Summertime and the living is easy! When the temperature rises, we start grilling and living on salads in this household. Lots and lots of salads. Here are 15 of my favorite from the blog’s archives. Some are entrée salads. Many of them can easily be turned into a meal by adding a favorite grilled protein. They all lend themselves to substitutions of a preferred green or a more seasonal ingredient as the garden starts producing. There are several grain-based salads as I find they hold up well in the summer heat and can be assembled in advance. Again, feel free to substitute a different grain of choice. Make your salads come alive wth infused oils and vinegars and flavored salts. Click on the highlighted titles to access the recipes. Happy summer!
1- Roasted Honey Balsamic FIg Salad with Goat Cheese and Pistachios
Don’t like figs? Grill peaches for an equally dazzling salad.
I have been experimenting with making spiralized salads with more or less success. Zucchini ribbons are easy to make, carrot ribbons, not so much. I bought one of those simple devices readily available and they don’t work so well with harder vegetables, hence this salad is called a “shredded carrot” salad. It had ambitions of becoming a spiralized salad, inspired from the popular Skinny Taste blog. I wanted to share my version of the salad as it punches a lot of flavor and will hold up well as make-ahead addition to your warm weather cook outs. I have never been a huge fan of shredded carrot salads as they often are too sweet. Adding lemon juice and spicy mustard to carrots gives them attitute and transforms them in a most unexpected way. An added bonus is how simple this is to throw together. Watch this salad vanish!