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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