Monday, June 11, 2012

Meatless Monday: Summer Salads

It's Monday again and we're so happy you're taking the initiative to go meatless one night a week.  Going meatless has many advantages, benefiting both your health and the environment.  Today's post focuses in on delicious summer salads that can be great on their own or as a side. 

The first group of salads incorporate the wonderful fresh fruits of your produce section, farmer's market, or even your own personal garden.  Mix and match when new fruits come in season.

             The Apple-Pomegranate Salad from features fun flavors
1 Apple
Seeds of half Pomegranate
1 Gems lettuce
Sunflower seeds
1 Chicory heads

Extra virgin olive oil
Lemon Juice

Or try this simple salad with a few ingredients to kick up a side dish at your next bbq.'s Watermelon and Arugula Salad will satisfy you on a hot summer day.

5 cups arugula, packed
8 cups watermelon, cubed
1 1/3 cups feta cheese
1 tbs fresh mint, chopped
1 tbs balsamic vinegar
1 tbs olive oil
Salt and pepper to taste
1. Whisk oil and vinegar in a small bowl. Place arugula, watermelon and feta in a large bowl, and drizzle vinegar and oil mixture and chopped mint over it. Toss.
2. Refrigerate for about 15 minutes before serving.

These next few recipes are available at (along with a ton of other great stuff)!  Why not try one out?!
Strawberry and Spinach Salad

Apple Pear Salad with Lemon Poppy Seed Dressing

Berry Delicious Salad

And here are a few more salads, minus the citrus and fruits (and yes we know tomatoes are technically fruit), that will still satisfy your hunger pains...

Basil Tomato Salad from

small baguette or French roll
2 tablespoons olive oil
2 cloves garlic, minced
1 small head green leaf lettuce, torn (6 cups)
3 cups fresh basil, torn
2 cups grape tomatoes, halved, or chopped plum tomatoes
1/2 cup pine nuts, toasted
2 ounces Parmesan cheese, shaved

Lemon Vinaigrette
1/2 cup olive oil
1 teaspoon finely shredded lemon peel
1/3 cup lemon juice
4 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions for dressing:
In small screw-top jar combine olive oil, finely shredded lemon peel, lemon juice, garlic, sugar, salt, and ground black pepper. Cover; shake well.

Directions for salad:
1. Prepare Lemon Vinaigrette; set aside.
2. Preheat oven to 425 degrees F. Split baguette in half horizontally. In small bowl combine olive oil and garlic. Brush onto cut sides of baguette. Cut each bread piece lengthwise into 3 or 4 breadsticks. Place on baking sheet. Bake 3 to 5 minutes or until toasted. Transfer to wire rack; cool.
3. In large bowl combine lettuce and basil. In 3- to 4-quart glass canister or desired container layer greens, tomatoes, pine nuts, and cheese . Serve with breadsticks and Lemon Vinaigrette. Makes 6 servings.

Or how about the Green Bean Salad from

1 lb fresh green beans, washed, tips removed and cut in half or thirds
1 pint cherry tomatoes or 3 small heirloom tomatoes, washed
1 small shallot, minced
1/4 cup good quality olive oil
1/8 cup sherry vinegar
fennel pollen, sprinkle
salt, sprinkle
fresh cracked black pepper

Bring a large pot of water to boil. Add green beans and cook for about 5 minutes. Have a large bowl of iced water close by. Remove the beans from heat, drain and immediately rinse with very cold water, to stop cooking then add the beans to the iced water. Let sit about 10 minutes. Drain, lightly pat dry with some paper towels and then set aside. Combine olive oil, sherry vinegar and shallots in a small jar, cover with a lid and shake, shake, shake. Set aside. Cut tomatoes; if using heirlooms, cut in half and then quarter each half. If using cherry tomatoes, cut in half, small ones I keep whole. Put the beans and tomatoes in a serving bowl. Drizzle with the olive oil mixture, sprinkle with fennel pollen, salt and pepper. Toss with salad utensils. Season with more pollen, salt and pepper, if needed. Toss again, if needed. Serve. Eat.

All of these look so yummy-which one will you try?

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