Nothing tastes better during a late July heat wave than a plate of summer salad. Whether you're throwing a casual weekend brunch, looking to make a heaping bowl for a cookout (you'll need to do some multiplying), or want to treat yourself to a quiet afternoon meal, fresh and light ingredients are what make summer salads so delicious. Hop on over to Gerhard's Appliances for your kitchen appliances and consider these three excellent recipes.
1. Grilled pineapple summer salad
½ pineapple, sliced into medallions
1 mango, cut into ½ inch-thick medallions
4 cups arugula
1 cup cherry tomatoes, sliced in half
⅓ cup balsamic vinaigrette
⅓ cup macadamia nuts, halved
Heat grill to medium-high then put down pineapple and mango slices until lightly browned on both sides. Dice both into medallion halves or smaller slices. Take a large salad bowl and mix the greens and tomatoes, then add grilled fruit. Toss and lightly dress with balsamic vinaigrette before topping with macadamia nuts. Serves two to four.
2. Fruit and herb summer salad
1 large peach
1 cup of bing cherries, halved and pitted
4 strawberries, quartered
2 tablespoons of basil, chopped
2 tablespoons of cilantro, chopped
1 tablespoon of mint, chopped
1 tablespoon of lime juice
1 tablespoon of agave nectar
3 tablespoons of olive oil
Cut tomato into cubed chunks and then thinly slice peach and remove pit. Mix both with cherries and strawberries in a bowl and sprinkle with basil, cilantro and mint. In a separate dish, mix lime juice, agave, olive oil and a little salt and pepper. Pour the dressing over the bowl of herbs and fruit. Serves one to two.
3. Tuna summer salad
1 large carrot
1 can of tuna in olive oil
2 slices of hearty wheat bread
Olive oil, red wine vinegar and dijon mustard to dress
In a bowl or on a plate, arrange bibb lettuce and spinach. Cut tomato into wedges and arrange with greens. Wash, peel, then shave carrot and arrange with greens and tomato. Carefully place tuna on top of salad and either dispose of olive oil or mix it with red wine and a teaspoon of Dijon mustard to dress the salad. Drizzle dressing and serve with a slice of bread on the side. Add salt and pepper to taste. Serves one or two.