Our 5 Favorite Salads To Enjoy This Summer
Summer: when the days get longer, the stars shine brighter, your hair gets lighter, the water gets warmer, the music gets louder and life gets better. To make your salads complete, check out this beautiful serving bowl and serving utensils.
Pea and Prosciutto Salad
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1 1/4 cup shelled fresh green peas or frozen peas thawed
12 ounces sugar snap peas
4 ounces arugula about 6 cups
4 ounces very thinly sliced prosciutto
Shaved fresh horseradish
Whisk the lemon juice Dijon mustard and olive oil together.
Cook the green peas and sugar snap peas in a pot of boiling salted water until crispy tender about two minutes. Transfer them to a bowl of ice water so it’ll set their color, drain and pat them dry.
Add the green peas, sugar snap peas, and arugula toss with vinaigrette until well coated with dressing and season with salt and pepper.
Arrange the salad on the platter and top with prosciutto and finely grated horseradish over salad to your liking.
Chicken Caesar Salad
I made this recipe several years ago and my family always loved it. Recently, I came across it again and have started making it. My grandchildren even like this one.
To make the chicken, you can either make it on the grill or in the oven, whichever is easiest for you. I put either olive oil on the chicken breasts and season it or I soak the chicken in an Italian dressing for several hours before baking or grilling. When chicken is done, cut into strips to serve on top of the romaine lettuce, homemade croutons and dressing.
Easy Caesar Salad Dressing
6 cloves garlic, mashed and minced
1 Tbsp Dijon Mustard
1 Tbsp vinegar
2 Tbsp mayo
1/2 cup olive oil
Salt & pepper
Combine garlic, mustard, vinegar and 2 pinches of salt in a blender and mix thoroughly. Add mayo & blend together to form a thick base. In a slow stream, add olive oil through hole in lid. Scrape dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. Dressing will keep up to 1 week in refrigerator.
Caesar Salad Croutons
3 Tbsp butter
1 tsp garlic powder
1 tsp paprika
1 tsp pepper
Cut baguette into cubes. Melt butter in microwave and season with garlic powder, paprika and pepper. Add bread cubes and toss to cover. Place cubes on foil covered baking sheet, place in oven at 350 degrees until bread cubes begin to brown. Set aside to cool.
This is so yummy and you can substitute the chicken for shrimp or tri-tip and you have a great meal with limited mess to clean up in the kitchen.
I recently took a Thai Cooking Class and this was one of the recipes that we made. It looks like a lot but, as with most Thai dishes, if you have everything prepped ahead of time it goes together pretty quick in the end. It is light and refreshing and could even be used as a main dish.
Mango Prawn Salad With Cashews
2 Tbsp. peanut or avocado oil
1 lb. large shrimp ( uncooked, peeled and deveined)
1 Tbsp. chopped garlic
1 1/2 tsp. chopped pickled ginger
1/2 cup mirin
1 Tbsp. fish sauce
1 Tbsp. rice vinegar
Red pepper flakes to taste
1 red onion, thinly sliced
1/2 cup matchstick cut carrots
1/4 cup chopped cashews
1/4 cup chopped green onions
1 cup ripe mango - cubed
1/2 lime - juiced
1/2 tsp. soy sauce
1 pinch of white sugar
1 romaine heart - chopped into bite sized pieces
Heat oil in a wok over medium high - high heat. Add shrimp; cook until starting to turn pink (about 2 minutes). Add garlic and ginger and cook for 1 minute. Stir in mirin, fish sauce, vinegar and red pepper flakes. Add red onion, carrots, cashews and green onions. Stir fry for 1-2 minutes. Add mango, lime juice, soy sauce and sugar. Remove from heat. Place romaine on a platter and spoon dressing on top.
Serve immediately and enjoy!
With the weather warming up, I know you'll enjoy this light, refreshing salad.
I recently came across this Orzo Pasta Salad recipe from The Modern Nonna, which only takes about 20 minutes to prepare. I love how quick and easy it is to put together and the secret ingredient definitely adds a special touch! The salad will be a go-to this summer because its so light and refreshing and the secret ingredient she included (fresh squeezed orange juice) adds the right amount of sweetness and citrusy flavor. Feel free to adjust the seasoning to suit your taste and ENJOY!
Orzo Pasta Salad (photo courtesy of The Modern Nonna)
1 small pack of orzo pasta + salt in the boiling water for the orzo
1/4 cup of olive oil
*1/2 cup freshly squeezed orange juice
3 diced cucumbers
2 finely diced Roma tomatoes or you can use cherry tomatoes
1/2 finally diced bell pepper or you can use 3-4 of the different colored mini bell peppers
1/2 of a finely diced red onion
1/2 cup finely chopped fresh parsley - to taste
1 Tablespoon dry oregano
Salt to taste
Crumbled feta cheese - measure with your heart
Directions: (link to the directions here)
Combine the olive oil and the next 9 ingredients in a large glass bowl and set aside.
Boil the orzo pasta in the salted water according to the package directions.
Strain the pasta and let it completely cool.
Add the cooled orzo pasta to the glass bowl with the other ngredients and toss everything together. Serves 4. I double the recipe when taking to a gathering.
ENJOY this light and refreshing salad with your family and friends this summer!
Spring Salad with Berries and Bacon (photo CREDIT: JOHNNY AUTRY; FOOD AND PROP STYLING: CHARLOTTE L. AUTRY of Southern Living Magazine)
I am a big fan of Southern Living Magazine and discovered this salad a couple of weeks ago. I had some spinach I needed to use up, so I substituted spinach for the spring mix and both my husband and I loved it! This salad is a great combination of sweet and savory.
2 Tablespoons red wine vinegar
1 Tablespoon finely chopped shallot (I used a sweet onion)
1 1/2 teaspoons honey (I used a Keto sweetener)
1/2 teaspoon Dijon mustard
3 cups sliced strawberries (from 1 lb fresh strawberries) divided
3/4 teaspoon kosher salt, divided
1/4 cup extra virgin olive oil
5 cups (about 10 oz) baby spring mix (I used baby spinach)
1 4oz feta cheese block, crumbled (I used goat cheese)
1 med shallot, thinly sliced (I used some sweet onion)
1 cup yellow cherry tomatoes, halved (I skipped the tomatoes, but I'm sure any small tomatoes would work)
8 bacon slices, cooked and coarsely chopped
Directions or click here to go directly to Southern Living:
Place red wine vinegar, finely chopped shallot, honey, Dijon mustard, 1 cup of the strawberries, and ¼ teaspoon of the kosher salt in a blender. Process until smooth, about 30 seconds. With blender running, gradually drizzle in oil, processing until mixture is smooth and combined, about 30 seconds.
Arrange spring mix on a large platter. Top with feta, sliced shallot, tomatoes, bacon, and remaining 2 cups strawberries and ½ teaspoon salt. Drizzle vinaigrette over salad, and serve immediately.
For a shortcut to the dressing, you can just mix about 1 part strawberry balsamic vinegar with 3 parts extra virgin olive oil, some salt and tiny bit of Dijon mustard. I added some toasted pecans. With some rotisserie chicken, it makes a great lunch or summer dinner!
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