There are so many delicious savory summer salads – without lettuce. Here are three I like to make:
Broccoli-Raisin-Peanut Salad: chop fresh broccoli into small pieces. Add a handful of raisins and peanuts. Drizzle with a sauce made from 1 tbsp mayo/1/4 cup milk/1 tsp. sugar. Toss, chill, serve.
Thai Peanut Pasta Salad: cook coucous or Acini de pepe pasta (tiny, round pasta). Add chopped green onions, garlic scapes, chives, tomatoes or other in-season vegies of your choice. Drizzle with Thai Peanut Sauce. Serve warm or chilled with a fruity red wine.
Orange Chicken Salad: four chicken breast halves (boiled for 7 minutes) and cubed, sliced pimento stuffed olives, mandarine oranges, 1-2 tbsp. mayo or yogurt. Toss. Top with crunchy chow mein noodles. Serve with hot croissants, chilled white wine.
Optional: replace olives with green onions or green grapes. But then add a pinch of salt.
Here’s a wealth of creative and fresh salad ideas using in-season ingredients for every taste: 101 Simple Salads from Mark Bittman at the New York Times.
On hot summer days you may also like No-Cook Marinara & Pasta, Walking Chicken BBQ, and Picnic in a Jar.
