Yay! The 3P Go-to- Salad Guide is almost here! We have been having so much fun going through all of our go-to-salad submissions…thank you for the amazing support and enthusiasm we’ve received. We’ve collected over 25+ reader favorites from all over the US and Canada. Imagine a one-stop “shop” for any go-to recipe you need quickly…knowing it’ll be yummy and delicious! You have shared a variety of refreshing and different ideas from all over the globe…American classics, Mediterranean favorites, South of the Border sensations…even salads from China and Norway! Here’s a sneak-peek in to our big ol’ salad bowl….with a few upcoming features in our online repertoire! It’s not too late to add YOUR got-to to OUR go-to! 😉
Let’s Kick everything off with a 3P look at a few of our fresh and fun Go-to-Salad submissions!
Courtney’s Can’t-Miss-It Southwest Avocado Bean Salad, courtesy of Food Network!
Courtney says this salad is her absolute favorite as she’s a self-proclaimed “cilantro and avocado addict”. She loves all things southwest, from the flavors of Mexico! Thank you to Courtney for sharing this chunky and hearty salad that could easily be a full meal, or an “opener” to a tasty Mexican feast.
Yield: 4 servings
1/2 cup freshly chopped cilantro leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
2 or 3 dashes hot sauce (recommended: Tabasco)
4 cups chopped romaine lettuce
2 avocados, peeled and diced
2 cups fresh or frozen corn kernels, thawed and drained
2 (15-ounce) cans black beans, rinsed and drained
1 cup chopped cherry tomatoes
About 3/4 cup (3-ounces) grated pepper jack cheese
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.
In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.
Movin’ on up on the go-to-salad train…comes a classic salad from our reader Wendy, who fell in love with Waldorf Salad on a trip to New York, and says she “just can’t say no” if a Waldorf is on the menu! She scoured the web to find a way to make it home, and sent in her favorite way to whip up a homemade Waldorf.
Wendy’s “Wouldn’t Pass It Up” Waldorf Salad, courtesy of Simply Recipes!
Time: 15 Minutes
Yield: 4 Servings
1/2 cup mayonnaise
1 tablespoon white sugar
1 teaspoon lemon juice
1/8 teaspoon salt
3 apples — peeled, cored, and chopped
1 cup seedless purple grapes, halved
1 cup thinly sliced celery
1/2 cup walnuts
1/2 cup raisins (optional)
one bunch Green Leaf Lettuce (to line serving bowls)
1. In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
2. Stir in the apples, celery, walnuts, grapes, and raisins. Chill until ready to serve.
3. Line each serving bowl with a few leaves of green lettuce, scoop salad into bowls and serve!
We really appreciate you sending in your recipe Wendy! It looks WONDERFUL! We may add chicken and make this into a main meal salad!
Speaking of one dish salad, Tania’s tasty go-to could be just that! Her Grilled Vegetable and Quinoa salad boasts tons of delicious veggies, plus the protein that quinoa packs…all in one healthy meal! Showcasing a medley of summer vegetables, this fresh, vibrant salad is perfect for entertaining. This vegetarian recipe could also “go Vegan”, if you omit the feta!
Tania’s Grilled Vegetable and Quinoa Salad!
Time: 45 min.
Makes 4 to 6 servings
1 cup quinoa
1 sweet and yellow pepper quartered
1 zucchini cut lengthwise
12 asparagus spears
1/2 cup light feta cheese crumbled
1/4 cup toasted pumpkin seeds (optional)
3 tbsp chopped cilantro
3 tbsp olive oil
2 tbsp red wine vinegar
1 canned chipotle pepper in adobo sauce, minced
2 tsp liquid honey
1/2 tsp ground cumin
1/4 each salt and pepper
Soak quinoa, and prepare according to instructions on package
Prepare Chipotle vinaigrette:
Whisk together oil, vinegar chipotle pepper in adobo sauce, honey, cumin, salt and pepper,
In large bowl toss together red and yellow peppers, zucchini, asparagus and 3 tbsp of vinaigrette until coated. Place on grill over medium heat; close lid until charred and tender, 4 to 6 minutes for asparagus 10 to 12 minutes for peppers and zucchini. Cut into large chunks and return to bowl.
Add remaining dressing, quinoa, half of the feta cheese, pumpkin seeds and cilantro; stir until incorporated. Sprinkle with remaining feta.
You’re the best, Tania! Thank you so much for sharing. 🙂
And for a little something funky and fruity…let’s check out Kailee’s Go-To-Salad favorite: Watermelon Salad with Feta and Mint! Kailey first tried this recipe from her Aunt, and ever since she just couldn’t say no! With such unique flavors, this salad is sure to please every palate! Fruit, herbs, cheese….this salad has it all and pairs perfectly with anything from the grill!
Kailey’s Funky Favorite: Watermelon Salad with Feta and Mint!
(Photo Courtesy of Food and Wine)
Time: 25 Minutes
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
1/2 pound feta cheese, crumbled (2 cups)
1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
1 small sweet onion, cut into 1/2-inch dice
1 cup coarsely chopped mint leaves (Kailey also likes cilantro as an option!)
In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, and onion and toss gently. Garnish with the mint and serve cold.
Man oh man…my mouth is watering and those are only a FEW of over 25+ recipes we can’t wait to share with you in our 3P go-to-salad guide! This virtual recipe box will be chock-full of salad surprises, fresh favorites, crisp classics and more! Stay tuned…we’re really on a roll with this bowl of goodness! It’s NOT TOO LATE to submit your go-to-favorite! Send us a comment below, let us know on Facebook, or send in an email to firstname.lastname@example.org!