People who say salads are boring must simply not like their greens because salads can be the most colourful, flavourful, and healthiest dishes out there. With a little creativity and help from seasonal produce, you can make your own summer salads a hit at parties without KO-ing your wallet.
With broccoli in season it’s no wonder we’re making salads devoted to it. Food Network’s recipe takes no time at all to prepare and gives a delicious variety of flavours. The one plus I love with this salad are the cherry tomatoes from our farmers market that pop in your mouth!
- 1 head broccoli
- 6 to 8 slices cooked bacon, crumbled
- 1/2 cup chopped red onion
- 1/2 cup raisins, optional
- 8 ounces sharp Cheddar, cut into very small chunks
- 1 cup mayonnaise
- 2 tablespoons white vinegar
- 1/4 cup sugar
- 1/2 cup halved cherry tomatoes
- Salt and freshly ground black pepper
Trim off the large leaves from the broccoli stem. Remove the tough stalk at the end and wash broccoli head thoroughly. Cut the head into flowerets and the stem into bite-size pieces. Place in a large bowl. Add the crumbled bacon, onion, raisins if using, and cheese. In a small bowl, combine the remaining ingredients, stirring well. Add to broccoli mixture and toss gently. Serves 6-8.
Orange and Fennel Salad
Some may think that fennel is strictly used as a dried herb to help spice up dishes, but this recipe lets you enjoy fennel in its fresh, raw state straight from the farmer’s market.
- 1 large fennel bulb, trimmed and thinly sliced
- 2 medium oranges, peeled
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper
- 2 tablespoons sweetened dried cranberries
Place the sliced fennel in a salad bowl. Slice oranges to divide flesh sections and add to bowl. Drizzle with olive oil, red wine vinegar, and salt and pepper. Toss, top with sweetened cranberries and serve. Serve 4.
Kale Salad with Apricots, Avocado and Parmesan
Raw kale is surprisingly un-bitter, especially if you buy it fresh from the farmers market. With its chewy texture, earthy flavour, and superfood nutrition profile, kale is a great base for your salad. This recipe might definitely convert you to a kale-dominant salad eater!
- 6-8 ounces of kale
- 6-8 dried apricots
- 1/3 cup cooked beans
- 1/4 cup almonds
- 8-10 flakes of Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 avocado
- salt and pepper
Fold a piece of kale in half lengthwise and use your fingers to tear out the tough inner stem. Repeat with the other leaves of kale. Tear all the leaves into bite-sized pieces and put them in a medium-sized mixing bowl.
Cut the apricots into small pieces and add them to the kale, along with the beans, almonds and cheese. Whisk together the oil and vinegar. Pour the vinaigrette and salt over the salad and toss everything together.
Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours, preferably refrigerated. Serves 1.