By DiAnn Mills @DiAnnMills
Who wants to spend time in a hot kitchen when summer calls for recipes that beat the heat?
See below for three of my go-to salad favorites. These are tasty and easy!
Easy Broccoli Salad
3 cups fresh broccoli florets
1 cup shredded cheddar cheese
6 bacon strips, cooked and crumbled
1/2 cup toasted sunflower seeds
1/2 cup finely chopped onion
6 tablespoons mayonnaise
4 tablespoons white vinegar
2 tablespoon sugar
In a bowl, combine the broccoli, cheese, bacon, sunflower seeds, and onion. In another bowl, whisk the mayonnaise, vinegar, and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving. Yield: 4-5 servings.
Source – tasteofhome.com
Mango Avocado Shrimp Salad
3 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes
2 medium firm-ripe avocados
2/3 cup each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chili (or 1/2 tsp. dried red chili flakes) Optional
1 pound small peeled cooked shrimp
In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chili, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
Source – myrecipes.com
The Quintessential Chicken Salad
1/2 cup mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
4 cups chopped cooked chicken (about 5 chicken breasts)
1/2 cup chopped green onions
1 cup diced celery (about 3 celery stalks)
1 cup halved red seedless grapes
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup roughly chopped almonds, toasted
Whisk together the mayonnaise, yogurt, mustard and lemon juice in a large bowl. Stir in the remaining ingredients until well blended. Serve with crunchy, buttery crackers or on whole-grain bread with lettuce and tomato.
Source – myrecipes.com
Do you have a favorite summer salad recipe to share? Let’s chat!
Comments 8
All your recipes sound really delish!
Kidney Bean Salad
1 sweet onion, chopped
1 cucumber, peeled and diced
1 green pepper, diced
1-2 tomatoes, peeled and diced
Salt or Mrs. Dash to taste
A few squirts of Olive Oil Vinaigrette Salad Dressing
1/2 to 3/4 cup mayo depending on quantity of salad which varies with size of veggies used
2 cans Kidney Beans, drained and washed
Mix all together and chill
Use as a side dish or as the main event
Janice, thanks so much for the recipe. I’ve copied it to try – and it looks so delicious.
Thanks for the recipes. They sound delicious. I use curry power in mine also.
Thanks., Marjorie, I’ll try a little curry powder in mine.
This is an old standard I updated to make it healthier.
EASY LIVIN” SALAD
Ane Mulligan
Serves 6
3 Avacados, halved, pitted & -peeled
1 C rice
2 Tbls butter
1 ½ C water
1 ½ Tbls water Better Than Bullion roasted chicken flavor
1 tsp Poultry seasoning
2 C Cooked chicken, diced
1 (3 oz) pkg. Dry salami, diced
3 Tomatoes, diced
1 Onion, diced
1 C Chopped fresh parsley
1 C Vegetable oil
1 C Lemon juice
1 tsp each: Garlic powder, Dry mustard, Beau Monde
1 Egg
Sauté rice in butter and poultry seasoning until golden. When the rice is done, add Bullion, cover and cook until rice is tender. Cool.
Toss together in large bowl… rice, chicken, salami, tomatoes, onion and parsley. Measure oil, lemon juice, spices and egg in a small bowl. Beat with a wire whisk until well combined and creamy. Pour evenly over salad, toss lightly. Serve over avocado halves.
(For large groups, like church, I double the recipe, chop the avocados and add them to the salad).
*You can use boxed Rice-a-Roni, but I changed it to make it healthier with lowered sodium and no preservatives.
Thanks, Ane, I copied it into my salad recipe file. Looks yummy. Well, anything with avocado is delish.
Yum! Those all sound delicious! I’ll have to try them!
Loretta, let me know your favorite!