Summer Salads and Side Dishes

COPPER PENNIES
This is a sweet and tangy way to get them to eat their veggies! If I've got the grill going the day before, I lightly roast the peppers whole and the onions sliced to sweeten their flavor a bit.
Veggies:
2 pounds carrots, scrubbed, sliced (like coins) and partially cooked
1 green bell pepper, cut to size of carrot coins
1 sweet red pepper, cut to size of carrot coins
1 sweet yellow pepper, cut to size of carrot coins
1 sweet onion, cut to similar size of carrots
Other veggies that are also delicious: green beans, celery, beets, parsnips, etc.
Marinade:
1 can condensed tomato soup
1/3 cup vegetable oil
1/2 cup vinegar (distilled white or seasoned)
1/2 cup sugar (or less)
1 Tbl. Ground Mustard
1 Tb. Worcestershire Sauce
To taste: garlic, salt, pepper

1. Whisk together marinade in a large bowl.
2. Add veggies and stir to coat.
3. Refrigerate overnight to marinate.
4. Serve cold. Keeps well. A big hit at potlucks and picnics. ENJOY!!

We usualy do a mozzerella and tomato salad. We had a little feta and a little balsamic and voila a yummy summer salad that doesn't go bad. Also, have you tried to do a german potato salad? Yum. It has no mayonaise in it. You can look up the recipe online.

Hi K.,

Below is one of my favorite salad recipes (and I have tons since I am a vegetarian!). It is delicious and super-easy to make. Enjoy!

Couscous with Sun-Dried Tomatoes, Feta & Mint
Serves 4
Prep Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:
1 cup whole-wheat couscous, uncooked
1 cup frozen peas, thawed
1 cup frozen corn, thawed
½ cup minced sun-dried tomatoes, packed in oil, with 1 tablespoon oil from jar
4 tablespoons crumbled feta cheese
4 tablespoons chopped fresh mint
Salt and ground pepper to taste

Directions:
Bring 1 ½ cups of water to a boil in a medium saucepan. Add couscous, remove from heat, cover and let stand 5 minutes.
Transfer couscous to a large bowl and add peas, corn, sun-dried tomatoes, reserved oil, feta cheese and mint. Toss to combine. Season with salt and black pepper. Divide evenly on 4 plates and serve warm, or refrigerate and serve chilled.

My favorite summer salad is a TOMATO BREAD SALAD.

For 4 servigs...

- 1/2 baguette (or any good rustic bread)
- about a dozen cherry tomatoes, quartered
- 1 package fresh (in water) mozarella cheese - cherry sized, cut in half
- 2 slices red onion, finely diced
- 1 bunch fresh basil, chopped

Break a baguette into bite sized pieces. Toss with olive oil and salt and roast in a 400 degree oven for about 12 minutes, turning once - until they become slightly toasted. Combine with other ingredients and set aside.

Dressing
1 tbsp whole grain mustard
1 tsp dijon mustard
1 tsp honey
1 tbsp white vinegar
6 tbsp olive oil

Whisk everything but the olive oil together to combine. Slowly whisk in olive oil. Toss with salad at least 20 minutes before serving.

Enjoy!

i have a bunch of favorites...here are 2!
happy cooking!
J. warr
www.jenwarr.mywildtree.com
www.pamperedchef.biz/whatscookingjen
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Strawberry Spinach Salad

Dressing
1 lemon
2 tbsp white wine vinegar
1/3 cup sugar ( I only use a Tbsp if any)
1 tbsp vegetable oil
1 tsp poppy seeds

Salad
¼ cup sliced natural almonds, toasted
8 oz. (1 ½ cups) strawberries, hulled and quartered
½ med. Cucumber, sliced and cut in half
¼ small red onion, sliced into thin wedges (1/4 cup)
1 package (6 ounces) baby spinach

For dressing, zest lemon using Lemon Zester/Scorer to measure ½ zest. Juice lemon using Juicer to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in Small Batter Bowl. Whisk until well blended using Mini-Whipper. Cover; refrigerate until ready to use.

Preheat oven to 350¡ F. For salad, spread almonds in single layer over bottom of Small Bar Pan.

Bake 10-12 minutes or until lightly toasted. Remove from oven; cool almonds in bar pan.

Meanwhile, hull strawberries using Cook’s Corer; cut strawberries into quarters.

Score cucumber lengthwise using Lemon Zester/Scorer; remove seeds using The Corer. Using Ultimate Slice & Grate fitted with v-shaped blade, slice cucumber; cut slices in half/ Slice onion into thin wedges.

Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat using 3-Way Tongs. Sprinkle with almonds. Serve immediately.
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Mandarin Pasta Salad

Dressing
Small piece of ginger root
2 garlic cloves
1/3 cup rice vinegar or white wine vinegar
1/4 c orange juice
1/4 c olive oil
1 teaspoon sesame oil
1 envelope Lipton Recipe Secrets Onion Soup Mix
2 teaspoons sugar

Salad
8 oz uncooked bow ties pasta
1 cucumber
1 red bell pepper
1/2 red onion
6 oz baby spinach
1 can, 11 oz, mandarin orange segments
2 cups diced cooked chicken (you can use either a rotisserie chicken and cut into diced squares or you can buy frozen chicken that is already diced)
½ cup sliced almonds (you can find the almonds in the baking aisle)

Press ginger root and garlic cloves into the measure mix ‘n pour using the garlic press. Measure the rest of the dressing ingredients and combine with the garlic and ginger. Mix well, refrigerate until ready to use.

Toast almonds in small oval baker in microwave, no more than five minutes (keep a close eye on the almonds as they toast quickly). Coarsely chop with food chopper.

Cook pasta to al dente. Cut cucumber in half length wise and de-seed using cook’s corer. Slice cucumber using the ultimate slice & grate. Dice red bell pepper using chef’s knife. Chop red onion using food chopper. Combine pasta, cucumber, bell pepper, spinach, mandarin oranges (with juice drained), chicken and almonds with salad dressing. Toss lightly and serve in simple additions large bowl.

Here's a few ideas to try:

Cottage Cheese Salad
1 lg. carton cottage cheese
1 lg. can pineapple, drained
2 11 oz. cans mandarin oranges, drained
1 8 oz. carton Cool Whip
1 sm. pkg. Jello (sugar-free or reg., orange, cherry or strawberry)

Mix thoroughly and allow to set overnight or for several hours.

Oriental Coleslaw
2 (3 oz.) pkgs. Ramen noodles, crushed
2 (8 oz) pkgs. slaw mix
1 c. sliced almonds, toasted
1 c. sunflower seeds
6 green onions, finely sliced (or 1 cup)
Dressing:
1/4 c. oil
1/2 c. sugar
1/3 c. white vinegar
2 pkgs. Ramen flavoring packets

Mix all ingredients for dressing. Combine slaw ingredients and mix well. Pour dressing over slaw and stir thoroughly.

Smashing Squash Casserole
2 lbs. summer squash
1 grated carrot
1/2 c. diced onion (more or less to your taste)
1 stick butter
8 oz. pkg. dry herb stuffing
1 c. sour cream
1 can cream of chicken soup

Cook and drain squash, carrot and onion. Melt butter and mix with stuffing. Add 1/2 stuffing mixture, sour cream, and soup to squash and stir well. Turn mixture into buttered casserole dish. Turn remaining stuffing on top. Bake at 350 degrees for 20-30 minutes.

This recipe for Tuna Mac Salad is our family staple in the summer.

1 box elbow noodles
1 can tuna fish, flaked
1/2 cup chopped celery
1 cup frozen peas
1 cup mayo
1 cup miracle whip
salt & pepper to taste
onion powder to taste

Once the pasta is boiled, run it under cold water and let it come to room temp. Then add mayo and miracle whip and combine well. Then add all other ingredients and chill for 1 hour. Just before serving, taste it and add more mayo or miracle whip if needed...Enjoy!!!

I love this salad. Cook a couple of packages of that pre-made tortellini (the kind in the deli section, I think it's Buitoni). Toss with olive oil and let cool. While it cools, in a little food processor, blend some olive oil, balsamic vinegar, basil and parsley. Pour this over as dressing. Add chopped plum tomatoes right before serving. It's a bit of a twist on the traditional pasta salads, everyone I know loves it.
M.

If you like something with a little kick, here's a twist on regular potato salad.

Instead of regular potatoes, use sweet potatoes. Very finely dice one canned chipotle pepper, and mix it into the mayo before you toss it with the potatoes. I recommend adding a hard boiled egg or two (if you don't usually use them in your potato salad) and chop scallions instead of regular onions.

Hi K.,
Here's a super easy, light summer salad from Pampered Chef.
I am a PC consultant and would love to share some more great cooking tips and recipe ideas with you. E.

Summer Spinach Salad
Ingredients:
1 cup (250 mL) raspberries
7 cups (1.75 L) fresh baby spinach leaves
2 firm, ripe nectarines or peaches, sliced into thin wedges
1/3 cup (75 mL) toasted sliced almonds
3/4 cup (175 mL) raspberry vinaigrette

Directions:
1. Rinse raspberries. Place in small colander of Salad and Berry Spinner; spin until dry and remove small colander.

2. Rinse spinach; spin until dry in large colander of Salad and Berry Spinner. Place spinach into serving bowl. Add nectarine slices, raspberries and almonds; toss gently. Drizzle with vinaigrette.

Yield: 6 servings

Nutrients per serving: (1 cup/250 mL salad, 2 tbsp/30 mL dressing): Calories 230, Total Fat 19 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Carbohydrate 15 g, Protein 2 g, Sodium 260 mg, Fiber 3 g

©The Pampered Chef, Ltd. 2008

My aunt makes this great summer salad with the dark leafy lettuce and there are strawberries, blue cheese crumbles, walnuts and a dressing that is really good. Try going on RealSimple.com or to Martha Stuart.com I am sure you will find something very summery and easy to whip up! I think I am starting to sound like Martha myself! :-)

Here are 2 great ones:

Asian Noodle Salad - l lb. cooked whole wheat linguine (broken) or whole wheat noodles, 3-5 chopped scallions, 1-2 cans sliced water chestnuts, 1 large can drained mandarin oranges, 1/4 pound trimmed snow peas (blanched for 1 minute), or 1/2 cup of frozen green peas (thawed). Make a dressing of 1 cup defatted chicken broth or vegetable brother, 1/4 cup tahini (sesame seed paste), 1 tbl Chinese rice wine (or rice vinegar, or white vinegar), 1.5 tbl chili paste or tomato paste, 1 tsp soy sauce (regular or low sodium), 1 clove minced garlic (optional). Mix the dressing in a food processor with about 1/3 of the chicken broth, until the tahini is fully pureed. Drizzle in the rest of the broth as you go. Throw it all in a salad bowl and toss, adding the oranges toward the end, and topping with sesame seeds if desired (I like toasted). Because there is no mayo, it keeps well outdoors. The dressing might seem a little watery, but the noodles will absorb it over time.

Another salad uses a bag of broccoli slaw, raisins or craisins, slivered almonds or chopped walnuts, a little oil & vinegar or dressing of your choice, salt & pepper to taste. Add any other veggies you like such as matchstick-cut or grated carrots, or purple cabbage (for color too).

Enjoy!

Hi. I have been making the last few weeks a great salad with fruit in it. You do not need any dressing really. Just some strawberries (or raspberris), some feta or goat cheese and some arrugala (sp).. More ismple is better.
Also, I have been making a great slaw using a precut bag of brocolli, carrots and I am not sure what else. I mix 1/2 the amout of mayo with plain yougurt then what the bag says and add raisins or diced apple pieces...(it is in the grocery store by the bag salad area)..Good luck and happy grilling!

I like Beets and Green beans salad

fresh cooked beets (not from can), green bean (fresh n cooked, or frozen or canned), chick peas mixed together. add oil and vinegar salad dressing and keep it in fridge til ready to eat.

You can also grill up some veggies with your meats. DH and I like to throw onion (pearl or cubed), bell pepper, zucchini, and especially grape or cherry tomatoes and mushrooms onto skewers and grill those. Sometimes we marinate them in a dressing first, sometimes not. We're vegetarian so then we usually either eat them with rice or turn them into a sandwich.

bean salad is a stable at out italian bbq's! mix canned grean beans, chick peas, kidney bean and wax beans together, cut fresh garlic and a bit of onion, season with olive oil, apple cider vinegar, salt pepper, parsley, (garlic and onion powder if you dont use the fresh stuff!) make the night before so it marinates, mmm!

Here's one that I really love. It's a little expensive but really Yummy.

You will need 3 belguin endive (look for endive that is still together that is light yellow/white in color)

2 handfuls of dried cranberries

1 small can of sweet corn (I like Green Giant best)

1 medium avocado (cubed)

1 medium granny smith apple (diced, you can either leave skin on or peel skin off - I leave mine on)

1 juice from fresh lemon (you can use a bottle lemon but fresh tastes better)

3 oz. cubed Gryerre cheese (pardon my spelling-it tastes like a really good swiss cheese)

Extra virgin olive oil to your taste (use as little or as much as you like)

salt to taste (this can be omitted if you're watching salt intake, but the salt brings out some of the flavors)

Mix all ingrediants together in a large bowl. Better if eaten within 2 hours of making. Doesn't taste as good the next day but it is still edible if you have any leftovers.

this is really good... you can grill the meat and then just pop them onto the salad...
enjoy,
S.
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Thai Char-grilled beef salad
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4

800g piece beef rump steak
2 teaspoons sesame oil - we didn't use it
1/3 cup (80ml) kecap manis - we didn't use it
1 cup loosely packed fresh mint leaves
1 cup loosely packed fresh coriander leaves
1/2 cup loosely packed fresh Thai basil leaves (can be Australian basil too!)
6 green onions, sliced thinly
5 shallots (125g), sliced thinly
250g cherry tomatoes, halved
1 telegraph cucumber (400g), seeded, sliced thinly
10 kaffir lime leaves, shredded finely - we couldn't find this and didn't use it
100g mesclun

Sweet and Sour Dressing
1/2 cup (125ml) lime juice (fresh or out of bottle)
1/4 cup (60ml) fish sauce
2 teaspoons white sugar
2 fresh small red chilies, sliced thinly

1. Place beef in shallow dish; brush all over with combined oil and kacap manis. Cover; refrigerate 30 minutes.
2. Meanwhile, combine herbs, onion, shallot, tomato and cucumber in large bowl; toss gently.
3. Combine ingredients for sweet and sour dressing in screw-top jar; shake well.
4. Cook beef on heated oiled grill plate (or fill or barbecue) until browned lightly and cooked as desired. Cover beef; stand 10 minutes then slice thinly.
5. Place beef, lime leaves and mesclun in large bowl with herb mixture. Add sweet and sour dressing; toss gently to combine.

tips: Thai, basil, also known as horapa, has small leaves, purplish stems and a sweet licorice flavor; it is one of the basic flavors that typify Thai cuisine. Rib-eye, boneless sirloin or eye fillet steaks are all good substitutes for rump in this recipe.

per serving 11.7 g total fat (4.1 saturated fat); 1225kl (293 cal); 8.8g carbohydrate;; 37g protein; 4.3g fiber

This one is super easy and tasty!

4 cups mixed greens
1 1/2 cups sliced strawberries
1/2 cup watercress
1/4 cup poppyseed or oil and vinegar dressing
edible flowers (if your feeling fancy)

this is for about 4-6 people!

Hi, I know variations of this have been used posted a couple of times here, but our favorite salsa/salad that goes well by itself, with chips for dipping or on burgers even is as follows:

1 can each of corn and black beans, 1 chopped avocado, 1pt cherry tomatos chopped, a couple of scallions chopped very finely, fresh cilantro and spritz w/juice of a lime

Happy Grilling! M.

This is always a hit, unless people are grossed out by avocados.
Avocado corn salad.
4 ripe avacados chopped into cubes, 1 box cherry tomatoes cut in half, 2 cans niblets corn, 1 small can sliced black olives . MIx all together with olive oil (just enough to cover everything, juice from 1/2 lime and fresh chopped cilantro ( it can be strong tasting, so you'll have to add it to your taste). Tates best at room temperature. You can eat it as a salad or with tortilla chips.
Enjoy!

There's one I make that uses a can of corn, can of black beans, chopped pepper, chopped tomato (usually two), chopped avocado, cubed havarti cheese, parsley (cilantro, basil...whatever you have on hand) and then dress with olive oil, balsamic vinegar, salt and pepper. I know how you feel about the summertime salad rut. Hope you enjoy this one.

Hi K.,
My intention is not to plug my business....but I wanted to give you another website to check out recipes on. www.tastefullysimple.com
I don't know if you are familiar with Tastefully Simple, we are a gourmet food company that offers quick and delicious foods. Everything is 100% money back guarantee if you taste something and you don't like it. But the nice thing about our products is that we are not full of preservatives and we are a healthier choice.
Again, check out the website, if offers a variety of ways for you to look at different recipes using specific ingredients or categories.
If there is anything you would like to try, just contact me and I am happy to work with you!

B. Ouellette
Tastefully Simple Consultant
###-###-####
____@____.com

I have made this several times, and always am asked for the recipe!
Summer Salad: Mix following together:
1 can black beans, drained and rinsed
1 can corn, drained (or substitute fresh)
1/2 - 1pt grape tomatoes, halved or quartered
Red or vidalia onion, chopped, to taste
fresh chopped cilantro (if not avail, the salad still tastes good, but the cilantro really adds to the fresh summer flavor)
LiteHouse Salsa Ranch dressing (found in fresh produce)

to spice it up, we have been making our pasta salad with cheese tortellini.

I agree, it can be hard in the warmer months to figure outjust what to have rather than the same ol, same ol!

I make a pasta salad with light mayo and vidalia onion dressing.The usual pasta and whatever veggies some feta or other cheese and mix the mayo and dressing.Everyone loves it. T.

Thanks for asking this question. I will use some of the suggestions given b/c I usually end up stumped when it comes to bringing different things to picnics in the summer.