Tracy IsemingerToday 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
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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