Summertime Salads

Summer's bounty of fresh fruits and vegetables calls out for delicious salads and side dishes. Bringing a light touch to hot and humid days and nights, these recipes are great to have in your back pocket.

Broccoli Salad

This salad can be altered for any diet. Use light mayonnaise, fat free cheese, Splenda and turkey bacon if you're watching calories. Regular mayonnaise and Splenda are excellent substitutes for low carb dieters.

1 head fresh broccoli, chopped

1 head fresh cauliflower, chopped

1 small red onion, chopped

1 c. sharp cheddar cheese, shredded

½ c. bacon, fried and crumbled

12 c. sunflower seeds

1 c. mayonnaise (fat free, light or regular)

1/3 c. sugar or splenda

2 T. vinegar

Mix all vegetables, cheese, bacon and sunflower seeds in a bowl. Mix mayonnaise, vinegar and sugar together separately and then combine in the large bowl. Let sit and refrigerate for an hour and serve.

Spinach Strawberry Salad

Add a grilled chicken breast for a great main dish entrée!

2 bags cleaned and watched spinach

1 pint fresh strawberries, sliced

Dressing:

½ c. sugar or Splenda

2 T. sesame seeds

1 ½ t. chopped onion

¼ t. Worcestershire sauce

¼ t. paprika

¼ c. cider vinegar

½ c. canola oil

Max spinach and strawberries and place in a large bowl. Put all dry dressing ingredients into a blender and process until smooth. Slowly add the vinegar and oil until combined. Pour over salad and toss, just before serving.

Raspberry Spinach Salad

Another use for healthy spinach and fresh summer fruit!

2 bags spinach, washed and cleaned

½ c. sliced or slivered almonds

1 c. fresh raspberries

3 kiwi fruits, peeled and sliced

Dressing:

2 T. raspberry vinegar

2 T. seedless raspberry jam

1/3 c. canola oil

Combine vinegar and jam in a blender. Add oil in a thin stream, blending well until thickened. In a large salad bowl, toss the spinach with half of the raspberries, kiwis and almonds together with dressing. Top salad with remaining fruit and nuts. Serve immediately.

Bacon, Lettuce and Tomato Salad

A tasty pasta salad, perfect for potlucks!

7 ounce box pasta shells, cooked and drained

1 ½ pounds bacon, diced, fried and drained

½ c. iceberg lettuce, shredded

2-3 tomatoes, diced

1 T. diced onion

Pepper to taste

Mayonnaise to coat.

In a large bowl, mix first five ingredients together. Coat with mayonnaise until coated and creamy. Refrigerate until ready to serve.

Each of these salads will go beautifully with a summer meal. Make up the dressings ahead of time for a speedy preparation when you're ready to serve and enjoy!