So, because its summer and its hot out, I actually start to crave a good salad. The key word there was ….good. I don’t want to just rip up some lettuce and slap some ranch on it. I’m more prone to make an effort. So if you are looking to do the same then you’re in luck. Below are a couple of amazing salad recipes that are super easy, delicious, and satisfying. They even work for when you have company over. Also, I’ve broken down how to make your own salad dressing. It’s so easy that if you were having a dinner party, you could make five or so of your own masterminded salad dressings and have everyone enjoy your fresh handiwork. Get to it and have fun!

Salad Dressing Your Own Way

Step One

Start with about 1/2 cup of oil. You can choose from:
Sesame Oil
Peanut Oil
Walnut Oil
Avocado Oil
Grape seed oil
Olive Oil

Step Two

Now you whisk in 1/4 cup of acidic juice or vinegar:
Lemon
Balsamic
Champagne
Orange
Rice

Step Three

Finally, sprinkle in your favorite flavor enhancers:
Mustard
Honey
Jam
Ginger
Garlic
Shallot
Sriracha
Tahini
Fresh herb
Soy sauce

Shake or whisk all ingredients together and enjoy your very own personalized salad dressing, made just for you!

Mexican Cobb Salad With Creamy Avocado

Ingredients- Salad

3 cups washed lettuce or spinach
2 cans of drained and rinsed black beans
1/2 cup chopped green onions
1/4 cup diced red onions
1 can of green chilies
1/2 cup chopped cilantro
4 cups chopped tomatoes
2 cans corn
1/2 cup grated corn

Ingredients- Creamy Avocado

4 ripe avocados
1/2 teaspoon salt
Juice from 2 limes
1/2 cup olive oil
1/4 teaspoon chili powder
1/2 cup plain yogurt
5 cloves of garlic

Directions

1- Place greens into large bowl.
2- Put the remaining ingredients in sections on top of the greens.
3- Pour all of the ingredients for the avocado dressing into a blender and pulse until creamy.
4- Right before eating, toss the dressing into the salad.
5- don’t forget the tortilla chips! Enjoy!

Vegetable Nicoise Salad

Ingredients

1/3 cup olive oil
1/4 cup lemon juice
2 teaspoons minced, fresh oregano
2 teaspoons minced, fresh thyme
1 teaspoon Dijon mustard
1 clove of minced garlic
1/4 teaspoon of ground pepper
1/8 teaspoon salt
1 pound small red potatoes, halved
1 pound asparagus, trimmed
1/2 pond fresh green beans, trimmed
1 can of rinsed and drained kidney beans
1 small red onion, thinly sliced
2 bunches of torn romaine lettuce
6 hard boiled eggs, quartered
1 jar of marinated artichoke hearts, drained and quartered
1/2 cup Nicoise or kalamata olives

Directions

1- Whisk the first eight ingredients in a small bowl and set aside.
2- Bring potatoes to a boil. Cover and simmer for ten to fifteen minutes or until tender. Drain and drizzle warm potatoes with one tablespoon of vinaigrette. Toss and set aside.
3- Bring asparagus to a boil. Cook for two to four minutes or until crisp tender. Remove asparagus and place immediately in ice water to stop cooking. Drain.
4- Bring green beans to a boil. Cook for three to four minutes or until crisp tender. Remove beans and place in ice water. Pat dry.
5- Combine kidney beans, onion and one teaspoon of vinaigrette in a small bowl. Toss to coat and set aside.
6- Just before serving, toss asparagus with one teaspoon of vinaigrette and beans with two teaspoons of vinaigrette. Place romaine in a large bowl and toss with remaining vinaigrette. Transfer to a serving platter and arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce.

When most people hear of having a salad, they usually think of someone that they’ve had a million times before. The next time you are making one, try something new. Add some fresh bacon bits, strawberries or feta. Try a summer fresh dressing. Once you start having fun with it you will find hundreds of combos that you love.

xo Stephanie