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    You are in: Home / Cookbooks / Summer salads
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    33 recipes in

    Summer salads

    These are salads that may be served as a meal or as a side to another veggie and protein rich dish. Most are vegetarian, although some contain salmon or tuna containing various grains, pasta or potato.
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    Very versatile. This can be served hot or cold. No mayo, so great for picnics too! From TOH.

    Recipe #155611

    Basil is my favorite herb, so I knew right away that I would love this pasta salad!

    Recipe #180999

    There are lots of pasta salad recipes here but I don't see this particular variation. I love dill in most anything and combined with cucumbers and pasta, it's tart/creamy comfort food to me. For even more color & crunch, radishes could be added for another twist. You may need to adjust the mayo and sour cream amounts - I don't really measure it so I've guessed. I start with a large dollop of each then add till I get the texture and taste that I want. Update: Thanks to the first reviewer for finding my typo with the salt; it has been corrected.

    Recipe #211843

    This is a deliciously creamy yet low-fat potato salad. The french dressing plus the mayo and yogurt adds some tang and colour to the salad. I have never felt the need to add any salt to this recipe. Plan ahead, this salad needs 2x4 hours chill time. NOTE: If you choose to use the whole eggs instead of egg whites the fat content of this salad will increase. It is also nice to use the 3 or 4 egg whites and then use one sliced whole egg as a decorative topping.

    Recipe #136490

    Quick and Easy, meatless entree. I served this with a side of pineapple rings stuffed with cottage cheese, and refrigerated bread sticks. This is another recipe that my husband enjoyed, and I have no idea where I got it.

    Recipe #29721

    17 Reviews |  By Rita~

    Millet a wonderful grain,that most think of as bird food. Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates. Millet is mildly sweet, nut-like flavor and contains many beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is high in the minerals iron, magnesium, phosphorous, and potassium. So eat your millet! The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.

    Recipe #146049

    Summer Corn and Tomato Pasta

    Recipe #454

    This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program.

    Recipe #115141

    Wonderful blend of flavors makes for a delightful side dish or lunch salad.

    Recipe #117076

    An unusual combination that works quite well! The subtle taste of the spaghetti squash goes well with the stronger tastes of feta, kalamata olives, and oregano. From Cooking Light, 1998. Serves 4 as a main dish, or 8 as a side dish. Prep time includes chilling.

    Recipe #116055

    This is something that I came up with to take to a cookout today. Grilled salmon and steak were served, and this went very well with it and was well-liked. This has a very delicate and subtle flavor (it was described by one person as "light and refreshing," which is where the name comes from). I wanted something with an Asian feel but I didn't want to make an Oriental coleslaw - I love those, but I just wasn't in the mood for anything that sweet or vinegar-y. The bulk of the flavor comes from the sesame oil and toasted sesame seeds, so I don't think those two ingredients should be substituted. This salad can be served at any temperature, but I do strongly recommend refrigerating overnight since it takes time for the flavor to fully develop. I liked the light taste and "dryness" of the dressing, but feel free to make up more dressing if your tastes are different than mine. This would also be good with rice in place of the orzo. This filled up a 2.5 quart serving bowl. Cook time is refrigerator time.

    Recipe #92422

    A lovely light salad from Cooking Light! You’re used to seeing the cheese/tomato/basil combination, but have you had it with couscous before? Delicious! Prep time includes marinating.

    Recipe #116054

    6 Reviews |  By Derf

    Great picnic potato salad, no eggs.

    Recipe #122030

    This salad makes a nice light meal in the summer. It's versatile, so feel free to fiddle with it and add your own ingredients! An adopted recipe.

    Recipe #57034

    This is a tasty and very healthy main-dish salad that is perfect for a summer evening meal, or anytime, really. I love it because it is so quick and easy to whip together, is a great way to use tuna, and can be eaten guilt-free because it is so healthy. I nabbed this recipe from the Chef Mom website. Enjoy!

    Recipe #114904

    Another one from Rachael Ray's cookbook.

    Recipe #112696

    Got this from cooking light. Not an authentic Thai dish but I like it. Makes a good lunch

    Recipe #104308

    8 Reviews |  By Derf

    Tingly, tasty, pasta, evolved to our tastes from Cooking light.

    Recipe #31006

    This is a great pasta salad with cheese tortellini and sweet basil. Plan ahead, because it should chill for a couple hours to allow flavors to blend.

    Recipe #30051

    A friend of mine gave me this recipe. I love having this during the summer time.

    Recipe #28556

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