Summer Salad Recipes
Posted by
npocpas1
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npocpas1
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Last week we shared a photo of a summer salad inspiration on our Instagram (@harringtongroup), and got some interest in the recipe. So we thought we would share some fun summer recipes with you all.
Summer is everyone’s favorite time of year. In addition to pool time, beach trips and summer vacation, we love the food! We love barbecues, picnics, fresh fruit, lemonade and ice cream. Barbecues are a summer staple here in the states. Whether you are into the traditional hamburgers and hotdogs or you prefer steak, chicken or veggies - everyone has their own style when it comes to barbecue. We respect that. We are here to bring some summer freshness to your salad rotation, to compliment your already delicious barbecue.
We have chosen some of our favorite summer salad recipes from Southern Living, Martha Stewart and Recipes.com. So try a new fresh fruit salad, or add some new vegetables to your salad bowl. Give them a go, and let us know your favorites. (We have placed the link to each recipe below.)
Photo Taken from Design Love Fest (designlovefest.com)
Watermelon Orange Feta Salad
Ingredients
1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
1 large orange, peel and pith removed, flesh cut into segments
1/4 small red onion, thinly sliced
2 ounces feta cheese, thinly sliced
1/4 cup fresh parsley leaves
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
Preparation
On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.
http://www.marthastewart.com/852294/watermelon-orange-and-feta-salad
Smoky Chopped Salad with Avocado
Ingredients
3/4 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
2 to 3 dashes of Worcestershire sauce
1 to 2 dashes of hot sauce
1 small garlic clove, pressed
Vegetable cooking spray
2 ripe avocados, peeled and halved
3 romaine lettuce hearts, cut in half lengthwise
1/2 cup thinly sliced radishes
1/2 cup crumbled blue cheese
Preparation
1. Whisk together first 9 ingredients in a medium bowl, whisking until smooth; add salt and pepper to taste.
2. Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Lightly coat cut sides of avocados and lettuce with cooking spray; season with salt and pepper. Grill avocado halves and lettuce, cut sides down and covered with grill lid, 1 minute or until grill marks appear.
3. Slice avocados. Chop lettuce, and arrange on a platter. Top with avocado, radishes, and blue cheese. Drizzle with dressing. Add salt and pepper to taste.
http://www.myrecipes.com/recipe/smoky-chopped-salad-with-avoca
Kale-and-Blueberry Slaw with Buttermilk Dressing
Ingredients
6 tablespoons apple cider vinegar
3 tablespoons grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (such as Tabasco)
1 garlic clove, minced
1/2 Granny Smith apple, grated
1 cup buttermilk
6 tablespoons mayonnaise
6 tablespoons sour cream
3 tablespoons finely chopped fresh tarragon
1/2 to 1 tsp. kosher salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. sugar
6 radishes, thinly sliced
4 medium carrots, cut into thin strips
1 bunch kale, trimmed and thinly sliced
1/2 small head red cabbage, shredded
1 cup fresh blueberries
1 cup fresh raspberries
Preparation
1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.
2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.
http://www.myrecipes.com/recipe/kale-blueberry-slaw-buttermilk-dressing
Grilled Peach-and-Avocado Salad
Ingredients
1 large peach, peeled and chopped
6 tablespoons canola oil
2 tablespoons Champagne vinegar or white vinegar
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 large peaches, peeled and halved
2 firm avocados, peeled and quartered
1 tablespoon canola oil
Salt and pepper to taste
6 cups loosely packed arugula
1/2 cup freshly grated Manchego or Parmesan
Preparation
Preheat grill to 350° to 400° (medium-high) heat. Process 1 large peach, peeled and chopped; 6 Tbsp. canola oil; vinegar; and honey in a blender until smooth. Add 1/4 tsp. kosher salt and 1/8 tsp. freshly ground pepper. Gently toss 3 large peaches, peeled and halved, and avocados in 1 Tbsp. canola oil and salt and pepper to taste. Grill, covered with grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and Manchego or Parmesan.
http://www.myrecipes.com/recipe/grilled-peach-avocado-salad
Farmers' Market Pasta Salad
Ingredients
2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
Parmesan Vinaigrette
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro
Preparation
1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.
*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.
http://www.myrecipes.com/recipe/farmers-market-pasta-salad
Summer is everyone’s favorite time of year. In addition to pool time, beach trips and summer vacation, we love the food! We love barbecues, picnics, fresh fruit, lemonade and ice cream. Barbecues are a summer staple here in the states. Whether you are into the traditional hamburgers and hotdogs or you prefer steak, chicken or veggies - everyone has their own style when it comes to barbecue. We respect that. We are here to bring some summer freshness to your salad rotation, to compliment your already delicious barbecue.
We have chosen some of our favorite summer salad recipes from Southern Living, Martha Stewart and Recipes.com. So try a new fresh fruit salad, or add some new vegetables to your salad bowl. Give them a go, and let us know your favorites. (We have placed the link to each recipe below.)
Photo Taken from Design Love Fest (designlovefest.com)
Watermelon Orange Feta Salad
Ingredients
1/4 of a small (6-pound) seedless watermelon, rind removed, flesh cut into 1/4-inch slices
1 large orange, peel and pith removed, flesh cut into segments
1/4 small red onion, thinly sliced
2 ounces feta cheese, thinly sliced
1/4 cup fresh parsley leaves
4 teaspoons extra-virgin olive oil
Coarse salt and ground pepper
Preparation
On a serving platter, arrange watermelon, orange, red onion, feta cheese, and parsley. Drizzle with olive oil and season with salt and pepper.
http://www.marthastewart.com/852294/watermelon-orange-and-feta-salad
Smoky Chopped Salad with Avocado
Ingredients
3/4 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
2 to 3 dashes of Worcestershire sauce
1 to 2 dashes of hot sauce
1 small garlic clove, pressed
Vegetable cooking spray
2 ripe avocados, peeled and halved
3 romaine lettuce hearts, cut in half lengthwise
1/2 cup thinly sliced radishes
1/2 cup crumbled blue cheese
Preparation
1. Whisk together first 9 ingredients in a medium bowl, whisking until smooth; add salt and pepper to taste.
2. Coat cold grill grate with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Lightly coat cut sides of avocados and lettuce with cooking spray; season with salt and pepper. Grill avocado halves and lettuce, cut sides down and covered with grill lid, 1 minute or until grill marks appear.
3. Slice avocados. Chop lettuce, and arrange on a platter. Top with avocado, radishes, and blue cheese. Drizzle with dressing. Add salt and pepper to taste.
http://www.myrecipes.com/recipe/smoky-chopped-salad-with-avoca
Kale-and-Blueberry Slaw with Buttermilk Dressing
Ingredients
6 tablespoons apple cider vinegar
3 tablespoons grated onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (such as Tabasco)
1 garlic clove, minced
1/2 Granny Smith apple, grated
1 cup buttermilk
6 tablespoons mayonnaise
6 tablespoons sour cream
3 tablespoons finely chopped fresh tarragon
1/2 to 1 tsp. kosher salt
1/4 to 1/2 tsp. freshly ground black pepper
1/4 to 1/2 tsp. sugar
6 radishes, thinly sliced
4 medium carrots, cut into thin strips
1 bunch kale, trimmed and thinly sliced
1/2 small head red cabbage, shredded
1 cup fresh blueberries
1 cup fresh raspberries
Preparation
1. Stir together first 6 ingredients in a jar with a tight-fitting lid; let stand 5 minutes. Add buttermilk and next 3 ingredients. Cover jar with lid; shake vigorously until blended and smooth. Add salt, pepper, and sugar to taste.
2. Toss together radishes, next 5 ingredients, and 1/2 cup dressing in a large bowl; let stand 30 minutes. Season with salt and pepper. Serve with remaining dressing.
http://www.myrecipes.com/recipe/kale-blueberry-slaw-buttermilk-dressing
Grilled Peach-and-Avocado Salad
Ingredients
1 large peach, peeled and chopped
6 tablespoons canola oil
2 tablespoons Champagne vinegar or white vinegar
1/2 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 large peaches, peeled and halved
2 firm avocados, peeled and quartered
1 tablespoon canola oil
Salt and pepper to taste
6 cups loosely packed arugula
1/2 cup freshly grated Manchego or Parmesan
Preparation
Preheat grill to 350° to 400° (medium-high) heat. Process 1 large peach, peeled and chopped; 6 Tbsp. canola oil; vinegar; and honey in a blender until smooth. Add 1/4 tsp. kosher salt and 1/8 tsp. freshly ground pepper. Gently toss 3 large peaches, peeled and halved, and avocados in 1 Tbsp. canola oil and salt and pepper to taste. Grill, covered with grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and Manchego or Parmesan.
http://www.myrecipes.com/recipe/grilled-peach-avocado-salad
Farmers' Market Pasta Salad
Ingredients
2 cups halved baby heirloom tomatoes
2 small zucchini, thinly sliced into half moons
1 small red bell pepper, cut into thin strips
1 cup fresh corn kernels
1 cup diced firm, ripe fresh peaches (about 2 medium)
1/2 cup thinly sliced green onions
Parmesan Vinaigrette
1 (8-oz.) package penne pasta*
2 cups shredded smoked chicken (about 10 oz.)
1/3 cup torn fresh basil
1/3 cup torn fresh cilantro
Preparation
1. Toss together first 7 ingredients in a large bowl, and let stand 10 minutes.
2. Meanwhile, prepare pasta according to package directions. Add hot cooked pasta and chicken to tomato mixture; toss gently to coat. Season with salt and pepper to taste. Transfer to a serving platter, and top with basil and cilantro.
*1 (20-oz.) package refrigerated cheese-filled tortellini may be substituted.
http://www.myrecipes.com/recipe/farmers-market-pasta-salad
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