Dish It Out

Published: August 6, 2017

Summer and salad go hand in hand and there’s more to salads than just leaves. We share with you some easy to prepare salads for the summer season!

Caesar Salad


3 tbsps fresh lemon juice

1 tbsp minced garlic

1/2 tsp Worcestershire sauce

1/4 tsp red pepper flakes

1 tbs dijon mustard

2 anchovy fillets, mashed

Scant 1 cup vegetable oil

1/3 cup extra-virgin olive oil

Salt and freshly ground black pepper

1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces

Freshly grated Parmesan

2 cups croutons


1. In a medium bowl, whisk together the lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies.

2. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper.

3. Place the lettuce in a large bowl. Sprinkle with parmesan and black pepper.

4. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons.

Mediterranean Greek Salad


3 cucumbers, seeded and sliced

1 1/2 cups crumbled feta cheese

1 cup black olives, pitted and sliced

3 cups diced tomatoes

1/3 cup diced oil packed sun-dried tomatoes, drained, oil reserved

1/2 red onion, sliced


In a large salad bowl, toss together the cucumbers, feta cheese, olives, tomatoes, sun-dried tomatoes; two tbsp reserved sun-dried tomato oil, and red onion. Let chill and serve.

Fruit Salad


2/3 cup fresh orange juice

1/3 cup fresh lemon juice

1/3 cup packed brown sugar

1/2 tsp grated orange zest

1/2 tsp grated lemon zest

1 tsp vanilla extract

2 cups cubed fresh pineapple

2 cups strawberries, hulled and sliced

3 kiwi fruit, peeled and sliced

3 bananas, sliced

2 oranges, peeled and sectioned

1 cup seedless grapes

2 cups blueberries


1. Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat.

2. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes.

3. Remove from heat, and stir in vanilla extract. Set aside to cool.

Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.

South Western Pasta Salad


For the pasta salad:

Kosher salt

1 lb dry pasta-elbow, bow tie or rotini

1 15-oz canned corn kernels

1 15-oz canned black beans

1 cup shredded cheddar

1 cup halved cherry tomatoes

2 diced avocados

1/3 cup chopped cilantro

For the dressing:

1 cup Greek yoghurt

1/3 cup extra-virgin olive oil

1 tbsp honey

1 tbsp apple cider vinegar

2 cloves garlic, minced

2 limes, juiced

½ jalapeño, chopped

1 ½ tbsp taco seasoning

Kosher salt


1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and cool, five minutes.

2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.

3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate one hour before serving.

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