Give your oven a rest! With warmer temperatures and plenty of fresh produce, why not make one of these summer salad recipes as a main meal? To entice picky eaters to eat more greens try helping them get involved in making the meal – from picking out the fresh ingredients to mixing up the recipe. If your kids prepare the meal they’re more likely to eat it (and enjoy it!). Visit your nearest farmers market to create a farmers’ market pasta salad. Or, pick your own berries to use in a strawberry-feta salad. Fire up the grill to make a lemony grilled potato salad. For a protein-packed meal, go for a three bean salad. For salads that make great leftovers, choose either the mayo-free Waldorf salad or the tabbouleh salad.
Use the freshest produce finds to make this farmers’ market pasta salad from Southern Living. Toss together halved baby tomatoes, corn kernels, sliced zucchini and green onions, diced red pepper and peaches and cooked penne (or cheese-filled tortellini). Stir in shredded chicken, fresh basil and cilantro along with a dash of parmesan vinaigrette salad dressing.
Both savory and sweet, this strawberry-feta salad from Kraft is easy to put together. Top mixed greens with sliced strawberries, crumbled feta cheese, and toasted, chopped walnuts – drizzle with balsamic vinaigrette. Other fun additions? Crumbled bacon, diced chicken or white beans.
Cook potatoes in boiling water until tender. Cut and toss in olive oil, then it’s grilling time! After five minutes on each side, cut the potatoes up and toss with fresh herbs, lemon juice and a little more olive oil. This lemony grilled potato salad from Cooking Light is a great alternative to the standard mayo-based version.
The traditional version of this classic includes plenty of mayonnaise. But Sugar-Free Mom uses nonfat Greek yogurt for her mayo-free Waldorf salad. The recipe includes chopped apples and celery, walnuts, pecans, raisins and a bit of honey for sweetness. To serve, scoop the salad onto a plate piled with fresh, torn lettuce leaves.
This simple tabbouleh salad recipe from Two Peas and Their Pod has only a few ingredients but plenty of flavor. Cooked bulgur wheat acts as the base. Stir in diced tomatoes, cucumbers, scallions, fresh parsley and mint. Top with a dressing made from fresh-squeezed lemon juice and olive oil.
Break out the beans! Drain and then toss one can each cannellini, kidney and garbanzo beans with diced red onion, celery and fresh herbs. The sauce is simply apple cider vinegar, sugar and olive oil. A hint of rosemary melds with the rest of the ingredients giving this three bean salad from Simply Recipes a dash of added earthy flavor.