Fantastically Fresh Summer Salad Food
FRESH SUMMER SALAD
A perfect summery salad; quick to prepare, fresh-tasting, and filling.
Provided by sugarissweeter
Categories Salad Vegetable Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a pot of water to a boil. Cook corn and peas in the boiling water until tender, about 3 minutes; drain.
- Mix corn, peas, chickpeas, and hearts of palm together in a large bowl.
- Whisk mayonnaise, olive oil, tarragon, lemon juice, garlic, salt, and pepper together in a bowl until dressing is smooth. Pour dressing over vegetable mixture; stir to coat.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.6 g, Cholesterol 2.6 mg, Fat 9.8 g, Fiber 13.3 g, Protein 14 g, SaturatedFat 1.5 g, Sodium 715.2 mg, Sugar 8 g
FANTASTICALLY FRESH SUMMER SALAD
This salad is easy to put together and tastes delicious. Don't let the list of ingredients fool you - they are items that you typically have on hand. In the salad, the combination of radishes, strawberries and avocado are a mixture of complimentary tastes and textures. Personally, I don't toss salads with the toppings because the toppings always seem to fall to the bottom of the bowl and you miss out on them.
Provided by Nif_H
Categories Low Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients for the dressing in a blender or food processor. Blend for at least 2 minutes.
- Place the lettuce in a large salad bowl. Add dressing and toss.
- Top with radishes, strawberries, avocado and cheddar cheese. Serve immediately.
FRENCH CAFE SUMMER SALAD
It is a fresh and colorful salad made with potatoes cabbage, peppers and corn in a tangy Dijon dressing. Full of flavor and loved everywhere I take it. Serve this cold on a hot summer day with a loaf of crusty bread and your favorite cheese.
Provided by Kimberly West
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
- In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.
Nutrition Facts : Calories 508.1 calories, Carbohydrate 94.4 g, Cholesterol 7.7 mg, Fat 9.8 g, Fiber 11 g, Protein 14.8 g, SaturatedFat 2.4 g, Sodium 322.7 mg, Sugar 8.1 g
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