Top Rated Summer Salad Recipes

Rainbow Potato Salad
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.
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Peaches and walnuts make a summery, juicy, flavorful salad dressing.
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Farro and Grilled Corn Summer Salad
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
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Summer Salad with Heirloom Tomatoes, Goat Cheese, and Basil
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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.  
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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.  
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