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4 simple summer salads

By Hilary Meyer, August 3, 2009 - 11:00am

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When I was a teenager I wouldn’t be caught dead eating a salad. Salad was just a pile of lettuce, maybe a cucumber, and some croutons—boring! Apparently I didn't know how great a salad could really be. In college I started paying more attention to my health and began eating more salads. I moved beyond cucumber and added lots of different healthy low-cal vegetables, I whisked up delicious dressings and added a little lean protein to keep me satisfied. Boring salads were a thing of the past.

Working in the EatingWell Test Kitchen, I’ve helped develop some salad recipes that are anything but ordinary, including our 7 Simple Summer Salad Recipes.

Here are four of my favorite salads. These delicious salad recipes from EatingWell combine the ingredients I love best to make a salad that will fill you up and are definitely not boring!

  1. EatingWell Power Salad – Here’s our take on a traditional chef’s salad that is anything but light fare when it’s heaped with meats and cheeses. Our version keeps the satisfaction factor with lean turkey breast and reduced-fat Swiss cheese—and adds plenty of colorful vegetables to the mix.
  2. Mâche & Chicken Salad with Honey-Tahini Dressing – In this salad, mâche (also known as lamb’s lettuce or corn salad) is tossed with spring ingredients—new red-skinned potatoes and fresh peas—and a lemony tahini dressing and chicken.
  3. Seared Steak Salad with Edamame & Cilantro – Look for prewashed packages of Asian-style salad mixes at your supermarket—their peppery, exotic character is great with this full-flavored steak and dressing. Look for fiber- and protein-rich edamame (green soybeans) in the frozen vegetables section of your supermarket.
  4. The Wedge – Forget iceberg; the traditional Wedge salad is better with romaine lettuce and a healthier ranch-style dressing.

TAGS: Hilary Meyer, Food Blog, Dinner, Eating green, Quick meals, What's in season

Hilary Meyer
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.

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