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Published on July 17, 2018

Simply Salsa in a Bowl

#TryItTuesday: Summer Fresh Salads

Whether you’re planning a picnic for the family reunion, or need a quick dinner at home, nothing says summer like a fresh salad bursting with seasonal produce. Today, I’d like to share with you a few of my favorites.

Simply Salsa

This Simply Salsa recipe is one I bring to all of our family gatherings. It can be served with tortilla or pita chips, or even served as a side dish. The fresh cilantro gives it a nice summer taste. My simply salsa is a crowd pleaser!

Simply Salsa

Ingredients

  • 1 15-ounce can black beans, drained and rinsed
  • 1 12-14-ounce bag frozen shoepeg corn
  • 3 to 5 roma tomatoes, chopped
  • 1 red or yellow pepper, chopped
  • ½ red onion, chopped
  • ¼ cup chopped cilantro
  • ¾ cup zesty Italian dressing

Directions 

Mix ingredients together and enjoy!

Tomato Cucumber Salad

This Tomato Cucumber Salad recipe is perfect for when tomato and cucumbers are in abundance! Nothing says summer like a fresh garden tomato. If you don’t have Splenda, substitute with white sugar.

This combination makes for a great side dish.

Tomato Cucumber Salad

Ingredients

  • 2 cucumbers, sliced
  • 2 tomatoes, coarsely chopped
  • ½ cup red onion, sliced thinly
  • 2 tablespoons Splenda (or 20 individual packets)
  • ½ cup red wine vinegar
  • ½ cup water
  • 1 teaspoon dried dill weed

Directions 

  1. Combine cucumbers, tomatoes and onion in a glass or plastic bowl
  2. Add remaining ingredients and stir until combined.
  3. Marinate in the refrigerator, removing to stir every 30 minutes.
  4. Refrigerate for at least 2 hours to allow flavors to combine.
  5. Serve and enjoy.

Orange Almond Salad

This Orange Almond Salad is one of my absolute favorite salads. We typically don’t have iceberg lettuce at home, so I’ll substitute spinach or other specialty lettuce.

If I make this salad just for myself, I portion out my serving and then add the dressing, instead of adding the dressing to the entire salad.

Orange Almond Salad

Ingredients

Salad

  • ¼ cup sliced almonds 
  • 2 tablespoons sugar
  • ½ head iceberg lettuce, torn for salad
  • ½ bunch of romaine (or other specialty lettuce of your choice) torn for salad
  • 1 11-ounce can madarin oranges
  • 2 stalks of celery, chopped
  • 2 small onions, red or white, chopped

Dressing

  • ¼ cup extra light olive oil
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon snipped parsley
  • ½ teaspoon salt
  • Dash of black pepper
  • Dash of red pepper 

Directions

  1. Combine almonds and sugar in a small saucepan and cook over high heat, stiring often, until sugar melts and browns and the almonds are coated. 
  2. Cool nuts on foil and set aside. Break into pieces before combining.
  3. Combine the dressing ingredient in a jar; shake well to combine the flavors. Set aside.
  4. Toss torn lettuces, celery and onions in a large salad bowl. Set aside.
  5. Top the salad with oranges.  
  6. Just before serving, pour the dressing over the salad, toss, and then sprinkle the salad with the caramelized almonds.

Spinach Craisin Salad

When I make this Spinach Craisen Salad, I’ll often add fresh strawberries and grilled chicken or salmon. A quick, easy, delicious and healthy summer dinner.

Spinach Craisin Salad

Ingredients

Salad

  • 1 pound fresh spinach 
  • 1 cup craisins
  • ¾ cup slivered almonds
  • 6 tablespoons sugar

Dressing

  • 1 tablespoon poppy seeds
  • ½ cup sugar
  • 2 teaspoon minced green onions
  • ¼ teaspoon paprika
  • ¼ cup cider vinegar
  • ¼ cup white vinegar
  • ½ cup extra light olive oil
  • 2 tablespoons sesame seeds

Directions

  1. Combine sugar and almonds in nonstick sauté pan and cook over high heat, stirring frequently, until sugar melts and mixture begins to brown.
  2. Cool nut and sugar mixture on foil; set aside. 
  3. Combine dressing ingredients together in a bowl with lid or jar. Close tightly and shake to combine. 
  4. Mix spinach and crasins together in a large bowl.
  5. Pour dressing over mixture and toss to combine.
  6. Finish with candided nuts.
  7. Serve and enjoy.

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