Summer Salad Recipe 465

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EPIC SUMMER SALAD

Perfect for BBQs and buffets, this is an assembly job of gorgeous ingredients - no cooking required. Serve it with lamb kebabs for an impressive summer feast

Provided by Cassie Best

Categories     Lunch, Supper

Time 10m

Yield Serves 6

Number Of Ingredients 19



Epic summer salad image

Steps:

  • Make the dressing by blending all of the ingredients in a food processor (or very finely chop them), saving a few herb leaves for the salad. You can make the dressing up to 24 hrs before serving.
  • Scatter the beans and spinach over a large platter. Arrange the tomatoes, cucumber, mango, onion and radishes on top and gently toss together with your hands. Top the salad with the avocados, feta and herbs, and serve the dressing on the side.

Nutrition Facts : Calories 392 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

400g black beans , drained
2 large handfuls baby spinach leaves , roughly chopped
500g heritage tomatoes , chopped into large chunks
½ cucumber , halved lengthways, seeds scooped out and sliced on an angle
1 mango , peeled and chopped into chunks
1 large red onion , halved and finely sliced
6-8 radishes , sliced
2 avocados , peeled and sliced
100g feta , crumbled
handful of herbs (reserved from the dressing)
large bunch mint
small bunch coriander
small bunch basil
1 fat green chilli , deseeded and chopped
1 small garlic clove
100ml extra virgin olive oil or rapeseed oil
2 limes , zested and juiced
2 tbsp white wine vinegar
2 tsp honey

SUMMER SALAD BY THE LAKE

I came up with this recipe to show appreciation to all the teachers at my son's school. The dish had to be as special as the teachers, who always go the extra mile for their students. I think this salad did the trick! It's hearty, earthy, sweet and loaded with nothing but good stuff. -Ramya Ramamurthy, Fremont, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 25



Summer Salad by the Lake image

Steps:

  • Preheat oven to 425°. Toss together garlic, sweet peppers, oil, salt and pepper; transfer to a parchment-lined 15x10x1-in. baking pan. Bake until dark golden brown, about 15 minutes. Transfer to a large bowl., Meanwhile, in a small saucepan, bring water, oil and salt to a boil. Stir in couscous and quinoa. Reduce heat; simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat; let stand, covered, 5 minutes., Transfer the couscous and quinoa to the bowl with roasted pepper mixture. Stir in the remaining salad ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over salad; gently toss to coat.

Nutrition Facts : Calories 269 calories, Fat 15g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 700mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

15 garlic cloves, peeled and halved lengthwise
2 medium sweet peppers, sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
SALAD:
2-1/2 cups water
1 tablespoon olive oil
1-1/2 teaspoons salt
1 cup uncooked pearl (Israeli) couscous
1/2 cup red quinoa, rinsed
2 large tomatoes, cut into 1-inch pieces
2 cups fresh arugula or baby spinach
1 cup cubed fresh pineapple
1/2 cup fresh shelled peas or frozen peas
1/2 cup crumbled feta cheese
1/2 cup sunflower kernels, toasted
1/4 cup minced fresh parsley
DRESSING:
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper

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