With summer wrapping to a close pretty soon in most of the country (I don’t think summer has even arrived here on the pnw coast) I thought it would be a good time to showcase done easy and delicious summer salads!
Summer Cobb Salad – This is one of my favorite meals to make as it is a great way to use up all those bits and pieces of left over produce that are hanging out in the fridge waiting to go bad! Throw everything together and you have a super salad!
Asian Pasta Salad – I love the mixture of fresh veggies, fruits and pasta! There is something for everyone in this salad!
Power Salad – This salad had me at goat cheese. I have spent the past few years trying to convince my hubby to get a goat solely so we could have fresh goat cheese anytime we want…I’m still working on it! In the mean time I will be making this salad so that I can get my fix!
Autumn Chopped Salad – Dried fruit is one of the most underutilized ingredients I have in my kitchen! It adds a chewy texture, a sweet burst of flavor and an amazing pop of color to anything you add it to. This salad is a total winner in my book!
Avocado Sriracha Egg Salad – I love avocados. And Sriracha. And eggs. This salad has all of those so how can you go wrong! I am really going to have to learn how to hard boil eggs on my own so that I can make this all the time!
Greek Chicken Salad – Not only do I love the Greek flavors, but the presentation of this salad is amazing…imagine a creamy chicken salad on a flaky crust. Delicious!!
Cranberry Pecan Chicken Salad – Again with the dried fruit, I’m in love! Plus the addition of pecans is so good, especially since I love a little crunch in my salads! This way you get all those good nut fats and not the bad carbs of croutons!
Buffalo Chicken Salad Sandwiches – This is great because we love spicy things in out family, and sometimes all a salad is missing is vessel in which to deliver it to your mouth…this sandwich looks like the perfect vessel to me!
So what is your go to salad recipe? Do you love dried fruit, nuts, veggies? Are you a traditionalist who only uses “normal” ingredients or do you branch out and do the unexpected?
