Mother Earth Living

Salad Days: 5 Summer Salad Recipes

Cool and green, warm and earthy, sweet and tender—there's a salad for every summer's day.
By Susan Belsinger
July/August 2003
Add to My MSN

Bottom: Tabbouleh with mint, pinenuts and currants. Top: This fruit salad can be made year round with whatever fruit is in season.
Photo By Joe Coca
Slideshow


Content Tools

Related Content

Variations on Mom’s Pasta Salad Recipe

An update of my mother's pasta salad recipe, adding asparagus, tarragon and sorrel for cold pasta sa...

Help Students Share Upcycling Projects—and Pick Up Great DIY Ideas

Two students have created an inspirational blog that features one upcycling project—something made f...

3 Light Summer Recipes

Guest blogger Lynn Schriner of Trolley Farms shares three light summer recipes for blender ice cream...

Meatless Monday Recipes: Post-Thanksgiving Salads

If Thanksgiving weekend left you craving light, nutritious meals, try these recipes for winter-frien...

When is slow food fast? When it’s summertime and fresh vegetables and herbs are abundant, the garden beckons more compellingly than the kitchen, and raw rules the day. The two main-dish salads shown here are each a meal in themselves, or together, the center of a festive buffet. The accompaniments are equally fresh and simple: old-fashioned three-bean salad with a green twist, marinated cukes, and a mélange of seasonal fruit, mellowed with an intriguing vanilla-lime syrup.

These are the kind of make-ahead recipes that keep the kitchen cool and the cook collected. You can streamline preparation by whisking up a basic vinaigrette of oil, vinegar, salt, and pepper to be modified with different herbal flavorings for each salad, and consolidate the chopping of onion, garlic, and other ingredients that turn up more than once. Tofu, green soybeans (edamame), and whole grains provide plenty of complementary protein; add a chunk of sharp cheese with crusty bread, and you have a hearty, full meal.

These recipes are written for the judicious use of convenience foods such as canned beans and shelled edamame. Of course you can start from scratch. But you don’t have to.








Post a comment below.

 


MY COMMUNITY
no image
valerykenery
8/29/2014 12:04:10 AM
no image
HarvestRight
8/21/2014 5:22:39 PM
no image
NatureHillsNursery
8/20/2014 10:03:07 AM
no image
NatureHillsNursery
8/20/2014 9:59:22 AM
no image
NatureHillsNursery
8/20/2014 9:30:07 AM
no image
melisastarr
8/19/2014 12:57:22 PM






Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.