More Summer Salads

You need more salad in your life and to that end we’ve got a bunch of fun, new salad recipes to share with you. First off, let’s get all retro with lay­ered sal­ads, they look beau­ti­ful and can be done with fruit or veg­eta­bles. We found in this recipe in Southern Living for a lay­ered Cornbread & Turkey Salad with Buttermilk dress­ing. Rather than bak­ing the corn­bread you may want to buy some from a bak­ery — this is no time to be turn­ing on an oven!

A lay­ered fruit salad is gor­geous and healthy, you can lower the health­i­ness of it by serv­ing it with our favourite fruit dip — Clouds of Heaven. Clouds of Heaven is sim­ply a mix­ture of equal parts Cool Whip and your favourite flavoured yogurt (peach, blue­berry or strawberry).

It sounds dubi­ous but it is divine.

Platter sal­ads are fun too, they’re a bit more refined yet still rus­tic. Get out your nice, big plat­ter and scat­ter with sliced heir­loom toma­toes, torn basil and soft, lit­tle balls of boc­concini. Sprinkle with Malden salt and fresh cracked pep­per and driz­zle with fruity olive oil. Voila! You can do the same with water­melon, arugula, olives and feta with a white bal­samic vinai­grette, or try sweet, shelled peas and favas with bacon and pea shoots driz­zled with home­made Ranch dressing.

Finally, hearty sal­ads that act as a meal in and of them­selves are worth try­ing out at lunch or din­ner­time this sum­mer. Try a potato salad with aspara­gus, hard cooked eggs, bacon, radishes and fresh herbs or a salad Nicoise with tiny Nicoise olives, ten­der, steamed hari­cot verts and good qual­ity canned tuna. A Fajita salad can be served up plat­ter style with sliced & grilled flank steak with shred­ded sharp cheese, sour cream, crispy tor­tilla strips, chopped tomato and crunchy ice­berg let­tuce. A chick­pea salad with fried haloumi cheese, pre­served lemon, greens, cur­rants and pomegranate-mint molasses dress­ing makes a hearty, exotic meal. Any cooked com­po­nents can be done on the grill or done up the night before when it’s a bit cooler in the kitchen. Boiling pota­toes, eggs or pasta for sal­ads is easy to do in the evening and they can be stashed in the fridge to cool and be ready for use the next day.


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