Refreshing and cool salad ideas

By Susan McClanahan

Summer is the perfect time to expand your horizons by trying some new flavor combinations, and that can start with salads. Being creative and adventurous with ingredients can open up a whole new flavor explosion you may have been missing out on. Years ago I would never have thought about combining shrimp with nectarines, but it is delicious and this recipe is one you will want to try.

All of the salad recipes today are on loan from Taste of Home magazine and its online recipe mailings. I received its recipe mailing last week, and when I started reading these salad recipes, I knew I had to share a few with you.

Shrimp and Nectarine Salad

• 1/3 cup orange juice
• 3 tablespoons cider vinegar
• 1 1/2 teaspoons Dijon mustard
• 1 1/2 teaspoons honey
• 1 tablespoon minced fresh tarragon

For the salad:

• 4 teaspoons canola oil, divided
• 1 cup fresh or frozen corn
• 1 pound uncooked shrimp (26 to 30 per pound), peeled and deveined
• 1/2 teaspoon lemon-pepper seasoning
• 1/4 teaspoon salt
• 8 cups torn mixed salad greens
• 2 medium nectarines, unpeeled, cut into 1-inch pieces
• 1 cup grape tomatoes, halved
• 1/2 cup finely chopped red onion

In a small bowl, whisk orange juice, vinegar, mustard and honey until blended. Stir in tarragon. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add corn; cook and stir 1 to 2 minutes or until crisp-tender. Remove from pan. Sprinkle shrimp with lemon pepper and salt. In same skillet, heat remaining oil over medium-high heat. Add shrimp; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in corn. In a large bowl, combine remaining ingredients. Drizzle with 1/3 cup dressing and toss to coat. Divide mixture among four plates. Top with shrimp mixture; drizzle with remaining dressing. Serve immediately. Yield: 4 servings.

Lemony Tortellini Bacon Salad

• 2 cups (about 8 ounces) frozen cheese tortellini
• 4 cups fresh broccoli florets
• 3/4 cup mayonnaise
• 1 tablespoon balsamic vinegar
• 2 teaspoons lemon juice
• 3/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 package (5 ounces) spring mix salad greens
• 4 bacon strips, cooked and crumbled

In a large saucepan, cook tortellini according to package directions; add broccoli during the last 5 minutes of cooking. Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt. Drain tortellini and broccoli; gently rinse with cold water. Transfer to a large bowl. Add dressing; toss to coat. Serve over salad greens; sprinkle with bacon. Yield: 4 servings.

Tomatoes with Buttermilk Vinaigrette

Make the most of the cherry tomato abundance this summer by trying this delicious salad with a refreshing dressing that is perfect for warm weather.

• 3/4 cup buttermilk
• 1/4 cup minced fresh tarragon
• 1/4 cup white wine vinegar
• 3 tablespoons canola oil
• 1 1/2 teaspoons sugar
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon pepper
• 4 pounds cherry tomatoes, halved
• 1/3 cup minced fresh chives

In a small bowl, whisk the first eight ingredients until blended. Refrigerate, covered, until serving. Just before serving, arrange tomatoes on a platter; drizzle with vinaigrette. Sprinkle with chives. Yield: 12 servings (3/4 cup each).

Minty Watermelon- Cucumber Salad

You may not be accustomed to using watermelon in a recipe like this, but once you try it everyone will want the recipe.

• 8 cups cubed seedless watermelon
• 2 English cucumbers, halved lengthwise and sliced
• 6 green onions, chopped
• 1/4 cup minced fresh mint
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

In a large bowl, combine watermelon, cucumbers, green onions and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. Yield: 16 servings (3/4 cup each).

BLT Bow Tie Pasta Salad

This entree salad easily can be adapted to a side salad by leaving the chicken out of the recipe.

• 2 1/2 cups uncooked bow tie pasta
• 6 cups torn romaine
• 1 1/2 cups cubed cooked chicken breast
• 1 medium tomato, diced
• 4 bacon strips, cooked and crumbled
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup water
• 1 tablespoon barbecue sauce
• 1 1/2 teaspoons white vinegar
• 1/4 teaspoon pepper

Cook pasta according to package directions. Drain and rinse under cold water. In a large bowl, combine romaine, chicken, tomato, bacon and pasta. In a small bowl, whisk mayonnaise, water, barbecue sauce, vinegar and pepper. Pour over salad; toss to coat. Serve immediately. Yield: 6 servings.

Roasted Potato & Green Bean Salad

• 6 medium red potatoes, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch pieces
• 1/4 pound fresh green beans, trimmed and halved
• 2 tablespoons olive oil
• 8 bacon strips, cooked and crumbled

For the vinaigrette:

• 2 tablespoons cider vinegar
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup olive oil

Preheat oven to 425 degrees. Place potatoes, onion and green beans in a greased 15x10x1-inch baking pan. Drizzle with oil; toss to coat. Roast 25 to 30 minutes or until tender, stirring twice. Transfer to a large bowl; add bacon. In a small bowl, whisk the first six vinaigrette ingredients. Gradually whisk in oil until blended. Pour over potato mixture; toss to coat. Serve warm. Yields: 7 servings.

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