Summer Salads

    6 Smart and Yummy Sides

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    1. Watermelon and Arugula Salad 

    Whisk together 1 tbsp red wine vinegar and 1 tbsp fresh lemon juice. Slowly add 2 tbsp olive oil and whisk. Season with kosher salt and black pepper. Place 3 cups cubed watermelon, 5 oz arugula, 2 oz toasted pine nuts and 2 oz crumbled feta cheese in large bowl. Toss with vinaigrette. Serves 4.

    2 Corn, Avocado and Tomato Salad 

    Place 2 cups of corn, 2 chopped avocados, 1 pint halved cherry tomatoes and ½ finely chopped red onion in a large bowl. In a separate bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lime juice, ½ tsp lime zest, ¼ cup fresh chopped cilantro, and a pinch of salt and pepper. Pour vinaigrette over veggies and gently toss. Serves 4 to 6.

    3. Strawberry Salad 

    Mix 1 bag of romaine lettuce, 1 pint of sliced strawberries, 1 can of hearts of palm (sliced), ½ cup of halved pecans, and ½ sliced red onion in large bowl. Toss with Brianna’s blush vinaigrette – the one with the strawberry on the bottle. Serves 4.

    4. Green Bean Caprese Salad 

    Boil water and season with salt. Add 1 lb green beans and cook 4 to 5 minutes until crisp-tender. Drain and rinse with cold water. Spread on cookie sheet to cool. Combine cooled beans, 1 cup cherry tomatoes, 5 oz mozzarella cheese balls (quartered), ½ cup thinly sliced basil and 3 oz arugula. Toss with balsamic vinaigrette. Serves 4.

    5. Blueberry Kiwi Salad 

    Toss together 2 kiwis (peeled and chopped), 1 cup blueberries, ½ cup pistachios, ½ cup crumbled gorgonzola cheese, and 5 oz baby spinach. Toss with raspberry vinaigrette. Serves 4.

    6. Summer Fruit Salad 

    Combine 1 pint blueberries, ½ lb bing cherries (halved and pitted) and 4 peeled and sliced peaches in large bowl. Toss with 1 tbsp sugar and 1 tsp vanilla extract (or 1 tbsp Grand Marnier). Serves 6.