10: Summer Salad With Grilled Chicken

The perfect summertime lunch is as simple as grilled chicken, tomatoes, cucumbers, red onions and cheese. This recipe adds crunch from romaine lettuce leaves along with herbs such as rosemary, oregano and thyme. For extra flair, add sliced hot dogs and/or sautéed shrimp. To turn this into a main dish, serve over pasta instead of bread; try whole wheat penne or farfalle (bow tie) pasta. A side salad would be great too, but feel free to experiment by substituting other cheeses like Swiss or goat Gouda.

9: Creamy Tuna Pasta Salad

Pastas can range from thick sauces to thin strands, but tuna noodle has always been a classic favorite among consumers looking for a healthy yet filling option. In addition to providing good protein sources, fish contains omega 3 fatty acids which lower cholesterol levels. The best part about it all? You don’t even need a fancy pan to cook it in! Just use a skillet or pot and stir frequently until heated through. Once cooked, mix in mayonnaise dressing at least 1 minute before serving. Add chopped green onion, black olives, celery, pepper flakes and salt to taste. Top with parmesan cheese.

8: Herb Garden Caesar Salad

This colorful salad combines two different tastes and textures: delicate croutons made with Parmesan and Romano cheeses mixed with creamy Italian dressing, plus crisp greens, tender romaine hearts and sweet bell peppers. If basil isn’t available, substitute parsley and/or cilantro in its place. Make sure to include plenty of garlic to keep things interesting. Use a mandolin slicer to cut long pieces of Romaine into bite-sized strips. It might take a little longer than usual to prepare since you’ll need to remove the core first, but once done, you won’t regret having invested the time.

7: Herbed Goat Cheese Wedges

Goat cheese makes everything better, including sandwiches, appetizers, party dips and more. These wedges combine soft goat cheese with spinach, tomato slices and fresh basil for a savory snack. Sprinkle each wedge lightly with seasoned flour to coat them thoroughly after dipping. Then fry them in olive oil until golden brown and serve warm.

6: Crunchy Roasted Vegetable Salad

Roasting vegetables brings out their natural sweetness while infusing them with rich flavors. By adding a variety of colors, shapes and sizes, roasted veggies create layers of texture and interest. This particular recipe calls for baby carrots, snow peas, yellow squash and zucchini, but you could easily swap broccoli florets or sugar snap peeks for another veggie of choice. Try mixing in grated Gruyère or fontina for a richer taste. When roasting, consider cooking them until they reach the desired consistency. That way, you can control how much moisture remains inside.

5: Greek Potato Salad

Packed full of potatoes, onions, feta cheese, dill weed and seasonings, this traditional Mediterranean style potato salad offers lots of flavor without using cream or butter. Mixing together yogurt sauce, minced garlic, lemon juice, salt and freshly ground black pepper provides enough heat to give you a kick without being overwhelming. Instead of tossing everything in a bowl, layer ingredients between paper towels, then squeeze gently to ensure maximum absorption. Serve immediately.

4: Crunchy Roasted Vegetable Salad

A mixture of seasonal vegetables tossed with walnuts, almonds, raisins and vinegar gives this salad a nutty edge. The secret ingredient here is soy sauce. Besides giving the vegetable mixture added depth, soy sauce helps prevent sticking when frying nuts and seeds. Balsamic vinegar complements the salty elements well, balancing out the spicy notes of mustard and ginger.

3: Layered Mexican Tortilla Dinner Salad

This layered Mexican tortilla dinner salad features rice, beans, corn, avocado, shredded cheese, sour cream and salsa verde. Start off with a base of quinoa, followed by a layer of refried beans, diced tomatoes, corn kernels and chilies. On top of that go cheese, white enchiladas and sour cream. Finally, sprinkle on guacamole, salsa fresca and jalapeños. Enjoy with chips or tacos, or toss leftovers into soup or chili.

2: Shredded Beef & Noodle Casserole Salad

Combining beef brisket with noodles and cabbage delivers the comfort food appeal of lasagna in a more affordable package. Be sure to buy pre-shredded colby jack and sharp cheddar cheeses. Rather than attempting to shred the meat yourself, ask the butcher or deli counter person to slice it for you. Also, look for large packages of both types of noodles because individual servings tend to run short. Combine the beef with prepared marinara, mozzarella, water chestnut slivers and green onions. Pour onto a bed of Napa cabbage and garnish with additional green onion tops. Next, cover tightly and refrigerate overnight. Bring back to room temperature before serving.

1: Sweet Pea & Basil Vinaigrette Dressing

Serve this tangy vinaigrette drizzled over leafy lettuces, arugula, kale, endive, radicchio, escarole, chicories and spinach. Or, pour it over a pile of fresh spring vegetables, such as asparagus, artichokes, fennel and cherry tomatoes. Garnishing with fresh basil sprigs lends a subtle aroma to this otherwise bold concoction. Store leftover portions in airtight containers in the refrigerator for future uses.

The post How to make a salad appeared first on My Blog.