Featured Recipes Salads

Summer Salads with Hamilton Beach

Today we welcome back Lauren Hill from Hamilton Beach to share with you some more fantastic recipes! Today it’s all about salads for Summer.  Take a peek! Then when you are all done with those healthy salads, you can also find more fun and healthy recipes at Hamilton Beach for dessert like  Frozen Blueberry Yogurt !!

 Disclaimer: I may receive compensation from this post and links including but not limited to Amazon Affiliate Program. 

Meet Lauren!  

Lauren Hill is a contributing author for Hamilton Beach, a kitchen appliance company offering a large selection of slow cookers, blenders and toaster ovens as well as a full spectrum of recipes.

 

Zesty Summer Salads to Liven Up Your Picnic

 Summer Salads

Summertime is here. Whether it’s a backyard barbecue or a picnic on the beach, salads are a great way to complete a warm weather meal. These recipes are great paired up with sandwiches or meat fresh from the grill.  With minimal preparation time, you won’t be spending all of your time in the kitchen.

Give these tasty recipes a try.

 

Lemon Orzo Salad with Asparagus and Tomatoes

 

Orzo is the perfect pasta for a salad and it’s a great combination with fresh lemon, asparagus and tomatoes. If you’re heading out to a picnic or barbecue, this salad is a great choice because you can serve it up at room temperature.

 

What you’ll need:

 

12 ounces orzo

1 bunch fresh asparagus, cut into 1-inch pieces

1 pint grape or cherry tomatoes, halved

1 lemon, zested and juiced

4 tablespoons extra virgin olive oil

1 clove garlic, minced

2 tablespoons fresh parsley, minced

Kosher salt

Fresh ground pepper

Grated Parmigianino Reggiano*

 

Cook the orzo according to instructions.

Add a pinch of salt to the water.

Drain and set aside in large

bowl.

Bring another pot of water to boil.

Blanch the asparagus for about two or three minutes.

Place the asparagus in a bowl of ice water. This will stop the cooking and keep them green.

When the asparagus is cool, add this and the tomatoes to the orzo.

In a small bowl, mix the olive oil, lemon zest, lemon juice, garlic, salt and pepper.

Stir this into the orzo.

Stir in parsley and grated Parmigianino Reggiano.

Serve warm, cold or room temperature.

 

Creamy Cucumber and Tomato Salad

 

What you’ll need:

2 large tomatoes, diced

1 large cucumber, quartered

1/4 cup sour cream

2 1/2 teaspoons balsamic vinaigrette

2 teaspoons lemon juice

1 teaspoon finely chopped fresh dill

4 pinches garlic salt with parsley

Salt and pepper to taste

In a bowl, combine the tomatoes and cucumbers. Stir in the sour cream, balsamic vinaigrette, lemon

juice, dill and garlic salt. Season to taste with salt and pepper.

 

Old-Fashioned Macaroni Salad

 

What you’ll need:

4 eggs

1 pound large elbow macaroni

4 ounces ham steak, chopped finely

2 stalks celery, chopped (it’s okay to include the leaves)

1 large shallot, chopped

2 tablespoons fresh lemon juice

For the dressing:

2/3 cup mayonnaise

2 tablespoons Dijon mustard

1 4-ounce jar chopped pimentos, drained

3 tablespoons sweet pickled relish

Salt and pepper to taste

Hard boil the eggs, Cool them under running water. Peel and chop. Set them aside. While the eggs are

cooling, boil the macaroni until al dente. Drain and rinse. In a bowl, mix together the eggs, ham, celery,

shallots and lemon juice. Stir in the macaroni. In another bowl stir together the mayonnaise, mustard,

pickled relish and salt and pepper to taste. Toss the dressing into the macaroni. Cover and chill for at

least two hours.

 

Southwestern Potato Salad

 

What you’ll need:

1 1/2 cups mayonnaise

1/4 cups Dijon mustard

2 tablespoons fresh lime juice

2 tablespoons chipotle pepper puree

1 large ripe tomato, seeded and diced

1/4 cup chopped cilantro leaves

3 scallions, chopped, white and green parts

1 medium red onion, thinly sliced

1/2 teaspoon cayenne

4 cloves garlic, finely chopped

Salt and freshly ground black peppe 

3 to 4 pounds new potatoes, cooked, drained and sliced

In a bowl, combine all the ingredients except the potatoes. In a larger bowl, place the warm potatoes.

Stir in the mixture and cover well. Season with salt and pepper to taste.

 

Sweet Red, White and Blue Summer Salad

 

What you’ll need:

3 or 4 cups of fresh romaine lettuce, cleaned and torn

1/2 cup fresh blueberries

1 /2 cup fresh strawberries cut in small pieces

1 ounce crumbled Feta

1 tablespoon sweet poppy dressing

 Sprinkle a generous mixture of the berries and cheese over the greens. Drizzle on the dressing. Enjoy!

 

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About the author

Tracy Iseminger

Tracy is a busy mother and social media junkie. Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for travel and wine. You can find her writing at Back Porch Somm as well. She works with a local digital marketing agency and as a Dental Hygienist, but her favorite thing to do is spend time with her family.

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