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5 Fresh Spins on Summer Salads

by | Mar 10, 2022

Hi this is a salad roundup.

Delicious Steak Salad With Yogurt Dressing

This steak salad with yogurt dressing features thin slices of well-marinated steak, fresh vegetables, cheese and a dressing that’s delicious and healthy!
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 6

Ingredients

For the Steak

  • 1 ½ pounds flank steak, sliced after marinating and barbequing
  • 1 cup extra-virgin olive oil
  • ½ cup Worcestershire sauce
  • cup low sodium soy sauce
  • cup lemon juice, freshly squeezed
  • 6 garlic cloves, minced
  • 3 tablespoons flat leaf parsley, chopped
  • 1 teaspoon freshly-cracked black pepper
  • ½ teaspoon salt

For the Cilantro Lime Yogourt Dressing

  • 1 bunch fresh cilantro, stems removed (approx 1 cup)
  • 1 cup fresh basil
  • ½ jalapeno, seeds and stem removed, optional
  • 4 garlic cloves, minced
  • ½ cup Greek yogurt
  • cup extra-virgin olive oil
  • 3 tablespoons lime juice, freshly squeezed
  • salt and freshly cracked black pepper to taste

For the Salad

  • 6 cups romaine lettuce, shredded
  • 2 cups cherry tomatoes, quartered
  • 2 large ripe avocados, sliced
  • 2 large corn on the cobs, grilled and sliced off the cob
  • ¾ cup goat cheese, crumbled

Instructions

For the Steak

  • In a bowl whisk together all of the steak marinade ingredients. Add the steak to a plastic bag, then the marinade and let marinate for a minimum two hours (Pro Tip: I have marinated my steak for 24 hours or more for the ultimate flavour)!
  • Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper.
  • Place the steak on the grill and cook until medium, about 5-7 minutes on each side. Once cooked to your liking, remove the steak to a cutting board and cover loosely with foil and let rest for 10 minutes. When ready to serve, slice the steak against the grain and add to your salad.
  • At the same time, drizzle each cob of corn with 1 tablespoon of olive oil and liberally sprinkle salt and pepper. Using tongs, add the corn to the grill. Cook each side until charred in spots and tender, about 10 minutes total. Remove the corn and let it cool slightly before cutting the kernels off the cob.

For the Yogourt Green Goddess

  • Combine ingredients in a food processor until smooth and refrigerate until ready to use.

For the Salad

  • Add to a large bowl romaine lettuce, tomatoes, avocado, corn and mix together with your green goddess dressing.
  • Top with steak and goat cheese. Bon Appetit!

Mediterranean Chicken Salad Recipe

This Mediterranean chicken salad is a great appetizer that’s healthy and inviting! Make it ahead of time, ready to go on your busiest days.  
Prep Time 30 minutes
Cook Time 12 minutes
Servings 6

Ingredients

Marinade/Dressing:

  • ¼ cup extra-virgin olive oil
  • lemons, juiced + zest from 1 of the lemons
  • 2 tablespoons juice from the jar of kalamata olives
  • 2 tablespoons water
  • ¼ cup red wine vinegar
  • 6 garlic cloves, minced
  • ½ cup fresh flat leaf italian parsley, finely chopped
  • 4 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 2 teaspoons each of salt + pepper

Salad:

  • 6 cups romaine lettuce leaves, washed and dried
  • 4 Persian cucumber, diced
  • 3 Roma tomatoes, seeded and diced
  • 1 red onion, thinly sliced
  • 1 cup pitted Kalamata olives, sliced
  • 2 avocados, sliced
  • ¾ cup feta cheese, crumbled
  • lemon wedges, to serve

Instructions

  • Whisk together all of the marinade + dressing ingredients in a medium bowl.
  • Pour out half of the marinade into a large, shallow dish, bowl or freezer bag. Refrigerate the remaining half to use over the salad; make sure it doesn’t touch the raw meat.
  • Add the chicken to the marinade in the bowl; marinade chicken for a minimum 30 minutes or up to overnight in the refrigerator. Pro Tip: For most flavourful chicken, marinate for at least 24 hours.
  • While waiting for the chicken, prepare all of the salad ingredients minus the avocado and feta. Mix in a large salad bowl.
  • Preheat a grill or grill pan and heat 1 tablespoon of oil over medium- high heat. Remove chicken from marinade, letting excess drip off. Cook chicken until lightly charred and the thickest part reaches 165°F internal temperature, 5-6 minutes per side. Remove from heat and let rest for 5 minutes before slicing.
  • Remove dressing from the refrigerator and whisk again before adding to the salad.
  • Drizzle salad with the remaining untouched dressing. Start by drizzling some dressing all over the salad and toss gently to combine. Always remember the golden rule: You can always add more! Start with a little bit of dressing/ vinaigrette and add more if necessary. You don't want a soggy salad!
  • Slice and arrange chicken, avocado and feta cheese over salad. Serve with lemon wedges.

Mediterranean Pasta Salad Recipe

The BEST Pasta Salad is super easy to make, full of fresh, delicious Mediterranean flavor and comes together in under 30 minutes! It is always the star at parties, potlucks, or as a zesty side dish with dinner.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8

Ingredients

PASTA SALAD

  • 1 pound (approx 450 grams) uncooked rotini pasta, cooked al dente
  • 3 heaping cups cherry tomatoes, cut in half
  • 1 19 fluid oz can Romano Beans, drained and rinsed (It is also known as the cranberry bean, Roman bean, borlotti bean. Not to be confused with the Italian flat bean, a green bean also called "romano bean")
  • 1 14 ounce jar artichoke hearts, drained and roughly chopped into small bite size pieces
  • 1 ¼ cups zucchini, sliced into thin rounds then into quarters
  • 1 ¼ cups sliced manzanilla olives (green olives)
  • 1 ¼ cups red onion, thinly sliced
  • 1 ½ cups feta cheese, crumbled
  • ¾ cup fresh Italian flat leaf parsley, finely chopped

LEMON-HERB VINAIGRETTE

  • 1 cup extra-virgin olive oil
  • cup white wine vinegar
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon freshly-cracked black pepper
  • ½ teaspoon salt

Instructions

  • Prepare and chop all of the ingredients: Cherry tomatoes, drain and rinse beans, chop artichokes, zucchini, olives, red onion, Italian parsley and feta cheese.
  • Bring a large pot of salted water to a boil. Add pasta and cook according to package directions, or until al dente.
  • Drain and rinse well under cold water.
  • Transfer cooked pasta to a bowl, mix in 1 tablespoon olive oil (so that it doesn’t stick together) and set aside to cool down to room temperature.
  • Make the dressing: In a separate bowl, whisk together all of the vinaigrette ingredients until well blended. Season to taste with pepper. Place in the fridge until ready to use. Whisk together again right before pouring over the salad.
  • Add to the bowl of pasta- cherry tomatoes, Romano beans, artichokes, zucchini, red onion, olives and parsley.
  • Remove vinaigrette from the refrigerator and whisk again before adding to the salad. Start by drizzling some vinaigrette all over the salad and toss gently to combine. Always remember the golden rule: You can always add more! Start with a little bit of dressing/ vinaigrette and add more if necessary. You don't want a soggy salad!
  • Add feta cheese then toss all ingredients together! For the best results, cover and refrigerate for at least 1 to 2 hours before serving.

Berry Salad Recipe

This perfect, mouthwatering summer berry salad is loaded with fresh fruit and toppings. This salad is light, refreshing and always a crowd-pleaser!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 5 ounce box of arugula
  • 3 baby seedless cucumbers, thinly sliced
  • 3/4 cup blueberries
  • 1 avocado, diced
  • 3/4 cup chilled goat cheese, crumbled
  • 3/4 cup  sliced almonds
  • 3 tablespoons sugar

CREAMY BALSAMIC DRESSING

  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 2 tablespoons mayonnaise, (best quality such as Hellmann's Real) 
  • 2 teaspoons dijon mustard, (I prefer Maille brand)
  • 2 teaspoons honey
  • pinch of salt + pepper

Instructions

  • Make the dressing: In a bowl, whisk together all of the dressing ingredients until well blended. Season to taste with pepper. Place in the fridge until ready to use. Whisk together again right before pouring over the salad.
  • Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramelized, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly!
  • Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
  • In a large bowl, toss the arugula with a pinch of salt.
  • Sprinkle on the blackberries, blueberries, cucumbers and avocado.
  • Remove Balsamic dressing from the refrigerator and whisk the dressing again before adding to the salad. Start by drizzling some of dressing all over the salad and toss gently to combine. Pro Tip: Always remember the golden rule- You can always add more! Start with a little bit of dressing and add more if necessary. You don't want a soggy salad!
  • Top with candied almonds and goat cheese.

Three Bean Salad

The only thing you need to know to master this recipe, is how to use a can opener! A classic salad that’s easy to make, ready in less than 15 minutes and perfect for summer picnics and potlucks.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 1 15 ounce can of kidney beans
  • 1 15 ounce can of black beans
  • 1 15 ounce can of cannellini beans
  • 1 1/2 cups grape tomatoes, halved
  • 2 cups corn, thawed
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped

DRESSING

  • 1/4 cup lemon juice, freshly squeezed
  • 1/3 cup extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper

Instructions

  • Drain and rinse all of the beans until the water runs clear. Add to a large bowl.
  • Chop the tomatoes in half and defrost the corn if necessary. Add corn parsley and cilantro to the bowl.
  • Whisk all of the dressing ingredients together and pour on top of the salad.

Hi, I’m Cassandra!

I’m a proud wife, dog mom, food lovin’ Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

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Hi, I'm Cassandra!

I'm a proud wife, dog mom, food lovin' Canadian girl, former TV reality show personality, wine lover and on a mission to make living a healthy + balanced lifestyle easy for everyone.

More about me

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