Hot Weather Meal Idea: Slow Cooker Summer Salads! Plus My Fresh Salsa

I have to admit it. Just the idea of a slow-cooked salad makes me queazy. Thankfully, that’s not exactly it. It’s a little-known secret that your slow cooker has a hidden talent for making incredible salads. Let it slow-cook the main ingredients for a creative salad while you’re away. Then toss in a few fresh additions just before it’s time to serve. What a great hot weather meal idea.

collage hot weather meal summer salad slow cooker meal

Contents

Orange Chicken Spinach Salad with Feta
Green Beans and Petite Reds with Albacore
Quinoa Salad with Beets, Oranges and Fennel
Pico de Gallo

Orange Chicken Spinach Salad with Feta

chicken summer salad

This is one of my family’s favorite hot weather meals—one of the best chicken salads ever!

You’ll need:

  • chicken breast
  • bone-in split chicken breasts
  • garlic
  • thyme, salt
  • orange juice
  • balsamic vinegar
  • baby spinach
  • cherry tomatoes
  • Kalamata olives
  • feta cheese
  • bottled vinaigrette salad dressing
a plate of sliced chicken
Print Recipe Pin Recipe
4 from 4 votes

Orange Chicken Spinach Salad with Feta

The tender, yummy, orange chicken is prepared in your slow cooker then assembled into an awesome summer salad—a great hot weather meal idea!
Prep Time30 minutes
Slow cooker3 hours
Total Time3 hours 30 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 459kcal

Ingredients

  • 3 pounds bone-in split chicken breasts
  • 6 cloves garlic, minced
  • 1 ½ teaspoons dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ cup orange juice
  • 1 tablespoon balsamic vinegar
  • 10 ounces baby spinach, more or less
  • ½ cup cherry tomatoes, halved or quartered
  • ¼ cup kalamata olives, halved
  • 3 tablespoons cumbled Feta cheese, more or less
  • ½ cup bottled vinaigrette salad dressing
  • 1 10.5 ounces mandarin orange segments, drained

Instructions

  • Remove and discard skin from chicken and sprinkle with garlic, thyme, and salt. Place chicken in 3.5- or 4-quart slow cooker. Add juice and vinegar. Cover and cook on low for 6 to 7 hours, or on high for 3 to 3.5 hours.
  • Remove chicken from cooker; cover and keep warm. Discard cooking juices.
  • In a large salad bowl toss together the greens, tomatoes, olives, orange segments, and Feta cheese. Slice chicken from bones; discard bones Arrange sliced chicken on salad. Drizzle with dressing. Servings: 6.

Nutrition

Calories: 459kcal | Carbohydrates: 6g | Protein: 41g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 123mg | Sodium: 341mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4725IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 3mg

Green Beans and Petite Reds with Albacore

bean potato salad

Credit: BHG.com

You’ll need:

  • fresh green beans
  • small red skin potatoes
  • onion
  • mayonnaise
  • sour cream
  • milk
  • Dijon-style mustard
  • lemon juice
  • tarragon
  • salt, pepper
  • canned solid white albacore
  • fresh baby spinach, optional
bean potato salad
Print Recipe Pin Recipe
5 from 1 vote

Green Beans and Petite Reds with Albacore

This unusual "salad" is bursting with flavor and nutrition. Makes the perfect hot weather meal entree or side dish at the end of a hot summer day!
Prep Time15 minutes
Slow cooking2 hours
Total Time2 hours 15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Servings: 6
Calories: 176kcal

Ingredients

  • 1 lb. fresh green beans, trimmed t
  • 1 lb. tiny new red skn potatoes, quartered
  • 1 cup chopped onions
  • ¼ cup water
  • ¼ tspn salt
  • ¼ tspn pepper
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 to 2 tblspn milk
  • 1 tblspn Dijon-style mustard
  • 1 tblspn lemon juice
  • ½ tspn dried tarragon, crushed
  • ¼ tspn salt
  • 2 (5 oz. cans) solid white albacore, drained and flaked or any tuna
  • 2 cups fresh baby spinach

Instructions

  • Lightly coat 3.5- or 4-quart slow cooker with nonstick cooking spray. 
  • Combine the beans, potatoes, onion, water, salt and pepper in cooker. Cover and cook on low for 4 hours or on high for 2 hours.
  • Meanwhile, for sauce, in a small bowl combine the mayonnaise, sour cream, milk mustard lemon juice tarragon and salt. Cover and chill until needed.
  • To assemble, using a slotted spoon, transfer the vegetable mixture to a large bowl. Pour sauce over vegetables. Add albacore and , if using, spinach. Toss gently to mix. Sprinkle with additional black pepper and serve immediately.

Nutrition

Calories: 176kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 157mg | Potassium: 612mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1519IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg

Quinoa with Beets, Oranges and Fennel Salad

quinoa beet orange saladd

You’ll need:

  • fresh beets
  • olive oil
  • orange
  • honey
  • quinoa
  • canned mandarin oranges
  • fennel
  • green onion (optional)
  • salad greens (optional)

 

A plate of food on a table, with Salad
Print Recipe Pin Recipe
4 from 2 votes

Quinoa Salad with Beets, Oranges, and Fennel

This superfood salad is far from a boring bowl of leafy greens. Tender slow-cooked beets and quinoa served up with oranges and fennel are great any time of year, but especially nice on a hot summer day.
Prep Time20 minutes
slow cooking3 hours
Total Time3 hours 20 minutes
Course: Main Course, Salad
Cuisine: American, Mediterranean
Servings: 6
Calories: 202kcal

Ingredients

  • lb. medium-size fresh beets
  • 3 tblspn olive oil
  • 1 orange
  • 1 tblspn honey
  • ¼ tspn salt
  • tspn black pepper
  • cups cooked quinoa
  • 1 15 oz can mandarin orange sections, rinsed and drained
  • 1 fresh fennel bulb, trimmed and thinly sliced
  • 3 green onion, sliced optional
  • salad greens optional

Instructions

  • Place each beet on a piece of foil. Drizzle 1 tablespoon of the oil over all of the beets. Wrap each beet tightly in the foil and place in a 4- to 5-quart slow cooker. Cover and cook on high for 3 to 4 hours or until beets are fork-tender.
  • Remove beets from the slow cooker. When cool enough to handle, peel or slip the skin off each beet. Cut beets into thin wedges and place in a medium bowl.
  • For the dressing, remove 1 teaspoon zest and squeeze 2 tablespoons juice from the orange. Whisk together the remaining 2 tablespoons oil, the orange zest, orange juice, honey salt, and pepper. Remove 1 tablespoon of the dressing and drizzle over beets; toss gently to coat.
  • In a bowl combine mandarin oranges and fennel, and drizzle with another 1 tablespoon of the dressing. Add quinoa to the remaining dressing; toss to coat.
  • To serve, top quinoa mixture with beets and mandarin orange-fennel mixture. If desired, sprinkle with green onions and (optional) serve on a bed of salad greens of your choice. Servings: 6.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 129mg | Potassium: 666mg | Fiber: 6g | Sugar: 12g | Vitamin A: 199IU | Vitamin C: 23mg | Calcium: 58mg | Iron: 2mg

And now in follow-up to an earlier post, Compulsive Chopper. Many of you request my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. If you need a hot weather meal idea that’s not only nutritious but also super delicious, give this a go.

Pico de Gallo

homemade pico di gallo

You’ll need:

  • Roma tomatoes
  • red onion
  • garlic
  • cilantro
  • fresh lime juice, zest
  • fresh jalapeno
  • garlic powder (optional)
  • cumin powder (optional)
  • salt & pepper
Print Recipe Pin Recipe
5 from 2 votes

Mary's Famous Pico de Gallo

And now in follow-up to an earlier post, Compulsive Chopper. Many of you requested my recipe for salsa that you see in the photos, made using my lovely Chop Wizard. Here you go …
Prep Time15 minutes
Chill in refrigerator30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 54kcal

Ingredients

  • 12 Roma tomatoes, diced
  • 1 red onion, chopped
  • 1 bell pepper (green, yellow or red), diced (optional)
  • 2 cloves garlic, minced
  • fresh cilantro, finely chopped
  • 1 lime, juice and zest to taste
  • 1 jalapeno, seeded and minced to taste
  • 1 pinch garlic powder or to taste
  • 1 pinch ground cumin or to taste
  • 1 tspn salt or to taste
  • 1 tspn ground black pepper or to taste

Instructions

  • In a large mixing bowl, combine the diced tomatoes, chopped onion, diced bell pepper, minced garlic, diced jalapeño, and chopped cilantro.
  • Squeeze fresh lime juice over the mixture ensuring even distribution.
  • Sprinkle garlic powder, ground cumin, salt, and pepper over the salsa, adjusting the amounts to suit your taste preferences.
  • Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and intensify.
  • Serve. Repeat often. Enjoy!

Nutrition

Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 108mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1587IU | Vitamin C: 37mg | Calcium: 33mg | Iron: 1mg

First published: 7-15-16; Revised & Updated with new photos and 7-25-21

Print Friendly, PDF & Email

More from Everyday Cheapskate

traditional st patricks day meal corned beef and cabbage potatoes carrots
quick dinner recipe italian cheesy meatball bake casserole dish
spicy homemade pico de gallo vegetable chopper tomato onion jalapeño cilantro
women serving small bites for appetizers party
ingredients on a table for homemade pizza with no-rise dough
pile of rotten produce food waste in Amerian
Frozen food in the refrigerator. Vegetables on the freezer shelves.
february-2024-wallpaper-calendar-valentines-day


Please keep your comments positive, encouraging, helpful, brief,
and on-topic in keeping with EC Commenting Guidelines



Caught yourself reading all the way 'til the end? Why not share with a friend.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

How was it?