Does anyone have a recipe for a good, refreshing, summer salad?

Something a little different, perhaps. Asked by tabbycat 53 months ago Similar questions: recipe refreshing summer salad Food & Drink > Cooking.

Similar questions: recipe refreshing summer salad.

I HAVE MANY..... BUT YOU DIDN’T REALLY SAY WHAT KIND OF SALAD...HERE ARE A COUPLE. SPRING SALAD FOR SALAD: 3c. Washed baby spinach 3c.

Washed and torn salad greens 2c. Sliced fresh strawberries 2 kiwi fruit, peeled & sliced 1/4c. Sliced almonds 1/4c.

Sliced mushrooms 1/4c. Snow peas 1/4c. Mandarin orange slices 1 medium red onion, thinly sliced FOR DRESSING: 1/4c.

Orange juice 2T. Honey 1tsp. Dijon mustard 1/2tsp.

Poppy seeds salt and pepper 2T. Olive oil TOSS TOGETHER ALL THE INGREDIENTS FOR THE SALAD. THEN IN ANOTHER BOWL, COMBINE ORANGE JUICE, HONEY, MUSTARD, POPPY SEEDS AND THE SALT AND PEPPER TO TASTE.

MIX WELL. SLOWLY DRIZZLE IN THE OLIVE OIL, WHISKING CONSTANTLY, UNTIL WELL MIXED. TOSS THE SALAD , WITH THE DRESSING, AND SERVE.6 SERVINGS MEDITERRANEAN SPRING SALAD WITH FETA 1/2 lb.

Small new red potatoes 1/2c. Olive oil 2T. Fresh lemon juice 1 crushed garlic clove 1/2tsp.

Dried oregano 1/2tsp. Dried basil 1/4tsp. Salt 1/8tsp.

Pepper 6c. Mixed salad greens 1 lg. Tomato, cut into wedges 1 green pepper, cut into rings 1sm.

Purple onion, cut into thin rings 1 cucumber, thinly sluced 1/2c. Fets cheese, crumbled COOK POTATOES IN BOILING, SALTED WATER ABOUT 25 MINUTES OR UNTIL TENDER. DRAIN WELL AND COOL TO WARM.

THINLY SLICE AND PLACE IN SERVING BOWL. IN A BOWL, COMBINE OIL, LEMON JUICE, GARLIC, BASIL, OREGANO, SALT AND PEPPER. MIX WELL WITH A WHISK.

POUR OVER POTATOES AND MARINATE FOR 1 HOUR. DRAIN THE MARINADE INTO A MEASURING CUP, AND SET ASIDE THE POTATOES. PLACE THE GREENS IN A LARGE SALAD BOWL.

ARRANGE THE POTATOES, TOMATO WEDGES, GREEN PEPPERS, RED ONION, CUCUMBER AND FETA CHEESE OVER THE GREENS. SERVE WITH THE MARINADE ON THE SIDE FOR A DRESSING. IF YOU WERE LOOKING FOR MORE OF A MAIN COURSE SALAD OR DESSERT TYPE, PLEASE LET ME KNOW.

HOPE YOU LIKE THESE....IT TOOK ME A WHILE TO TYPE THEM OUT.....TWO FINGER TYPIST, HEIDI IN TN Sources: recipe4living. Com .

GRILLED LEMON CHICKEN SALAD WITH DILL CREAM DRESSING ingredients3/4 cup chopped fresh dill1/2 cup plus 2 tablespoons olive oil4 tablespoons fresh lemon juice1 large shallot, finely chopped3 teaspoons grated lemon peel4 large skinless boneless chicken breast halves 3 tablespoons mayonnaise3 tablespoons sour cream1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes1 pound medium zucchini, cut on diagonal into 1/4-inch-thick slices3 celery stalks, thinly sliced1 cup coarsely chopped pitted large green Sicilian olives or other brine-cured green olives preparationCombine 1/2 cup dill, 1/2 cup olive oil, 3 tablespoons lemon juice, shallot, and 2 teaspoons lemon peel in large bowl; whisk to blend. Season with salt and pepper. Add chicken and stir to coat.

Marinate at room temperature 1 hour or chill up to 8 hours, turning chicken occasionally. Combine mayonnaise, sour cream, 1/4 cup dill, 1 tablespoon lemon juice, and 1 teaspoon peel in small bowl; whisk to blend. Season with salt and pepper.

Cover and chill until ready to use. Steam potatoes until just tender, about 12 minutes. Transfer to large bowl; sprinkle with salt and pepper.

Combine zucchini slices and 2 tablespoons olive oil in medium bowl. Sprinkle with salt; toss to coat. Heat grill pan or large ridged cast-iron skillet over high heat until very hot, about 4 minutes.

Working in batches, grill zucchini slices until just crisp-tender, about 1 minute per side; transfer to plate. Grill chicken until brown and cooked through, about 6 minutes per side. Transfer to work surface; cool 15 minutes.

Cut chicken into 1/2-inch cubes; add to potatoes in bowl. Mix in celery, olives, and dressing; season with salt and pepper. Overlap zucchini slices around edge of platter.

Mound chicken salad in center. Some other good ones:http://www.epicurious.com/bonappetit/features/salad_mains_slideshow Sources: http://www.epicurious.com/recipes/recipe_views/views/106942 .

Give Jicama a try Jicama & Orange Salad 1.5 pound Jicama 3 cups Mandarin Orange slices 1/4 teaspoon salt 1 Dash chili powder 3 tablespoons chopped fresh cilantro Peel and slice jicama; cut each slice into 2-inch strips Combine the jicama strips, salt, and chili powder in a bowl. Fold in orange slices and gently toss. Sprinkle with cilantro Cover; chill a minimum of one hour, but overnight is better If you do not like cilantro, you can put in fresh basil.

Basil gives this salad a completely different taste, but it is still good. Add as much chili powder as you like. I definitely use more than a pinch, so you have to experiment.

Jicama Salad 1 large jicama, peeled & shredded or cut into matchsticks 2 large carrots peeled & shredded or cut into matchsticks I red pepper cut into matchsticks ½ cup shredded radishes 1 cucumber peeled, seeded and cut into matchsticks Juice from three limes 1 tablespoon lime zest 2 tablespoons apple cider vinegar 2 tablespoons chili powder 2 tablespoons of honey ½ cup canola oil ¼ cup fresh cilantro, chopped Kosher salt & fresh ground pepper to taste Peel the skin from the jicama. You can shred or matchstick the jicama, whatever you prefer doing. Put all shredded or matchsticked veggies into a large serving bowl.In a smaller bowl, whisk together the remaining ingredients.

Pour over the salad and toss together. Let stand at room temperature for 30 minutes before serving.. Tomato Salad My favorite summer salad is tomato and onion. Dice several tomatoes (I like to use plum or rome tomatoes), a vidalia onion and add salt pepper, olive oil to taste.

I like to add in cubed fresh mozzarella with fresh basil. I have made it without cheese and sometimes add fresh cilantro instead of basil. I usually add a dash of tarragon vinegar, since I am not too keen on vinegar.

You can also use balsamic vinegar, but I don’t care for the way it looks on the salad (too dark), so I usually use tarragon vinegar. Jicama is a great summer salad item. This is what jicama looks like, if you don't know: http://www.flickr.com/photos/juliah/44815613/ Sources: my recipe box bippee_not_here_much's Recommendations Salads and Summer Dishes Used from: $0.11 Dress It Up: The Great Little Book of Salads Amazon List Price: $7.95 Used from: $2.30 .

A couple ideas for you This is one of my favorite salads, and it’s so easy. Mix together baby spinach, candied walnuts, craisins (those raisin-like cranberries), and shredded mozzarella. I like to serve it with a red wine vinaigrette.

You can top it with chicken or bacon if you’d like. If you're looking for a pasta salad, this is different, terrific, and healthy. It is good warm or cold...I usually serve it warm the first night, then as a cold pasta salad for lunch or dinner the next day.It's called Cavatappi with Spinach, Garbanzo Beans, and Feta.

It's based on the linked recipe, but I'll put it here with my changes. INGREDIENTS 1 small bag of spinach, washed, stemmed, and coarsely chopped or torn 8 cups hot cooked cavatappi 1 cup crumbled feta cheese (I usually add far more...I make a half recipe and still use 1 cup) 1/4 cup olive oil 4 tablespoons fresh lemon juice (or to taste...I like a lot of lemon) 1/2 teaspoon salt 1/2 teaspoon black pepper 2 (19 ounce) cans chickpeas (garbanzo beans), drained 4 cloves garlic, crushed (or to taste...I usually add far more) freshly ground black pepper red pepper flakes to taste (optional) lemon wedges (optional) DIRECTIONS Cook Cavatappi according to directions on box. Add drained chickpeas to the pot for the final 4 minutes of cooking.

Drain pasta/chickpeas and immediately add on top of spinach (you need the heat to partially wilt the spinach). Combine with all other ingredients (except lemon wedges); toss well. Garnish with lemon wedges, if desired.

Serve hot or cold. Here's a picture of it one of the times I made it: Another idea is a crab and pea salad.It uses imitation crab meat (which I'm not sure why, but I absolutely love) and peas, mixed with tomatoes, mayo, and bacon. So good!

Oh, I just checked the recipe I linked in and it doesn't include tomatoes, but I always add them. Check out the link, but don't worry about following the quantities exactly. I just eyeball it all and taste until I like it.

Here's a picture I took one time I made it: Oh, and as a final idea, I find adding strawberries, raspberries, and/or blueberries to a traditional salad makes it more interesting and summer-y.So there's an idea if you want to jazz up a more traditional salad! Sources: Allrecipes and my kitchen .

1 Mmmm. I've been craving a nice refreshing salad all day. Mind if I watch this and borrow the yummy recipes that come in?

; ) .

Mmmm. I've been craving a nice refreshing salad all day. Mind if I watch this and borrow the yummy recipes that come in?

; ).

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I have a new salad recipe with this as an ingredient. I've never used it or seen it ... or have I?

Jicama & Orange Salad 1.5 pound Jicama 3 cups Mandarin Orange slices 1/4 teaspoon salt 1 Dash chili powder 3 tablespoons chopped fresh cilantro Peel and slice jicama; cut each slice into 2-inch strips Combine the jicama strips, salt, and chili powder in a bowl. Fold in orange slices and gently toss. Sprinkle with cilantro Cover; chill a minimum of one hour, but overnight is better If you do not like cilantro, you can put in fresh basil.

Basil gives this salad a completely different taste, but it is still good. Add as much chili powder as you like. I definitely use more than a pinch, so you have to experiment.

Jicama Salad 1 large jicama, peeled & shredded or cut into matchsticks 2 large carrots peeled & shredded or cut into matchsticks I red pepper cut into matchsticks ½ cup shredded radishes 1 cucumber peeled, seeded and cut into matchsticks Juice from three limes 1 tablespoon lime zest 2 tablespoons apple cider vinegar 2 tablespoons chili powder 2 tablespoons of honey ½ cup canola ... more.

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