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« on: August 09, 2014, 04:06:03 PM »
« Last Edit: November 06, 2014, 09:07:56 PM by Amara »


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Re: Summer Salads
« Reply #1 on: August 09, 2014, 04:59:45 PM »
Here's my contribution:

Cucumber Caprese Salad

1 cucumber, peeled, sliced and quartered

2 containers grape tomatoes, quartered

1 tub Mozzarella cheese pearls, drained

dried basil



olive oil

In medium container, combine the cucumber, tomatoes, and cheese. Salt and pepper to taste. Add the dried basil (eyeball it, I don't do exact measurements for the basil), mix well. Drizzle on the olive oil, stir till everything is coated.


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Re: Summer Salads
« Reply #2 on: August 09, 2014, 05:15:32 PM »
Simple - watermelon, cucumber, cotija cheese (or feta) pepitas, fresh mint, olive oil/lime juice.


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Re: Summer Salads
« Reply #3 on: August 09, 2014, 10:45:22 PM »
One of my favorite summer salads came about because we were going on a road trip.  I wanted to clear out the fridge, and make food to take along.  I roasted the veggies that needed to be cooked in the oven with garlic and olive oil.  I think that we had roasted green beans, cauliflower, and summer squash.  Then I added chunks/pieces of cucumber, tomato, and onion.  There may have been something else, but it's been awhile. I didn't add any greens, because they tend to wilt once there is dressing on them.

I combined all of the leftover cooked and raw veggies and put an Italian dressing on them.  Then I added a goodly portion of grated parm/romano from a shaker.  This stayed fresh and edible for several days, until we ate it all.

I've done this a lot since.  It is nice to have an actual vegetable salad that can be made the day before an event.  As long as there is no lettuce, the other veggies will last and be better for the marinating.


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Re: Summer Salads
« Reply #4 on: August 16, 2014, 04:11:54 PM »
I'm still hyping my latest discovery:  broccoli salad.


Cider Vinegar
Brown Sugar

Broccoli florets
Chopped Red Onion
Sunflower Kernels

I didn't put amounts in because it's just personal taste.  For an average package of florets, I probably start out with 3/4 cup mayo, a few T of brown sugar and maybe 1/c of vinegar.   

Then add ingredients and play with it.  If you love raisins, put in maybe 3 small boxes.  The kernels maybe half a cup.  I usually put in about 1/3 lb of chopped bacon.

But I keep tasting until I get something I like.  Everyone loves this, including people who aren't fans of broccoli.  Like me.


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Re: Summer Salads
« Reply #5 on: August 16, 2014, 07:13:38 PM »
I have a favorite Mediterranean chicken salad. Rotisserie chicken, kalamata olives, couscous, feta, lemon, basil, artichoke hearts. Delicious warm or cold.

Library Dragon

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Re: Summer Salads
« Reply #6 on: August 16, 2014, 07:53:26 PM »
Our asst. pastor is originally from S. India and had DH and me as dinner guests this week.  For one of the courses made chicken curry, but he also served a marvelous summer salad.


Olive oil
Salt and Pepper

            Created by - Free Calorie Counter


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Re: Summer Salads
« Reply #7 on: August 16, 2014, 09:59:46 PM »
Watermelon and feta cheese over greens with red onion and a vinaigrette.


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Re: Summer Salads
« Reply #8 on: August 17, 2014, 11:21:52 PM »
Oh oh, pick me! Measurements are vague.

5-6 grated carrots
a dash of pepper
lemon juice
a little bit of sugar
garlic to taste

Mix together, consume. Delicious.