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Summer salads?

post #1 of 11
Thread Starter 
I am stuck in a rut with out usuall green salad and pasta salads.

Any one have great salads that they make?

Help im borde!
post #2 of 11
I love this one. It is very different than the traditional salad. The bowl is quickly emptied at every gathering I have taken it to. Enjoy!

Broccoli Salad

"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead."

4*cups*broccoli florets (about 1 head) 

1/4*cup*thinly vertically sliced red onion 

1/4*cup*(1-inch-thick) slices red bell pepper 

1/4*cup*raisins 

2 1/2*tablespoons*sliced almonds, toasted 

1/8*teaspoon*salt 

1/8*teaspoon*freshly ground black pepper 

1*center-cut bacon slice, cooked and crumbled (drained) 
2*tablespoons*white wine vinegar 
2*tablespoons*sugar 
1 1/2*teaspoons*olive oil
Preparation
Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.
post #3 of 11
We had this at SIL's house and it is SOOOO GOOD.

I haven't made it myself yet though.
Pecan-Crusted Chicken Salad
Serves 4

4 chicken breasts
1/2 cup finely chopped pecans (for chicken breading)
1/2 cup corn flake crumbs
1 cup milk
2 eggs, beaten
1 cup all-purpose flour
at least 1.5 cups canola oil
1/3 cup balsamic vinegar
4 teaspoons dijon mustard
4 teaspoons sugar
1/2 teaspoon salt
2 cloves garlic, minced
1 cup dried cranberries
3 tablespoons dark brown sugar
1/2 cup finely chopped pecans (to sprinkle on salad)
2 heads romaine, chopped
2 stalks celery, sliced
2 11-ounce cans mandarin orange segments, drained
1/2 cup crumbled bleu cheese

1. First, let's get the chicken started. Pound each chicken breast to a reasonable thickness (about 1/2 inch is good). Combine 1/2 cup finely chopped pecans and corn flake crumbs in a shallow bowl. In another bowl, combine milk and beaten eggs. Put flour into a third bowl. Coat each chicken breast with flour. Then dip the flour-coated chicken breast into the egg and milk mixture, then coat the chicken with a thick coating of the pecans and corn flake crumbs.

2. Preheat 1/2 cup of canola oil in a large skillet over medium/low heat. As mentioned above, Win actually used much more oil than that---you use whatever you feel is best for you. Saute the chicken for 3-4 minutes per side or until golden brown.

3. Here's how you do the vinaigrette. Combine 1 cup canola oil, balsamic vinegar, mustard, sugar and 1/2 teaspoon salt in a blender. Blend on low speed for just a few seconds to mix thoroughly. Pour into a small bowl and add the minced garlic. Chill until you are ready to use the dressing.

4. When you are ready to make the salads, toss romaine and celery with 3/4 cup ofthe balsamic vinaigrette. Arrange the romaine on 4 plates, then sprinkle the dried cranberries, brown sugar and 1/2 cup finely chopped pecans on top of each salad. Sprinkle about 1/2 can of drained mandarin orange segments over each salad, followed by about 2 tablespoons of crumbled bleu cheese. Or, be like me and just go crazy...pile it on in all its yumminess. Slice the chicken and top each salad with the equivalent of one chicken breast.
post #4 of 11
This is a Summer Salad made in a trifle dish. The layers look very pretty.

Thin Layer Lettuce
Layer Red Pepper Rings
Layer Lettuce
Layer Hard Boiled Eggs
Layer Fresh Peas
Layer Water Chestnuts
Layer Lettuce
Layer Chopped Cooked Bacon
Layer Salad Dressing (Cream Based)
Top with Croutons.

Makes a pretty presentation, but it is traditional type food. I just love the combo of water chestnuts and fresh peas.
post #5 of 11
I like to make salads out of leftover grains, like quinoa, wild rice, even barley, etc. Just toss with some chopped fruits or veggies, maybe some beans or chicken or whatever you have, a light vinaigrette and some herbs, yum!
post #6 of 11
We love this salad on allrecipes.com. I substitute raspberry vinegar for the red wine vinegar. You can substitute all sorts of fruit, nuts, etc - read the recipe's reviews for ideas. The dressing is so yummy, and easy to make.
post #7 of 11
I love this millet salad from Cooking Light:


http://find.myrecipes.com/recipes/re...cipe_id=320068
post #8 of 11
Thread Starter 
: Great Ideas, going to try some this week! :


Keep them comming!
post #9 of 11
Hi Medic!! My SO makes this really great salad, and it seems summery

1 bag fresh Spinich
20ish Sliced Strawberries
Mushrooms
1 Pomagranet
1/2 can of Black Beans (if you would like the extra protein)
And typically he puts Catalina dressing on, but I also like a raspberry vinnagrette on mine. Often we'll add chicken as well.

Its super yummy! And healthy!
post #10 of 11
One of my favorite salads can be made with or without greens--
Slice peaches and goat cheese, layer with basil leaves. Dress with a fruity vinaigrette-- I uses a fruit vinegar reduction sometimes to complement the peaches. Yum! I'll need to buy some basil today to make this salad again.

Fruits really liven up greens and make them new and exciting! I have also grilled stone fruits and combined with a simple shallot vinaigrette and greens.
post #11 of 11
Thread Starter 
Quote:
Originally Posted by NewTennMom View Post
Hi Medic!! My SO makes this really great salad, and it seems summery

1 bag fresh Spinich
20ish Sliced Strawberries
Mushrooms
1 Pomagranet
1/2 can of Black Beans (if you would like the extra protein)
And typically he puts Catalina dressing on, but I also like a raspberry vinnagrette on mine. Often we'll add chicken as well.

Its super yummy! And healthy!
: all but the catalina.

Quote:
Originally Posted by audsma View Post
One of my favorite salads can be made with or without greens--
Slice peaches and goat cheese, layer with basil leaves. Dress with a fruity vinaigrette-- I uses a fruit vinegar reduction sometimes to complement the peaches. Yum! I'll need to buy some basil today to make this salad again.

Fruits really liven up greens and make them new and exciting! I have also grilled stone fruits and combined with a simple shallot vinaigrette and greens.
: that sounds good too!


I love grilled stone fruits!
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