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Summer Salads

Posted in: Recipes
By Victoria
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Summer Salads

Summer in the south is like a little piece of heaven on earth. Warm weather, beautiful skies and crystal clear blue waters are just some of the wonderful things us southerners enjoy from May to September.

Whether we are spending our day at the beach or just enjoying the fresh air in our own backyards, a good summer salad recipe can always come in handy! Even if you live up north, you may find your mouth watering over one of my following recipes.

VEGGIE PASTA SALAD

Ingredients-

• 1 (16 oz) pack of spiral pasta • ½ cup carrots, thinly sliced • 2 stalks of celery, chopped • ½ cup of green bell pepper, chopped • 2 large tomatoes, diced • ½ cup of broccoli, chopped • ¼ cup onion, chopped • 2 (16 oz) bottles of Italian dressing • ½ cup of parmesan cheese, grated

Directions-

1. Bring a pot of water to a boil; cook pasta; rinse with cold water; drain excess water. 2. Mix carrots, celery, green bell pepper, tomatoes and broccoli together. 3. Combine cooked pasta and veggies in a large bowl. 4. Pour Italian dressing over pasta/veggie mix; add parmesan cheese; mix together well. 5. Chill salad for an hour or so before serving.

STRAWBERRY FETA SALAD

Ingredients-

• 1 cup almond slivers • 2 cloves of garlic, minced • 1 tsp honey • ¼ cup raspberry vinaigrette • 3 tbsp balsamic vinaigrette • 1 tbsp brown sugar • 1 cup vegetable oil • 1 head of lettuce • 1 pint of strawberries, sliced • 1 cup feta, crumbled

Directions-

1. Over medium heat, lightly toast almonds. 2. Combine garlic, honey, raspberry vinaigrette, balsamic vinaigrette, sugar and vegetable oil to make dressing. 3. Combine almonds, lettuce, strawberries and feta; cover with dressing mixture. 4. Toss all ingredients and serve.

CLASSIC CAPRESE SALAD

Ingredients-

• 4 large tomatoes, sliced • 1 lb mozzarella, sliced • 1/3 cup basil leaves • 4 tbsp extra virgin olive oil • Sea salt to taste • Black pepper to taste, ground

Directions-

1. Alternate overlapping tomato slices, mozzarella slices and basil leaves. 2. Drizzle with olive oil. 3. Season with salt and pepper.

CORN SALAD

Ingredients-

• 6 ears of corn, husked • 3 large tomatoes, diced • 1 large onion, diced • ¼ cup basil, chopped • ¼ cup olive oil • 2 tbsp Italian dressing • Salt & pepper to taste

Directions-

1. Bring a pot of lightly salted water to a boil; cook corn for about 5-7 minutes, or until tender. 2. Drain excess water; let corn cool; cut off kernels. 3. Toss all ingredients together. 4. Chill before serving.

If these recipes didn’t make you just a little bit hungry, I don’t know what to tell you! My mouth is watering from just writing them for you!

All these recipes are very different but they do have a few common factors: they are all refreshing, healthy, and vegetarian! (For those who don’t know, I am a vegetarian and currently trying to go completely vegan.)

So next time you need to whip up something fresh and healthy for a family picnic or an impromptu beach trip, try one of these recipes! Neither your tummy nor your thighs will regret it!

10 years ago
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