Best Flamboyant Flamenco Summer Salad Recipes

CRUNCHY LEMON-PESTO GARDEN SALAD

Crunchy Lemon-Pesto Garden Salad image

I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 12

Ingredients

5 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2-1/2 cups thinly sliced yellow summer squash
1-3/4 cups thinly sliced mini cucumbers
3/4 cup fresh peas
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced green onions
5 thick-sliced bacon strips, cooked and crumbled

Steps:

In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

TOSSED SALAD WITH PEACHES

Tossed Salad with Peaches image

Here's a colorful salad with a wide range of tastes and textures that go together so well. There are sweet peaches, tart lemon, tangy vinegars and all kinds of crunch from greens, bacon and nuts. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 medium ripe peaches, peeled
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons cider vinegar
1 tablespoon rice vinegar
1/4 teaspoon salt
1/3 cup canola oil
6 cups spring mix salad greens
4 cups torn romaine
1 small red onion, halved and thinly sliced
1/2 cup thinly sliced cucumber
6 bacon strips, cooked and crumbled
1/3 cup chopped pecans, toasted

Steps:

Slice three peaches; set aside. Cut the remaining peach in half; place in a blender. Add the sugar, lemon juice, vinegars and salt; cover and process until blended. While processing, gradually add oil in a steady stream. , In a large bowl, combine the salad greens, romaine, onion and cucumber. Pour about 2/3 cup dressing over salad and toss to coat. , Transfer to a serving platter; top with sliced peaches and bacon. Drizzle with remaining dressing; sprinkle with pecans.

Nutrition Facts : Calories 127 calories, Fat 10g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 131mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

ORANGE CRAB SALAD

Orange Crab Salad image

This salad is especially satisfying with oranges from our own trees.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 medium navel oranges, peeled and sectioned
1 medium grapefruit, peeled and sectioned
4 green onions, chopped
1/2 cup chopped celery
1/2 cup chopped pecans
1 can (6 ounces) lump crabmeat, drained and flaked
4 cups mixed salad greens
1 can (3 ounces) chow mein noodles
GINGER SALAD DRESSING:
1/2 cup mayonnaise
2 teaspoons sugar
2 teaspoons lemon juice
2 teaspoons prepared horseradish
1 teaspoon minced fresh gingerroot

Steps:

In a bowl, combine the first six ingredients. Divide the salad greens among four salad plates. Sprinkle with the chow mein noodles. Top each with about 3/4 cup crab mixture. , In a small bowl, whisk together the dressing ingredients. Serve with crab salad.

Nutrition Facts : Calories 536 calories, Fat 40g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 423mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 7g fiber), Protein 14g protein.