Summer Salads

« Cuisine

Share

Recipes and photos courtesy of TasteofHome.com

There's nothing quite like a dish prepared with fresh produce from the summer garden. Local growers lay out a smorgasbord of fruits and vegetables every week during farmers market season. Leafy greens star in these light and tangy salads and side dishes from the Taste of Home test kitchen.

GRAPEFRUIT SHRIMP SALAD

When you're short on time, recipes with few ingredients make mealtime a cinch. Fresh shrimp, anyone?

Servings: 4

Prep time: 15 minutes

INGREDIENTS

1 head Bibb or Boston lettuce

1 large grapefruit, peeled and sectioned

1 medium, ripe avocado, peeled and thinly sliced

1 pound cooked medium shrimp, peeled and deveined

DIRECTIONS

Place lettuce on four serving plates. Arrange grapefruit, avocado and shrimp over lettuce. In a bowl, whisk together vinaigrette ingredients. Drizzle over each salad.

CITRUS VINAIGRETTE

2 tablespoons orange juice

2 tablespoons red wine vinegar

1 tablespoon olive oil

2 teaspoons Dijon mustard

1/4 teaspoon salt

NUTRITION FACTS

1 serving equals 266 calories, 12 g fat (2 g saturated fat), 221 mg cholesterol, 445 mg sodium, 14 g carbohydrate, 4 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable, 1/2 fruit.

TIP: To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking. The meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

FRUITED LETTUCE SALAD

This colorful and refreshing combination wakes up the taste buds with its tangy dressing.

Servings: 4

Prep time: 10 minutes

INGREDIENTS

6 cups torn salad greens

1 can (11 ounces) mandarin oranges, drained

1 cup green grapes

1/4 cup finely chopped onion

2/3 cup sliced almonds

1/3 cup orange juice

1/3 cup canola oil

3 tablespoons white vinegar

1 1/2 teaspoons celery seed

DIRECTIONS

In a large bowl, toss the greens, oranges, grapes, onion and almonds. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat.

Yield: 4-6

NUTRITION FACTS

1 serving (1 cup) equals 238 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 19 mg sodium, 19 g carbohydrate, 3 g fiber, 4 g protein.

SPRINGTIME SALMON SALAD

Toasted almonds would give added flavor to this salad. Simply spread the nuts on a baking sheet and bake at 350* for 5 to 10 minutes or until lightly toasted.

Servings: 4

Prep time: 20 minutes

INGREDIENTS

1 can (11 ounces) mandarin oranges, undrained

3 cups cut fresh asparagus (1-inch pieces)

1 package (5 ounces) spring mix salad greens

1/2 cup slivered almonds, toasted

1/2 cup frozen peas, thawed

3/4 pound smoked salmon fillet, flaked

DRESSING

1/4 cup olive oil

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Drain oranges, reserving 1/4 cup juice. Set oranges aside. In a small saucepan, bring 2 cups water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a large bowl, toss the salad greens, asparagus, oranges, almonds and peas. Divide among four serving plates. Top with salmon. In a small bowl, whisk the dressing ingredients and reserved juice; drizzle over salads. Serve immediately.

NUTRITION FACTS

1 serving equals 393 calories, 24 g fat (3 g saturated fat), 20 mg cholesterol, 1,029 mg sodium, 24 g carbohydrate, 6 g fiber, 23 g protein.