Fresh summer salad recipes

By Susan McClanahan

The farmers markets are getting more items available for purchase, the weather is turning warmer and summer is setting in, which brings out the salad recipes. We enjoy interesting salads all year long, but especially when produce is fresh, ripe and abundant, you just can't beat it. I hope you will find one or more of these salads interesting and a welcome addition to your salad recipe files.

Spring Salad with Orange Dressing

For the salad:

• 1 head red- or green-leaf lettuce, torn
• 3 to 4 cups spring mix
• 4 cups baby spinach
• 1 bunch red or purple grapes, halved, or combination of both
• 2 cups sliced strawberries
• 1 package dried apricots, sliced
• 1 package dried cranberries
• 1 or 2 fresh ripe peaches, sliced
• 1 kiwi, peeled and sliced
• 1/4 cup pine nuts (toast in skillet until golden brown)

For the candied almonds:

• 1/4 cup sliced almonds
• 3 tablespoons butter
• 1/3 cup sugar

For the orange salad dressing:

• 1/2 cup sugar
• 1/3 cup rice vinegar
• 1/3 cup orange juice
• 1 cup extra-virgin olive oil
• 1 envelope Good Seasons Italian Dressing Mix

To make sugared almonds, melt butter in skillet, add sugar, then almonds. Stir until sugar is dissolved and almonds are coated and toasted.

Mix all salad ingredients in a large bowl.

Mix all dressing ingredients in a quart canning jar with lid to shake it up well. Mix well until sugar is dissolved.

Combine all ingredients and top with sugared almonds.

Amazing Maple-Balsamic Blue Cheese Pear Salad

For the dressing:

• 1/2 cup olive oil
• 2 tablespoons white balsamic vinegar (or white wine or red wine vinegar)
• 3 tablespoons real maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground black pepper
• Pinch of salt

For the salad:

• 5 cups mixed salad greens of your choice
• 1 package baby spinach
• 2 red pears, cored and thinly sliced
• 1/2 red onion, peeled and thinly sliced
• 1 cup crumbled blue cheese or Gorgonzola
• 1 cup candied pecans
• 1/4 cup dried cranberries
• 1 or 2 pinches salt

For the candied pecans:

• 1 tablespoon real butter
• 1 cup pecan halves
• 1/4 cup white sugar
• 1 pinch cayenne pepper or smoked paprika

Melt butter in medium saucepan over medium-high heat. Add nuts and sugar. Stir constantly until sugar melts and coats nuts. Add pinch of cayenne or smoked paprika. Remove from heat and allow to cool.

Place salad greens and spinach, red onion slices and pear slices into a salad serving bowl. Spread crumbled blue cheese all over, then candied nuts and dried cranberries.

Whisk together all the dressing ingredients until well blended. Pour two-thirds of the dressing over salad in the serving bowl. Toss well to coat salad evenly. Taste, and if needed, add some of remaining dressing, being careful not to overdress this salad.

Restaurant-Style Grilled Chicken Salad

• 1 boneless, skinless chicken breast per person
• Mixed greens and lettuce
• Green onions
• Tomato wedges
• Shredded cheddar cheese
• California-style garlic salt/parsley
• Montreal or Quebec Chicken Seasoning
• Your favorite salad dressing
• Real bacon pieces or crumbles
• Croutons

Prepare the salad with the greens and lettuce, onions and tomato wedges and set in refrigerator while you cook the chicken.

Place the chicken breast(s) on indoor or outdoor grill and cook one side, about 5 or 6 minutes at about 400 degrees on outside grill. Turn over and brush with butter and sprinkle 2 seasonings on; continue cooking until just done, no longer, or it will dry out. Remove from heat, lay on cutting board and let set a few minutes for the juices to redistribute. Cut the chicken breast on an angle in strips and place on cold salad while still warm. Garnish with the shredded cheese and then a small amount of your favorite salad dressing. Top with croutons and real bacon crumbles or pieces.

Caprese Spinach Pasta salad

Add grilled sliced chicken breast to this recipe for a wonderful entree salad.

• 1 sprig basil
• 4 small fresh tomatoes
• 1 bunch fresh baby spinach
• 3 slices mozzarella cheese, good quality, chopped
• 1 can (4 ounces) black olives, crushed slightly
• 1 cup dry shell pasta, cook, drain and cool or cheese-filled tortellini, cooked, drained and cooled
• 1 tablespoon olive oil, extra virgin

Cook 1 cup of pasta per box directions. Once cooked, cool completely.

Dice tomatoes in bowl and add spinach, mozzarella and black olives. Chop the basil and add to ingredients. When cooled, add the pasta. Toss, drizzle olive oil over the top and toss again. Add pepper and salt as desired.

Tijuana Caesar Salad

• Cooking spray
• 3 flour tortillas
• 1/2 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/3 cup Caesar dressing
• 2 tablespoons fresh lemon zest
• 1 tablespoon fresh lemon juice
• 6 cups chopped romaine
• 1 cup jicama, cut into cubes
• 1 medium red bell pepper, cut into strips
• 1/4 cup shredded Parmesan cheese

Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Spray tortillas lightly with cooking spray. Sprinkle with garlic salt and cumin. Cut each tortilla in half, then crosswise into 1/2-inch strips. Place on cookie sheet. Bake 7 to 9 minutes.

Mix dressing, lemon peel and lemon juice. Toss romaine, jicama, bell pepper, tortilla strips, cheese and dressing mixture in large bowl. Sprinkle with additional shredded Parmesan cheese if desired. Serve immediately. Top with a few tortilla strips as garnish.

Roasted Beet, Goat Cheese and Pecan Salad

If you don't think you like beets, try fresh oven-roasted beets. They are sweet and hearty and you will change your mind about beets.

• 4 medium beets
• 4 to 6 ounces fresh goat cheese
• 1/2 to 3/4 cup pecans, toasted and chopped
• 2 tablespoons olive oil

For the dressing:

• 2 tablespoons sherry wine vinegar
• 2 tablespoons orange juice
• 1 1/2 tablespoons honey
• 1/4 to 1/2 cup olive oil
• Salt and pepper, to taste

Wash and dry beets. Toss with oil and place on sided cookie sheet. Preheat oven to 400 degrees and roast for 1 hour or until tender when pierced with the point of a knife. Let cool and peel (use rubber gloves -- they stain hands!). Dice beets into bite-size pieces. Set aside.

Toast the pecans and roughly chop. Crumble goat cheese.

Arrange spring mix in bowl or serving plate. Top with diced beets, crumbled cheese and toasted nuts.

Mix vinaigrette; it should be tart-sweet. Adjust seasonings to taste. Pour over salad and toss lightly. Serve immediately.

Have a great week and, until next time, happy cooking.