Friday Recipe Round-Up: Not-Your-Average Summer Salads

Photo Courtesy Brooke Courtney Photography

Salads can be boring. A handful of lettuce, some chopped tomato, sliced cucumber, diced carrots and a sprinkling of shredded cheese is all it takes, right? If the only thing different about your daily lunch is what kind of dressing you put on it, you’re setting yourself up for a disappointing summer. There are so many veggies, fruits, legumes, nuts and grains you can add to a summer salad to make it something to look forward to. And don’t worry, I’m talking about the 800-calorie salads from Chili’s. There are plenty of add-ins that won’t pack on the pounds. Just stick to what’s local, in season and delicious!

Alexia Detweiler is a graduate of Penn State University. She’s an advocate for organic produce, home gardening and Paleo recipes.

**SKC Picks**

Grains are no longer a side dish. For a sweet, hearty salad, try this Summer Carrot and Date Quinoa Salad. Or if you’re in the mood for something a little spicy, here’s a Chipotle Barley Salad with Corn, Zucchini and Radishes.

We tend to forget that slaws are also a type of salad – maybe not the ones floating in mayonnaise and sugar – but these 10 Crisp Slaw Salads are refreshing and colorful.

I don’t know where this craze started but when my friend said she was bringing a watermelon salad to dinner, I thought, watermelon and lettuce? It just didn’t sound right. But when I took a bite of the watermelon chunks with mint, feta and onion, I finally understood.

A summer meal would not be complete with juicy tomatoes in some form. There are so many variations to the Caprese salad, but this one stood out to me. This Summer Tomato Salad uses goat cheese instead of mozzarella.

Originally posted on Friday, June 22nd, 2012

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