Raven - Salad Recipes: 30 Main Course Salad Recipes That Summer

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Salad Recipes That Sing of Summer

During this season, with the warmth and stickiness at apparently record highs, with time spent inside kept at any rate (except if you're digging in a cardie and some cooling), and with rancher's business sectors at their top, there could be no greater time than summer to prepare a quick serving of mixed greens for lunch or supper. In light of that, we've gathered together our 30 most loved serving of mixed greens plans, covering the range: chicken plate of mixed greens, pasta salad, potato salad, cucumber salad, egg salad, fish salad, tomato salad, spinach salad, corn salad, Caesar salad, green plate of mixed greens, and even plans that could be changed into a keto salad! Also, obviously, all accompany salad dressing so you don't have to race out and get a container.

PS: Once you've made it, you can snap a photo and label it "directly before my serving of mixed greens" and #finecooking and post it via web-based media for the world to see your sublime creation.

1. Cobb Salad with Fresh Herbs

This update on the classic Cobb Salad features mustard-crusted grilled chicken, crunchy pine nuts, and tons of fresh flavor from the mint, chives and parsley.

Ingredients

• 2 Tbs. mayonnaise
• 1 tsp. Dijon mustard
• Kosher salt and freshly ground black pepper
• 3 large boneless, skinless chicken breast halves
• (7 to 8 oz. each), tenderloins separated if still attached
• 2 heads Boston lettuce (about 12 oz. total), trimmed, torn into bite-size pieces, washed, and dried
• 1-1/2 cups lightly packed fresh parsley leaves, torn if large
• 3/4 cup lightly packed mint leaves, torn if large
• 1 recipe Lemon-Sherry Vinaigrette
• 3 large avocados
• 2-1/2 cups (about 1 lb.) halved grape tomatoes
• 1 heaping cup (6 oz.) crumbled Roquefort
• 2/3 cup toasted pine nuts
• 12 slices bacon, cooked, cooled, and crumbled
• 1/2 cup sliced chives (3/4 inch long)

Preparation

Grill the chicken: Heat a gas grill to medium high. In a mixing bowl, combine the mayonnaise, mustard, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the chicken and toss to coat. Grill until well marked and cooked through, 4 to 6 minutes per side for the breasts, and 2 to 3 minutes per side for the tenderloins. Let cool and cut into small dice.

Assemble the salads: Set 6 large dinner plates on your counter. Combine the lettuce, parsley, and mint in a large mixing bowl. Toss with just enough of the vinaigrette to coat lightly, 4 to 5 Tbs. Season with a little salt and pepper and toss again. Divide among the plates, arranging the lettuce in a circle with a small hole in the center. Peel, pit, and cut the avocados into medium dice and toss them in a medium bowl with 2 Tbs. of the vinaigrette. Combine about a sixth each of the avocados, tomatoes, Roquefort, pine nuts, and chicken in the mixing bowl. Season with a little salt and pepper and toss with about 1 Tbs. of the vinaigrette. (You wont use all the dressing.) Mound the mixture in the center of a salad. Repeat for the rest of the salads. Sprinkle on the bacon and chives and serve.

1. Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entre.

Ingredients

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

Preparation

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

1. BLT Grilled Potato Salad

If you like a BLT, youll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or as a main course for fewer.

Ingredients

For the blue cheese dressing

• 2 oz. blue cheese, crumbled (about 1/2 cup)
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 1 tsp. chopped fresh dill
• 1 tsp. thinly sliced fresh chives
• 1/2 tsp. red wine vinegar
• Hot sauce, such as Tabasco
• Kosher salt and freshly ground black pepper

For the vinaigrette

• 1/2 cup white balsamic vinegar
• 1/2 small shallot, minced
• 1/2 tsp. Dijon mustard
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the salad

• 2 lb. fingerling or other small potatoes, halved lengthwise
• Kosher salt
• 24 cherry tomatoes, halved
• Freshly ground black pepper
• 1 head iceberg lettuce, quartered and thinly sliced crosswise
• 1/2 cup thinly sliced fresh basil
• 6 oz. thick-sliced bacon, cooked until crisp and crumbled
• 2 Tbs. coarsely chopped fresh flat-leaf parsley

Preparation

Make the dressing

In a medium bowl, whisk the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and a dash of hot sauce. Season to taste with salt and pepper and more hot sauce.

Make the vinaigrette

In a medium bowl, whisk the vinegar, shallot, and mustard. Slowly whisk in the oil. Season to taste with salt and pepper.

Cook the potatoes and make the salad

Put the potatoes and 2 Tbs. salt in a 4-quart saucepan, and add enough water to cover by 1 inch. Bring to a boil over medium-high heat, and cook for 3 minutes; the potatoes will still be a little hard in the center. Drain in a large colander and rinse with cold water until cool.

Spread on a rimmed baking sheet to continue cooling and drying until youre ready to grill; they can sit for up to 2 hours at room temperature or up to 8 hours covered in the refrigerator.

Toss the cherry tomatoes with 1/4 cup of the vinaigrette, 3/4 tsp. salt, and 1/2 tsp. pepper.

Prepare a medium-high (400F to 475F) gas or charcoal grill fire. Toss the potatoes on the baking sheet with 1/4 cup of the vinaigrette, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Grill the potatoes, flipping once, until tender and nicely marked, about 3 minutes per side.

In a large bowl, toss the lettuce with the basil. Drizzle with about 1/2 cup of the vinaigrette. Top with the potatoes and tomatoes, drizzle with the blue cheese dressing, sprinkle with the bacon and parsley, and serve with any remaining vinaigrette on the side.

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