For months I’ve been harboring some amazing salad recipes, anxious to share them with you but waiting for the snow to melt. To me, summer and salad just go together. I’m not talking about side salads here, but fabulous, cool, crisp hearty salads that are worthy of being the entree at the end of a long, hot summer day.
Salad is often a side dish. However, by adding protein, you can turn just about any salad into the main event. Then, you have a nutritionally-balanced meal that will keep you from feeling hungry an hour after dinner. A salad is the perfect way to use up chicken or steak left from last night’s barbecue, or even that piece of grilled salmon orseafood. Step away from the hot stove to enjoy these salads any night of the week!
Chicken Parmesan Salad
- 2 heads Romaine lettuce chopped
- 2 celery ribs chopped
- 1 sweet white onion chopped
- 1 cup mayonnaise light is fine
- 2 tablespoons apple cider vinegar
- 1 cup sour cream or Greek yogurt
- 1 tablespoon granulated sugar
- 1/2 cup grated Parmesan cheese
- fresh ground black pepper
- 4 chicken breasts seasoned boneless chicken breasts, cut into strips.
- 4-5 bacon slices fried crisp and crumbled optional
- In a large bowl top lettuce with celery, onion and chicken. Do not mix. In a separate bowl mix mayonnaise with vinegar and drop spoonfuls over the salad. Mix sour cream with sugar and drop spoonfuls over the salad. Spread the dropped dressings evenly over the salad with the back of a spoon to cover all of the lettuce and chicken. Sprinkle Parmesan cheese over the the dressing and grind a lot of black pepper over the cheese.
- Make ahead and cover with plastic wrap. When ready to serve, add the optional bacon and toss well to evenly coat all. This is a great salad to take to an event. By not tossing it until serving, the lettuce stays crisp.
Mediterranean Pasta Salad
- 8 ounces pasta cooked, drained, and cooled
- 12 ounces quartered marinated artichoke hearts with liquid
- 2 cups halved cherry tomatoes
- 2 cups sliced black olives
- 1 cup cubed mozzarella cheese
- 2 cloves garlic, minced
- 3 tablespoons minced fresh basil
- 2 tablespoons olive oil
- Salt and pepper to taste
- Drain the artichokes and reserve the liquid. In a small bowl whisk garlic, basil and olive oil into the artichoke liquid. Add salt and pepper to taste.
- Combine the pasta, artichokes, tomatoes, olives, and cheese in a large bowl.
- In a small bowl whisk garlic, basil and olive oil into the artichoke liquid. Add salt and pepper to taste.
- Pour the dressing over the pasta. Toss to coat evenly and serve at room temperature or chill for up to a day before serving.
Mary's Famous Broccoli Salad
- 5 cups chopped fresh broccoli
- 1/2 cup golden raisins
- 1/4 cup chopped red onion
- 1 cup mayonnaise
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1/2 teaspoon black pepper
- 12 slices bacon, cooked and crumbled
- 3/4 cup slivered almonds, or other nuts
- Toss the broccoli, raisins and onion in a large bowl. In a small bowl, whisk together the mayonnaise, vinegar, sugar and pepper. Toss the dressing with the broccoli mixture.
- Refrigerate until ready to serve. Just before serving, toss with the bacon and sunflower seeds.