Light and Fresh Summer Salads for the Entire Work Week

During the summer, cooking throughout the work week can be a chore. Not only are our lifestyles busy with extra activities, no one wants the added heat of the oven. A solution is to eat a variety of fresh garden salads that can be prepared a day or two ahead of time.

The beautiful thing about summer salads is their versatility. They can be as simple as a lettuce wedge topped with walnuts and bleu cheese dressing to an entree of leafy greens, colorful veggies, beans, cheese, nuts and grilled meats.

My strategy throughout the summer is to stock up on fresh fruits and veggies from the local Farmer's Market. Every Saturday, I wander through the market selecting a variety of lettuces. My favorites include: romaine, butter leaf, endive, Iceberg, Bibb, and a unique lettuce grown by a local farmer that is a combination of romaine and butter leaf.

Greens pair well with most types of fruits and vegetables. Some of my favorites include: radishes, Bell peppers, carrots, cucumber, celery, red onion, scallions, cauliflower, broccoli, tomato, pineapple, mango, pomegranate, and citrus fruits.

One way to reduce time in the kitchen is to prepare a few days of salads ahead of time. I find it helpful to create a weekly salad meal plan and prepare 2 to3 days of greens in advance. If you plan on making a lot of salads throughout the summer, consider investing in a food sealer machine. If not, store cut greens and veggies in resealable plastic bags and force out as much air as possible.

Today, I'd like to share a week's worth of summer salads that are family favorites. Not only are these great dinner ideas, they are perfect for cook-outs and social gatherings, and for brown bag lunches.

Kick the week off with the Robust Garden Salad and use leftovers to make Tuesday's dinner. Prepare two extra chicken breasts to serve for Thursday's salad entree. Use the remainder of Iceberg lettuce for Wednesday and finish off veggies with a tangy Asian-inspired salad on Friday.

ROBUST GARDEN SALAD
Servings: 4 entree size salads
Prep Time: 20 minutes

If desired, add cooked beans, nuts, seeds, raisins or currants, and a small amount of freshly shaved or grated cheese.

Ingredients:

1 head Romaine lettuce
1/2 head Iceberg lettuce
1 bunch fresh Spinach leaves, washed and stems removed
2 medium Carrots, medium, sliced thin diagonally
8 large Radishes, sliced thin
4 Green onions, sliced thin diagonally
1 cup Broccoli florets
1 cup Cauliflower florets
1 large Tomato, seeds removed and chopped
Salad Dressing

Directions:

1. Wash, rinse and dry all vegetables.
2. Chop lettuce into bite-size pieces and prepare vegetables.
3. In a large salad bowl, gently toss ingredients.
4. Transfer to serving plates and top with salad dressing of choice.
5. Store leftovers in sealed and airtight plastic bag.


ROBUST GARDEN SALAD WITH GRILLED CHICKEN AND BRIE CHEESE CROSTINI
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes

Use the leftover salad mix to create a new sensation by adding grilled chicken breast and a side of brie cheese crostini.

Grilled Chicken Breasts Ingredients:

4 6-ounce boneless, skinless Chicken Breasts
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1 teaspoon dried Oregano
1 teaspoon dried Parsley

Brie Cheese Crostini Ingredients:

1/2 loaf French Baguette (6 to 8 slices)
4 ounces Brie cheese, thinly sliced
2 Tablespoons Extra Virgin Olive Oil

Chicken Breast Directions:

1. Preheat gas grill, charcoal grill, or oven broiler to 350 degrees Fahrenheit.
2. In a small bowl, combine salt, pepper, oregano, and parsley. Mix together using a fork.
3. Wash chicken breasts and pat dry with paper towels.
4. Sprinkle both sides of chicken breasts with seasonings.
5. Cook each breast 7 minutes per side, or until internal temperature reaches 165 degrees.
6. Remove from heat and let sit for 3-4 minutes.
7. Slice two chicken breasts into 1/2-inch diagonal strips. Place remaining chicken breasts in airtight container and store in refrigerator for Thursday's dinner.
8. Place chicken on top of salad greens and top with dressing of choice.

Brie Cheese Crostini Directions:

1. Cut French Baguette into 3/4- to 1-inch diagonal slices.
2. Using a pastry brush, lightly brush each slice with olive oil.
3. Top each with Brie cheese.
4. Place crostini's on a baking sheet. Bake on top rack of oven or gas grill for 4 -5 minutes, or until cheese melts and becomes bubbly.
5. Transfer to serving dish and serve immediately.

TANGERINE PECAN SALAD WITH GRILLED SHRIMP SKEWERS
Servings: 2
Prep Time: 15 minutes
Cook Time: 4-6 minutes

Tangerine Pecan Salad Ingredients:

1/2 head Iceberg Lettuce
4 cups fresh Baby Greens
2 Tangerine, peeled and sectioned
1/2 cup Pecan pieces

Grilled Shrimp Skewers Ingredients:

12 Jumbo Shrimp, shells removed and deveined.
1 Tablespoon Seafood spice
1 Lemon, seeds removed and quartered

Salad Directions:

1. Wash and dry lettuces. Chop Iceberg lettuce into bite-size pieces.
2. In medium bowl, combine Iceberg, baby greens, tangerine sections, and pecan pieces. Gently toss to incorporate ingredients. Store in refrigerator until ready to serve.

Shrimp Directions:

1. Preheat gas grill or oven broiler to 350 degrees Fahrenheit.
2. Remove shells and devein shrimp. Slide 6 shrimp each on two wooden or metal skewers. If using wooden, soak in water for 10 minutes to minimize burning. Lightly sprinkle both sides with seafood seasoning.
3. Grill each side for 2 to 3 minutes, or until shrimp turn pink and the tail starts to curl.
4. Place salad greens on individual plates. Top with shrimp skewer. Squeeze with fresh lemon juice and serve immediately.

TROPICAL CAESAR CHICKEN SALAD
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Since you'll be using the pre-cooked chicken breasts, this salad is a whiz to prepare. I like to reheat my chicken breasts in the oven. One trick to prevent chicken from drying out is to wrap it in parchment paper. Add one teaspoon of water to create steam within the package. Bake in oven preheated to 350 degrees for 10 minutes. Be careful when opening the parchment paper to prevent steam burns.

Tropical Caesar Salad Ingredients:

1 head Romaine lettuce, cut into bite-size pieces
1 Mango, peeled and cut into 1/2-inch chunks
2 cups fresh Pineapple, skin removed, cored, and cut into 1/2-inch chunks
2 Kiwi fruit, skin removed, sliced into 1/2-inch chunks
Caesar Salad Dressing

Directions:

1. Wash and dry lettuce and cut into bite-size pieces.
2. Prepare fruit.
3. In medium bowl, combine all ingredients and gently toss.
4. Remove chicken breasts from oven. Let sit for 2-3 minutes then cut into bite-size pieces.
5. Arrange salad on plate, top with chicken and salad dressing, and serve immediately.

SESAME GINGER TURKEY SALAD
Servings: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:

8 ounces boneless, skinless Turkey Breast, cut into thin slices
1/2 cup bottled Sesame Ginger marinade
1 bag Baby Greens Salad Mix
2 small Carrots, thinly sliced
4 Green Onions, thinly sliced
1/2 medium Cucumber, seeded and chopped
1/4 cup Honey Balsamic Salad Dressing (optional)

Directions:

1. Cut turkey breast into thin slices. Place inside resealable quart-size plastic bag. Add sesame ginger marinade and gently massage until all pieces are coated.
2. Preheat large skillet over medium-heat. Add turkey slices and cook for 4-5 minutes per side, until temperature reaches 165 degrees.
3. Rinse and dry salad greens and prepare vegetables.
4. In medium bowl, gently toss ingredients. Transfer to serving plates.
5. Top salads with cooked turkey and drizzle with honey balsamic salad dressing. Serve immediately.