This action might not be possible to undo. Are you sure you want to continue?
Summer Salad Recipes that are easy to prepare, simple, delicious, and healthy.
Serves 4 . Grill on a lightly greased grill rack over medium high heat for 5 min. chopped green onions (abt. Refrigerated cheese-filled tortellini 1 pint cherry tomatoes.bottle Caesar salad dressing 1/4 c. tomatoes. tossing gently to coat. Set aside.) Coat zucchini and squash lightly with nonstick cooking spray. Cut into bit-size pieces. onions. sliced almonds. Add zucchini mixture. halved ½ c. cut in half lengthwise 2 yellow squash. toasted 1/4 c. and dressing to tortellini. cut in half lengthwise 1 (90z) pkg. shredded Parmesan cheese (1 oz. and tender.SALADS Tortellini Primavera 2 zucchini. Cook tortellini according to package directions. 2 to 3) 1 (8 oz. on each side or until crip. Drain and place in a large bowl. Sprinkle with almonds and Parmesan cheese.
Stir in parsley. lemon juice. Serve at once. peeled and chopped 2 med. Tomatoes. Dried parsley Red or green leaf lettuce In a bowl stir together cucumber. chopped ½ c. To make dressing. . plain yogurt 1 tbsp. chopped 2 green onions. crushed 1/4 c. Place salad mixture on a bed of lettuce and spoon dressing over salad. and green onions. chopped fresh parsley or 2 tbsp. garlic and a dash of pepper. tomatoes.Tomato And Cucumber Salad 1 small cucumber. mix yogurt. Serves 4. Fresh lemon juice 1 clove garlic.
broccoli florets ½ 16 oz.Tofu And Pasta Primavera Salad 8 oz. drained and quartered 1 small red bell pepper. Serves 4 . Toss to coat. artichokes. bell pepper and dressing. chopped 1 oz. Cover and chill at least 1 hour. tofu. drain and rinse in cold water In a large bowl combine pasta.) Container firm tofu.) Bottle Italian salad dressing Cook pasta according to package directions. broccoli. drained and cut into ½ inch cubes 1 (14 oz.) Can artichoke hearts. Uncooked rotini pasta 2 c.
olive oil 1. top with tomato and walnuts. Arrange chicken pieces on top.Endive Salad with Grilled Chicken 1/4 c. Tear endive leaves and place on a serving platter. Drizzle with reserved dressing. coarsely chopped grilled chicken 1 tomato. Set aside. lemon juice and salt and pepper to taste in a small bowl. Serves 4 .3 c. toasted Whisk together oil. chopped walnuts. fresh lemon juice 4 heads Belgian endive 2 c. sliced ½ c.
Crabmeat Salad in Grilled Vidalia 4 large Vidalia onions. . chop insides of onions and set aside. leaving a half inch shell. Stir together 2 tbsp. Lump crabmeat. Serve immediately with crackers and fresh fruit. diced ½ c. celery and next 4 ingredients. Fresh lemon juice 1/4 tsp. Set shells aside. Reserved chopped onion. Ground pepper 2 * oz. cut off bottoms just enough to form a flat surface. drained Crackers and fresh fruit (optional) Peel onions. Grill onion shells over medium high heat 5 minutes on each side or until tender. Soon mixture evenly into the Vidalia shells. if desired. light mayonnaise 3 tbsp.) Pkg. Carve out onions. Gently stir in crabmeat. Creole seasoning 1/4 tsp. divided 1 celery rib.
celery. white wine vinegar 2 tbsp. if desired. vinegar. Serves 8 . Gently toss with potato mixture. In a large bowl stir together potatoes. Salt ½ tsp pepper Cook potatoes in boiling water to cover. dairy sour cream ½ c. curry. Peel potatoes. and cut into 1 inch cubes. Drain and cool. mayonnaise. Serve immediately or cover and chill. diced 3 hard cooked eggs. sliced 2/3 c. Stir together sour cream. Unpeeled red potatoes 2 celery rigs.Curried Potato Salad 4 lb. Curry powder 1 ½ tsp. onion and eggs. salt and pepper. 40 min. or until tender. light mayonnaise 1/4 c. chopped ½ small red onion.
combine the vinaigrette and the soy sauce. add 1/4 c. cut into 1 in. vinaigrette salad dressing 2 tbsp.Chinese-Style Chicken Salad 1 1/4 c. Serves 4 . discard marinade. shredded lettuce 24 fresh snow peas. shredded Chinese cabbage 4 ½ c. Soy sauce 1 ½ lb. chicken breast halves 4 ½ c. Drain chicken. of the dressing. Drizzle with remaining dressing. if desired Combine the cabbage and lettuce in a large bowl. Divide the salad among 4 plates. Pieces 1 can pineapple chunks. trimmed 1 large red bell pepper. Seal bag. Marinate in the refrigerator for 1 to 12 hours. Preheat grill to medium. Chill chicken up to 24 hours. refrigerating the rest. Boneless. toss to mix. turn to coat chicken. toss to coat. Thinly slice chicken and arrange on top of each salad. or until tender and no longer pink. bell pepper and pineapple. drained For dressing. Grill chicken for 1 to 3 minutes. Add the snow peas. Place chicken breasts in a plastic bag.
cut into chunks 1/4 medium cucumber. Toss gently to mix. bottled vinaigrette salad dressing In a bowl combine all ingredients. seeded and cubed ½ c. pitted ½ c. Serves 4 . halved. crumbled feta cheese 12 olives.Greek Style Salad 3 medium tomatoes.
cider vinegar 1/3 c. set aside. salt and pepper in a small bowl. Chill at least 1 hour. onion and parsley and pour vinegar marinade over the top. High heat 25 to 30 min or until tender. sugar. Cool slightly. olive oil 1 tbsp. halved ½ c. Cut corn kernels from cogs and place in bowl.Grilled Corn Salad ½ c. unshucked 1 (12 oz. Black pepper 4 ears corn. Pkg) cherry tomatoes. Sugar 1/8 tsp salt 1/4 tsp. over medium. Season with lemon juice and pepper to taste/ Serves 6 . turning occasionally. oil. diced sweet onion ½ c. Toss together with tomatoes. Grill corn. chopped fresh parsley Whisk vinegar. cover with grill lid.
Serves 8 . Place chicken and 1/3 c. chop. seede and diced ½ red bell pepper. Drain chicken. Thickness between layers of plastic wrap uning a meat mallet or rolling pin. Chill at least 2 hours.) Sliced mushrooms 1/3 c. Add remaining 1/3 c. of the vinaigrette in a large resealable plastic bag. parmesan cheese Glattan chicken to ½ in. vinaigrette. chicken. Bow tie pasta. tossing to coat. Pkg. Place cooked pasta in a large bowl. Directions ½ yellow bell pepper. divided 8 oz. bottled Italian vinaigrette. mushrooms. Sprinkle evenly with salt and pepper. Seal and shake to coat. bell peppers. Grill chicken over medium-high heat 5 minutes on eash side or until done. and cheese. seede and diced ½ green bell pepper. cooked according to pkg. discarding marinade. seeded and diced ½ (8 oz.Garden Pasta Salad 3 chicken breast halves ½ tsp salt ½ tsp pepper 2/3 c.
Serves 5. Crumbled goat cheese 2 tbsp.SPINACH CHICKEN SALAD 1 (16 OZ. Purple onion. drizzle with salad dressing. chopped cooked chicken ½ med. . toss well. chicken. toasted 1/4 c. thinly sliced ½ c. raspberry vinaigrette sald dressing Combine spinach. dried cranberries 2 tbsp. onion and cranberries in a large bowl. Chopped pecans. BAG) Spinach 2 c. Top with goat cheese and pecans.
Salt 2 tbsp. until well blended. Whisk.SIMPLE SALAD 1 colve garlic. minced 1 tbsp. Virgin olive oil ½ tsp. Lemon juice 1 tsp. Pour onto greens and toss well. Whisk in chicken broth. lemon juice and mustard to the garlic mixture. Dijon syle mustard 1/4 c. if desired. Garnish with Italian parsley. Add red wine vinegar. chicken broth 1 lb. olive oil and salt in a small bowl. Mixed greens. Season with black pepper to taste. Serves 4 . washed Combine garlic.
Thinly slice steak on the diagonal. mushrooms. 1 inch thick 2 c. tomatoes. Combine steak. halved 1 med. Grill steak to desired doneness. onion. Italian salad dressing 6 c. cherry tomatoes. shopped fresh chives or 2 tbsp. Serve on lettuce leaves. julienned 1 c.Sirloin Steak Salad 1 ( 12 oz) beef top sirlin steak. chives and parsley. Dried chives 3 tbsp. peeled and thinly sliced 1 med. Red onion. Red bell lpepper. Dried parsley 1/4 c. Drizzle with dressing. Season steak with salt and pepper to taste. bell pepper. assorted treens Preheat grill to medium. Cool 10 min. tooos to coat. Serves 4 . Chopped fresh parsley or 1/4 tbsp. sliced mushrooms 1/4 c. Tirmomg pmce.
Fan pear lsices on a bed of lettuce. beat until well blended. Chopped pecans 2 med. Sprinkle a small amount of lemon juice over the slices to preven from browning. Chill well before serving. Serves 4 . halved.SPICED ASIAN PEAR SALAD ½ c. Fold in pecans and set aside. Ground cinnamon 1 tbsp. Pears. top with cottage cheese mixture. cored and thinly sliced Lettuce leaves Combine first 3 ingredients in a bowl. cottage cheese 1 tbsp. Fresh lemon juice 1/4 tsp.
julienned Mixed baby greens optional) For dressing. green onion and lime juice. Add dressing and toss. Chopped fresh cilantro 1 tbsp thinly sliced green onion 2 tsp. Fresh lime juice 1 large jicama. Cover and chill until ready to serve. thinly sliced red onion ½ of a red.JICAMA TURKEY SALAD 1 c. peeled and juliennned 1 c. in a small bowl combine yogurt. plain yogurt 1 tbsp. peeled and julienned 2 large carrots. cilantro. Add salt to taste. Combine jicama. green and yellow sweet pepper. Serves 4 . Arrange on baby greens on a decorative platter. carrots. if desired. red onion and peppers.
tomatoes.) Mixed salad greens 1 c. Serve tossed with desired dressing. Srpinkle with carrots. cherry tomatoes. bottled vinaigrette. Serves 6 . cubed ½ c. shrimp or chicken (optional 1 c. poppy seed or chunky blue cheese salad dressing Place salad greens in a large bowl. salted toasted sunflower seeds 1 c. carrots ( sliced like match sticks) 1 c. sunflower seeds and apples and meant .SENSATIONAL SALAD 1 (8 oz. Pkg. sliced appled (optional Frilled steak. halved 1 avocado. avocado. if desired.
cut off bottoms just enough to form a flat surface. chop insides on onions and set aside. Serve immediately with crachers and fresh fruit. drained Crackers and fresh fruit (optional) Peel onions. Stir together 2 tbslsp.) Pkg lump crabmeat. Ground pepper 2 ( oz. Reserved chopped onio.CRABMEAT SALAD IN GRILLED VIDALIAS 4 large onions 1 cerlery rib. if desired. Grill onion shells over medium-high heat 5 minutes on each side or until tender. Spoon mixture evenly into onion shells. leaving a halfinch shell. mayonnaise 3 tbsp fresh lemon juice 1/4 tsp. diced ½ c. Gently stir in crabmeat. Set shells aside. Carve out onions. celery and next 4 ingredients. Creole seasoning 1/4 tsp. Serves 4 .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue listening from where you left off, or restart the preview.