During the warmer months I like to serve hearty salads for dinner. Chickpeas add a hit of protein to this vegan main dish. You may add crushed pita chips to this recipe if you like.
Mexican Street Corn Salad is an excellent summer side dish. You get the classic flavors of Mexican Street Corn, but served as an easy salad.
Often times I don’t’ want to spend my calories on the bun, but still want to have burger night. Burger Salad is a good way to “have your burger and eat it too.”
I love cucumbers because they are so refreshing. This simple cucumber salad is nice in the summer and can be served alongside most any main dish, but is especially good with grilled fish. Save time and make it ahead and chill it before serving at your summer cookout.
Some of my favorite foods are tomatoes, basil, and cheese and this classic salad makes the most of summer’s best produce. Seasoning tomatoes ahead of time brings out even more of their sweetest flavor.
I eat a lot of salads and sometimes I want a bit of variety. This salad is a celebration of taste and texture. There are juicy peaches, prosciutto, mozzarella with bitter arugula. The vinaigrette ties it all together with the hit of sriracha and lemon. The chopping and slicing takes a bit of time, but the result is worth it.
Using feta sliced from a block is a bit creamier and less salty than feta crumbles, though you can use either.
Roasted beets are sweet and tender which makes them a nice addition to salads. Plus, they naturally fit into a gluten-free, paleo, or vegan diet.
Many of us like to have a salad every day, but get tired of the same salad. Change things up with this Tabouli Salad. If you want to serve it as the main dish you can top with falafel, chicken, or fish.
The types of vegetables you can use in this salad is very flexible.
