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With Memorial Day in the rearview mirror, it's time to gear-up for a season of picnics and backyard barbecues. A diverse collection of cool summer salad recipes will make meal-planning a breeze and also guarantee a salad to fit any taste or occasion.
If it's just too hot to cook, make a meal of a crisp and crunchy summer salad of lettuces, fruits, grilled chicken and nuts drenched in a sweet and sour poppy seed dressing -- cool, refreshing and tasty.
For a taste of Italy try a pasta salad loaded with red ripe plum tomatoes, two cheeses, garlic and plenty of fresh basil from the herb garden -- like bruschetta in a bowl without the bread. So good, this flavor-packed salad goes fast.
Then there's Broccoli Salad, one of the most talked about salads at any gathering. Everyone oohs and aahs when they see it, and why not? The combination of crunchy raw broccoli, smoky bacon, onions, sweet raisins and sunflower seeds swimming in a mayo-based sweet and sour dressing is simply amazing.
Let the season begin!
Sweet and Crunchy Summer Salad with Poppy Seed Dressing
Salad:
1 large head iceberg lettuce, torn
1 large head romaine lettuce, torn
2 cans mandarin oranges, drained
Fresh strawberry slices
2 grilled or baked chicken breasts, cubed and chilled
1 cup walnuts
Cantaloupe chunks
Red seedless grapes
Dressing:
1 cup salad oil
1 T. grated onion
1/2 tsp. poppy seeds
1 tsp. salt
1/2 cup sugar
1/3 cup vinegar
1 tsp. dry mustard
Directions: In a medium bowl or large jar with a tight-fitting lid place all dressing ingredients. Whisk or shake well to combine, making sure that sugar has dissolved (the dressing can be made ahead.)
Have all salad ingredients prepped. Just before ready to serve combine in a large bowl. Stir or shake dressing well and pour over salad, tossing to coat. Serve immediately.
Bruschetta Pasta Salad
1 pound rotini or ziti pasta, cooked and drained
12 plum tomatoes, cut into large dice
3 to 4 garlic cloves, pressed
1 green bell pepper, thinly sliced
20 leaves fresh basil, roughly chopped
1/2 cup olive oil
1 tsp. salt
Freshly ground black pepper, about 5 twists
8 ounces mozzarella cheese, grated or cubed
Parmesan cheese
Directions: At least 1 1/2 hours before serving, combine tomatoes, garlic, green pepper, basil, oil, salt and pepper in large bowl. Let stand at room temperature.
When about ready to serve, stir cooked pasta into the tomato mixture. Let stand about 15 minutes. Stir in mozzarella. Before serving, top salad with parmesan cheese. Serves 10 to 12. Tip: If taking to a picnic, combine tomato mixture and pasta. Add cheeses on-site so mozzarella doesn't get mushy.
Broccoli Salad
(An oldie but a goody, this salad is a favorite at any gathering)
Salad:
2 bunches fresh broccoli
1 medium red onion, sliced
1/4 cup raisins
8 slices bacon, cooked and crumbled
1/4 cup sunflower seeds, optional
Dressing:
1 cup mayonnaise
1/4 cup sugar, or to taste
1 to 2 T. vinegar, to taste
Directions: Chop broccoli and place in bowl along with onion. Stir in raisins and bacon. Combine mayonnaise, sugar and vinegar and mix well. Fold dressing and sunflower seeds into vegetables. Refrigerate several hours or overnight before serving. Serves 10 to 12.
Variations: Add chopped hard-boiled eggs and/or grated cheese to salad, if desired.