View Full Version : Spring/Summer Salads (pasta, potato, veggie, etc.) - POST YOURS

04-26-2006, 08:55 PM
With the onset of warmer weather and the promise of fresh local produce, I am excited to hear about your favorite salads and side dishes. Is there one salad without which your BBQ would be incomplete? Do you have one or two "go-two" recipes when you are invited to a cookout or potluck dinner?

I look forward to swapping recipes with you!


04-26-2006, 09:42 PM
I make a cucumber/tomato/onion salad everyday during the summer. It's a quick and easy salad to make and you can mix it up.

1 cucumber cut in half the long way then sliced thin
2 medium sized tomato's chopped (you can seed if you don't like seeds)
1/2 red onion or sweet onion sliced thinly
mix together in a bowl. season with garlic salt and pepper to your taste. sit to the side.
1/2 cup vinegar (any type works although I prefer apple cider, I don't like balsamic in this)
1/2 cup sugar (oops I forgot the measurement)
1/4 cup water (or less, make it to your taste)
about 3 tablespoons olive oil
whatever seasonings you like (I use oregano, basil, and garlic)
whisk together and pour over the veggies. Stir. You can serve this at room temperature but I think it tastes even better cold.

04-26-2006, 09:58 PM
This sounds so good - I might have to make it next weekend when we have company (if I can find some decent looking cucumbers and tomatoes, that is -- they're a little scarce in Michigan right now).

Anyway, what is the measure for the sugar? You just put 1/2. 1/2 cup seems like a lot, but 1/2 tsp. or tbsp. doesn't seem like much.

Thanks for sharing
Mom to Alex (3/2002) and Catherine (8/2003)

04-26-2006, 10:09 PM
I do use 1/2 cup of sugar but I know that my sister has cut the sugar to 1/4 cup with success so you may be able to use less. Basically the dressing is sort of a sweet-sour taste.

04-27-2006, 06:15 AM
I got this recipe from a Country Cooking magazine and have taken it to several picnics, etc. It is the best potato salad I have ever tasted.

Dilled Potato Salad

3 pounds potatoes -- about 8 medium
6 hard boiled eggs -- chopped
3 celery ribs -- chopped
6 green onions -- chopped
2-4 medium dill pickles --chopped.
1 1/2 cups mayonnaise
1/4 cup dill pickle juice
4 1/2 teaspoons prepared mustard
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon pepper

Hard Boiled Eggs: Place eggs in cold water, bring to a boil. Cover, remove from heat, let stand 20 minutes, then chill under cold running water.

Place potatoes in a Dutch oven and cover with water. Bring to boil. Reduce heat; cover and simmer for 20-30 minutes or until tender. Drain and cool. (Boiling potatoes whole in skin yields more tender potatoes).

Peel and cube potatoes, place in large bowl. Add the eggs, celery, onions and pickles. In a small bowl, combine the mayonnaise, pickle juice, mustard, celery seed,salt and pepper. Pour over the potatoe mixture; mix well. Cover and refrigerate for at least 4 hours. Optional: Garnish with chopped fresh dill

04-27-2006, 07:17 AM
Here is my recent favorite. It's from Cooking Light.

Cranberry Walnut Tabbouleh

1 cup bulgur wheat
1/2 cup chopped dried cranberries
1 cup boiling water
1/2 cup chopped fresh parsley
1/4 cup minced red onion
1/4 cup fresh lemon juice
2 tablespoons chopped walnuts, toasted
2 tablespoons chopped fresh mint
1 1/2 tablespoons walnut oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine bulgur and cranberries in a medium bowl. Add 1 cup boiling water, and let stand 30 minutes or until water is absorbed. Fluff bulgur mixture with a fork. Stir in chopped parsley and the remaining ingredients, and toss gently to combine.

Yield: 6 servings (serving size: 2/3 cup)

CALORIES 164(30% from fat); FAT 5.4g (sat 0.5g,mono 1.1g,poly 3.5g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 22mg; SODIUM 299mg; FIBER 5.6g; IRON 1mg; CARBOHYDRATE 27g
Cooking Light, MAY 2004


Mom to Julia 4/05

04-27-2006, 07:38 AM
This is my absolute favorite summer/BBQ salad recipe. The dressing has a little kick, but I aways feel so gourmet when I make it. I think I originally got it from Sunset magazine:

Crunchy Napa Cabbage Slaw

PREP AND COOK TIME: About 1 hour

MAKES: About 14 cups; 14 to 16 servings

2/3 cup slivered almonds

8 cups (about 1 lb.) coarsely shredded napa cabbage

12 ounces snow peas, strings removed, rinsed and thinly sliced

1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions (including green tops)

1 1/3 cups lightly packed fresh cilantro leaves, rinsed

Creamy soy dressing (recipe follows)

1. Place almonds in a 9-inch cake pan. Bake in a 350° oven until golden, shaking pan once, 6 to 9 minutes.

2. In a large bowl, combine cabbage, snow peas, radishes, green onions, and cilantro.

3. Add dressing and almonds to cabbage mixture; mix gently to coat. Pour into a serving bowl.

Creamy soy dressing

In a small bowl, combine 3 tablespoons white wine vinegar, 3 tablespoons sugar, 1 tablespoon soy sauce, 1 clove peeled and minced garlic, 1/2 teaspoon Asian sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne; stir until sugar dissolves. Gradually whisk in 1 cup mayonnaise, stirring until blended.

Per cup: 185 cal., 78% (144 cal.) from fat; 2.9 g protein; 16 g fat (2.2 g sat.); 8.7 g carbo (1.8 g fiber); 172 mg sodium; 9.3 mg chol.

04-27-2006, 10:32 AM
I just had this at a resturant and it was fantastic. I haven't tried to recreate it yet so I don't know amounts, but I thought that I would share. Here is the description--

Chicken Peas and Pasta

Angel hair pasta tossed with poached chicken, peas, sun-dried tomatoes and red onions with balsamic vinaigrette

It was served cold.

04-27-2006, 10:38 AM
This one is super duper easy and you can easily substitute fresh veggies.

1 bag frozen tortellini
1 bag frozen broccoli
1 bag frozen cauliflower
1 can olives
1 chopped tomato
Dressing to taste
Grated cheese of choice

Cook tort. while defrosting broc. and cauliflower in a strainer. Pour hot water and tort. over veggies. Add tomato, and olives and toss with dressing. (We usually use Italian for parties, but we use just balsamic vinegar for us.) Sprinkle with cheese before serving.

04-27-2006, 01:36 PM
I do a really simple pasta salad. I don't have exact amounts but here's the general idea:

I usually cook 2 boxes of pasta (fun shapes), sometimes throwing in some heated/fresh cheese stuffed tortellini to the mix too. Let this cool thoroughly.

Take two pints or so of grape tomatoes. I usually halve all of the tomatoes.

Chop some fresh basil...I like lots of it. Reserve a little for garnish.

Chop up two big hunks of mozzerella. I sometimes do fresh mozzerella and sometimes stuff like Sargento. Cut into bite-sized cubes. I sometimes grate in a little asiago or chop some provolone into it depending on my mood.

When pasta is cool, add basil, cheese, and tomatoes to it. Toss with some Italian dressing (bottled or make your own). Cover (don't use foil) and refrigerate. I prefer to make it a day in advance because the flavors build up nicely that way. Adjust dressing before serving (may need more). Top with a sprig or two of fresh basil on top before serving. You can also add a little garlic powder and stir that in if you want.

This is totally simple and easy and there's nothing to it but when you have access to really delicious tomatoes and basil in the summertime, it is delicious. It is something we make from our trips to the farmer's market :) Oh, and pretty kid friendly too.

04-27-2006, 01:45 PM
I started making this last summer after seeing Giada deLaurentiis make it on Everyday Italian. It is GREAT!

4 c. chicken broth
11/2 c. orzo
1 15 oz. can garbanzo beans
11/2 c. red and/or yellow teardrop or grape tomatoes, halved
3/4 c. finely chopped red onion
1/2 c. chopped fresh basil leaves
1/2 c. chopped fresh mint leaves
approx. 3/4 c. red wine vinaigrette (recipe below)
salt & pepper

Pour the broth into a large saucepan, cover, and bring to a boil over high heat. Stir in the orzo, and cook until tender but still firm to the bite, stirring frequently, approx. 7 minutes. Drain orzo through a strainer, then transfer to a large bowl and let cool.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season to taste with salt & pepper. Best served at room temperature.

Red Wine Vinaigrette
1/2 c. red wine vinegar
1/4 c. fresh lemon juice
2 t. honey
2 t. salt
3/4 t. black pepper
1 c. extra virgin olive oil.

Mix vinegar, lemon juice, honey, salt, & pepper in a blender. With machine running, graduallly blend in the oil. Season to taste with additional salt & pepper if needed. (I have just made this by whisking, instead of the blender, and it turns out the same).

04-28-2006, 07:02 AM
(Tangy and delicious)!

Yield: 4 servings


2 cups low-sodium vegetable broth
1 cup barley
1 teaspoon extra-virgin olive oil
1 teaspoon kosher salt
1/2 cup chopped Kalamata olives (optional)
2 medium tomatoes, diced
1/2 English cucumber, diced
2/3 cup chopped flat-leaf parsley

1/2 cup fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil

Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.

Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

04-28-2006, 08:06 PM
One of my favorite Waldorf salads from a local cafe. Don't know if you would consider it a spring salad, but I think it would be great for a potluck or BBQ. I lost this recipe for a long time and thought I'd never get the recipe again (lol - reminds me of that "left the cake out in the rain" song!). I was so glad when I found it a couple of months ago. We've already had it twice in the past month.

White Wolf Cafe's Waldorf Salad

Romaine lettuce
1 pound cooked chicken breast, cooled and diced
(I like to grill it with a little seasoning and cube it instead of dicing)
1 cup thinly sliced or chopped celery
1 cup cubed apples
1 cup chopped walnuts (I toast them a little to bring out more flavor)
Fresh strawberries for garnish
Fresh croissant

Waldorf dressing

1 cup mayonnaise (you could use light mayo)
2 ounces apple cider vinegar
2 ounces honey (I think orange blossom is best)
1/4 teaspoon salt
1/8 teaspoon cinnamon (I use a little more)
1/2 teaspoon poppy seeds

Combine dressing ingredients in a bowl. On salad plate, make bed of romaine. Mix celery, apples, walnuts and chicken. Spoon onto lettuce and drizzle with dressing. Garnish with fresh strawberries and croissant. (It's also good with fresh pineapple).

Or, you can do like I do and just mix it up like a tossed salad, top with dressing and garnish.

Makes a pretty salad, esp. with the strawberries!


04-29-2006, 04:12 PM
This is from the Barefoot Contessa. I love this salad and it's really easy to make. Tomatos and bread, yum!

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

mommy to Kaylin 6/5/04


04-29-2006, 04:22 PM
This is a Japanese based salad with a good Asian style dressing that I will use for Chinese Chicken salads sometimes.

Somen noodles are like thin udon noodles, but you can replace with buckwheat noodles or spaghetti (I think I've always made this with spaghetti noodles) or rice stick noodles. Pretty much all ingredients are optional, although I leave out the kamaboko, since it's too much work to go to a store just to get one. The amounts of items are also up to you.

1 package somen noodles, boiled, drained, washed, chilled
1 head lettuce, sliced thin
1/4 lb deli ham, cut in strips
1/4 lb cooked chilled shrimp
1/4 lb krab
1 whole cucumber, cut into strips
3 egg sheets* – sliced into strips
1 kamaboko (found in Asian grocery stores - a fish cake: here's a picture http://japanesefood.about.com/library/pictures/blkamaboko.htm) – cut into strips
2 green onions, chopped fine

*Egg sheets: mix thoroughly 2 eggs and 2 tablespoons water/milk. put a thin layer into an oiled pan, cookt and turn sheet over. remove, cool, and cut into strips

Place ingredients in order listed into a pyrex dish
pour dressing over the salad mix just before serving.

Dressing: make this a few hours before serving and refrigerate

5 T sugar
6 T vinegar
1/2 tsp salt
1 tsp pepper
3 tsp sesame oil
1/2 cup vegetable oil
3 tsp soy sauce

ET correct description of kamaboko, sorry!

mommy to Kaylin 6/5/04


04-29-2006, 05:17 PM
This sounds great! I am definitely going to try this. Thanks Caroline!

DS, Sean 10/03
DD, Katie 3/06

"Baby makes days shorter, nights longer, home happier, and love stronger."

04-30-2006, 12:17 AM
Another Barefoot Contessa recipe.

Perfect to leave out as it doesn't have mayonnaise which also makes it perfect for people who can't have traditional potato salad due to eggs (me!) I've never had the wine on hand to add and never used champagne vinegar, just used white wine vinegar. Still turns out fine.

French Potato Salad

1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar
½ teaspoon Dijon mustard
2 teaspoons salt
¾ teaspoon pepper
10 tablespoons olive oil
¼ cup minced scallions
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons chopped fresh basil

1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over potatoes to allow them to steam for 10 minutes more. As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with wine and chicken stock. Allow the liquids to soak into the potatoes before proceeding.

2. Combine the vinegar, mustard, ½ teaspoon salt, ¼ teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil and remaining salt and pepper and toss. Serve warm or at room temperature.

Serves 4 to 6

04-30-2006, 12:35 AM
Kamaboko - isn't that the processed fish cake? The one I'm familiar with is white with a pink outside and comes on a wooden block. If it's radish I'm thinking that it may be daikon.


04-30-2006, 03:21 PM
Ooops. You're totally right. I must have gotten those two mixed up in my head for some reason. Thanks! I'll go change it in the above post.

mommy to Kaylin 6/5/04


04-30-2006, 09:18 PM
This is my favorite salad. I can't remember where I got the recipe, possibly from this board.

Spinach and Strawberry Salad

1 head romaine lettuce - rinsed, dried, and chopped
2 bunches fresh spinach - chopped, washed and dried
1 pint fresh strawberries, sliced
1 Bermuda onion, sliced
1/2 cup mayonnaise
2 tablespoons white wine vinegar
1/3 cup white sugar
1/4 cup milk
2 tablespoons poppy seeds

In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.

In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.


Paolo 11-00
Benjamin 8-03
Marco 12-05

05-01-2006, 09:39 AM
Oooh, that sounds delicious! My friend makes a salad that sounds just like this and I asked her once or twice for the recipe. She has her hands full with four beautiful children so I didn't want to ask yet again - thank you for sharing this recipe! I may have to go shopping just so I can make this salad for tonight.


05-02-2006, 06:39 PM
This is like a traditional 7-layer salad but it doesn't contain cheese. We've substituted light Hellman's with good results. Don't use Miracle Whip, though! You can find Salad Seasoning with the spices.

1 head iceberg lettuce
2 Cups celery, chopped
1/2 Cup green onion, diced
1 small package green peas, frozen
1 Pound bacon, fried and crumbled
1 Cup Hellman's mayonnaise
salad seasoning

Chop lettuce into 1-inch pieces. Layer ingredients in large dish in order provided. Peas should be added while frozen - do not defrost. Spread mayonnaise evenly on top and sprinkle liberally with salad seasoning (the seasoning should cover the white mayonnaise - don't skimp!). Refrigerate for several hours. Toss just before serving.

Missy, mom to Gwen 03/03 and Rebecca 09/05

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05-04-2006, 02:18 AM
this is one of my (major gourmet cooking) aunt's favorite salad recipes!

05-12-2006, 01:09 PM
I don't measure this one, but it's super quick and easy and HEALTHY!

Broccoli Salad
Use as much broccoli as you like (I usually use 2 good sized heads), cut as close to tips as possible to make small florets (bite size). Toss with:
Cole slaw dressing to taste(I use Marzetti light or make my own)
1 bunch chopped scallions
1/2-1 c. raisins (golden)
1/2-1c. almonds (I use whole ones, but you could use almost any kind).
That's it. Oh and you can add crumbled bacon (I just don't eat bacon).

05-29-2006, 04:04 PM
During the summer I make a super SUPER easy chicken salad. I just usually toss it together, so these measurments are approximate.

Basic Recipe
1 - 2 cans Chicken (rinsed) or 1-2 chicken breasts, boiled, diced and chilled

1 - 2 granny smith apples diced

1/4 - 1/2 C plain yogurt

1/4 - 1/2 C Mayonnaise or Salad Dressing


in a pinch, you can omit one or the other yogurt or mayo.

Optional Yummy Additions in combo or alone:

Chopped Pecans
Chopped English Walnuts
Dried Cranberries