Zesty Summer Salad Recipes

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MANGO SALAD



Mango Salad image

Sliced mango, red bell pepper and red onion, tossed with fresh basil and cilantro and a lime vinaigrette.

Provided by Jennifer

Categories     Salad

Time 15m

Number Of Ingredients 12

3 mangoes (ripe, Alphonso recommended, peeled and thinly sliced)
1 red bell pepper (thinly sliced)
1/4 red onion (thinly sliced)
1/4 cup fresh basil (thinly sliced)
1/4 cup fresh cilantro (roughly chopped)
Zest of 1 lime
1/4 cup lime juice (freshly squeezed (about 2 limes))
2 tsp white sugar
1/8 tsp red pepper flakes
1/4 tsp salt
1 tbsp vegetable oil (or other neutral tasting oil)
Freshly ground pepper

Steps:

  • Combine all the ingredients for the Mango Salad in a large bowl. Toss to combine. *If making ahead, cover and refrigerate at this point, before adding the salad dressing.
  • Prepare the Mango Salad Dressing by combining all the ingredients in a small bowl and whisking well to combine. Cover and refrigerate if making ahead or use immediately by drizzling over the salad and tossing to combine.

Nutrition Facts : Calories 127 kcal, Carbohydrate 24 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 149 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving

BEST SALAD RECIPES: EASY GREEK SALAD



Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories     Salad

Time 15m

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

SPICY SUMMER PASTA SALAD



Spicy Summer Pasta Salad image

This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.

Provided by sal

Categories     Salad     Vegetable Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups rotelle pasta
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons chili powder
1 teaspoon dried parsley
2 green bell peppers, chopped
1 red bell pepper, chopped
5 large tomatoes, chopped
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, whisk together the olive oil, vinegar, chili powder and parsley. Add the peppers and tomatoes and stir to coat. Add the pasta and mozzarella and toss until evenly coated. Chill until ready to serve.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 16 g, Cholesterol 6 mg, Fat 6.8 g, Fiber 2.4 g, Protein 5.3 g, SaturatedFat 1.7 g, Sodium 77.4 mg, Sugar 3.5 g

ZESTY SALAD



Zesty Salad image

A refreshing, zesty salad for lunch or picnics. Great with anything or just on its own.

Provided by farah

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 2

Number Of Ingredients 10

1 small potato, cut into cubes
½ cup finely chopped cabbage
¼ cup fresh pomegranate seeds
½ carrot, cut into matchsticks
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon brown sugar
¼ teaspoon red pepper flakes

Steps:

  • Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  • Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  • Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

Nutrition Facts : Calories 120.5 calories, Carbohydrate 23.1 g, Fat 2.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 604.1 mg, Sugar 6.5 g

ZESTY SUMMER SALAD



Zesty Summer Salad image

Surprise additions, corn, jicama and mango turn a basic mixed green salad into something special!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. lime juice
6 cups torn leaf lettuce
1 red pepper, sliced
1 cup chopped jicama
1 mango, chopped
1 can (7 oz.) corn, drained
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Mix dressing and lime juice.
  • Toss lettuce with peppers, jicama, mangos and corn in large bowl.
  • Add dressing mixture; mix lightly. Top with cheese.

Nutrition Facts : Calories 70, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

ZESTY FETA AND SHRIMP SUMMER PASTA SALAD



Zesty Feta and Shrimp Summer Pasta Salad image

This refreshing summer salad is quickly prepared and always pleases a crowd. I like to eat it cold.

Provided by COLLEENMARIE13

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 1h

Yield 8

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
1 (16 ounce) package uncooked farfalle (bow tie) pasta
½ pound frozen cooked cocktail shrimp
1 (2.25 ounce) can diced black olives, drained
1 pint cherry tomatoes
½ cup baby carrots, chopped
1 cucumber, diced
½ cup balsamic vinegar
1 (6 ounce) package feta cheese, crumbled
salt-free seasoning blend to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the chicken in a baking dish, and roast 25 minutes in the preheated oven, or until juices run clear. Remove from heat, cool, and cut into bite-size pieces.
  • Bring a large pot of lightly salted water to a boil. Add farfalle pasta, cook 8 to 10 minutes, until al dente, and drain. Cool to room temperature.
  • In a large bowl, mix the chicken, pasta, shrimp, olives, tomatoes, carrots, and cucumber. Toss with balsamic vinegar and feta cheese, and season with salt-free seasoning blend.

Nutrition Facts : Calories 370.7 calories, Carbohydrate 50.2 g, Cholesterol 90.8 mg, Fat 7.8 g, Fiber 3.5 g, Protein 23.8 g, SaturatedFat 3.8 g, Sodium 396.8 mg, Sugar 4.7 g

ASIAN SLAW



Asian Slaw image

You'll love taking this Asian slaw to summer picnics or BBQs! It's easy to make ahead, so it's also one of my favorite choices for a quick weekday lunch. Vegan and gluten-free.

Provided by Jeanine Donofrio

Categories     Side dish

Time 24m

Yield 4 as a side

Number Of Ingredients 15

¼ cup cashew or peanut butter
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon sesame oil
1 teaspoon grated ginger
2 to 5 tablespoons water, or as needed
6 to 7 cups shredded red and/or green cabbage
Mix of peppers: I used 3 Anaheim and 3 banana peppers; or use 1 red bell and 1 poblano.
2 scallions, chopped
½ cup chopped cilantro, including stems
½ cup fresh basil, Thai basil, and/or mint
2 Thai chiles or 1 serrano pepper, diced
Sea salt
¼ cup toasted peanuts, pepitas, and/or sesame seeds
1 ripe peach, thinly sliced

Steps:

  • Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice, sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside.
  • In a dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise, remove the stem, ribbing, and seeds and slice horizontally into thin strips.
  • In a large bowl, combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss until combined. Add the remaining dressing, if desired, and season to taste with a few pinches of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.

ZESTY SUMMER SALAD



Zesty Summer Salad image

A light, easy and tasty salad! Prep time does not include marinating time. Plan ahead as this should marinate for 4-24 hours.

Provided by RedVinoGirl

Categories     Low Protein

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

3 large tomatoes, cut into wedges
1 cucumber, cut into 1-inch pieces
4 scallions, thinly sliced
1/4 cup light Italian dressing
1/4 teaspoon ground black pepper
6 lettuce leaves
6 tablespoons parmesan cheese, grated

Steps:

  • In a refrigerator container, combine the tomatoes, cucumber, and scallions. Add the dressing, and season to taste with salt and pepper; mix well. Cover and refrigerate for 4 hours or overnight, stirring the salad several times.
  • To serve, drain off most of the dressing. Place a lettuce leaf on each of 6 salad plates and spoon salad into each leaf. Sprinkle 1 tablespoon Parmesan over each.

Nutrition Facts : Calories 70, Fat 3.2, SaturatedFat 1.1, Cholesterol 4.5, Sodium 166.4, Carbohydrate 7.9, Fiber 2.1, Sugar 4.2, Protein 3.7

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