Found these online, they seem very easy and yummy.
Shrim and tomato salad.
NUTRITIONAL INFORMATION
1 serving: Calories 200; Carbohydrates 13g; Cholesterol 156mg; Dietary Fiber 3g; Fat 8g (Saturated Fat 2g); Sodium 585mg
INGREDIENTS
2 tablespoon(s) olive oil
2 tablespoon(s) red wine vinegar
3/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1/2 cup(s) loosely packed fresh parsley leaves chopped
1/4 cup(s) loosely packed fresh mint leaves thinly sliced
1 pound(s) cooked shrimp (large) shelled and deveined
4 ripe tomatoes (about 2 1/2 pounds) cut into 1-inch chunks
1 English (seedless) cucumber or 4 Kirby cucumbers cut lengthwise into quarters, then cut crosswise into 1-inch chunks
1 small red onion diced
1/2 cup(s) crumbled feta cheese (about 2 ounces)
DIRECTIONS
In serving bowl, whisk together oil, vinegar, salt, and pepper; stir in parsley and mint.
Add shrimp, tomatoes, cucumber, and onion to dressing in bowl; stir to combine. Sprinkle salad with feta to serve.
Serve at room temperature or cover and refrigerate to serve later.
Caribbean Cobb salad
NUTRITIONAL INFORMATION
1 serving: Calories 305; Carbohydrates 30g; Cholesterol 84mg; Dietary Fiber 4g; Fat 7g (Saturated Fat 2g); Sodium 450mg
INGREDIENTS
1 small rotisserie chicken (2 to 2 1/2 pounds)
1/3 cup(s) mango chutney
1/3 cup(s) fresh lime juice
1 bag(s) romaine salad mix (10 ounces)
1 large red pepper cut into strips
2 peeled, pitted, and cut into thin strips (ripe mangoes)
2 cup(s) packaged shredded carrots
DIRECTIONS
Remove skin and bones from chicken; coarsely shred meat.
Make mango dressing: In small bowl, stir chutney and lime juice until blended, breaking up any large pieces of fruit with side of spoon. Set aside.
Place romaine on platter; arrange pepper strips, mangoes, chicken, and carrots on top. Serve with dressing
Mixed Greens with Apricots and Champagne Vinaigrette
NUTRITIONAL INFORMATION
1 serving: Calories 125; Carbohydrates 5g; Dietary Fiber 2g; Fat 11g (Saturated Fat 1g); Sodium 105mg
INGREDIENTS
3 tablespoon(s) extra-virgin olive oil
2 tablespoon(s) Champagne vinegar
1 tablespoon(s) minced shallot
1/2 teaspoon(s) Dijon mustard
Salt and pepper
2 head(s) Belgian endive separated into leaves
4 apricots pitted and each cut into 8 wedges
1/3 cup(s) pecans toasted and coarsely chopped
1 bag(s) mixed baby greens (5 ounces)
DIRECTIONS
In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.
Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.
To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.
Three Bean Tuna Salad
NUTRITIONAL INFORMATION
1 serving: Calories 500; Carbohydrates 63g; Cholesterol 44mg; Dietary Fiber 16g; Fat 10g (Saturated Fat 1g); Sodium 775mg
INGREDIENTS
1 lemon
2 tablespoon(s) extra virgin olive oil
3 stalk(s) celery thinly sliced
2 green onions thinly sliced
1/4 teaspoon(s) salt
1/8 teaspoon(s) coarsely ground black pepper
3 can(s) assorted low-sodium beans such as white kidney beans (canellini), garbanzo beans, and pink beans (15- to 19-ounce) rinsed and drained
2 can(s) chunk light tuna in water (6-ounce) drained and coarsely flaked
4 large Boston lettuce leaves
DIRECTIONS
From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice.
In large bowl, stir together lemon peel and juice, oil, celery, green onions, salt, and pepper. Stir in beans until coated, then gently stir in tuna.
Serve bean mixture in lettuce cups.
Strawberry Spinach Salad
NUTRITIONAL INFORMATION
1 serving: Calories 115; Carbohydrates 7g; Cholesterol 7mg; Dietary Fiber 7g; Fat 8g (Saturated Fat 3g); Sodium 215mg
INGREDIENTS
1 pound(s) strawberries hulled and sliced
2 tablespoon(s) white balsamic vinegar (plus one teaspoon)
1 tablespoon(s) olive oil
Salt and coarsely ground black pepper
2 bag(s) baby spinach (5 to 6 ounces each)
3 ounce(s) goat cheese, such as Montrachet (3/4 cup) crumbled
1/4 cup(s) sliced almonds toasted
DIRECTIONS
In blender, puree 3/4 cup strawberries with vinegar, olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Transfer vinaigrette to large serving bowl.
Add spinach and remaining strawberries to bowl and toss to coat with dressing. Crumble goat cheese over top of salad and sprinkle with toasted almonds.
Greens with Goat Cheese and Tangerine Vinaigrette
NUTRITIONAL INFORMATION
1 serving: Calories 165; Carbohydrates 15g; Cholesterol 10mg; Dietary Fiber 2g; Fat 10g (Saturated Fat 3g); Sodium 335mg
INGREDIENTS
2 tangerines
2 teaspoon(s) cider vinegar
1/2 teaspoon(s) Dijon mustard
Salt and ground black pepper
2 tablespoon(s) olive oil
1 tablespoon(s) chopped fresh chives
8 cup(s) loosely packed mixed baby greens, such as romaine, arugula, and/or spinach (about 5 ounces)
1/2 cup(s) crumbled goat cheese (2 ounces)
1/4 cup(s) golden raisins
DIRECTIONS
From tangerines, grate 1 teaspoon peel; place in small bowl. Cut remaining peel and pith from fruit. Holding tangerines, 1 at a time, over another small bowl, cut on either side of membranes to remove each segment, allowing fruit and juice to drop into bowl. Squeeze 3 tablespoons juice from membranes; add to bowl with peel. Whisk in vinegar, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper until mixed. In thin, steady stream, whisk in oil until vinaigrette is blended. Stir in tangerine segments and chives.
Place greens on 4 salad plates; sprinkle each with goat cheese and raisins. Drizzle with vinaigrette.
Easy Summer Salads Recipes!
ITS A GIRL!! Counting down the days until Ireland Lucy arrives!
