Summer Salad Recipe 465
SUMMER SALAD BY THE LAKE
I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
EPIC SUMMER SALAD
Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients - no cooking required. Serve it with lamb kebabs for an impressive summer feast
Provided by Cassie Best
Categories Lunch, Supper
Time 10m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Nutrition Facts : Calories 392 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
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- Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette (260 calories) When fruits and vegetables collide, they create this masterpiece worthy of the ’Gram.
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- Strawberry, Basil and Arugula Salad with Lots of Black Pepper (128 calories) Think of this as an updated version of the ’90s spinach and strawberry staple.
- 20-Minute Burrata Salad with Stone Fruit and Asparagus (372 calories) It’s basically no-cook, feeds a crowd and won’t wilt when you set it out in the summer heat.
- Vegan Avocado Caesar Salad (315 calories) We love a classic Caesar salad, but it’s not typically the healthiest option on the menu. This one is plant-based, so it’s lighter on calories but not on flavor.
- Sweet Corn, Tomato and Zucchini Grain Salad with Peach-Dijon Vinaigrette (260 calories) When fruits and vegetables collide, they create this masterpiece worthy of the ’Gram.
- Sumac and Fennel Fattoush (275 calories) Fattoush is a type of Levantine salad that involves toasty bits of pita bread and plenty of herbs and spices.
- Minty-Fresh Zucchini Salad with Marinated Feta (228 calories) We were skeptical about raw zucchini too, but the way it soaks up the briny feta marinade is *chef’s kiss*
- Sweet and Spicy Plantain Salad (403 calories) We like our salads the way we like our fro-yo: loaded with toppings. Get the recipe.
- Greek Wedge Salad (401 calories) A lightened-up version of a classic. Because sometimes we don’t need all that bacon and blue cheese. Sometimes. Get the recipe.
- Corn and Tomato Salad with Feta and Lime (162 calories) This one is more of a side dish, but if you add some crisp romaine, it transforms into a meal.
- Chilled Cucumber Salad (26 calories) When the temperatures soar into the 90s, there’s nothing more appetizing than a crisp, cool cucumber. (Well, nothing but this salad.)
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