With summer weather FINALLY here, many of you may be thinking about cooler options for meals! Inspired by a question last year on the B2B Facebook Fan page by Nicole, here is a nice list of tried-and-true summer salads shared by readers to perk up your menu! A special thanks to all of you who contributed (I’ve included their helpful comments regarding the recommended recipes as well)!
Do you have a great summer salad recipe to share? Please consider adding it to the comments of this post!
Bert Greene’s Famous Ziti Salad
Lots of veggies in this one. Read all the way down for the lighter version. Thanks, Mariann!
Bill Knapp’s Cole Slaw
I always loved their cole slaw. The only thing I do different is to chop the cabbage instead of shredding it… I like it that way better. Thanks, Patrick!
Emeril’s Favorite Potato Salad
I’m not a big fan of Mayo and he uses ranch instead. Plus he adds bacon! 🙂 Thanks, Cherie!
Greek Orzo Salad
It’s SO delicious! Thanks, Karen!
Laura’s Italian Pasta Salad
Easy, inexpensive and yummy – from the author of Sharpen Your Scissors!
Paula Deen’s Almond Chicken Salad
This recipe for chicken salad is DELICIOUS!!! The best I’ve ever had and very simple! Thanks, Tammy!
Renea’s variation: I make it all the time too, but I do add about 2 handfuls of grapes cut in half. It’s really good!
Anna’s Orzo Salad
This is my own version of the Orzo Salad that you can get in the deli at Holiday Market.
1/2 box orzo (8 oz)
1/2 cup Farmer’s cheese, grated
1 cup Baby spinach, packed
1/2 cup Sun-dried tomatoes, chopped
1/2 cup of Garlic Lover’s Dressing (You can usually find this in the produce area in most grocery stores – it comes in a green glass bottle with a black and white label).
Cook Orzo; rinse with cold water. Add cheese, baby spinach, sun dried tomatoes and dressing. Chill and eat!
2 cups julienned Asian-apple
1 cup julienned red pear
1 cup sweetened shredded coconut
1 cup blanched unsalted slivered almonds
1/4 cup coconut milk
1/2Âcup sour cream
Dash salt and 1 tsp rice vinegar
Prepare dressing, then stir in fruits. Serve in halved honeydew melons.
Erica’s BLT Salad
I can’t give measurements since I eyeball everything, but it’s easy enough!
Miracle Whip (or reg mayo if you prefer)
Salt and pepper to taste
Cook the macaroni, drain and cool. Add bacon, mayo and tomatoes and mix together. Let sit in the fridge for at least 1 hour. When you’re ready to serve, either mix the lettuce in or put it on the side so people can add their own. So simple and so yummy – everyone in my family loves it and you can add anything to it! Some add in ideas would be shredded cheese, diced ham, peas, onions or hard boiled eggs.
Karyn’s Tuna Macaroni
1 box seashell pasta (or other shape)
1 large can tuna (or chicken)
1 bottle Hidden Valley Ranch Dressing
Red onion, chopped
Seasoned salt and pepper to taste
Cook pasta, drain and cool. Toss with other ingredients. Serve chilled.
Kim’s Pasta Salad
1 box Tri-colored rotini
Broccoli, chopped small
Carrots, chopped small
1/2 bag of Kraft 3-cheese crumbles
1/2 bottle Italian dressing mixed with 1/2 pack of dry italian dressing
Cook pasta, drain and cool. Toss with remaining ingredients. Serve chilled.
Kim’s Taco Salad
1 lb ground beef, cooked with taco seasoning
1 bag of salad
1 bag of Doritos, crushed
1/2 bag cheddar cheese
1 bottle Catalina dressing
Onions, olives, tomatoes (optional)
Just mix together in a large bowl!
Kristin’s Chicken Salad
I like to use the canned chicken or leftover chicken breast, but you could use a whole chicken too!
1 1/2 cups chicken, diced or shredded
1 cup sour cream
1 block cream cheese (8 oz), softened
1/2 cup mayonnaise
1 cup celery, chopped
1/2 onion, choppd
1/2 cup Parmesan cheese
Salad supreme seasoning, garlic powder and pepper, to taste
Mix all together. Sometimes I have to add more mayo or sour cream to make it creamier, but it’s VERY easy and super duper yummy!
Mandy’s Spring Salad
1 can of mandarin oranges
1/2 cup slivered almonds
1 container of strawberries (1/4 cut)
Poppy Seed dressing, to taste
Wash and tear romaine, then add oranges, almonds and strawberries. Toss and add dressing.
Michelle’s Taco Salad
Unsalted tortilla chips, crushed/broken up
Romaine lettuce, chopped
Small white onion, diced small
Roma tomatoes, diced
Ken’s Country French salad dressing
black olives (optional)
black beans, drained (optional)
clove garlic, crushed (optional)
avocado, cubed (optional)
Brown turkey with garlic & onion add taco seasoning. Set aside to cool. Warm beans & corn; let cool or rinse with cold water, then drain and set aside. In salad bowl add lettuce, tomatoes, tortilla chips, olives, black beans, corn & drizzle with salad dressing. Mix well. Add turkey, thenÂ mix again. AddÂ cubed avocado. Mix & serve cold.
Regina’s Pasta Salad
1 lb. of elbow macaroni, cooked
1 lb of sliced salami, cubed
1 brick of pepperjack cheese, cubed
1/2 jar green olives, drained
diced onions, to taste (I usually use 1/8 – 1/4 cup, depending on how strong the onion is)
cherry tomatoes, sliced carrots and radishes
Italian dressing, to taste
Combine all in a large bowl, then chill for two hours. (I usually add 1/2 bottle Italian dressing, let salad chill, and then add more if needed later).
Renea’s Crab Pasta Salad
1 lb cooked pasta (I use ruffles)
1 cucumber, diced
1/2 pint cherry tomatoes, halved
1/4 cup diced red onion
1 small package imitation crab meat (optional)
1/2 bottle ranch dressing
1 tsp. dried dill weed
1 Tbsp. milk
Mix it up and let it chill, so yummy for a quick dinner!
Shanta’s Spinach Orzo Feta Chicken Salad
Aunt Mid’s Spinach, 10 oz bag
One bottle of Aunt Mid’s garlic dressing or asiago (sold at Kroger)
1 1/2 cups Orzo pasta, cooked
Feta cheese,Â to taste
Chicken Breasts (we use 2 chicken breasts for our family)
Cook the chicken on the grill, then let it cool while you construct the rest of the salad. Boil the pasta and rinse with cold water. When chicken is cooled, add pasta and cut up chicken to salad and toss with dressing! You will be back for seconds!
Stacy’s Pasta Salad
Tri colored bow tie pasta, cooked and rinsed in cold water
Salami, cut into chunks
Small pitted black olives
Salad seasoning (optional)
Mix ingredients together. Super easy and full of flavor and color for summertime!
Taco Salad For A Crowd
I cut this recipe in half for my family. My husband likes leftover taco salad. Thanks, Colleen!
2 lbs lean ground beef
2 packages taco seasoning mix (1 1/4 ounce)
2 cups grated cheddar cheese (or small cubes)
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, peeled and chopped
1 1/2 cups black olives, sliced
Bag of Doritos
1 bottle Catalina dressing (8 ounce)
1. Brown ground beef with the chopped yellow onion (not red). Add in the taco seasoning, following the directions for adding water. When done cooking, set aside to cool.
2. In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more if desired) avocados, red onion, and olives.
3. Add to cooled beef mixture; toss to combine.
4. Just before serving toss with the salad dressing.
5. The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early).
Ann Marie’s variation: We don’t use avocados or olives but we do put in kidney beans. We prefer Thousand Island dressing instead of Catalina. We leave the Doritos whole, and use them as scoops to scoop the salad up and eat it without utensils.