Flamboyant Flamenco Summer Salad Recipes
CRUNCHY LEMON-PESTO GARDEN SALAD
I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.
Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
TOSSED SALAD WITH PEACHES
Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.
Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ORANGE CRAB SALAD
This salad is especially satisfying with oranges from our own trees.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.
Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.
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