SUMMER SALAD DRESSING RECIPES RECIPES

SUMMER SALAD BOARD RECIPE | EATINGWELL

Summer Salad Board Recipe | EatingWell image

This pretty salad board with greens, marinated peaches and fresh summer veggies is perfect for an evening outdoors--or serve it for a light, summery lunch. The creamy dressing can be made ahead to make assembly a breeze. Feel free to add additional vegetables to the board to make the most of all that summer has to offer.

Provided by Joy Howard

Total Time 45 minutes

Number Of Ingredients 26

Ingredients

½ cup buttermilk
2 tablespoons mayonnaise
2 tablespoons whole-milk plain yogurt
Juice from 1/2 lemon
1 scallion, minced
1 tablespoon finely chopped fresh dill
1 clove garlic, grated
1 teaspoon Dijon mustard
½ teaspoon honey
½ teaspoon kosher salt
¼ teaspoon ground pepper
2 peaches, pitted and sliced
½ small shallot, thinly sliced
2 tablespoons white balsamic vinegar
1 tablespoon finely chopped fresh parsley
¼ teaspoon kosher salt
12 cups mixed baby salad greens
2 ears fresh corn, kernels removed
4 hard-boiled eggs, chopped
4 slices cooked bacon, crumbled or sliced
1 pint cherry tomatoes
½ English cucumber, sliced
8 ounces string beans, trimmed and blanched (see Tip)
8 radishes, halved
6 ounces goat cheese, sliced
1 large avocado, sliced

Steps:

To prepare dressing: Whisk buttermilk, mayonnaise, yogurt, lemon juice, scallion, dill, garlic, mustard, honey, 1/2 teaspoon salt and pepper in a small bowl. Refrigerate until ready to use.
To prepare marinated peaches: Combine peaches, shallot, vinegar, parsley and salt in a medium bowl. Set aside to marinate, stirring occasionally.
To arrange salad board: Place greens, corn, chopped eggs and bacon in individual bowls. Arrange the bowls on a large tray or platter. Set an extra bowl on the board for the peaches. Pour the dressing into a small jar and add it to the board.
Arrange tomatoes, cucumbers, string beans, radishes, goat cheese and avocado around the bowls. Place the peaches in the remaining bowl. Serve immediately.

Nutrition Facts : Calories 413.1 calories, CarbohydrateContent 27.3 g, CholesterolContent 179.4 mg, FatContent 26.1 g, FiberContent 8.4 g, ProteinContent 21.6 g, SaturatedFatContent 10.8 g, SodiumContent 620.6 mg, SugarContent 12.7 g

SUMMER PASTA SALAD I RECIPE | ALLRECIPES

Summer Pasta Salad I Recipe | Allrecipes image

This is a great pasta salad, light and refreshing and a great family favorite! Has Catalina and Italian dressing, veggies and vinegar that gives it that zing! This is best when prepared the day before to get the full flavor!

Provided by TINA B

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 (16 ounce) package penne pasta
1 cup distilled white vinegar
½ cup white sugar
1 (16 ounce) bottle Catalina salad dressing
1 cup Italian-style salad dressing
1 cucumber, chopped
2 (2 ounce) cans sliced black olives
1 tomato, chopped
½ cup chopped onion
1 cup chopped baby carrots
1 green bell pepper, chopped
½ teaspoon celery salt
salt and pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

Nutrition Facts : Calories 478.6 calories, CarbohydrateContent 60.5 g, FatContent 24.4 g, FiberContent 2.9 g, ProteinContent 6.7 g, SaturatedFatContent 3.6 g, SodiumContent 1021.4 mg, SugarContent 24.8 g

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