3 Recipes For Fantastic Summer Salads

Get Conversational
By Get Conversational May 27, 2014 17:28

3 Recipes For Fantastic Summer Salads

There are few things better than a summer cookout. Everyone pitching in, bringing a dish, and enjoying each other’s company. Summer salads are always a good option to bring as most people will focus on the main dish or desserts and snacks. Freshen up your next party with these three recipes:

Bobby Flay’s Quinoa Salad with Asparagus, Goat Cheese, and Black Olives

Ingredients

Vinaigrette:

  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon mustard
  • 1/2 cup olive oil
  • Kosher salt and freshly ground black pepper

Quinoa Salad:

4 cups salted water or vegetable stock

2 teaspoons chopped fresh thyme

2 cups quinoa

16 spears asparagus, trimmed

Olive oil, for brushing

Kosher salt and freshly ground black pepper

1 cup pitted nicoise olives

4 ounces aged goat cheese, shaved

1/4 cup chopped fresh basil

1/4 cup fresh parsley leaves

Directions for the Vinaigrette

Combine the vinegar, honey, and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.

Directions for the Quinoa Salad

Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.

Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.

Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don’t make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

My Recipes’ Chicken Cobb Salad

Ingredients

  • Cooking spray
  • 1 1/2 pounds skinless, boneless chicken breast cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/3 cup diced peeled avocado
  • 2 tablespoons sliced green onions
  • 1/3 cup fat-free Italian dressing
  • 2 tablespoons crumbled blue cheese
  • 1 bacon slice, cooked and crumbled

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon.

Food Network’s Old-Fashioned Macaroni Salad

Ingredients

Salad:

  • 4 eggs
  • 1 pound large elbow macaroni
  • 4 ounces ham steak, finely chopped
  • 2 stalks chopped celery, including leaves
  • 1 large shallot, chopped
  • 2 tablespoons fresh lemon juice

Dressing:

  • 2/3 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 (4-ounce) jar chopped pimentos, drained
  • 3 tablespoons sweet pickled relish
  • Kosher salt and pepper

Directions

To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve.

While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water.

In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine.

In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld.

Photo Credit: ralph and jenny via photopin cc

Get Conversational
By Get Conversational May 27, 2014 17:28
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