Sizzling Summer Salads

This week on Yummy Bites it’s all about salads – easy, quick and yummy! Sometimes I find it’s too hot to cook or eat a huge meal, but a salad is light and refreshing and the possibilities are endless.

In my salads I love to do a variety of meats, veggies and noodles! All these recipes are guidelines. Mix and match and make your own signature salad.

Enjoy!

Berry Chicken Salad

Prep: 20 min

Total: 20 min

Makes: 6

Ingredients

TOSS salad greens with all remaining ingredients except dressing in large bowl.

ADD dressing; mix lightly.

Southwest Ranch Salad

Prep:15 mins

Total: 15 mins

Makes: 4

Ingredients

PLACE 1 cup greens on each of 4 dinner plates.

TOP with remaining ingredients.

SERVE immediately.

Grilled Steak & Veggie Salad

Prep: 15 mins

Total: 25 mins

Makes: 4

Ingredients

HEAT barbecue to medium-high heat. Reserve 1/4 cup dressing; brush remaining dressing onto top of steak and cut-sides of peppers.

PLACE steak and peppers, dressing-sides down, on barbecue. Grill 10 min. or until steak is medium done (160ºF) and peppers are crisp-tender, turning steak after 5 min. (No need to turn peppers.) Meanwhile, cover 4 serving plates with greens; top with tomatoes and onions.

CUT steak across the grain into thin slices; cut peppers into strips. Arrange steak and peppers over salads. Drizzle with reserved dressing.

Broccoli Cauliflower Salad

Prep: 15 mins

Total: 15 mins

Makes: 16

Ingredients

TOSS cauliflower, broccoli, onion, cheese and bacon bits in large salad bowl.

MIX dressing and mustard.

POUR over salad; toss to coat. Cover and refrigerate until ready to serve

(To blanch vegetables, plunge into boiling water briefly (2 minutes), then into cold water to stop the cooking process. This will also retain the color and flavor)