Vegetarian taco salad and more crowd-pleasing summer dinner salads
By Wendy Ruopp, August 20, 2012 - 12:36pm
Freedom! Freedom from fuss. Freedom from extra work. Freedom from complicated cooking. That’s what summer means and that’s what summer suppers demand.
What we have here is the freedom to act like a guest in your own kitchen and just drop in for a few minutes. When I’m thinking about what to make for supper on a broiling-hot day, I gravitate toward a salad full of flavorful summer produce—our Vegetarian Taco Salad, perhaps (pictured), featuring fresh corn and ripe tomatoes. With a chop-chop here and a little assembly there, dinner for 6 is ready in 40 minutes.
Here are 5 recipes for summer dinner salads that will cap off a lovely summer day easily and deliciously. They are easy to double if you need to feed a crowd—and they’ll help your crowd fill up on plenty of in-season summer veggies.
Thai-Style Melon & Beef Salad: We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale green-fleshed melon is equally good. The saltiness of the fish sauce helps to balance the sweetness of the melon.
Prep Tip: A lime at room temperature gives the most juice (1 1/2-2 tablespoons). Before juicing, roll the lime on the counter, pressing down with your hand.
Chinese Chicken & Noodle Salad: This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.
Prep Tip: Refrigerate the vegetables, toasted noodle mixture, chicken and dressing in separate containers for up to 1 day. Toss together just before serving.
Smoked Turkey & Farro Salad: This whole-grain farro salad recipe is studded with lean turkey, plenty of crunchy bell pepper, celery, smoked cheese and avocado—a perfect summer salad recipe to serve on a hot summer night.
Prep Tip: Look for farro—a quick-cooking high-fiber whole grain—in the bulk section or near other grains in natural-foods stores. Or add cooked barley as a substitute for the farro.
Feta, Corn & Chicken Salad with Smoky Tomato Dressing: Sure, grill your basic chicken to top a salad, but why stop there? This hearty chicken salad recipe is full of grilled sweet corn, scallions, escarole and spicy chicken, all of which only improve with the kiss of smoke and fire. Smoked paprika gives the tomato dressing a bacon-like flavor and salty feta and pine nuts top everything off with a savory finish.
Prep Tip: To remove corn kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.
Vegetarian Taco Salad: Taco salads have become all the rage, but they have a dark secret: some chain-restaurant versions can pack as much fat as a stick of butter—no kidding. This healthy take on the crowd-pleaser is built on a foundation of crunchy lettuce, fresh corn, chopped tomatoes, ready-to-use canned beans and whole-grain brown rice. Tossed with fresh herbs and spices, along with convenient jarred salsa, this meal-in-a-salad bowl won’t disappoint. Nobody will miss the meat.
Prep Tip: The rice and bean mixture can be made ahead and the salad quickly assembled at mealtime.
What easy supper do you make when you have to feed a summertime crowd? Tell us what you think below.