Summer Salad Recipes to Beat the Heat Takes Center Stage from GourmetFoodPlaza.com

Salad Recipes A Collection of Salad Recipes from
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Summer Salad Recipes to Beat the Heat..........a Selection of Salad Recipes and Salad Dressings

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Summer Salad Recipes to Beat the Heat

Tropical Shrimp Salad

This vibrant tasting salad makes a nice, light summer meal. Mango could replace the papaya if desired.

For the Salad
1	ripe papaya, halved, seeded, peeled and cut into 16 wedges
2	large ripe avocados, halved, pitted, peeled and each cut into 12 wedges
1	large pink grapefruit, peel and pith removed, halved and thinly sliced
2 to 3	Belgian endive, cored and seperated into leaves
3/4 pound	cooked salad shrimp

For the Dressing
1/2 cup	yogurt
1/2 cup	light sour cream
2 tbsp	tarragon vinegar
1 tsp	honey
1 tbsp	chopped fresh tarragon
*	salt and pepper to taste

Arrange papaya, avocado, grapefruit and endive in spok-like fashion on four dinner plates. Divide and mound the shrimp in the center. Combine dressing ingredients and drizzle on, or serve alongside, the salads. Serves 4

Grilled Chicken Breast with Organic Greens, Summer Berries, and Goat Cheese

Here's a very good summer salad

For the Chicken
2	5 to 6 oz boneless, skinless chicken breasts
1 tbsp	olive oil
*	salt and pepper to taste

For the Dressing
1/2 tsp	Dijon mustard
1 tsp	honey
1 tbsp	red wine or balsamic vinegar
3 tbsp	olive oil
*	salt and pepper to taste
2 tsp	chopped fresh tarragon

For the Salad
3 cups	organic salad greens
1 cup	fresh berries fresh berries such as raspberries, blueberries and blackberries
1/3 cup	soft goat cheese
1/4 cup	pecan halves

Rub chicken lightly with oil and then sprinkle with salt and pepper. Grill over medium high heat for 3 to 4 minutes per side, or until cooked through, and then remove, cool and reserve. Combine dressing ingredient in a bowl. Toss in salad greens and then divide among 2 chilled dinner plates. Slice chicken breast at a slight angle and arrange on top of salad greens. Crumbled goat cheese and arrange it and the berries and pecans on the salada. Serve immediately. Serves 2

Beef and Apple Salad

Meal appeal comes from taste, aroma, presentation, and texture, an under-appreciated element that adds snap to a dish.

For the Salad
2	medium apples or pears, cut into wedges
8 oz	lean cooked beef, cut into thin bite-size strips
*	lettuce leaves
1 cup	jicama cut, into thin bite size strips
2	medium carrots, cut into thin bite size strips
1/4 cup	dried cherries or cranberries, snipped
*	coarsely ground pepper

For the Dressing
1/2 cup	yogurt
1/2 cup	light sour cream
2 tbsp	tarragon vinegar
1 tsp	honey
1 tbsp	chopped fresh tarragon

For dressing, combine apple juice, salad oil, and wine vinegar. Line 4 plates with lettuce leaves. Arrange the apples, beef, jicama, and carrots atop lettuce. Top with cherries. Drizzle dressing over salada, sprinkle with pepper. Serves 4

Chilled Baked Salmon on Salad of Romaine, Olives and Oranges

This Mediterranean style main course salad is perfect to serve on the patio on a warm summer day.

For the Salmon
2	6 oz salmon fillets
1 tbsp	olive oil
*	squeeze of lemon and orange juice
*	salt and pepper to taste

For the Dressing
2 tbsp	orange juice
2 tsp	red wine vinegar
2 tbsp	olive oil
*	salt and pepper to taste

For the Salad
1	orange, peel and pith removed, halved and sliced
12	kalamata olives
1/2 cup	sliced red onion
3 cups	chopped romaine

Preheat oven to 400 F. Place salmon in a baking dish and top with its ingredients. Bake 12 to 15 minutes, or until cooked through. remove from oven, cool to room temperature and then chill well.

Whisk together dressing ingredients in a bowl, and then toss in romaine. Mound in two dinner plates, and then decorate top with orange slices, olives and red onion. Set on salmon, drizzle with any dressing left on the bowl, and serve. Serves 2

Barbecue Pork and Apricot Salad

Barbecued pork is sold cooked and ready to use in your local Chinatowns. If you're not a meat eater, replace it with cubes of tofu.

For the Dressing
2	crushed cloves garlic
1 tbsp	grated fresh ginger
2 tbsp	soy sauce
1 tbsp	vegetable oil
1 tbsp	sesame oil
2 tbsp	rice wine vinegar or mild white vinegar
*	Asian style hot sauce and sugar to taste

For the Salad
6 oz	long-grain and wild rice mix
1/2 cup	snipped dried apricots
1	medium carrot, grated
1/4	English cucumber, grated and squeezed of its moisture
4	green onions, finely chopped
2 cups	bean sprouts
1/4 cup	chopped cilantro
8 oz	piece barbecued pork, thinly sliced
*	fresh apricots, pitted and sliced

Combine dressing ingredients in bowl, and reserve. Cook rice in boiling water until just tender, add dried appricots for the last 5 minutes of cooking. Drain well, gently rinse in cold water and drain well again, let cool in shallow pan.

Gently toss them and the remaining ingredients, except for the pork, a few of the bean sprouts, chopped green onions and cilantro into the dressing. Mound rice on four salad plates, sprinkle with reserved bean sprouts, green onions and cilantro. Divide and arrange slices of the pork on top and garnish with fresh apricots, and serve. Salad, without its toppings, can be made several hours in advance, stored in the fridge, and plated later. Serves 4

Featured Books on Salads

Salad Days: Main Course Salads for a First Class Meal

Salad Days: Main Course
Salads for a First Class Meal

Salad
(Williams-Sonoma Collection)

100 Great Salad Dressings

The Best 50 Salad Dressings

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