Make these your go-to salads for easy, fresh summer meals. These flavorful and colorful salads are perfect for a week night supper or pretty enough to take to a backyard party.

All of these recipes are from the expert kitchen of Chef Jim Nadeau at Cedar Falls Hy-Vee.

Greek Pasta Salad

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon basil
  • 1 1/2 teaspoon oregano
  • 3/4 teaspoon pepper
  • ¾ teaspoon sugar (or more to taste)
  • 8 ounces pasta, cooked
  • 3 cups mushroom, thickly sliced
  • 15 cherry tomatoes, halved
  • 1 cup red bell pepper, cut into strips
  • 3/4 cup feta cheese, crumbled
  • 1/2 cup green onion, chopped
  • 3 1/2 ounces black olives, whole
  • 3/4 cups pepperoni slices, cut into strips

Prepare pasta according to package direction. Mix together oil, vinegar, garlic powder, basil, oregano, pepper and sugar. Add remaining ingredients and toss until all ingredients are well coated. Cover and chill 2 hours or overnight. Makes 4 serving. Pack into a container, if desired, and take it along on your picnic or neighborhood grill-out.

Honey Crisp Apple Chicken & Fennel Salad

  • 1 whole roasted chicken, skinned & boneless, shredded
  • 2 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ¼ cup toasted walnuts
  • 2 ribs fennel bulb, shredded
  • 2 cups honey crisp apples, washed & diced
  • Salt and pepper to taste
  • Parsley to garnish

Combine all ingredients into a large bowl and mix together. Chill until ready to serve. Serves 4 to 6.

Curried Couscous Turkey Salad

  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/2 cup golden raisins
  • 1 tablespoon minced crystallized ginger
  • 1 cup mayonnaise
  • 3 tablespoon fresh lemon juice
  • 3 cups cubed turkey
  • 1 cup couscous
  • 1/3 cup chopped celery
  • 1/3 cup green onions
  • 1/2 cup toasted slivered almonds
  • 1 cup seedless red grapes, cut in half
  • 1 orange, peeled & cut into pieces
  • 3 tablespoons fresh parsley

Bring broth, salt and curry powder to a boil in medium saucepan over high heat. Stir in couscous, raisins and ginger. Remove from heat, cover and let stand 5 minutes. Uncover, cool to room temperature.

In a large bowl, blend together mayonnaise and lemon juice. Add turkey, celery, onions, almonds and couscous mixture; gently stir together. Fold in grapes, orange and parsley. Cover and refrigerate several hours before serving. Serves 6 to 8.

South of the Border Chicken and Quinoa Salad

  • 12 ounces boneless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin
  • 2 tablespoons lemon juice
  • 1/2 cup chopped red onion
  • 1 1/2 cups chicken or vegetable broth
  • 1 cup quinoa, rinsed
  • Zest of 1 lemon
  • Pinch of ground chipolte chili pepper (or substitute Cayenne pepper)
  • 1 large carrot peeled and medium diced
  • 1 medium jicama peeled and diced-about 1 cup
  • 1 red pepper seeded and cut into strips
  • 1 small red onion cut into strips- about ½ cup
  • 2 tablespoons rice vinegar
  • 2 tablespoons lemon juice
  • 1 teaspoon stone ground mustard
  • 1/3 cup chopped cilantro
  • Salt and pepper

Pound chicken under plastic wrap until thin. Place in a large plastic bag.. Combine oil, red pepper flakes, cumin and lemon juice. Pour over chicken and allow to marinate for at least 30 minutes and up to 2 hours.

Spray pot with cooking spray. Add onion and sauté until tender. Add lemon zest, pinch of ground chipolte chili, broth and quinoa. salt and pepper to taste. Bring to a simmer. Reduce heat to low and cook until all liquid is absorbed, around 35 minutes. Let sit covered for an additional 5 minutes.

Cook chicken on grill over medium high heat. Remove from heat and let rest. Cut into cubes.

Combine quinoa, chicken, vegetables, vinegar, second lemon juice, ground mustard and cilantro. Mix well. Serve warm or chilled. If desired, leave out chicken for a vegetarian salad. Serves 4 to 6 .

Corn & Edamame Salad

  • ½ cup balsamic vinaigrette
  • 1 tablespoon brown sugar
  • 1 pound shelled edamame (available frozen)
  • 2 packages frozen sweet corn
  • ½ cup red onions, diced
  • ½ cup diced red peppers,
  • Sea salt and pepper, to taste

Place edamame, corn, red pepper, and onion in a medium bowl. Mix together balsamic vinegar and brown sugar. Pour vinegar mixture over vegetables. Stir to mix. Cover, refrigerated, for 1 to 4 hours or until chilled, stirring once or twice.

Three-lentil summer salad

  • 1 cup dried lentils (preferably small French lentils)
  • ½ cup pink lentils
  • ½ cup green lentils
  • 2 large garlic clove, chopped
  • 1 teaspoon salt, or to taste
  • 1 ½ pounds tomatoes, diced (4 cups)
  • 4 large scallions, thinly sliced (3/4 cup)
  • 1/4 cup chopped fresh dill
  • 1/4 cup thinly sliced fresh basil
  • 3 tablespoons balsamic vinegar, or to taste
  • 1/4 cup extra-virgin olive oil
  • 1/4 teaspoon black pepper

Bring 8 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic and 1/2 teaspoon salt; reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.

Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper and remaining 1/2 teaspoon salt, or to taste. Serves 4 to 6.

Black Rice Salad with Mango and Peanuts

  • 2 oranges
  • 1/4 cup (or more) fresh lime juice
  • 2 tablespoons vegetable oil
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam; optional)
  • 2 cups black rice (preferably Lotus Foods Forbidden Rice)
  • Kosher salt
  • 2 just-ripe mangoes, peeled, pitted, cut into 1/2" dice
  • 1 cup fresh cilantro leaves
  • 1 cup finely chopped red onion (about 1/2 large onion)
  • 1/2 cup unsalted, dry-roasted peanuts
  • 6 scallions, thinly sliced
  • 2 jalapeños, seeded, minced

Remove peel and white pith from oranges. Working over a medium bowl to catch juices and using a small sharp knife, cut between membranes to release orange segments into bowl. Squeeze membranes over bowl to release any juices. Strain juices through a fine-mesh sieve into a small bowl; reserve orange segments.

Add 1/4 cup lime juice, oil, and fish sauce (if using) to bowl with orange juice; whisk to blend. Set dressing aside.

Bring rice and 2 3/4 cups water to a boil in a large saucepan. Season lightly with salt. Cover, reduce heat to low, and simmer until all liquid is absorbed and rice is tender, about 25 minutes. Remove pan from heat and let stand, covered, for 15 minutes. Spread out rice on a rimmed baking sheet, drizzle with dressing, and season lightly with salt; let cool.

Place mangoes and remaining ingredients in a large bowl. Add rice and toss gently to combine. Season lightly with salt and more lime juice, if desired. Serves 4 to 6.

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