Summer is here and before you know it will be gone. Don’t miss out on making some yummy and healthy summer salads before the season ends. During the summer months I find it easier to eat healthier and lighter. Warm weather makes me want crisp salads and tall glasses of ice water with lemon as opposed to heavy foods like pastas, pot roasts or casseroles. Here are a few of my favorite summer time salad recipes to refresh and cool you off.
Shrimp and Feta Salad
I love shrimp, feta, spinach and watermelon so this recipe was a no brainer since it includes all of them!
1 pkg. (6 oz.) baby spinach leaves
1/2 lb. cooked cleaned large shrimp
2 cups chopped watermelon
1/2 cup Crumbled Feta Cheese
1/2 cup slivered red onions
1/4 cup Slivered Almonds, toasted
1/3 cup Balsamic Vinaigrette Dressing
Combine all ingredients except dressing in large bowl.
Add dressing; toss to coat.
Tomato and Cucumber Salad
Great with a steak fresh off the grill!
4 small tomatoes, thinly sliced
2 small cucumbers, thinly sliced
1 small red onion, thinly sliced
1/2 cup Italian dressing (I use Garlic Expressions. It’s a family favorite.)
Place tomatoes, cucumbers and onions on a plate or toss in a large bowl.
Add dressing. You can place this in the refrigerator a few hours ahead of time to allow the dressing to soak in and chill the salad.
Grilled Chicken and Fruit Salad
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup Barbecue Sauce
1 pkg. (10 oz.) torn salad greens
2 kiwi, peeled, sliced
1 cup fresh raspberries
1 cup cantaloupe chunks or honey dew (or use a half cup of each)
1/4 cup thinly sliced red onions
1/2 cup Light Ranch Dressing or Light Caesar
Heat greased grill to medium-high heat or fire up the charcoal grill and place chicken on indirect heat.
Grill chicken until internal temperature reaches 165 degrees F, turn and brush occasionally with barbecue sauce. Cut into strips.
Layer plates with greens, then fruit, then onions and top with chicken. Drizzle with dressing.