Summer is here! And there’s no better place to spend it than inside, in front of a hot oven. Isn’t that everyone’s idea of summer fun? Yeah, right.
Summer should be sacred. Every day should be sprinkled with little indulgences and laid-back time with friends and family. That’s why summer gives us farmers’ markets and fresh ingredients in abundance, making salads the perfect summer food. They’re light, cool and crisp, and they’re no fuss. So take a stroll over to the farmer’s market, raid your garden, or swing by the store, and whip up these fresh and healthy summer salads in less time than it takes to heat up the stove.
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Strawberry Gorgonzola Salad
Servings |
4people |
Servings |
4people |
Ingredients
- 2 tablespoons Balsamic Vinegar
- 4 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Honey
- 2 teaspoons Dijon Mustard
- 1/2 teaspoons Garlic Minced
- To Taste Salt & Pepper
- 4-5 cups Mixed Baby Greens
- 1 cup Fresh Strawberries Sliced
- 1/2 cup Crumbled Gorgonzola Cheese
- 1/2 cup Coarsely Chopped Pecans
Servings: people
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Instructions
- Mix the vinegar, olive oil, honey, mustard, garlic and a dash of salt and pepper in the bottom of a large salad bowl using a whisk or the back of a wooden spoon.
- Add with the mixed baby greens, strawberries, Gorgonzola cheese and pecans.
- Toss well, adding more salt and pepper if desired.
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Watermelon, Mint and Feta Salad
Servings |
4-6People |
Servings |
4-6People |
Ingredients
- 2 tablespoons White Wine Vinegar
- 1 full Fresh Lemon Juice
- 1/4 cup Extra-Virgin Olive Oil
- To Taste Salt & Pepper
- 1 full Red Onion Thinly Sliced
- 4 cups Seeded Watermelon Cubed
- 1 cup Crumbled Feta Cheese
- 1/4 cup Mint Leaves Rolled & Sliced Into Thin Strips
- 1/4 cup Kalamata Olives Pitted & Chopped
Servings: People
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Instructions
- Whisk the white wine vinegar, lemon juice and olive oil together in a small bowl and season with salt and pepper.
- Add the thinly sliced red onion to the bowl and let marinate in the dressing for 5-10 minutes while assembling the remaining ingredients.
- Combine the watermelon, feta, mint, and olives in a large bowl, add the vinaegrette and onions, and toss well.
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Insalata Caprese
Servings |
4-6People |
Servings |
4-6People |
Ingredients
- 4 large Ripe Tomatoes Sliced 1/4 inch thick
- 1 pound Fresh Mozzarella Cheese Sliced 1/4 inch thick
- 1/3 cup Fresh Basil Leaves
- 3 tablespoons Extra-Virgin Olive Oil
- 1 tablespoon Balsamic Vinegar
- To Taste Salt & Pepper
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Instructions
- Alternate slices of tomato, mozzarella and basil leaves on a platter.
- Evenly drizzle with olive oil and balsamic vinegar, and season with salt and pepper.
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Spinach, Grape and Sunflower Seed Salad
Servings |
4-6People |
Servings |
4-6People |
Ingredients
- 3 tablespoons Red Wine Vinegar
- 1 teaspoon Honey
- 1 teaspoon Maple Syrup
- 1/2 teaspoon Dijon Mustard
- 1 tablespoon Vegetable Oil
- 8 cups Baby Spinach Leaves
- 2 cups Red Grapes halved
- 3 tablespoons Toastes Sunflower Seed Kernels
- 1 teaspoon Fresh Thyme chopped
- 1/4 teaspoon Salt
- 1/4 teaspoon Freshly Ground Black Pepper
Servings: People
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Instructions
- Whisk together vinegar, honey, syrup, mustard and oil in a small bowl.
- In a large bowl, combine spinach, grapes, sunflower seeds and thyme.
- Top spinach mixture with dressing and sprinkle with salt and pepper. Toss gently and serve immediately.
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Tasty Tuna, Asparagus and White Bean Salad
Servings |
4people |
Servings |
4people |
Ingredients
- 1 bunch Asparagus
- 1/4 cup Shallots finely chopped
- 2 full Fire-Roasted Red Peppers chopped
- 1 can Cannellini Beans rinsed and drained
- 1 clove Garlic minced
- 3 tablespoons Light Mayonnaise
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Paprika
- 2 cups Arugula
- 1 7.8 jar Premium Tune packed in oil, drained and flaked
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Instructions
- Cook the asparagus in a large pan of boiling water for 4-5 minutes until tender. Drain well, cool under running water, then cut into bite-sized pieces.
- Combine asparagus, arugula, shallots, peppers, cannellini beans and garlic in a large bowl.
- Whisk together the mayonnaise, vinegar and paprika in a small bowl and add to bean mixture, tossing gently to combine.
- Drain and flake tuna, and top evenly on salad. Serve immediately.
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