12 Summertime Salads
Coleslaw with Creamy Salsa Dressing
Greek Orzo Salad
Olives and feta give salty punch to this pasta salad from Surdyk's Liquor and Cheese Shop in Minneapolis.
Midwest-Style Cobb Salad
Credit for the original Cobb salad goes to Bob Cobb at his Brown Derby Restaurant in Los Angeles back in the 1920s. We gave it a Heartland twist, with steak instead of chicken. Maytag blue cheese stands in for Roquefort. Use cantaloupe for the avocado, if you like.
We threw pizza convention out the kitchen window in this utterly delicious (and beautiful) recipe. Frozen puff pastry pinch-hits for traditional pizza dough, yielding a flaky, crisp crust. A salad's worth of vegetables covers the top, along with just a bit of smoky ham and nutty Gruyere cheese. And say good-bye to marinara sauce. Instead, a drizzle of flavorful creamy garlic salad dressing moistens the pizza and adds big flavor.
Garden Slaw with Spicy Asian Dressing
Crisp and crunchy, this side-dish salad can be paired with burgers or spooned inside a wrap sandwich. Turn the slaw into a main dish by tossing in shredded chicken or chopped cooked ham.
Fun three-color pasta, cubed cheese, albacore tuna, roasted sweet red peppers and more blend for a pasta salad with a summer freshness from the basil and Romaine. We sprinkled the salad with cashews for crunch.
White-on-White Pears with Gorgonzola
You can't go wrong mixing tangy cheese with juicy, fresh pears. Add sprinkling of toasted pine nuts and a splash of olive oil with red wine vinegar, and it's divine. ToSa Euro Cafe in Indianapolis shared this recipe.
Pommery Chicken Salad
This version of chicken salad made with two styles of mustard (Pommery and Dijon) gets its crunch from celery and pine nuts. We like the main-dish salad on croissants or slices of sourdough.
We took a summertime staple (a bacon, lettuce and tomato sandwich) and made it a main-dish salad. Creamy mustard dressing is the perfect topping.
Honey of a Fruit Salad
We added a whole new flavor to fruit salad by sneaking some chili powder into the honey-papaya dressing. If you're not quite ready for that kind of adventure, omit the chili powder from the honey/lime/papaya dressing.
Herb specialist Rosemary Divock of Lake Geneva, Wisconsin, tosses edible flowers and greens with a homemade vinaigrette, then adds snipped fresh tarragon, marjoram and chives. "The nice thing about making your own dressing is having some fresh-from-your-garden flavor," she says.