Warm weather brings thoughts of cool food and recipes that don’t require a lot of indoor cooking. Who wants to tend a long, slow cooked meal when the sun is out and the warm weather beckons?Here are three warm weather salads that have become some of my favorite summer salad recipes.None of them require you to be any where near an oven or hot stove except to boil some water, and all are perfect for even the hottest summer days. Serve them as side vegetable dishes or as a light lunch with a green salad and crusty bread. Shrimp and Avocado SaladThis is a lovely salad recipe that is great as a side salad or as a light luncheon recipe. Serve it in lettuce cups for lunch along with some fresh crusty bread and a great dessert. Just perfect!1 pound frozen cooked shrimp, thawed1 cup celery, thinly sliced2 tablespoons Italian salad dressing4 tablespoons mayonnaisesalt and pepper to taste1 avocado2 teaspoons lemon juiceCombine the shrimp, celery, Italian dressing and mayonnaise. Season to taste with salt and pepper. Chill, covered until ready to serve.When ready to serve, peel and dice the avocado. Mix immediately with the lemon juice to prevent the avocado from going dark. Add to the shrimp mixture and mix gently.Serves 6Cucumber SaladThis recipe is delicious, but oh so easy. It’s a great recipe to serve company at a barbecue because it gets made ahead and sits in the fridge for a few hours until you are ready for it. The best summer entertaining recipes are ones that don’t require the host and hostess to be in the kitchen cooking while guests lounge outside. 3 large cucumbers, peeled and thinly sliced1 1/4 cups red wine vinegar1/2 teaspoon celery salt1/2 head of lettuce, shredded1 tablespoon honeygood pinch black pepper1/2 teaspoon fresh dill, chopped4 tablespoons olive oil1 teaspoon Dijon mustardToss all the ingredients thoroughly in a large salad bowl. Chill for 2 hours before serving.That’s it!Lime Jello Cottage Cheese SaladThis is a lovely light salad recipe that is perfect for a summer barbecue but also works well all year on a buffet table. The addition of cottage cheese may sound odd, but it is a great flavor mix with the Jello. The crunch of the celery and green pepper add another layer of flavor and fresh taste.1 – 3 ounce package lime jelly powder1 cup boiling water1/2 cup cold water 1 teaspoon vinegar or lemon juice1/2 cup mayonnaise salt and pepper3/4 cup chopped celery1/2 onion, chopped1/2 green pepper, choppedBlend with beater and chill until firm 1″ from edge of dish. Turn it into a bowl and beat it until it becomes light and fluffy. Fold in 1 cup cottage cheese, celery, onion and green pepper. Chill fully before serving.Don’t forget that most of your favorite summer salad recipes are great all year round too.

Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. Salad-recipes.net provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.

Lets start with a few interesting Potato salad recipes.

German-Style Potato Salad

Ingredients:

1 1/2 pounds red-skin potatoes, cooked, peeled & diced large

2 ribs sliced celery

1 large red onion, minced

1 large clove garlic, minced

3 slices bacon

1/2 cup apple cider vinegar

2 tbsp sugar

1 tbsp mayonnaise

salt

pepper

Directions:

Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.

In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.

Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.

When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.

Toss in the potatoes and celery. Stir well.

Garnish the salad with the crumbled bacon.

Indian Potato Salad

Ingredients:

1 1/2 pound red or new potatoes, scrubbed & cut into 1/2″ dice

1/2 tsp toasted cumin seeds

1 tbsp garam masala ( see following recipe* )

2/3 cup nonfat yogurt

3 to 4 tbsp fresh lemon juice

1 tomato, seeded & cut into 1/2″ dice

1/2 small red onion, finely chopped

3 tbsp coarsely chopped fresh cilantro

1 tbsp chopped fresh mint ( optional )

Directions:

Place the potatoes in a large sauce pan and cover them with cold water.

Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.

Drain the potatoes in a colander then place them in a large bowl.

Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.

Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.

Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.

If you are using the mint, add that now as well.

Season to taste with the lemon juice, masala, and salt.

Place the salad on its platter or serving bowl. Spoon the yogurt into the center.

Sprinkle it with the remaining cilantro and cumin seeds and serve.

*Quick Garam Masla

Ingredients:

1 tsp cumin seeds

1 tsp coriander seeds

1/4 tsp sesame seeds

1/4 tsp black peppercorns

1/2 tsp kosher salt

1 cardamom pod

Directions:

Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.

Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.

This recipe should yield about one tablespoon.

With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.

Why not to look for a good quality salad cutlery while preparing your desired salad. Your choice of a quality salad knife will for sure enrich your experience of preparing a scrumptious salad for your family. Choosing a quality salad knife depends on your needs (basically a lettuce knife will boast to cut both vegetable and lettuce but instead opting for a stainless steel knife would prove to be a better choice).
Choice of this cutlery item also depends on your expertise level. Wise is to choose one which comes with a broad handle for good grip.
No! It’s not a bad idea to stuff your kitchen with a variety of kitchen and salad knives, it will only help you to choose a right one for a particular requirement and thus will help you to rightly maneuver through the cutting, slicing and chopping. But there are some important aspects of choosing a salad knife from the available wide range (to avoid the cluttering in your kitchen).
It is very important to compare on weight, handle grip or design, durability and price. Basically a light-weight and perfectly balanced salad knife would be a great way to start with. The handle is no problem if it is having a good soft grip which won’t slip away from your hand.
This is a typical problem with some of the salad knives especially when they are wet. Well if you are right hander you wont face any problem in choosing a firm grip but if you are a left hander take extra care while choosing knives with good grip (don’t worry many of them can be ordered for this kind of grip).
The next big thing in a salad knife (read in any knife) is the blade. Ensure that the blade is made up of good quality stainless steel (carbon or molybdenum/vanadium). This retains the sharpness of the blade for a time to come and avoids chipping of the blade on high use.
The small groves (or dimples) on the knife blade is helpful in two ways. One it gives a sharp cutting edge to the knife and secondly it creates an air pocket between the blade and the food for real effortless slicing or chopping. And now these features should be compared with the price in which it’s being offered to you.
Now when you are a proud owner of a good quality salad knife, to use it in the optimum level (it extends knives life as well) is in your hands. Do not put the salad knives in the dishwasher, instead wash them in the sink and wipe them clean (it is more convenient that way).
While chopping the food or vegetable do it on the cutting board instead of any other surface, it will protect the sharpness of the cutting edge. Store the salad knives in the knives holder than storing them in the drawer (putting your hand abruptly in the drawer to grab a knife can hurt).
Believe me a good cutting knife can add fun to the entire process of salad preparation. Ensure to have one.

Ramen noodles are made from dough of wheat flour, salt, and a type of alkaline water containing potassium carbonate and sodium bicarbonate. Eggs are sometimes used instead of alkaline water. Noodles are usually flat, fat, thin, and ribbon-like. They can be straight or wrinkled and they come in yellowish hue. Ramen is a typical Japanese food though it originated in China. It is usually cooked with broth or boiling liquids flavored with meat and vegetables. Toppings are usually added like pork and onions to add flavor.
One example of ramen noodles that gained popularity is yakisoba. Yakisoba means “fried noodles.” It is prepared with vegetables, bite-sized pork, carrots, cabbage, salt and pepper. It is usually served in a plate. Another way of preparing yakisoba is by piling the noodles. The piled noodles are placed on sliced bread and showered with pickles.
Instant ramen is a popular food among Orientals. Since it production, its preparation has gave birth to wide varieties of recipes ranging from fried ramen to salads, served mostly in restaurants. It has gained popularity in western countries and is now served not only with meat-based broth but with a wide range of ingredients like vegetables, nuts, and fruits.
Salads are mixtures of foods, often served with dressings with addition of meat, fish, cheese and grains. According to history, salads originated in countries like Italy and the Netherlands. The word “salad” comes from the French word “salade” which means salt in Latin. There are types of salads. These are sometimes named based on the food items mixed with the vegetables. Some of popular ones are Antipasto salad, Chef salad, chicken salad, and ham salad. Dressings come in wide varieties like vinegar, mayonnaise, lemon, or soy sauce.
Below is a simple ramen noodle salad recipe that is easy to do. This requires no heating and is ready to eat as soon as all ingredients were mixed up.
Cabbage Ramen Noodle Salad
Ingredients for the salad:
1 package of Top Ramen Noodles, crumbled
½ head cabbage, finely chopped
4 green onions, chopped
½ can sliced almonds
Directions: Mix all ingredients together except the ramen noodles and refrigerate.
Ingredients for the dressing:
Flavor packet from the noodles
2 tbsp of sugar
3 tbsp of vinegar
½ tsp of pepper
Directions: Mix all ingredients in a bowl. Serve as a salad dressing.
If you are tired of cooking ramen the traditional way, you can try this ramen noodle salad recipe at home. You can serve this either as your main dish or side dish.
There are other simple ramen noodle salad recipes out there. Sanyo Foods Corporation of America offers different food services, products, soups, sauces, condiments and dressings to suit your innovation when it comes to making salad from ramen. Sapporo Ichiban, a product of Sanyo Foods, is one of the popular brands of ramen noodles in the market today. A wide variety of flavors ranging from soy sauce, chicken, beef, shrimp, and miso are available. These ramen noodles come with their distinct colored packaging.

Beans are nutrious, healthy, versatile, and make great salads.  Legumes and beans are an important part of a diabetic diet, especially garbanzo beans or chickpeas as they are sometimes called.  Below is a great recipe for a Garbanzo Bean Salad with a great yogurt dressing.  This salad is not your usual salad and is a perfect salad to serve your family and friends.  You will no doubt have many requests for your recipe.  This is a great salad choice for diabetics as well as anyone.  The other recipe is for a Bean and Bacon Salad.  This recipe is a salad featuring green beans and bacon.  It is also diabetic friendly with its use of boiled eggs, bacon, and healthy olive oil.  Both of these salads are sure to spark your interest and your taste buds.

GARBANZO BEAN SALAD

2 cups finely shredded carrot

1 1/2 cups thinly sliced bell pepper

1 1/2 cups chopped plum tomatoes

1/4 cup finely chopped red onion

2 cans (15 1/2-oz each) cans garbanzo beans, drained

12 cups salad greens

In a large bowl, combine carrots, bell pepper, tomatoes, onion, and beans.  Pour 1/2 cup of  Yogurt Dressing (recipe follows) over carrot mixture and toss gently to coat.  To serve place 2 cups of salad greens on a plate.  Drizzle greens with 1 tbsp of the yogurt dressing.  Top with 1 1/3 cups of the vegetable mixture. 

Makes 6 servings



YOGURT DRESSING:

1/3 cup chopped fresh cilantro

2 tbsp olive oil

1 tbsp lemon juice

1 1/2 tsp curry powder

1/4 tsp salt, optional

1/2 tsp bottled minced garlic

1/4 tsp freshly ground black pepper

8-oz plain fat-free yogurt

In a small bowl, combine all ingredients using a whisk.

BEAN AND BACON SALAD

2 cans (16 oz each) whole green beans, drained

1/2 cup chopped onion

1/3 cup extra-virgin olive oil

1/4 cup vinegar

1/4 tsp salt, optional

1/4 tsp black pepper

4 hard-boiled eggs, chopped

1/4 cup light mayonnaise

1 tsp prepared mustard

2 tsp vinegar

dash of salt, optional

4 slices bacon, fried crisp and crumbled

paprika for garnish

Combine beans, onions, olive oil, 1/4 cup vinegar, 1/4 tsp salt, and pepper.  Toss mixture lightly; cover and refrigerate. 

Mix eggs, mayonnaise, mustard, 2 tsp vinegar, and dash of salt.  Just before serving, drain chilled bean mixture, add the bacon and toss well.  Place each serving on a lettuce leaf. top with a spoonful of the egg mixture and sprinkle with paprika for garnish.

Yield:  6 servings

 Enjoy!

Salads are nutritional and can be the great source of vitamins, proteins, carbohydrates, minerals and lot more. They are considered as light meal and much more than an appetizer. Their preparation mostly involves vegetables (leafy vegetables) and sometimes fruits. The dressing forms the crux of it, which differentiates the taste of different salads. Occasionally it is prepared with meat, fish cheese or nuts, which makes it a high calorie-content. Basically these delicacies are healthy with low calories, most commonly found on every dining table in US
The most commonly consumed green salad consists of variety of vegetables like lettuce, spinach or arugula. This is not all, as the recipes can also be seen with tomato, cucumber, peppers, mushrooms, onions, spring onions, and red onions, carrot and reddish. We come across people who love to try different things in their daily diet they make different combinations in the same dish to give it different taste and flavor. For this reason we find green salads complimented with pasta, olives, cooked potatoes, croutons, beans, rice meat, cheese and fish. That is why salad is not just any mixture of leafy vegetables but needs proper garnishing and serving with of course the right mix of ingredients.
There are wide array of sumptuous chicken and summer salad recipes with tantalizing taste and mouth-watering aroma.
Lets look at one of the recipe called Chinese chicken salad recipe which easy to prepare and tasty to eat. The almonds and noodles in the salad add a crunchy taste to it and the dressing makes it spicy and sweet. Take a quick look at the ingredients needed.
Chinese chicken salad
Ingredients:
Coleslaw
1 packet of chicken noodles
1/2-cup of chopped green onions
Few sliced almonds to add crunch
4 skinless, boneless chicken breasts
Dressing essentials:
1/2 cup of sugar
1/2 cup of olive oil
Wine vinegar or same quantity of rice preferably 1/2 cup rice
2 tsp. of soy sauce
Seasoning from the ramen
Method
To start with the Chinese chicken salad, you need to bake/grill and cube the 4 chicken breasts properly. Once this is done you have to combine all ingredients together. When the ingredients are mixed properly put the dressing on it immediately before serving.
During summer the intake of regular diet is less but the salads with nice dressings and variety of toppings can actually work as appetizers. The summer salad recipe involves fresh vegetables. Just go through the recipe to find out more about it.
Mid- summer Italian bread salad
Ingredients
1 clove of garlic
1 (1 pound) loaf or Italian bread preferably
1 cup of finely chopped tomatoes
1 cup of peeled, seeded and chopped cucumber
1 cup of chopped red onion
1 clove crushed garlic
2 cups of chopped fresh basil
1/8 cup of chopped fresh thyme
1/4 cup of olive oil
2 tablespoons of balsamic vinegar
If the bread is too fresh toast it till it becomes dry and crunchy.
Preparations
First of all rub the peeled clove of garlic from inside of wooden salad bowl. After that chop the bread into small size pieces. Mix bread, tomato, tomato, cucumber red onions, garlic, basil and thyme in the prepared bowl. Finally add oil and vinegar for lightly coating. Toss and serve the Mid- summer Italian bread salad

What is the first thing you hear people talk about eating when they mention that they are going on a diet? The thing that comes to my mind is salads. Everyone turns to salads when they want to improve their eating habits but there are two things you should be aware of. First, when you go on a “diet” you do not have to restrict yourself to eating salads in order to lose weight. Second, salads are not always a healthy choice.

Salads are often times thought of as the ultimate diet food because lettuce is made up of mostly water and is good for you in many ways. It is true that salads can be quite healthy, but if you are not careful about what goes on your salads you could be in big trouble.

Take the chicken Caesar salad from Chili’s for example. This dish packs in 1,010 calories and 76 grams of fat. How about the Steakhouse salad at Applebee’s? This one is going to cost you 1,191 calories and 75 grams of fat. Both of these restaurants have much healthier options on the menu if you do a little research. Do not fool yourself into thinking that the healthy options are always salads.

If you have decided that you are really fond of salads and they are your healthy meal of choice, keep these tips in mind when preparing or ordering one for yourself.

Choose spinach:

When choosing the base for your salad, keep in mind that the darker the leaves the healthier they are for you. Spinach contains nine-times the amount of Vitamin K as iceberg lettuce.

Add color:

Brightly colored fruits and vegetables give you the most nutrients and the best salads contain a wide variety. Try adding artichoke hearts, beets, corn, red and green peppers, and tomatoes.

Pack in protein:

Make your goal at least 25 grams of protein because this will help keep you full longer. Ideas for adding protein include whole eggs (7 grams), cottage cheese (7 grams in ¼ cup), chopped chicken (11 grams in 1/3 cup), or tuna (23 grams in 3 ounces).

Avoid creamy dressings:

Creamy salad dressings contain the most fat and calories. Look for dressings marked low-calorie and/or low-fat such as those that are vinegar based. If you do choose a creamy dressing, ask for it on the side. You will be more likely to eat less of it this way.

Salad bar traps:

There are several items at a salad bar that contain few nutrients and many calories. They include bacon bits, fried chow mien noodles, and croutons, just to name a few. Forgo these items when possible.

Remember, if you are trying to lose weight you do not have to stick solely to salads. You can usually find other items on the menu that are just as healthy.

Turnip Salad

INGREDIENTS

Turnip-1/2 kg

(chopped)

Carrot-200 gm

(chopped)

Raddish-200 gm

(chopped)

Green Chillies-10

(chopped)

Curd-1 litre

                      Add turnip, carrot, raddish and green chillies to a vessel containing curd.Mix well.Then add adequate salt and chilly powder.

Watermelon Salad

INGREDIENTS

Watermelon-200 gm

(chopped)

Carrot-200 gm

(chopped)

Cucumber-200 gm

(grated)

                    Boil watermelon and carrot for 15 mins.Add watermelon,carrot and cucumber to a vessel containing curd.Mix well.

Spinach Salad

INGREDIENTS

Spinach-50 gm

(fried)

Peas-200 gm

(fried)

Green Chillies-10

(chopped)

                    Add the fried Spinach and Peas to a vessel containing curd.Add green chillies and mix well.Add adequate salt and chilly powder.

Methi Salad

INGREDIENTS

Methi-50 gm

(fried)

Peas-200 gm

(fried)

Green Chillies-10

(chopped)

              Add the fried Methi and Peas to a vessel containing curd.Add green chillies and mix well.Then add adequate salt and chilly powder.

Cheera Salad

INGREDIENTS

Cheera-50 gm

(fried)

Peas-200 gm

(fried)

Red chillies-10

(chopped)

                     Add the fried Cheera and Peas to a vessel containing curd.Add green chillies and mix well.Add adequate salt and chilly powder.

Pudina Salad

INGREDIENTS

Pudina leaves-1 cup

(grinded)

Chat masala-2 tsp

Tamarind juice-1cup

Curd-1 litre

                     Add Pudina ,Chat masala and Tamarind juice to a vessel containing curd.Mix well.Add adequate salt and chilly powder.

Grape Salad

INGREDIENTS

Black Grapes-100 gm

(fresh)

Curd-1 litre

               Add Black Grapes to a vessel containing curd.Then add adequate salt and chilly powder.

Capsicum Salad

INGREDIENTS

capsicum-200 gm

(chopped)

carrot-200 gm

(chopped)

Onion(Big)-3

(chopped)

Green chillies-10

(chopped)

                        Boil carrot for 15 mins.Add the capsicum, carrot,Onion(Big) ,and Green chillies to a vessel containing curd.Add adequate salt and chilly powder.               These are the different varieties of Salad that we discover today-in India and other parts of the world.You travel many places,you discover restaurant cuisines containing Special Salads.Salad is a mixture of cold foods, usually including vegetables and/or fruits, often with a dressing, occasionally nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, or whole grains. Salad is often served as an appetizer before a larger meal.The word “salad” comes from the French salade of the same meaning, which in turn is from the Latin salata, “salty”, from sal, “salt

                         

If you are trying to lose weight, more than likely one type of food that you are trying to eat on a regular basis is a salad. However, what many people don’t know is that a salad can be horribly fattening and bad for you if you are not carefully. Of course making the salad the right way can really help you to cut calories and maximize your weight loss. So, here is a simple guide that is going to help you make sure that you make a healthy salad to aid with your weight loss.
Use Some Raw Spinach
The first thing that you’ll want to do when trying to build a healthy salad is to use some raw spinach. Instead of going with iceberg, decide to eat a spinach salad. You’ll find that it has far more vitamin K in it, which is important for building up your bones and it also includes quite a bit of lutein and zeaxanthin, which aids with eye health too.
Use Bright Veggies
You’ll also want to use bright veggies in the salad, since it is the bright veggies that have the most nutrients in them. Some of the best ones to add include carrots, tomatoes, broccoli, peas, peas, red peppers, and even artichoke hearts. Broccoli and carrots help to provide plenty of important beta carotene for you, and tomatoes are a great way to get plenty of Vitamin C.
Go with Some Freebies
If you are trying to lose weight, you’ll want your salad to make you feel full without having a lot of calories. So, add some great freebies to the salad. Go with low calorie choices that will fill you up, even if they don’t have a huge amount of nutrition in them. Some of the best ones to add include celery, cucumbers, zucchini, and even mushrooms. They have quite a bit of water content in them, which helps you to feel full faster.
Forget Creamy Dressings
While you may love the taste of creamy dressings, this will ruin the entire salad for you. In fact, most of these creamy dressings are full of fat and really add on the calories. So, if you don’t want to ruin the salad, make sure that you avoid adding these dressings to your salad and avoid other foods that have them, such as potato salad or potato salad.
Avoid Sprouts
Although sprouts may be great for you and they look great, you’ll find that many illnesses that are related to food have been linked to eating alfalfa sprouts as well as mung sprouts. So, you should probably just avoid the sprouts altogether.
Include Fiber
You’ll want to make sure that your salad includes plenty of fiber in it as well. Adding some chickpeas to the mix is a great idea and they provide you with 5 grams of fiber. Also, you can add some black beans to the mix, which will provide you with 8 grams of fiber.
Add Plenty of Protein
While all the greens are great, you’ll want to have some protein in your salad too. The protein in the salad will help you make sure that you stay full so you won’t have cravings later one. If you want to get plenty of protein, some of the best things to add include tuna, chicken, egg, tofu, or cottage cheese.
Forget the Calorie Packed Add-ons
There are usually many add-ons to be found at a salad bar. Although they may not look like much, you’ll find that these toppings are usually full of calories. Croutons, bacon bits, and chow mein noodles all have a lot of calories in them. However, if you want to add a topping to your salad, add some sunflower seeds. They provide you with a lot of important vitamin E. Raisins are an acceptable choice as well as long as you don’t go overboard with them.

Summer days signal hot and humid weather and whenever it comes, everyone is trying to find ways to stay cool and comfortable. This also means that mostly, people are consuming light meals that are both cool and refreshing. Salads fit these descriptions perfectly, especially when we’re talking about summer salads. And we’ll talk all about the dish in this article.
Basically, summer salad is just like your average everyday salad but especially made for the hot season. It is made of fruits and vegetables that are refreshing to the senses. Of course, the most important factor to consider is that they should be light but still nutritional in value. And lastly, they should be easily prepared, since moving a lot during summer is definitely not an ideal thing to do, right?
Just the same, what works well in a summer salad is still the age old ingredient lettuce. Lettuce is mostly stored cool and very refreshing to the taste. Even its crisp property gives a little relief to those who eat it. Besides lettuce though, there are many other ingredients you can throw in a summer salad, and let’s check them all piece by piece.
Fortunately, fruits and vegetables are plentiful enough in the summer months. Whether you are in grocery stores, fruit and vegetable stands or even farmer markets, you’re sure to find wonderful sights and smells of these fresh little gems. And with that said, let’s start talking about vegetables.
Just about any vegetable goes well with summer salads but there are especially better ones available out there. Cool favorites would be tomatoes and cucumbers, and when we’re talking about summer tomatoes, we’re talking about various shapes and colors that can also make your salad very lively. Tomatoes are mostly associated with the color red, but yellow and orange ones are plentiful in the summer months. Bite-sized cherry tomatoes to large beefy tomatoes, the variety is just something everyone can be excited about.
Another colorful vegetable that is perfect for any summer salad is pepper. Bell peppers are very tasty and you can get really creative with its variety. All pepper types: green, orange, red, purple and yellow peppers look very pretty in a salad dish and the color makes them much fun to eat too. For a little bit more crunch, try adding in some squash or zucchini into the mix. Now, that’s one yummy treat for the whole family.
When we’re talking about fruit, there’s also an abundance to choose from to put body into your summer salad. Mostly, we’ll have citrus fruits growing very much during summer season, as well as pears, peaches, apples and many kinds of berries too.
Citrus salads are very welcome since they are mostly composed of juices perfect for the humid season. Try mixing some limes, lemons and oranges together for a simple citrus salad. And if the sour taste of citrus is not to your liking, try making a salad composed of grapes, bananas and strawberries. To top the salad off, put in some marshmallows or whipped toppings. Add a cherry on top and voila! You now have a salad that will make even the pickiest eater water his mouth in anticipation.
In summary, there are quite a number of fruit and vegetable choices tossed together to form a great summer salad. Using a bit of imagination, you can make the summer days just as cool and refreshing as the salad you can concoct. Just be sure to not make it too complicated. You won’t want stressing yourself in the summer days, right?