Tasty Warm-Weather Salads
July 25th, 2016
A bowl full of greens becomes a full meal with the addition of grilled chicken and mandarin oranges.

A bowl full of greens becomes a full meal with the addition of grilled chicken and mandarin oranges.

Refreshing salads are synonymous with summer

Asian Chicken Salad

  • Juice from half a lime
  • 1/3 cup cilantro, chopped
  • 4 teaspoons toasted sesame oil
  • 2/3 cup guacamole
  • 3 tablespoons rice wine vinegar
  • ¼ teaspoon salt
  • 5 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 5-ounce package spring salad mix
  • ¼ cup red onion, diced
  • 1/4 cup tomato, diced
  • 1/2 of a 15-ounce can mandarin oranges, drained
  • 2 tablespoons cilantro, roughly chopped
  • 3 chicken breasts, grilled and sliced
  • Crispy chow mein noodles for garnish

Add lime juice, cilantro, oil, guacamole, rice wine vinegar, salt, water and soy sauce to blender. Blend until uniform.

Refrigerate dressing for at least 30 minutes to let flavors meld.

Toss salad mix, onion, tomato, oranges, dressing and cilantro in a bowl. Divide salad among plates; top with chicken and chow mein noodles.

Courtesy of Wholly Guacamole

Rosemary-Feta Pearl Couscous Salad

  • 2 cups water
  • 3/4 cup uncooked pearl couscous
  • 1 medium red bell pepper, seeded and diced
  • 1 medium cucumber, seeded and diced
  • 1/3 cup finely chopped red onion
  • 1 cup lightly packed spinach, coarsely chopped
  • 7.5 ounces no-salt-added navy or cannellini beans, rinsed and drained
  • 1 tablespoon fresh chopped rosemary
  • 1 medium garlic clove, minced
  • 2 tablespoons canola oil
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 3/4 cup reduced-fat feta, crumbled

In a medium saucepan, bring water to a boil over high heat. Stir in couscous and return to a boil. Reduce heat, cover tightly and simmer 10 to 12 minutes or until tender. Drain in a fine-mesh sieve and run under cold water to cool completely. Shake off excess liquid.

In a large bowl, combine pepper, cucumber, onion, spinach, beans, rosemary, garlic, oil, zest, lemon zest, lemon juice, vinegar, salt and pepper.

Stir in couscous and toss until well blended. Gently stir in feta.

Courtesy of CanolaInfo

Fruit Salad With Mojito Dressing

  • 1 mango, peeled and cut into bite-size pieces
  • 1/2 fresh pineapple, cut into bite-size pieces
  • 1 1/2 cups sliced strawberries
  • 1/2 small cantaloupe, cut into balls or bite-size pieces
  • 1 small papaya, cut into bite-size pieces
  • 2 medium bananas, peeled and sliced


  • 1/4 cup canola oil
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1/2 cup club soda
  • 2 tablespoons white rum
  • 2 tablespoons fresh mint leaves
  • 1 teaspoon granulated sugar

Combine all fruits in a bowl and toss lightly. In a container, combine oil, lime juice, zest, club soda, rum, mint leaves and sugar. Drizzle dressing over fruit salad. Serve immediately.

Courtesy of CanolaInfo


Blackberry Spinach Salad With Goat Cheese Medallions

  • 1 large egg
  • 1 ounce soft goat cheese
  • 1/4 cup halved pecans
  • 1/4 medium-sliced (1/8-inch thick) red onions
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon cinnamon
  • 1 tablespoon sugar or sugar substitute
  • 12 ounces blackberries, divided
  • 1 1/3 tablespoons balsamic vinegar
  • Salt and pepper
  • 9 cups baby spinach
  • 30 cherry tomatoes

Heat oven to 350°F.

In a shallow bowl, whisk egg. Cut goat cheese into 12 1/2-inch rounds or roll into 12 equal balls and flatten. Dip each round into egg mixture, then roll in pecans, pressing them into the cheese.

Place rounds onto sheet pan and bake 10 minutes, or saute in pan over medium-high heat, about 5 minutes per side. Remove from oven or pan and allow to cool slightly.

In a saute pan over medium heat, cook onion in oil with cinnamon and sugar, about 3 minutes. Add 6 ounces of blackberries and smash each with a fork. Cook 3 to 4 minutes. Add vinegar and season with salt and pepper.

Cook another 2 minutes. Remove from heat and cool. Dressing can be used warm or cooled further. Add lemon juice or water if thinner consistency is desired.

Combine spinach, tomatoes and remaining blackberries. Toss with half of the dressing, then place goat cheese medallions on top. Serve with remaining dressing on the side.

Courtesy of Atkins


Kale and Pomegranate Salad with Grilled Lamb

  • 1 1/2 cup pomegranate juice
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon cinnamon
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4-pound leg of lamb, deboned, butterflied and trimmed of visible fat


  • 2 teaspoons Dijon mustard
  • 2 tablespoons pomegranate balsamic vinegar
  • 1/4 cup olive oil
  • Salt and pepper


  • 5 cups baby kale
  • 1 bulb fennel, thinly sliced
  • 1/2 cup pomegranate seeds or sliced red grapes
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup walnut halves, toasted

Combine marinade ingredients in a large plastic zip-top bag. Add lamb and refrigerate at least 8 hours.

Remove lamb from marinade, pat dry and set on a tray.

On a gas grill, turn all burners to high, close lid and heat until hot. Scrape grates clean and brush with oil. Grill lamb, fat side down, over medium-high heat for 25 to 35 minutes, turning halfway through cooking, to about 145°F for medium rare and 160°F for medium. Remove from grill and loosely cover with foil. Let rest about 15 minutes and thinly slice.

In a large bowl, whisk together all dressing ingredients. Add kale, fennel, pomegranate seed or grapes and toss to coat. Arrange dressed salad on platter and top with lamb, cheese and walnuts.

Courtesy of Tri-Lamb Group


Crab and Avocado Salad

  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • 16 ounces canned crab
  • 2 medium stalks celery, diced
  • Salt
  • Freshly ground black pepper
  • 1 avocado, skinned, seeded and cubed
  • 3 cups chopped watercress

In a large bowl, mix mayonnaise, lime juice, cumin and paprika.

Add crab meat and diced celery. Mix well; add salt and pepper to taste. Gently stir in avocado cubes.

Divide watercress on four plates and top with salad.

Courtesy of Atkins