Great Summer Salads
These salads are quick and easy, require minimal or no cooking, and are the perfect way to enjoy all the produce that's in season now.
By including a variety of ingredients, salads are often a nutritional powerhouse: This recipe provides lots of antioxidants from the grapes, healthy fats and vitamin E from the sunflower seeds and grapeseed oil, and folate and vitamin A from the arugula. A sweet mustard vinaigrette dressing matches both the peppery bitterness of the greens and the sweet juiciness of the grapes. Try this salad topped with salmon or tuna for a healthful dinner.
Heirloom Charentais melons have smooth, gray-green skin and bright orange flesh that is supersweet and fragrant. For a substitute you can use a combination of honeydew melon and cantaloupe.
Wild porcini mushrooms and artichokes are in season from late spring to early summer and again in early fall in the Pacific Northwest. Fresh porcini are sweet, woodsy, and delicious when thinly sliced and served raw. Substitute thinly sliced cremini mushrooms if you can't get fresh porcini.
Don’t forget that something fresh, vibrant, and crunchy is often missing from potluck gatherings; this easy salad will get gobbled up quickly because it satisfies on those levels.
Here is a salad that will hold, creamy buttermilk dressing and all, for several hours, so it’s a great make-ahead or take-to-picnic dish. Just sprinkle the blue cheese and bacon on right before serving. Be sure to dunk blanched beans in cold water so they don’t overcook. But no soaking: They’ll get soggy. To make it a vegetarian meal, ditch the bacon and crumble in smoked blue cheese in place of regular. You’ll get meat-free smoked flavor.
Pickled onions, feta, and capers add bright briny pop to an earthy beet and broccoli salad. Steam the broccoli while you are cooling and peeling the beets. Look for beets that are about 2 inches in diameter to match our steaming cook time. Don’t toss the broccoli stalks. They steam up even more tender and juicy than the florets.