Yummy Summer Salad Recipes

Since I have the LUXURY of being home all summer, I have had the time and energy to try out some new recipes. Not that many people follow my thrilling blog, but the few of you who do, might enjoy these recipes too.

I found some of these on Pintrest...and I actually made them!

Click on the photo to get to the original post. I can't take credit for the photos or the recipes!

This will likely be the last post like this in a while...or ever. Soon my time will be slightly occupied with a new little human. :)

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Serves 4

5 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

6 T. Olive oil

2 T. Sherry vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
½ t. Salt
10 Grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss. 

Tortellini Spinach Salad

INGREDIENTS:
Salad:
20 ounce package refrigerated cheese tortellini
1 (14.5 oz.) can quartered artichokes
1 (9 oz.) bag fresh baby spinach
1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained
1/2 cup crumbled feta cheese
¼ cup diced red onion

Dressing:
9 tablespoons balsamic vinegar
3 cloves garlic, minced
1 ½ teaspoons dried oregano
1 ½ tablespoon tomato paste
Salt and pepper to taste (about 1/8 teaspoon each)
3/4 cup olive oil

DIRECTIONS:
Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

***I did not use NEARLY as much olive oil as this recipe calls for. I just eye-balled it, till it looked/tasted good. I also kept the dressing on the side. This recipe makes A LOT of salad, and dressing. It keeps well in the fridge (sans dressing of course). ***

Bacon, Basil, and Avocado Pasta

8 oz bow tie pasta

2 medium avocados

6 slices of bacon, crumbled

2/3 chopped fresh basil

2 tablespoons lemon juice

1 tablespoon olive oil

3 cloves garlic

1/4 tsp black pepper

1/2 cup shredded Romano cheese

directions

1.

Cook pasta according to package directions. Drain.

2.

Meanwhile, in a large bowl combine the avocados, bacon, basil,
lemon juice, olive oil, garlic, pepper, and salt. Add the hot pasta
and toss to combine. Transfer to a serving bowl. Sprinkle with
cheese. Makes 4 servings.

***I added halved cherry tomatoes to this recipe. Love this pasta!****




Pesto Greek Yogurt Pasta

• Pesto:
• 3 cups packed fresh basil
• 1 cup packed fresh parsley
• 3 garlic cloves, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup pine nuts, toasted
• 1/2 cup olive oil
• 1/2 cup grated Parmesan
• Salad:
• 1 pound gemelli or other short pasta
• 1 cup plain 2 percent Greek yogurt
• 2 pints cherry or grape tomatoes, halved

Make pesto: In a food processor puree basil, parsley, garlic, lemon juice,
salt, pepper and
pine nuts until smooth. With motor running, add olive oil and process until
a thick paste forms.
Add Parmesan and pulse twice. Season with more salt and pepper, if desired.

Make salad: Cook pasta according to package directions until al dente.
Drain and run under
cold water to stop cooking.

In a large bowl, combine pesto and Greek yogurt and stir until well blended.
Add cold pasta and toss
to coat with dressing. Top with tomatoes. Serve salad at room temperature or
cover and refrigerate to serve chilled.

*****I added grilled chicken to this pasta to make it an entree. Chris and I
both thought it was missing something.
It was kind of plain tasting. We threw some red pepper flakes in there to
spice it up, but it still was not my favorite
pasta. Good. But not my fav. I also went light on the olive oil on this
one too. I hate super oily pasta salads.*****

Colorful Corn Saute

2 cups fresh corn kernels, cut from cob or frozen corn, thawed

1 cup green pepper, seeded and chopped

4 green onions chopped

1/4 fresh parsley

8 oz cherry tomatoes, halved

1/2 tsp sugar

2 tablespoons white wine vinegar

1/2 tsp dijion mustard

1 tablespoon fresh basil, chopped

1 tablespoon low-fat mayo

1/4 tsp hot pepper sauce

Spray non-stick cooking spray and heat to medium. 
Add corn, pepper and onion. 
Saute until soft (about 5 minutes). 

Transfer to bowl and stir in parsley and tomatoes. 

In small bowl, combine sugar, vinegar, mustard, basil, 
mayo, and hot pepper sauce and 
whisk together. Pour over corn mixture and toss well. 

*This recipe is from the Junior League of Spokane 
cookbook, Gold'n Delicious. 
I received this cookbook as a wedding shower gift, and I 
love it. If you can get past 
the hokey cover photo, the recipes are pretty good. 

****WE LOVE THIS SALAD! If Chris had his way, we would 
have this everyday 
during the summer. I omit the fresh parsley. The green onion and 
basil provide 
enough green color in the salad, and the parsley just doesn't do 
much for me. 
Chris does not like bell peppers (CRAZY I KNOW!) so I leave 
the bell pepper out 
and add more corn. I use Tapitio for the hot sauce, and we like 
it a little spicier 
than 1/4 tsp. This salad tastes best after it has sat in the fridge 
for a while. 
It makes really good left overs.*****