Share It

try-these-seasonal-summer-salads-header

Summer is a great time to try new salads.

When you want to stay out of a hot kitchen, spend family time grilling outdoors, or just lull the day away reading a good book, try these new salads! A bunch of greens can be very versatile, giving one room to add anything from fruit, more veggies, grains, meats or seafood. Serve these 

Wilted Spinach Salad Recipe

  • 2 tbsp olive oil

  • 1/4 cup shallots, chopped

  • 1/3 cup mushrooms, sliced
  • 
6-8 spears asparagus in bite size pieces

  • 6 cups fresh spinach
  • 
1 cup baby kale

  • 1 apple, chopped
  • 
1/4 cup pecans, chopped

  • salt

  • pepper

Heat olive oil over low to medium heat and add shallots. Sauté until shallots are soft. Add mushrooms and asparagus and sauté for a few minutes. Add this mixture to the fresh spinach and baby kale. Add apples and pecans and season with salt and pepper.

Serves 2 as an entrée salad and 4 as a side salad.

try-these-seasonal-summer-salads-middle

Fruit Salad with Mint Recipe

  • 2 tbsp lemon juice 

  • 2 tbsp brandy
  • 
2 tbsp sugar
  • 
4 oz. blueberries

  • 1 pound strawberries
  • 
4 oz. raspberries
  • 
10 sprigs fresh mint leaves, chopped

Combine lemon juice, brandy and sugar. Clean the berries and toss together gently. Top with mint leaves. Chill for 1 hour, serve.

Serves 6

Layered Salad Recipe

  • 8 oz. baby spinach
  • ¼ cup celery
  • ¼ cup scallions, chopped
  • 1 can water chestnuts, 7 oz., drained and sliced
  • 1 can Le Sueur peas, 14 oz., drained and sliced
  • 1 can artichoke hearts, 14 oz., drained and sliced
  • 1 avocado, sliced
  • 8 oz. mushrooms, sliced
  • 8 slices bacon, cooked & crumbled
  • 20 cherry tomatoes
  • 1/2 cup mayonnaise
  • ½ cup sour cream
  • 1/3 cup parmesan cheese
  • 1 tbsp sugar

Start with the first ingredient in the ingredients list and layer each item in order in the bottom of a glass bowl from the spinach to the cherry tomatoes, which will go on top. Combine the mayonnaise, sour cream, parmesan cheese, and sugar for the dressing. The salad can be layered a day in advance and refrigerated but the dressing should be made the day of serving and applied right before you serve. Serve this colorful salad as is so your guests can see it, then toss just before serving!

Serves 12

For more cooking tips, visit Sally's Place

Share It
Trending