Favorite Summer Salads
Comments (26)
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LOOKING for: Cucumber and tomato salad
Comments (18)Here's a tomato and cucumber salad with a marinated character, good for buffets. If your husband has a hard time with onions, leave them out, mince a little scallion or sweet onion very fine or allow onion slices to marinate in the dressing for a while then remove them to eat on an Italian sandwich or something. I have a similar tendency to indigestion with green bell peppers, but I still love this salad. Tomatoes and cucumbers are added in about equal proportions, maybe heavier on tomatoes during tomato season. Onion and bell pepper are for flavor and color, in smaller amounts to taste: 1. Cover slices or chunks of sweet red ONION with Good Seasons Italian DRESSING, prepared according to package directions, in the bottom of a large bowl. Allow onions to marinate while preparing other ingredients. 2. Cut TOMATOES in bite-sized chunks, removing some of seedy, liquidish pulp (Roma and other low-moisture tomatoes work very well in this salad). If you're feeling very fancy, peel the tomatoes first. Peel and cut CUCUMBERS in slices or chunks and add to the bowl, along with the tomatoes. Add green BELL PEPPER chunks or slices, freshly ground black pepper and more salad dressing until there is 1/4 inch deep layer or more in the bottom of the bowl after tossing. Try some of those deep green Ancho chiles instead of green bell pepper for a touch of heat. Cover and marinate for up to two hours at room temperature or a few hours in the refrigerator, tossing occasionally. IN WINTER when it's hard to get good tomatoes and/or cucumbers: 1. Substitute extra vinegar for water when preparing dressing mix to marinate onions. Apple cider vinegar tastes best in the winter salad. If you can't find sweet onions, thinly slice a smaller amount of regular onion or scallions. 2. Substitute bite-sized BROCCOLI and CAULIFLOWER florets for tomatoes and cucumbers, heavy on the broccoli. 3. Substitute peeled, thinly sliced CARROTS (you may blanch carrots briefly if desired or use halved peeled baby carrots or carrots cut in matchsticks so they will be easier to get on a fork) and sliced BLACK OLIVES for green peppers. Cover and marinate for a little longer than the tomato and cucumber salad, tossing occasionally. Serve at room temperature, refrigerating leftovers. Even kids like this salad despite its strongly flavored ingredients, and it is perfectly suited to buffets, as it is served at room temperature. If you have cold leftovers the next day, toss in some shredded cabbage or mild Asian greens just before serving to take advantage of the surprisingly large quantity of salad dressing which is required for this salad. I have used up to four little bottles of prepared dressing in a very large bowl of salad for a buffet. The salad will be sweeter and milder the second day due to juices from the vegetables mixing with the dressing....See Moresalad recipes?
Comments (15)Here are some I've either tried or had other places. I made the shrimp salad Wednesday and DH said I could make it anytime. BLACK BEAN & CORN SALAD 1/3 cup fresh lime juice 1/2 cup olive oil 1 clove garlic, minced 1 teaspoon salt 1/8 teaspoon ground cayenne pepper 2 (15 ounce) cans black beans, rinsed and drained 1 1/2 cups frozen corn kernels 1 avocado - peeled, pitted and diced 1 red bell pepper, chopped 2 tomatoes, chopped 6 green onions, thinly sliced 1/2 cup chopped fresh cilantro (optional) Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve. Serves 6. TOMATO FETA SALAD 4 pints grape tomatoes, red or mixed colors 1 1/2 cups small-diced red onion (2 onions) 1/4 cup good white wine vinegar 6 tablespoons good olive oil 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 1/2 pounds feta cheese Maybe add garlic to the oil and black olives to the salad Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2 to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature. DILL POTATO SALAD 6 new or red potatoes, cooked in skins & cooled 1/4 c. cider vinegar 1/2 c. salad oil 2 tsp. seasoned salt 2 tsp. dried dill weed 1 med. onion, sliced thin 1/2 tsp. basil 1/8 tsp. dry mustard Slice potatoes. Combine remaining ingredients except onions. Pour over potatoes. Add onions and toss. Best when served next day. Can be served chilled or at room temperature. 6 to 8 servings. SHRIMP AND RICE SALAD 1 lb. cooked shrimp, peeled and deveined (or frozen salad shrimp already cooked) 3 cups cooked rice 1/4 cup sliced celery 1/4 cup sliced stuffed olives 1/4 cup pimiento, sliced 1/4 cup green onion, chopped 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 c. mayonnaise 3 Tbsp. French dressing Blend all ingredients well and chill. May be garnished with minced parsley....See Morewatermelon salad, mint or basil
Comments (11)With the feta, I would have gone for mint, but I wanted to post to say that watermelon, or melon generally -- even a melon and fresh pineapple mix, is amazing with a little mint, basil and lime juice -- skip the feta. Pineapple alone works too. I have 2 watermelons right now, thanks to an impulse purchase and a CSA delivery withing 24 hrs. of each other. I think we need to do the basil and mint AND try the watermelon, cucumber and jalapeno salad idea. That sounds great for dinner with the leftover salmon we have. Thanks for a new idea....See MoreWhat is your favorite kind of pasta salad?
Comments (16)Sounds good, provogal. It made me think of this black bean and corn salad that's another good one. Black Bean and Corn Salad Dressing 1 small clove garlic Pinch salt Juice 1 1/2 limes (about 3 tablespoons) 1/2 teaspoon kosher salt (to taste) 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil Salad 1 cup fresh corn kernels (from about 2 ears) 1 orange bell pepper, diced 1/2 small red onion, finely chopped (about 1/4 cup) 1 tablespoon extra-virgin olive oil 1 (15-ounce) can black beans, drained and rinsed Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro, leaves and stems Make the dressing: Smash the garlic clove, sprinkle with the pinch of salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve....See More
4 months agoI like pretty much any and all salads! They aren’t really season specific for me.
Here are two salads DD made in Marseille this week
This is wedge, creamy dressing, quinoa. Next time she wants beet microgreens. Myself I’d pass them under the broiler.
This is peach caprese salad with a burrata and lardons.
chloebud thanked John Liu- 4 months agolast modified: 4 months ago
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- 4 months ago
I completely get it. I’m the same with tarragon. I can take a hint but that’s about it.
I used to enjoy my subscription to Fine Cooking. I kept every issue back to 2003. This shrimp salad is one I’ve made many times with either grilled or roasted shrimp. I’ve only served it in the margarita glasses twice. A little extra fussing but kind of fun. I buy the shrimp peeled/deveined. Cherry tomatoes are also good here. I always add some cilantro as a garnish, too.😊 The I took a photo of the magazine page (from August 2003) with a pic.Grilled Shrimp "Margarita" with Avocados and Tomatoes
1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
2 T. olive oil
1/4 cup tequila
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 T. ketchup
2 T. green Tabasco
Kosher salt and fresh ground pepper
2 cups diced ripe garden or heirloom tomatoes (from about 3 medium)
2 medium to large ripe avocados, diced
1 bunch scallions (green tops only), thinly sliced
1 small white or red onion, finely diced (optional)
Lime wedges for garnish
Coarse sea salt (optional)Place shrimp in large bowl and mix with the olive oil until well coated. Grill until pink and almost cooked through, 4 to 5 mintues, turning once halfway through. Cool completely.
About an hour before serving, whisk together the tequila, lime juice, orange juice, ketchup and Tabasco (or make several hours ahead). Peel and devein the shrimp, cut into large pieces (about 1/2 inch), and toss with tequila mixture. Cover and refrigerate for one hour. Just before serving, season shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt, like fleur de sel, just before serving.) Gently fold in tomatoes, avocados and scallions, mixing well. Using a slotted spoon, portion mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime and the optional sea salt.
- 4 months ago
4 months agoTwo years ago, I did a culinary tour of Italy. Generally we ate out, but one evening the chef who was leading the tour made a salad supper. This was one of the salads. It is a favorite of mine!
chloebud thanked bbstx
4 months ago- 4 months ago
- 4 months agolast modified: 4 months ago
bbstx