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50 Best Summer Time Salads

Updated on September 5, 2013

Perfect Summer Time Salads

Poolside at the Beach at a BBQ these salads will blow you away

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50 Best Summer Salads

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Strawberry Spinach Salad

Melon Salad

Berry Salad

Tabblou Salad

Quinoa and Salmon Salad

Canalope and Nectrine

Blueberry Plum Salad

Frogeye Salad

Pasta Salad

Macroni Salad

Potato Salad

Corn and Black Bean Salad

Green Salad

Egg Salad

Pink Clouds

Strawberry Spinach Salad receipt

Strawberry Spinach Salad receipt

2 tablespoons sesame seeds

1/2 cup olive oil

1/4 cup distilled white vinegar

1/4 cups mandrin oranges

1 tablespoon minced onion

10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

1 quart strawberries - cleaned, hulled and sliced

1/4 cup white mushrooms

mozzarella cheese

In a medium bowl, whisk together the sesame seeds, olive oil, vinegar, sauce and onion. Cover, and chill for one hour.

In a large bowl, combine the spinach, strawberries, mushrooms and madrin oranges. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

salads esentials - Bamboo Salad hands, bowls and kitchen tools

Works like an extra hand in the kitchen to get salads mixed

video of strawberry spinach salad

Asian Princessl spinach strawberry salad

Mozzarella on top


Salad Hands

Mason Jar Salads

Jar Salads
Jar Salads

Perfect for Lunch at the beach or throw in your backpack for a Summer Hike

italian pasta salad
italian pasta salad

This Pasta Salad is perfect for Summer BBQ and 4th of July

Italian Pasta Salad

Twisted Pasta Noodles

Broccoli chopped

Zucchini chopped

Red Onion chopped

green bell pepper chopped

medium tomatoes chopped

chopped mushrooms

chopped olives

ham chopped

balsamic vinaigrette



olive oil

mozzarella cheese


Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.

Drain the pasta well, transfer to a large serving bowl, and let cool. Add your ham, mushrooms, olives, green pepper, onion, tomatoes, and zucchini salt, to taste, and the black pepper. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

Strawberry Blue Berry and Mint Salad

Berry Salad

Combine Fresh Fruit such as Strawberry, Blueberries, Nectarines, Peaches

depends on what in your Market. Sprinkle with Sugar and Add Mint Leafs

Frog Eye Salad - Yummy Kids love to eat frog eyes


Frog Eye Pasta 1 1/2 cups dried acini de pepe pasta


( Small Size)

Pineapple crushed one can ( drain keep 1/4 cup drain juice )

1 1/4 cups milk

1 large package vanilla pudding

2 cans mandarin oranges drained

Put in 9*13 Purex refrigerate

Top with Wipe cream

basically ambrousa salad with pasta

Pink Cloud - Think you are on a pink cloud nine

This Pink treat

with Marcarino Cherries on top, Thank you Rombergs for this one.. you are the best

1 carton cottage cheese ( medium)

1 carton Cool Whip (large)

1 (18 ounce) can crushed pineapple, drained

1 small package strawberry Jello-O (dry)

Combine cottage cheese and carton of COOL Whip. Fold in Pineapple and Strawberry Jell-O. Refrigerate overnight. Serve Yum

Tabblou Salad - We enjoy this a Half Moon Bay each year

Perfect for the Beach

Macroni Salad

A Classic

My best recipe from my Grandma Keiko and I modify them a little


2 cups elbow macaroni

1 cup fat-free mayonnaise

2 teaspoons sugar

3/4 teaspoon ground mustard

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup chopped celery

1/3 cup sliced radish

1/4 cup chopped onion

1 hard-cooked egg, sliced

Dash of pickle juice


Cook macaroni according to package directions and drain rinse with cold water. Cool in fridge.

Use a small bowl to combine the mayonnaise, sugar, mustard, salt and pepper. In a large bowl, combine the macaroni with celery, radish and onion. Add dressing and toss gently with salad hands.

Dash of pickle juice,,

Quinoa and Salmon Salad

You can now buy Quinoa at Costco

I love this stuff lost 11 pounds eating it everyday before my wedding

1 cup Progresso® reduced-sodium chicken broth

1/2 cup quinoa, well rinsed

1 cup chopped green, yellow, and/or orange sweet pepper

2 tomatoes, chopped

1 can (15 oz) Progresso® Chick Peas, rinsed and drained

1/2 cup chopped green onions

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh mint

2 tablespoons lemon juice

1/4 teaspoon salt

1/4 teaspoon black pepper

Cook your Quinoa in a rice cooker under brown rice setting for best results.In a small saucepan, combine broth and quinoa. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until broth is absorbed. Remove from heat and set aside.


Put in a large bowl, combine peppers and, tomatoes, Peas, green onions, parsley, and mint. Add the cooked quinoa; mix well. Add lemon juice; toss well to mix. Season with salt and black pepper. Cover and refrigerate for 2 to 4 hours before serving.

More Jar Salads

A neat twist .. add grapes

Gold Beat Salad

Use golden beats in this classic salad

Simple Fresh Fruit

Classic Green Salad

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