Can you help me discover some new salad recipes?

I love Spring Mix greens with apple slices, walnuts, and Newman’s lite Rasberry Walnut dressing. I serve it with ham and cheese panini.

Another is romaine with kalamata olives, tomatoes, and vinaigrette made with lemon, mustard, and oil, I need to get the recipe for you if you are interested in it. This one goes well with fish and cous cous.

Try this.
http://www.tasteofhome.com/

I love adding fruits to my salads: pears, apples, peaches (grilled peaches!); sprinkle the nuts to your heart’s content and add some flavorful cheeses. Adding shredded meat of any kind is a nice twist, too.

I’ve been making a summer salad lately out of cucumbers, green onions, black beans, sweet corn, sometimes carrots and/or lettuce, dressed with ginger, sesame oil, and lime or rice vinegar.

Also, take your boring salad and try adding goat cheese. Whoa.

Hit your local farmer’s market and see what’s ripe right now. It might be enough inspiration. Salad is a great excuse to get creative.

My simple (boring) summer go-to salad is simple: greens, peppers (red or green), tomatoes, chick peas, some cut up cheese, and topped with a good balsamic vinegar and extra-virgin olive oil.

One I make all the time is lettuce with canned chick peas (drained and washed), feta or any other salty cheese, torn parsley and ranch (or any other creamy dressing). Sometimes I will add fresh diced tomato if I have any.

Chorizio and avacado with mozzarella and leaves of your choice.

I love caprese salad: sliced tomatoes alternated with slices of fresh mozzarella (not the same as mozzarella), Salt, pepper, a chiffonade of basil leaves and a very good virgin olive oil.

Delicious. Tastes like summer.

I love salads of all kinds. I’ll give you a list of some of my favorites, that I’ve made multiple times.

Sweet Potato Slaw which is especially good on a hot day and pairs well with traditional American picnic foods like burgers and dogs and barbecue, but also fits in very nicely with a Hawaiian luau menu.

Raw Kale and Root Vegetable Salad I’ve tried this with multiple combos and my favorite root veggies are golden beets (which won’t make your kitchen look like a murder scene, like the red ones do) rutabagas and turnips. To make this even easier, I get Trader Joe’s bagged sweet and spicy pecans for the garnish. This salad has a terrific sweet and sour flavor and a crunchy texture. I had my doubts about this salad until I tried it. Before then, I always assumed you had to cook kale. Boy was I wrong.

Cold Soba Noodle Salad with Veggies and Peanutbutter dressing I prefer broccoli instead of asparagus and I use Trader Joe’s Organic Baked Tofu. You can also use somen noodles if you find the buckwheat flavor of soba noodles too strong for your taste.

Shredded Brussels Sprouts Salad You will definitely want to use a mandoline to slice the sprouts. I tried doing it with a sharp knife and it was extremely time consuming and I couldn’t get the shreds thin enough. If you use a mandoline, make sure you hold your pinky up out of the way and make sure to use the vegetable gripper thingy and not just your bare fingers. I used vegetarian ingredients, so I substituted “Morningstar Farms fake bacon” and used Bull Dog Fruit and Vegetable Sauce for the Worcestershire sauce, because it still has that lovely tamarind flavor, and just left the anchovy paste out of it (never did like the flavor of anchovies!) This is one of the most unusual and tasty salads I’ve tried in a long time.

Asian Cabbage Slaw to which you can also add cold, cooked chicken, or a piece of Miso marinated grilled salmon

Spicy Tofu Salad which would pair well with Thai style chicken satay skewers or these Spicy Skewered Mushrooms

Tex Mex Black Bean and Corn Pasta Salad. So good with burgers and dogs (veggie or regular)

Pesto Pasta Salad with Pistachios

Marinated Mushroom Salad

Sweet and Sour Red Cabbage and Apple Salad

Marinated Chickpea Salad with Cucumbers and Radishes

Avocado and Grapefruit Salad with Balsamic Vinegar

Spicy Jicama Slaw

Moroccan Carrot Salad

Watercress Salad with Avocado and Vidalia Onion

And here is a Coconut Lime Salad Dressing that would taste good drizzled on greens, or mixed with rice, or stirred into cold cooked orzo.

And here’s one of my own creation:

Curried Apple Waldorf Salad

Ingredients
12 Jonagold or Gala Apples
1 Stalk Celery (thinly sliced)
1 half cup Yellow Onion (finely chopped)
1 cup Walnuts (chopped)
1 Half cup Mayonaise
1 Half cup Honey
1 Quarter cup Fresh Orange Juice
1 Half tsp Curry Powder
3 Lemons (juiced)

Instructions

Wash and core the apples and cut them into 1 to 2 inch cubes, add them to your serving bowl. As you are cutting each apple, add a little bit of the lemon juice and toss so that your apples will not turn brown. Note: the apples will turn brown very quickly after cutting; start adding a little bit of the lemon juice immediately after cutting each apple to prevent that from happening. Add the thinly sliced celery, finely chopped onion and chopped walnuts to the cut apples in your bowl. Toss lightly making sure not to bruise the apples.

For the dressing use a glass measuring cup with a spout (mostly for mixing and pouring not for measuring.) Add ½ cup of mayonaise (Note: if you want to make a cholesterol free or vegan version of this salad, you can also use Vegenaise and it tastes pretty much the same) ½ cup of honey, ¼ cup of orange juice and ½ teaspoon of curry powder. Mix thoroughly until smooth. Pour dressing over the apple mixture in the bowl and toss gently to coat evenly, taking care not to bruise the apples.

I hope you find something you like! Enjoy : )

Spring Salad with Grapes and Pistachio-Crusted Goat Cheese
¼ cup shelled dry-roasted pistachios, finely chopped
½ cup (4 ounces) goat cheese
¼ cup Easy Herb Vinaigrette 
1 (5-ounce) package gourmet salad greens or spring lettuce mix
1 cup seedless red grapes, halved
¼ teaspoon freshly ground black pepper

Preparation
1. Place pistachios in a shallow dish. Divide cheese into 12 equal portions, rolling to form 12 balls. Roll each ball in the pistachios until well coated. Set pistachio-crusted cheese balls aside.
2. Combine Easy Herb Vinaigrette and greens in a large mixing bowl, and toss gently to coat evenly. Divide greens mixture evenly among 4 salad plates. Top each serving with ¼ cup grapes and 3 cheese balls. Sprinkle salads evenly with pepper, and serve immediately.

Easy Herb Vinaigrette
9 tablespoons white wine vinegar
1½ tablespoons wildflower honey
½ teaspoon fine sea salt
1 cup canola oil
3 tablespoons chopped fresh basil
3 tablespoons minced fresh chives
Preparation
1. Combine the first 3 ingredients in a medium bowl; slowly whisk in oil until combined. Stir in basil and chives. Store, covered, in refrigerator for up to 5 days.