Super Summer Salads

Summertime here in Florida is hot, Hot, HOT!! When the daily summer thunder storms start, the humidity after the storm is awful. The last thing I want to do is eat a hot meal let alone cook one! The summer menu is filled with a lot of cold food like sandwiches, salads and wraps.

My family is pretty easy to please in the food department. We’ve passed out so many meals to the homeless that we’ve learned to be grateful with whatever is on the plate. However, being grateful and being enthusiastic are two different things. I am very grateful to the Lord for all that He graciously provides, but my very human heart, stomach and taste buds desire a little variety now and then.

This week, I decided to share all the different toppings that I mix and match to keep our salads interesting and appealing. Every salad starts with lettuce, tomato, cucumber and shredded carrots.

By the way, NO, I do not buy bagged salad mixes. For the amount of money it costs to purchase the four bags of salad mix I’d need each week, I can buy a nice variety of fresh, locally-grown lettuces. Let the kids shred the lettuce during dinner prep for a little extra family time.

Anyway, every salad starts with lettuce tossed with shredded carrots and tomato and cucumber chunks. If you experience any tummy trouble from eating salads, remove the seeds from the cucumbers and tomatoes, and you should be fine. Then top with one of the ideas on the list. Choose a different mixture each time and your salads will be tasting as fresh as their ingredients.

Vegetables: Yes, a salad is mostly vegetables, but don't miss out on the not so normal veggies for your salad. 

Broccoli and cauliflower flowerets

Summer squash slices

Celery 

Radishes

Onions, green onions, red onions, sweet onions. my husband and my daughter love them all!

Grilled eggplant slices

Grilled sweet potato slices

Peppers, green peppers, red peppers, roasted red peppers, pickled peppers

Fruits: Fruits add a little sweetness and a lot of flavor to your salad. We serve at least one on every salad. Use fresh whenever possible, but don’t hesitate to reach for a can if you have to.

Shredded or diced apples, tossed with a little lemon juice to prevent browning before serving

Citrus sections like oranges and grapefruit

Dried cranberries or raisins

Peeled and diced mangos

Pears, peaches and nectarines can be served on the salad sliced or diced with or without the peel. A few sliced peaches fanned across the salad make a nice presentation, too.

Grilled pineapple rings and grilled watermelon wedges 

Nuts: Just about any sliced, slivered, crushed or toasted nut tastes great on a salad. Don’t forget the sunflower seeds, too!

Cheese: Pick a cheese you love and sprinkle it on either shredded or diced! A little parmesan is just as tasty as a mild cheddar on a salad. Just watch your combinations! Pairing a strong tasting cheese with a strong tasting fruit and a strong tasting condiment might be a little too much flavor! Also, for anyone who doesn’t use salad dressing like my son Jared, a little cheese helps the body use some of those fat soluble vitamins locked away in the veggies.

Beans: Drain a can of beans for extra protein and another layer of texture. Black beans, kidney beans, garbanzo beans, and even chili beans are great on salads!

Meat and Eggs: A salad is a great way to make a little meat go a long way. Two grilled or broiled chicken breasts (about a pound of chicken total) diced and piled on top of a good salad satisfies even my meat-loving family of four. Slice up a grilled or broiled steak for something a little different. Diced slices of lunchmeat are always welcome on a salad. No meat in the freezer this week? How about a couple of hard-boiled eggs or a can of beans? Although most fish and seafood are out of our budget range these days, they still make good additions to the salad. Even a can of tuna makes a tasty salad topping!

Miscellaneous: Some topping don't fall into any category but still add flavor, texture and vitamins and minerals to your salad. Olives, sprouts, croutons, pickles and pickled vegetables all add something interesting to your salads. Don't miss them!

Easy Combinations:

One can drained black beans, one cup thawed frozen corn, one diced medium green pepper tossed together and marinated in a Lime Vinaigrette. Pile ¼ to ½ cup of this mixture on each salad. The vinaigrette adds a nice tang but isn’t overpowering.

Mandarin orange sections, crushed walnuts, black olive slices, and shredded sharp cheddar cheese is a great combination if your lettuce mixture is heavy on the spinach.

Thaw a cup of frozen corn, frozen cut green beans and frozen peas, but keep them cold. One-quart to one-half cupful of these veggies adds a nice texture and flavor to any salad.

A taco salad is so darn easy! Ground meat, browned and mixed with taco seasoning. Stir in a can of pinto, kidney or black beans. Top each salad with a scoop of this meat mixture, a sprinkle of cheddar or Monterey jack cheese, a spoonful of salsa and a spoonful of sour cream or plain yogurt. Serve with tortillas chips.

Thank you for stopping by! This list ins by no means a complete list of great things for summer salads. This is just a beginners list meant to inspire you to add more fresh fruits and vegetable to your diet this summer! I hope it has also helped you to realize that you don’t have to heat up the house to put a good meal on the table!

Grace and peace be yours in abundance,

Betty

Far Above Rubies: Domestically Divine

Blessed by Grace: Tempt My Tummy Tuesday

Lark’s Country Heart: Made it on Monday

Raising Homemakers Homemaking Link Up Wednesday
Women Living Well Wednesday Link-up Party
We are THAT Family's Works for Me Wednesday

Miz Helen’s Country Cottage: Full Plate Thursday

GNOWFGLINS’ Simple Lives Thursday

Homestead Revival's Barn Hop