Quota Error: profileId ga:57022768 has exceeded the daily request limit.
- Best Recipes
- Summer Salad
Top Rated Summer Salad Recipes
In early summer, lush, fat raspberries are ripening here in Sun Valley, Idaho. It’s one of my favorite times of year. The fresh produce is coming on and I look forward each day to seeing what new fresh ingredients
I can add to my cooking at the restaurant. The fresh herbs are young and tender, so it’s time to make a great salad dressing combining fresh raspberries with fresh tarragon.
Click here to see 4 Summer Salad Dressings.
This bright and rejuvenating summer salad takes advantage of the season’s fresh herbs.
Guilty Goose offers this refreshing summer salad that mixes sweet melons with cool cucumbers and tangy red onions.
Peaches and walnuts make a summery, juicy, flavorful salad dressing.View Recipe
The creamy avocado in this dressing pairs well with the invigorating and bright taste of fresh mint and works wonderfully for a light yet filling summer salad. Try using it on greens like watercress or arugula. Click here to see 4 Summer Salad Dressings.View Recipe
Tired of boring potato salad? Need something that can do without refrigeration for a picnic?
Try this super rainbow salad! Colorful potatoes make it fun, and add more nutrients too. Remember, purple fruits & veggies (along with chia seeds) have anthocyanins, the dark plant pigments that fight free radical damage for you.
Purple, yellow and red tiny potatoes have so much color appeal, that it makes “plain old” white potato salad seem bland in comparison. Without mayo or dairy, it's vegan too. Of course, the chia in the dressing helps blend the flavors, and adds protein without any meat.View Recipe
Because heirloom tomatoes are grown from non-hybridized seeds, they are packed full of more flavor and often have less acid. Of course you can use any tomatoes in this recipe, but look for heirlooms and you’ll be in for a treat. Look for the green-striped ones, orange, and even bright yellow.
This recipe is from The Freekeh Cookbook; click here for more information on the cookbook.
Click here for more freekeh recipes.
This farro salad is a perfect summer dish. It comes together in just a few minutes and utilizes the best of the season’s corn harvest. Serve it hot or cool it down and bring it with you for a picnic side dish. This recipe is part of a larger story; to see the full story click here.
Click Here to See More Farro Recipes
These flavors are a perfect blend for three-bean or similar salads. Let your imagination be your guide. And the flavors only get better after a day in the fridge.Click here to see 4 Summer Salad Dressings. View Recipe
Exotic flavors from steamy street markets from Marseille to Morocco.
Click here to see 4 Summer Salad Dressings.
Use the last bit of summer herbs to dress this healthy and refreshing end-of-summer salad.
Summer is here, bring on the salads! Lately, my go-to lunch during the work week has been something I’ve cooked on the weekend on top of a bed of greens. Having a bunch of fresh greens on hand helps stretch my meals and although I admit the combinations can get pretty weird and random, I never get sick of eating salads. I remember when my sister and I were kids we would beg my mom to buy salad dressing at the store. Buying a $4 bottle of vegetable oil, vinegar, thickeners and preservatives wasn’t her thing so she usually made her own. At the time I didn’t appreciate it, but now I can’t remember the last time I bought salad dressing from the store. It’s so easy, fresh and fun to make your own and and you can easily customize and complement your dressing to your dish. Plus, it just tastes amazing!
I got this salad idea from one of my random lunches. I had one little store-bought, vegetarian samosa on top of a big pile of greens. I wanted more samosa flavor (without the fried pocket part) and a cilantro dressing to top it all off. I’m a big cilantro fan, I could eat it as a salad by itself! This salad is so packed with flavor you won’t even notice it’s vegan. The chickpeas are seasoned and baked for a crispy crunch. If you haven’t tried baked chickpeas yet, you should! They are easy to make and fun to eat. The carrots and potatoes are tossed in curry, then roasted – they’re so sweet and flavorful this time of year. Oh and I could go on and on about this lemony-garlic-curry-cilantro-with-a-touch-of-mint-dressing, but that’s me, the cilantro lover talking.