, see Egg Salad.
Comment