SUMMER FRUIT SALAD
A tangy cream cheese dressing makes this refreshing salad special. I've found it's a big hit at potlucks, whether served as a salad or dessert. It makes a luscious finale on those sultry summer days when baking is out of the question. -James Korzenowski, Fennville, Michigan
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in the juices until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount into the eggs; return all to the pan, stirring constantly. Cook and stir until mixture reaches 160° and is thickened. Remove from the heat; cool slightly. In a small bowl, beat cream cheese until smooth. Add juice mixture; mix well. Cover and refrigerate overnight., In a large bowl, combine the fruit. Sprinkle with sugar; toss to coat. Cover and refrigerate overnight. Serve in a lettuce-lined bowl with the dressing.
Nutrition Facts : Calories 230 calories, Fat 5g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 123mg sodium, Carbohydrate 45g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
BEST SALAD RECIPES: EASY GREEK SALAD
One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!
Provided by Jeanine Donofrio
Categories Salad
Time 15m
Number Of Ingredients 14
Steps:
- In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
- On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.
EPIC SUMMER SALAD
Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients - no cooking required. Serve it with lamb kebabs for an impressive summer feast
Provided by Cassie Best
Categories Lunch, Supper
Time 10m
Yield Serves 6
Number Of Ingredients 19
Steps:
- Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
- Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.
Nutrition Facts : Calories 392 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
LAYERED SUMMER SALAD
A little fresh basil in the dressing brings this make-ahead salad up-to-date. Substitute torn romaine lettuce for the spinach, if you like. For a dramatic presentation, serve this salad in a clear glass bowl. The salad must refrigerate for 5 hours, which is included in preparation time. This recipe is by Kraft.
Provided by CookingONTheSide
Categories Onions
Time 5h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Layer spinach, 1 cup of the cheese, the mushrooms, onions, tomatoes and peas in 3-qt.serving bowl.
- Mix mayo, sour cream and basil.
- Spread over salad, completely covering top of salad (gently spread the mayonnaise mixture over the entire salad, sealing to the edges to lock in the taste).
- Cover.
- Refrigerate at least 5 hours.
- Sprinkle with remaining 1/2 cup cheese and the bacon just before serving.
Nutrition Facts : Calories 170.6, Fat 11.3, SaturatedFat 5, Cholesterol 24.2, Sodium 244.5, Carbohydrate 10.9, Fiber 2.7, Sugar 4.3, Protein 7.3
SUMMER SALAD BY THE LAKE
I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 25
Steps:
- Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.
Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
MY FIVE FAVORITE SUMMER SALAD DRESSINGS!
I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).
Provided by Linda Spiker
Time 3m
Number Of Ingredients 35
Steps:
- Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
- Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.
SUMMER CORN SALAD
Steps:
- Shave the corn off the cob and place in a bowl. Add the onions, bell peppers and cilantro and mix.
- In a separate bowl, whisk together the olive oil, lime juice and a pinch of salt and pepper. Dress the corn with the mixture, adding additional salt and pepper if needed.
SUMMER SALAD DRESSING
Make and share this Summer Salad Dressing recipe from Food.com.
Provided by SB61287
Categories Salad Dressings
Time 10m
Yield 1 pint
Number Of Ingredients 8
Steps:
- Combine all ingredients in glass jar. Shake well.
- Refrigerate.
- Will keep several weeks in the fridge.
Nutrition Facts : Calories 1519.3, Fat 109.5, SaturatedFat 14.2, Sodium 1830.3, Carbohydrate 128.2, Fiber 8.2, Sugar 114.3, Protein 3.7
More about "summersaladdressing food"
67 SUMMER SALAD RECIPES THAT SHOWCASE THE ... - EPICURIOUS
From epicurious.com
Estimated Reading Time 8 minsPublished 2018-05-30
- Cantaloupe and Cucumber Salad. Toss sweet melon and crisp cukes in a bright coriander-cardamom dressing for a refreshingly delicious summer salad that walks the line between savory and sweet.
- Grilled Corn Salad with Hot Honey-Lime Dressing. Toss a few extra cobs on the grill at your next cookout and stash them to make this smoky corn salad later in the week.
- Tomatoes and Haricots Verts with Anchovies. Think of the anchovies in this dish as an essential seasoning that's not to be skipped. If you've never had great ones before, it's worth seeking out high-quality brands.
- Honeydew Salad with Ginger Dressing and Peanuts. An exuberant mash-up of flavors, temperatures, and textures, this bright-green summer salad tastes best with the melon ice-cold; take it out of the fridge and add it just before serving.
- 3-Ingredient Grilled Watermelon, Feta, and Tomato Salad. This summer salad recipe contains only three ingredients, plus a crucial fourth element: heat. Grilling the watermelon adds a savory depth to the fruit, giving the salad a ton of flavor.
- Summer Corn, Tomato, and Salmon Salad with Za'atar Dressing. When corn and tomatoes are ripe, let them shine in simple preparations like this refreshing, time-saving dinner, in which the salmon is poached in the same thyme- and garlic-infused water that the corn is boiled in.
- Green Bean and Tuna Salad with Basil Dressing. The ideal summer salad recipe involves minimal cooking, lots of fresh greens, and enough protein to feel filling.
- Tomato Salad with Pine Nuts and Pomegranate Molasses. The secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweet-tart balloons that stand up against the rich and buttery pine nuts.
- Cucumber and Peach Salad with Herbs. This summer salad recipe is a terrific venue for any heirloom cucumbers that you bring home from the farmers market, but don't sweat it if they're not available: A mix of mini and English hothouse cukes works great too.
- Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice. The "creamed mozzarella” in this recipe is a brilliant trick, and super easy: Just toss fresh mozz with sour cream, lemon juice, and salt, and what results is something resembling burrata.
BALSAMIC CHERRY VINAIGRETTE (EASY TO MAKE RECIPE!) - …
From theendlessmeal.com
5/5 (2)Total Time 10 minsCategory SaladCalories 48 per serving
SUMMER SALAD WITH HOMEMADE SALAD ... - GREEN …
From greenhealthycooking.com
5/5 (5)Calories 413 per servingCategory Salad
- Add corn (either fresh or if frozen, defrost by pouring boiling water over it, then add to the salad)
EASY AND HEALTHY SUMMER SALAD RECIPE - TODAY.COM
From today.com
3.7/5 (60)Category SaladsAuthor Elizabeth HeiskellTotal Time 25 mins
- 1. Preheat the oven to 400°F. Toss the bread cubes with olive oil and salt, and spread evenly on a rimmed baking sheet. Bake in the preheated oven until dry and just beginning to brown, about 15 minutes.
- 2. Toss together the tomatoes, cucumbers, avocados, red onion, and bell pepper in a large bowl. Add the vinaigrette, basil, mint, cilantro, and toasted bread cubes, and toss to combine. Let stand 10 minutes before serving.
SUMMER PARTY SALAD - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
5/5 (2)Category Misc. Salads
- In a large bowl, combine remaining ingredients. Pour dressing over salad and toss until evenly coated.
50 SALAD DRESSING RECIPES : RECIPES AND COOKING : FOOD ...
From foodnetwork.com
Estimated Reading Time 6 mins
- Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
- Shallot–White Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine vinegar; add 1 minced shallot.
- Roasted Garlic: Slice the top off 1 head garlic; drizzle with olive oil, wrap in aluminum foil and roast at 400 degrees F until tender, 35 minutes. Cool, then squeeze out the cloves.
- Bistro Bacon: Make Classic Vinaigrette (No. 1); add 1/3 cup crumbled blue cheese, 3 slices crumbled cooked bacon and 2 tablespoons chopped chives.
- Mediterranean: Make Classic Vinaigrette (No. 1); mash in 1/2 cup crumbled feta, then whisk in 1 tablespoon chopped parsley, 1 teaspoon dried oregano and 1 diced plum tomato.
- Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
- Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice, and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
- Mango-Lime: Purée 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup vegetable oil.
- Italian Soak: 2 tablespoons minced red onion in cold water, 15 minutes; drain. Pile 1/2 garlic clove, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1/2 teaspoon kosher salt on aboard; chop and mash into a paste.
- Creamy Italian: Blend 1/4 cup mayonnaise, 3 tablespoons red wine vinegar, 2 tablespoons each sour cream and olive oil, 1 teaspoon Italian seasoning, 1 garlic clove and 1/4 teaspoon kosher salt in a blender.
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Cuisine AmericanCategory DressingsServings 4
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SUMMER SALAD IDEAS - WAVES IN THE KITCHEN
From wavesinthekitchen.com
5/5 (9)Servings 10Cuisine CalifornianCategory Appetizer, Entree, Salad
- First we will prep all the ingredients that we are cooking. In this variation, it is the sweet potato, asparagus and corn. To cook the sweet potato, preheat oven to 400 F degrees. Thinly slice the sweet potation (peeling optional). I use a mandolin but a knife works as well. Toss sweet potatoes with 1 tablespoon of the olive oil, salt and pepper and roast until tender, about 15-20 min, will depend on how thin you slice them. Flip once while cooking.
- To blanch the asparagus, have a large bowl of ice water ready. Trim the ends and fill a big pot with water and about 2 tablespoons of kosher salt. When the water is boiling, add asparagus; boil under tender, about 3-5 minutes (will depend on thickness).
- Drain in a colander and immediately transfer to ice water for 1 minute to stop the cooking process. Drain and set aside.
- Shuck the remove the kernels with a knife. Heat a sauté pan with a tablespoon of olive oil; add the corn and pinch of salt and pepper. Sometimes I like to cook the corn on high heat and get a nice char and sometimes I like to cook on low heat for 8-10 minutes, just until the starchiness is gone. Set aside.
6 STAPLE SUMMER SALAD DRESSINGS YOU'LL ... - KROLL'S KORNER
From krollskorner.com
Cuisine AmericanCategory SaladServings 1Total Time 10 mins
- In a medium sized bowl, whisk all ingredients together until well combined. Or you can combine all ingredients in a mason jar and give it a nice shake until combined so you don’t have to dirty a bowl! Store in a mason jar or airtight container in the fridge for 1-2 weeks. Makes ~1 cup.
- In a medium sized bowl, whisk all ingredients together until well combined. Store in jar or container for up to 1 week. Or you can combine all ingredients in a mason jar and give it a nice shake until combined so you don’t have to dirty a bowl! Store in a mason jar or airtight container in the fridge for up to 1 week. Makes ~1 cup.
- In a food processor or blender, process all ingredients until well blended. Taste and adjust seasonings if desired. Store in a mason jar or airtight container for 1-2 weeks. Makes ~1 cup.
10 SALAD DRESSINGS YOU CAN MAKE IN MINUTES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
- Honey & mustard. Sweet with a little bit of heat, this is another popular combination. Just five storecupboard ingredients stand between you and salad perfection.
- Sesame & soy. If you're looking for a subtly nutty, savoury flavour then this Asian-style dressing is ideal. Just add 2 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tbsp groundnut oil, juice of 1 lime, ¼ tsp chilli flakes and 1 tsp honey to a small bowl and stir together.
- Sherry & sultana. Plump, juicy sultanas and subtly sweet vinegar go nicely together in this orangey dressing. Whisk together the zest and juice of 1 orange, 4 tbsp sherry vinegar and 6 tbsp extra virgin olive oil in a small bowl.
- Parsley. This light, herby dressing with a hint of garlic goes well with fish, pasta salad or a nutrient-packed tabbouleh. It's not overwhelming and it's just a shake away.
- Caper and anchovy. Garlic and anchovy is the ultimate savoury and salty combination. Finish with a drizzle of red wine vinegar and a handful of versatile capers.
- Ginger & wasabi. Add a little heat to your standard salad with this zingy ginger dressing. To make, grate a thumb-sized piece of ginger into a small bowl.
- Sweet chilli. With a slight kick that won't blow your head off, this sweet and sticky chilli dressing adds a little something extra to any simple side salad.
- Tahini. This cool, delicate, sesame-based dressing goes well with Middle Eastern style salads or drizzled over griddled halloumi. To make, stir together 2 tbsp tahini with the juice of 1 lemon, salt, pepper and 6 tbsp water in a small bowl.
- Minty yogurt. What could be better than crunchy cucumber chunks and a light, minty sauce? To make, roughly chop ½ small pack of mint and a ¼ cucumber.
SUMMER SALAD | CONTINENTAL | NON-VEGETARIAN | RECIPE
From bawarchi.com
Cuisine ContinentalCategory Non-Vegetarian
- Wash potatoes, cook in boiling salted water until just tender, about 15 minutes., Drain and skin as soon as they are cool enough to handle., Cut into 1 cm dices.
- Scrape carrots and cut into 1 cm slices., Top and tail beans, cut into short lengths., Place carrots in a saucepan of cold salted water, bring to boil and cook for 5 minutes., Add beans and cook together for a further 10 minutes.
80 SUMMER SALAD RECIPES WITH FRESH, BRIGHT SEASONAL ...
From bonappetit.com
- Tomatoes with Fig and Prosciutto. This salad is a riff on melon and prosciutto. We swapped the melon for jammy figs and sweet tomatoes. View Recipe.
- Healthyish Chicken Salad. This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!
- Classic Cookout Potato Salad. This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard. View Recipe.
- Yum Nua. This adaptable Thai salad with beef, aromatics, and plenty of herbs and lime juice is as spicy as it is bright. View Recipe.
- Tiger Fruit Salad. Toss your unripe summer peaches and plums with herbs, scallions, and a vinegary dressing inspired by the Chinese dish lao hu cai. View Recipe.
- Spicy and Creamy Slaw. This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing. View Recipe.
- Tomatoes Simmered in Olive Oil with Cotija. Tomato slices are salted ahead and then set into a garlicky, somewhat spicy olive oil bath with Cotija, a dry-aged Mexican cheese.
- Pan-Seared Chicken Breasts With Crunchy Radish Salad. This fast technique brings out the best (a.k.a. the juiciness) in boneless, skinless chicken breasts.
- Kisir (Spicy Bulgur Salad in Lettuce Cups) In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.
- Smashed Cucumber Salad with Za'atar and Feta. Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.
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