Summertime is in full swing and our weekends (and weekdays) are full of trips to the pool, baseball games and cookouts with family & friends! As the days heat up, we love to cool down with a crispy salad full of veggies from the garden. They're perfect alongside your grilled favorites and great for taking along to potlucks too.
So tell us...
What are YOUR favorite SUMMER SALAD recipes?
Share them below in our Recipe Round-Up!
Any of your garden veggies will be tasty in this salad...the dressing pulls it all together!
Asian Summer Salad
Thanks to Rhonda Schmidt from Emporia, Kansas for sharing this flavorful recipe for our cookbook, 101 Soups, Salads & Sandwiches Cookbook!
8-oz. pkg. thin spaghetti, uncooked and broken into fourths
3/4 c. carrot, peeled and cut into 2-inch strips
3/4 c. zucchini, cut into 2-inch strips
3/4 c. red pepper, chopped
1/3 c. green onion, sliced
3/4 lb. deli roast turkey, cut into 2-inch-long strips
Garnish: chopped peanuts, chopped fresh cilantro
1/4 c. canola oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. fresh ginger, grated
1/8 t. cayenne pepper
1 clove garlic, chopped
Cook pasta according to package directions; drain and rinse with cold water. In a large bowl, combine all ingredients except Ginger Dressing and garnish. In a separate bowl, whisk together all ingredients for Ginger Dressing. Pour over salad; toss. Refrigerate one hour; garnish as desired. Makes 6 to 8 servings.
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