I was looking for a light salad to go with our Easter dinner, and ended up just deciding to toss some spring greens with these croutons and dressing. I usually just toss croutons with some herbs and olive oil, but I liked infusing the oil for this and will do it again. As a side note, next time I will skip the parm – the croutons didn’t need it, but you should give it a try to see if you like it. I think next time I would just dress the salad with a bit of parm. The dressing itself was very tangy…I do not generally care for salad dressing, but I really liked this vinaigrette!
This was a really tasty side salad using summer veggies – goes really well with a grilled entree! I got this from Chow and made as is other than halving it for two people. 🙂 At its original size, it would be a nice picnic/BBQ side dish. Recipe below is for that portion size.
This was a nice base salad with which you could do a lot…we liked it a lot. I’ve had my eye on this for a while since I love black eyed peas, and am always looking for new ways to use them. I thought this could use lots more flavor and added more lemon, pepper and salt, Some herbs tossed in would be great too. This would be nice for a BBQ or picnic side. It was nice with grilled pork chops.
I was surfing around for interesting salad ideas for our Memorial Day cookout, and this one caught my eye on Chowhound. It seemed like a pretty nifty one, and I really liked it. Very refreshing and easy. Plus I love anything that includes cucumber and mint, so there you go. I would definitely repeat this with any number of grilled main dishes for a nice summer side salad.
I was looking for a mayo-less potato salad…I’m not a huge fan of taters in the first place, and mayo salads even less. Though I do recognize that many people are fans of both ;), I didn’t feel like a salad of that type went with our Memorial Day cookout menu. I found this on Chowhound, and was very pleased with it – even I ate a serving! It has done well leftover too, and is even more flavorful. The only thing I did differently from the original recipe was that I served this cold, and the general consensus preferred it that way as well.
Not really a recipe, but a good starting point for a great summer side salad. We served this at our Memorial Day cookout, and I also frequently use it as a quick side with grilled meats. Especially delicious with fresh basil!
Combine sliced tomatoes, basil, parsley, a drizzle of olive oil and balsamic vinegar, and a pinch of kosher salt and freshly ground pepper and gently toss. That’s it! Alter to taste.
I can eat an army’s worth of pasta salad, seriously. It’s kind of ridiculous. This is a taken from something my mom emailed me about 10 years ago that I think *she* had on hand for 10-15 years. I could never get enough. I started mixing it with far less pasta and lots of greens (arugula or a spring mix are best…something a little bitter takes the dressing well and doesn’t get lost in the pasta) and using whole wheat pasta and here we are. No less delish, and it’s actually a complete meal or a nice cookout side dish, whichever works for what you’re doing. Very bright, adjustable, and great leftovers for lunches.