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Three Summer Salads to Enjoy Year Round
Healthy salad choices
I love creating salads as much as I enjoy eating them. Perhaps it began as a youngster with my father’s garden salad . Ordinary iceberg lettuce well stocked with treasures from his vegetable garden: bright green cucumbers, cool carrots-pulled minutes before supper, crunchy radishes, and sun kissed tomatoes. He made his version: all ingredients soaked in a heavy dose of vinegar and oil, up until his death at age 78.
I no longer eat iceberg lettuce, but, I have an affinity for making a great salad. I love to experiment and add salads as a regular part of the menu-both as side dishes and as a main course.
I’ve served the following summer salads as main dishes. They are simple to make, require little or no cooking, keeping the kitchen temperature down on a hot summer’s day, and they are tasty and nutritious.
A summer treat: fresh strawberries that U pick
Strawberry-Spinach Salad Recipe
As the title suggests, the base of this salad is spinach. I prefer baby spinach, but should I use the larger leafed salad I tend to snap the long stem off. It is my personal preference that when I eat a salad it does not hang out of my mouth like a long tendril of pasta. That’s just my thing-you can let it all hang out if that is your choice.
Add to each bowl of spinach leaves:
Walnut pieces, (obviously optional if you are allergic to nuts), or candied walnuts.
Fresh strawberries, halved
1tablespoon of blue cheese, crumbled.
Serve with a light dressing, such as strawberry vinaigrette.
Option: for more protein-add grilled chicken sliced thin to this salad.
How to make a Michigan Cherry Salad
One of Michigan’s commodities is its summer cherries, grown mostly in the northern areas, such as Traverse City. In fact, Traverse City hosts an annual Cherry Festival. It’s always great to have a cool bowl of cherries to dive into on a hot summer’s day. It’s even better adding them to a fresh bed of lettuce. Here is one combination that is sure to satisfy.
A spring mix of field greens or the light flavor of a butter blend such as Boston or Bibb will be the base.
Cubed Swiss cheese
Michigan cherries, sliced in half, or dried cherries if fresh are unavailable.
Enjoy with a poppy seed dressing
Please rate this Ahi Tuna Salad Recipe with Citrus Cilantro Vinaigrette
Recipe for Ahi Tuna Salad with Citrus-Cilantro Vinaigrette
Next to classic salads, such as Caesar, Chef’s, or Greek, this salad is a surefire hit with anyone who loves seafood.
For each individual salad use:
1 (4 oz) piece of sashimi grade ahi tuna fillets
Olive oil-enough to lightly brush on each side of the tuna
Salt and pepper to taste-lightly sprinkled on each tuna (low sodium diet-skip the salt)
1 cup of mixed salad greens
Mandarin orange slices-about a half dozen for each salad
Sliced almonds-a sprinkling for each salad
In nonstick skillet, cook tuna over medium high heat for 1 minute per side-for rare, longer for medium doneness. Place on plate and refrigerate for 5-10 minutes to cool.
Arrange salad greens on plate; top with orange segments; and almonds. Remove tuna from refrigerator and cut into ¼ inch slices.
Drizzle 3 tablespoons dressing* over tuna and salad leaves (recipe follows).
1 serving = approximately 220 calories.
1 teaspoon grated orange peel
½ cup fresh orange juice
1 tablespoon chopped fresh cilantro
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
In small bowl, beat all ingredients together until well blended and refrigerate, covered, until ready to use.